Blueberry Muffins with Crumb Topping

I've never been a huge muffin fan, nor a fan of fruit baked into my desserts, but this blueberry muffin has completely changed my mind. It is easy and delicious and will surely impress your weekend guests!

INGREDIENTS:

1 1/2 cups all-purpose flour (King Arthur brand, preferably)
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

FOR CRUMB TOPPING:

2/3 cup brown sugar
1/4 cup all-purpose four
1/2 tsp cinnamon
1/4 cup butter, cubed and at room temperature

METHOD:

To make the Muffin Batter...

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin tin or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cups sugar, salt and baking powder.
3. In a one-cup measuring cup, combine the vegetable oil, egg and enough milk to fill the cup.
4. Add the the oil, egg and milk mixture to the flour mixture, being careful to mix until just combined.
5. Gently fold in the blueberries.
6. Fill the muffin cups right to the top and sprinkle with the crumb topping mixture.

To make the Crumb Topping...

1. Combine the crumb topping ingredients and mix with a fork until a coarse texture is achieved.
2. Sprinkle over the muffins before baking.
3. Bake for 20 - 25 minutes or until done.

NOTE: Buttermilk can be used to replace the milk in this recipe for a richer muffin at a 1:1 ratio. White sugar can also be used for the crumb topping. If opting to use white sugar, mix 1/2 cup white sugar, 1/3 cup all-purpose flour, 1/4 cup butter (cubed), and 1 1/2 tsp cinnamon for the crumb topping. I tend to bake the muffins for about 22 minutes and they turn out perfectly!