Blueberry Muffins w/ Crunch Topping
(12 servings) Printable Version
- 1 and 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 large egg - beaten
- 1/3 cup milk
- 1 teaspoon vanilla
-
1 cup fresh or frozen blueberries
- For The Topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 2 Tablespoons quick oats - optional
- 1/4 cup cold butter - cubed
- 1 1/2 teaspoons ground cinnamon
How To Make Blueberry Muffins w/ Crunch Topping
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 and 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 vanilla... and just 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, 2 Tablespoons quick oats and 1 1/2 teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking.
Bake for 23 to 28 minutes in the preheated oven, or until done.
Cooking Note From Mr Breakfast
If you use frozen blueberries, you can expect your batter to turn somewhat blue. The resulting muffin will have just a slight blueish hue. If you want a near white crumb where the only blue is where the berries are positioned, use fresh blueberries and fold them into the batter very gently.
These muffins burst with blueberries and are topped with a delicious cinnamon butter-crumb topping that adds a welcome crunch.
Mr Breakfast would like to thank MichiganDan for this recipe.
Comments About This Recipe
What do you think of Blueberry Muffins w/ Crunch Topping?
What do you think of Blueberry Muffins w/ Crunch Topping?
Overall Average Rating =
(out of 5)Based on 2 votes.
Rating (out of 5): |
To die for is correct!!! My family loved these! I did switch up the topping just a bit and used half brown sugar and half course sugar and also added a few finely chopped pecans before topping the muffins. Perfection!
Comment submitted: 11/29/2010 (#11638)
From Butler
Rating (out of 5): |
We made this as a coffee cake and everyone liked it. The topping was very delicious.
Comment submitted: 7/3/2009 (#8353)
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