Hey Katt, it is a miracle that I found the time to make these blueberry muffins and that they turned out so well. I highly recommend this recipe. It consists of a batter and a crumble. For the batter I used three times the blueberries, frozen and organic and it worked out really well (original recipe asks for one lame cup of fresh blueberries). The crumble is butter, spice and flour forked together (what fun) but I added some chopped walnuts and vanilla. Do what you like.
- 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 (1/3 cup vegetable oil, 1/3 cup milk). 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 minutes in the preheated oven, or until done.
Here is Arlo just about to go into town saying “make more muffins mom!”. They are light and fluffy, and crunchy on top.