At work we used to sell blueberries in 3 pull apart packs. It was one of the most random items in our store and they were very rarely bought. The day we pulled them off the shelf, there were atleast 8 to 10 packs of perfectly good blueberries. So, I took them home and said I'd return with something baked... here it is! They came out really good. I like blueberries, but I like them plain more than anything. I love muffins, but I'm kinda picky on which ones I eat and blueberry muffins are definitely not my top 3. The muffin mix itself was super moist and made for a really good muffin base. The crumb topping was the best part, as most crumb toppings are! Unfortunately I never took pictures of the finished product on a plate, silly me. Also, any picture I've taken so far have been taken with my Blackberry camera, which is a bit sucky. Eventually I'd like to get a better camera to take food pictures with, but it'll have to do for now. Onto the recipe!
- 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
- 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.
Originally Made: January 5, 2012.
Source: All Recipes.