To Die For Blueberry Muffins
Better than any coffee shop blueberry muffin, these really are ‘to die for’.
Makes 12 large muffins
1/3 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 ½ cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter softened to room temperature
1 1/2 teaspoons ground cinnamon
Preheat oven to 400°F. Grease muffin cups or line with muffin liners.
Place vegetable oil into a 1-cup measuring cup. Add the egg and then enough milk to fill the cup, which is approximately 1/3 cup of milk. Pour into a mixing bowl, add the vanilla and combine well with a fork.
Add flour, sugar, salt and baking powder into the liquid mixture and blend well. Carefully fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together the brown sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. Makes 8-9 muffins.
Bake the muffins for 20 to 25 minutes in the preheated oven until done or a toothpick inserted into centre of a muffin comes out clean.
Posted on Thursday, January 30, 2014, in Recipes and tagged breakfast, cookbook, cookbooks, cooking, dessert, food, homemade, recipes, To Die For Blueberry Muffins. blueberry muffins. Bookmark the permalink. Leave a comment.