Wednesday, October 4, 2017

Crumby-topped Blueberry Muffins

Muffins are one of my favorite breakfasts treats. Blueberry and banana muffins have always topped my best-loved list.

Muffins are simple to prepare. They are very versatile. They can be enjoyed anytime-- for breakfast, a snack, a dessert-- even a bunch of muffins in a basket makes a great gift anyone would appreciate.

I prepared these in just a few minutes.I left the topping off some for those who prefer their muffins plain and simple. But I think the topping helps bump them up a notch. You decide. Give it a try!


1 1/2 cups all-purpose flour
3/4 cups 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

Crumb Topping

1/2 cup white sugar
1/3 cup All-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. ground cinnamon


Preheat oven to 400 degrees. Grease muffin cups or use liners. Combine 1 1/2 cups flour, 3/4 cups sugar, salt and baking powder. Put oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in berries. Fill about 2/3 full. Sprinkle with 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.

Cool on wire rack.

*I found this recipe on
They were called "To Die For Muffins", but I'm not calling them muffin is worth dying over! 😃


Photo credit goes to my friend, Abby Hance.

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