Hey, friends! I hope you are having a fantastic week. I am spending today and the rest of this week trying to get caught up on a few things, but I wanted to share one of very favorite recipes here in case you need something fun for your cold January mornings.
I’ve shared this recipe here before, and it’s probably my most requested recipe in both real life and in our little piece of the internet. 🙂 I have to agree! They are that good!
This muffin is delicious and will make your family ask for them again and again! It’s just a pretty muffin too. Don’t you think!
I always double or triple the recipe if I can, because this one is crowd pleaser and they never last very long! Happy Wednesday, y’all! And enjoy! XOXO N
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven