blueberry muffins with crumb topping

Name: Blueberry Muffins with Crumb Topping
Ingredients: 1 1/3 cup(s) all purpose flour; 1/3 cup(s) white sugar; 1/3 cup(s) brown sugar; 1/2 teaspoon(s) salt; 2 1/2 teaspoon(s) baking powder; 1/3 cup(s) vegetable oil; 2 large eggs; 1/2 cup(s) milk; 1 1/4 cup(s) blueberries; 1/2 cup(s) all-purpose flour; 1/4 cup(s) butter; 1 teaspoon(s) cinnamon (optional); 1/3 cup(s) brown sugar; VANILLA GLAZE (OPTIONAL); 1 cup(s) powdered sugar; 1 1/2 tablespoon(s) evaporated milk

(2 ratings)

review

Private Recipe by

Gail Welch

@sugarshack

Carthage, TX

I found this recipe on an internet site. I added the glaze as an option and would leave out/reduce the cinnamon. (personal preference) Great for breakfast or brunch.

(2 ratings)

Ingredients For blueberry muffins with crumb topping

1 1/3 c

all purpose flour
1/3 c

white sugar
1/3 c

brown sugar
1/2 tsp

salt
2 1/2 tsp

baking powder
1/3 c

vegetable oil
2 lg

eggs
1/2 c

milk
1 1/4 c

blueberries
1/2 c

all-purpose flour
1/4 c

butter
1 tsp

cinnamon (optional)
1/3 c

brown sugar
VANILLA GLAZE (OPTIONAL)
1 c

powdered sugar
1 1/2 Tbsp

evaporated milk

How To Make blueberry muffins with crumb topping

1
Preheat oven to 375 degrees. Grease or line muffin tin.

2
In a large bowl, mix together the flour, 1/3 cup white and 1/3 cup brown sugar, salt and baking powder.
3
Stir in oil, eggs and milk until well blended and very few lumps remain.
4
Gently fold in blueberries being careful not to mash them.
5
Fill muffin tins 2/3 full.
6
CRUMB TOPPING: Mix together the flour, softened butter, (cinnamon) and brown sugar. Place a small amount on top of each muffin.
7
Bake muffins in preheated oven for 20 to 30 minutes, or until a toothpick pierced in the center comes out clean and dry.
8
Drizzle vanilla glaze over cooled muffins. (optional)
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