Blueberry Muffins

Classic blueberry muffins with a cinnamon crumb topping.

🍳 Cook: 25 min

Ingredients

1 1/2 cups	360 ml	all-purpose flour
3/4 cup	180 ml	white sugar (I would add more)
1/2 tsp	2.5 ml	salt
2 tsp	10 ml	baking powder
1/3 cup	80 ml	vegetable oil
1		egg
1/3 cup	80 ml	milk
1 cup	240 ml	fresh blueberries
1/2 cup	120 ml	white sugar (crumb topping)
1/3 cup	80 ml	all-purpose flour (crumb topping)
1/4 cup	60 ml	butter, cubed (crumb topping)
1 1/2 tsp	7.5 ml	ground cinnamon (crumb topping)

Preheat your oven to 400 degrees F (200 degrees C).
Line a muffin pan with cupcake liners, or grease them with some non-stick cooking spray.
To make the muffins, combine the flour, sugar, salt and baking powder in a large bowl.
Place the vegetable oil into a 1 cup measuring cup. Add the egg and just enough milk to fill the cup.
Add this with the flour mixture.
Gently fold in blueberries. Do not over mix!
Fill muffin cups right to the top and set aside.
To make the crumb topping, mix together the sugar, flour, butter, and cinnamon using a fork.
Sprinkle over muffins, then place muffin pan inside the preheated oven.
Bake for 20 to 25 minutes, or until done.