Blueberry Crumb Muffins

(8 servings)

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg - lightly beaten
  • 1/3 cup vegetable or canola oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries

  • For The Topping:
  • 1/2 cup white sugar
  • 2 Tablespoons brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter - softened
  • 1 and 1/2 teaspoons ground cinnamon
Prepare 8 regular-sized muffin cups with muffin papers or a generous coating of cooking spray.

Preheat oven to 400 degrees.

In a large bowl, combine the flours, sugar, baking powder and salt.

In a medium bowl, whisk together the egg, oil, milk and vanilla.

Add the wet ingredients to the dry ingredients and mix until just combined and moistened. Gently fold in the blueberries.

Spoon the batter into the prepared muffin cups, filling each of the eight cups nearly to the top.

Prepare the crumb topping by combining all topping ingredients in a small bowl. Using a fork, mix until the texture is like wet sand. Sprinkle this mixture evenly over the muffins.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean (no batter).

Allow muffins to cool at least 15 minutes before enjoying.

Blueberry Crumb Muffins

It might seem like you have too much crumb topping, but it bakes in just fine. If a muffin has a very excessive amount of topping, gently push it into the batter with the back of a spoon.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Recipe number 2569. Submitted 6/22/2009.