To Die For Blueberry Muffins
I was having my Nephews and their significant others over for brunch and wanted to make something sweet in addition to all the other savory things I had planned. I love Blueberry Muffins and did not want to make the same ones I always make, so I found this wonderful recipe on the Allrecipes Website.
These muffins are extra yummy with the sugary-cinnamon crumb topping. You can certainly double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want! Next time I am doubling the batch, this recipe, as made below resulted in 9 large muffins.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk (I used Buttermilk)
1 cup fresh blueberries (I used about 1/2 cup more)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done