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Simply the Best Blueberry Muffins(Makes 6 extra-large muffins or 8 to 9 regular muffins)
These muffins are light and tender, filled with juicy berries on the inside with crunchy cinnamon-flavored crumbs on top. There is a lot of crumb topping on each muffin (which we love) but if you prefer less, simply make half of the topping recipe. We don't recommend leaving the topping off because it adds a special texture and flavor to the muffins.
1-1/2 cups flour
3/4 cup 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 sugar
1/3 cup flour
1-1/2 teaspoons ground cinnamon
1/4 cup butter, cut into cubes
Confectioners' sugar, for dusting (optional)
Preheat oven to 400 degrees F. Grease muffin cups or line with paper muffin liners.
In a bowl, 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 to 1-cup. Stir the liquids into the flour mixture and fairly smooth. Fold in the blueberries. Fill the muffin cups almost to the top and sprinkle with the crumb mixture.
To make the Crumb Topping:
In a bowl, combine the 1/2 cup sugar, 1/3 cup flour, and cinnamon.
Cut a pastry cutter or a fork to blend the butter cubes into the flour mixture until it forms crumbs. Sprinkle over the muffins before baking.
Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. (Extra baking time may be required for extra-large muffins.) Allow the muffins to rest in the pan for about 10 minutes before removing them and transferring to a wire rack to cool. Dust the tops of the muffins with confectioners' sugar before serving. (optional)
BREAKFAST AND BRUNCH > SIMPLY THE BEST BLUEBERRY MUFFINS
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