Breakfast & Brunch

Blueberry Muffins

Yes, I am that person who eats the muffin top and throws the rest away (e.g. give to Deanius). This is one muffin where I have to ponder whether I want to eat the top first or the bottom. I guess I could eat the top and bottom at the same time like a normal person…but that is too logical. Please leave me to my complex thoughts :)

From The title of this recipe is “To die for blueberry muffins.” It sounded a bit too dramatic to me.


1 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 egg
1/3 cup milk
1 cup fresh blueberries

For the crumb topping:

2/3C brown sugar
1/4C flour
1/2 tsp cinnamon
2 tbs butter, melted


1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. 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. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together 3/4 cup brown sugar, 1/4 cup flour, 2 tbs cup butter, and 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.


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