One day I had a craving for blueberry muffins... really GREAT blueberry muffins. So I did a bit of poking around online and found this recipe. They live up to their name-- they truly are the best. ever. I've been making them over, and over, and over again. My poor waistline. Here's the recipe... so that you can give them a try if you dare.
Blueberry Muffins—best ever
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
fresh blueberries (I used frozen, but I'm pretty sure fresh would be incredible-- maybe when I don't have to pay $5 for a teeny tiny basket)
1/2 cup white sugar
1/3 cup all-purpose flour
butter, cubed (used vegan becel instead)
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Sidenote-- this makes a small batch of muffins... at least for me. I like muffin top (preferably on muffins only-- although a few more batches of these babies and I might start to look like my baking) so use jumbo muffin liners and fill em up right to the top. Delish.