1 ½ cups all-purpose flour
¾ cups white sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
½ cup white sugar
1/3 cups all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
Before beginning, preheat the oven to 400 degrees. Next, you’ll need a muffin pan. This recipe is supposed to yield eight relatively large muffins, but if you would prefer smaller muffins, use a pan with more muffin cups. Grease the muffin cups, you can use Pam or what I often do, vegetable oil. Spread it around with a small pastry brush or you can line the cups with muffin liners.
Now, combine the 1 ½ cups of flour, ¾ cups of sugar, salt, and baking powder in a medium-size mixing-bowl and set aside.
In a one cup measuring cup, add in the olive oil. Then add the egg, and enough milk to fill the cup.
Then, carefully mix this into the flour mixture.
Once you have completely mixed the two together, fold in the blueberries. I would recommend folding in the blueberries so you can be sure to have them mixed evenly throughout the batter.
Once the blueberries are folded in, fill the muffin cups right to the top and sprinkle with the crump topping mixture.
To make the crump topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over the muffins before baking.
Bake the muffins for 20 to 25 minutes or until they are evenly baked. A tip for checking if they baked all the way through is to put a toothpick in the center of the muffin. If it comes out with batter on it, they still need to bake a little longer, but if it comes out clean they are ready to take out.
Now enjoy them as a light breakfast or as a snack with tea!
I have always loved blueberries. Anything from snacking on the fruit itself to blueberry muffins, scones, donuts, smoothies- you name it, I’ll eat it. I find them so refreshing and sweet (if you get good ones), and they can be put into practically anything, so you can enjoy them so much!
A friend of mine first recommended this recipe, and I knew I would love it, as it contained my favorite fruit as a main ingredient. I would usually buy blueberry muffins, but making them is so much better, as fresh home-baked, to me, always tastes better than store-bought. They are perfect to start the day with or enjoy with a steaming hot cup of tea. If you would like the muffin extra moist, I would recommend putting butter on it while it’s still warm. I have also tried changing the recipe a bit, and for half of the mixture put mini chocolate chips in instead of blueberries. The muffins also turned out great. So, play around with it a bit and see what combinations or substitutes you may like!