Ingredients

The following ingredients have 4 Servings
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 3 tablespoons salted butter ((softened))

Instruction

  • Preheat the oven to 425 degrees.
  • In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the blueberries gently into the batter.
  • Line 12 muffin cups with paper liners. Divide the batter between the 12 muffin cups.
  • Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly. 
  • Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
  • Bake at 425 degrees for 5 minutes, then lower the oven temperature (without opening the oven) to 350 degrees and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the bread to cool completely on a wire rack.
  • Store at room temperature in an airtight container.