Blueberry Muffins


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 egg
1/3 cup buttermilk (approximately)
1 tsp vanilla
1 cup fresh blueberries

Crumb Topping:
2/3 cup brown sugar
1/4 cup flour
1/4 tsp cinnamon
2 Tbsp butter, softened

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 buttermilk 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 2/3 cup brown sugar, 1/4 cup flour, 1/4 tsp cinnamon and 2 Tbsp butter. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

NOTE: You can substitute any other fresh fruit for the blueberries. I happen to love this with raspberries (I just leave off the topping or leave out the cinnamon from the topping).

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