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Ingredients
| all-purpose flour (unsifted): 1 cup |
| light brown sugar (packed): 3 Tbl |
| granulated sugar: 2 Tbl |
| baking powder: 1 tsp |
| salt: 1 dash |
| unsalted butter: 6 Tbl (melted) |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 2 1/4 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| whole milk: 3/4 cup |
| vanilla extract: 1 tsp |
| blueberries: 1 1/2 cups |
Blueberry Muffins With Crumb Topping
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
18 serving(s)
Tags
- Preheat oven to 375 degrees, Prepare muffin cups/tin.
- Crumb Topping:.
- Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then pinch the mixture until it forms pea-sized clumps.
- Muffins:.
- Whisk the flour with the baking powder and salt, In another bowl, combine the sugar, eggs, and canlo oil and beat witha handheld mixer at lowspeed until combined.
- Beat in the whole milk and vanilla.
- Add the flour mixture all at once and beat on low speed until the batter is smooth.
- Stir in the blueberries.
- Spoon the batter into 18 of the cups, filling them about three-quarters full.
- Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until muffins are golden.
- Let cool in pan for 10 minutes before serving.