best blueberry muffins, but next time I make them, I'm going to use this crumb topping, because this is a winner too. I saw the sugar content in this one and just had to make them whole wheat to ease my conscience... why do I do that? Why can't I just enjoy an unhealthy muffin? :) But they were still delicious whole wheat as well. PLEASE double this recipe- I think it made about 8 or 9 muffins. That is just against the law- if you are making muffins then MAKE THEM for heaven's sake- 2 dozen at a time!!!! :) Also want to note, and this might be just because I used whole wheat flour, but I was totally baffled by the texture- it was just like cookie batter that I was spooning into the muffin tins. I'm use to it being a lot more runny... but it does come right in the end... BELIEVE YOU ME! :)
To Die for Blueberry Muffins (Emily Goodman)
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
1 cup fresh blueberries
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 F (200 degrees C). 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.