December 20, 2011

Blueberry Muffins Topped with Crumble

Adapted From: To Die For Blueberry Muffins 

Christmas is almost here and company is on the way. Yikes! What is for breakfast?
How about blueberry muffins topped with crumble?!
You will win your family's heart with this wonderful breakfast.

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1 1/2 cups all-purpose flour
3/4 cup + 3 TBS white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 tsp vanilla
1/3 cup vegetable oil
1 egg
2/3 cup milk
1 cup fresh blueberries
5 TBS white sugar or brown sugar
2 TBS all-purpose flour
1/2 teaspoon ground cinnamon
1-2 TBS cold butter, cubed
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup + 3 TBS sugar, salt, and baking powder.
In a small bowl whisk vegetable oil, egg, vanilla and milk; then mix with flour mixture.
Fold in blueberries.
Fill muffin cups 3/4 of the way and sprinkle with crumb topping mixture.

To Make Crumb Topping:
    In a mixing bowl add sugar, flour, butter, cinnamon.
Cut in butter with a fork or pastry blender until you reach a crumble texture. If your butter is clumping just keep cutting in and you may need to add a bit more butter until you reach a crumble texture. Sprinkle over muffins before baking.
  Bake for 20 to 25 minutes in the preheated oven, or until done.               
Enjoy :)

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