Blueberry Muffins

If there’s a superfood with awesome antioxidant powers baked inside a scrumptious, sugar caked muffin, does it count as healthy…? No…? I didn’t think so. But I still say you get kudos for using blueberries instead of chocolate chips, haha.

Check out this recipe for amazing, and oh so tasty, blueberry muffins.

Muffin Ingredients:

1½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 egg
⅓ cup milk (or more if needed)
1 cup fresh blueberries

Crumb Topping Ingredients:

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1½ teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees. Grease 12 muffin cups, or use muffin liners.

To make the batter, whisk flour, sugar, baking powder, and salt together in a large bowl. Pour oil into a measuring cup and add an egg and enough milk to reach the 1-cup mark. Then, stir until combined. Pour into flour mixture and mix until batter is combined. Fold in the blueberries and then set aside.

For the topping, combine the sugar, flour, butter, and cinnamon in a small bowl (use a fork for mixing).

Then pour the batter into the muffin cups, filling them half way (or three quarters) in order to leave space for the topping. Then spoon on the crumb topping.

Last, bake for 20 to 25 minutes. Muffins are done when a toothpick, inserted in the center of a muffin, comes out clean.

Enjoy! 😊