Blueberry Cinnamon Crumb Muffins
INGREDIENTS
Fair Shares
1 1/2 cups blueberries
1 egg
Fair Shares
1 1/2 cups blueberries
1 egg
1 1/2 cups all purpose flour
1/3 cup milk
Other Ingredients
3/4 cups sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
For the crumb topping
1/2 cup sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon
1/2 cup sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon
METHOD
Preheat oven to 400 degrees. Line 9 muffin cups with paper liners.
Whisk flour, sugar, baking powder, and salt in a large bowl. In a small bowl, add oil, egg, and milk. Whisk to combine. Add wet ingredients to dry ingredients in large bowl and stir till just combined. Fold in blueberries. Add a bit more milk if the batter is too thick. In a small bowl, combine crumb topping ingredients and mix with a fork till crumbled. Spoon batter in lined muffin cups. Sprinkle crumb mixture on top and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Preheat oven to 400 degrees. Line 9 muffin cups with paper liners.
Whisk flour, sugar, baking powder, and salt in a large bowl. In a small bowl, add oil, egg, and milk. Whisk to combine. Add wet ingredients to dry ingredients in large bowl and stir till just combined. Fold in blueberries. Add a bit more milk if the batter is too thick. In a small bowl, combine crumb topping ingredients and mix with a fork till crumbled. Spoon batter in lined muffin cups. Sprinkle crumb mixture on top and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.