Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2/3 cup oil (,vegetable, canola oil or applesauce)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (, fresh or frozen)
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons light brown sugar
  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons cold butter (, chopped)
  • 1 teaspoon ground cinnamon

Instruction

  • Preheat oven to 375 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
  • In a large mixing bowl combine the flour, sugar, salt, baking soda, and baking powder. 
  • Add oil, egg, buttermilk, and vanilla and mix just until combined. Don't over mix (the batter doesn't need to be "smooth").
  • Toss the blueberries in a spoonful of flour. (Optional: helps them not to sink to the bottom of the muffin.) Gently fold blueberries into the batter.  Divide batter between muffin cups.
  • Make the crumb topping by adding all ingredients to a bowl. Use a fork or pastry blender to cut the butter into the mixture.
  • Sprinkle topping over the tops of each muffin.
  • Bake for for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. 
  • Remove muffins from oven and allow to cool in the pan for a few minutes before removing to a wire rack to cool completely.