For some reason, I seem to waking on Saturday mornings and wanted to try another muffin recipe. This Blueberry muffin with crumb topping is courtesy of Eating Richly. These muffins were ok, nothing memorable.
As usual, I did experiment with adding different fruits into the muffins. Apple is a MUST for my little girl.
Well, I also had strawberries.....so why not!
Ingredients:
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 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 tablespoons white sugar
2 tablespoons brown sugar
3 tablespoons cup all-purpose flour
3 tablespoons butter, cubed and softened
1 teaspoon ground cinnamon
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 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 tablespoons white sugar
2 tablespoons brown sugar
3 tablespoons cup all-purpose flour
3 tablespoons butter, cubed and softened
1 teaspoon ground cinnamon
Directions:
1) Preheat the oven to 400F. Grease a muffin tin or line with muffin cups.
2) Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl.
3) In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.
3) In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.
4) Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
5) Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.
6) Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.
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