Blueberry muffins

I love all kinds of muffins, lemon poppyseed, chocolate, cream cheese, but the one I always go back to is blueberry. These blueberry muffins are something special compared to other recipes. It has a special crumble topping that puts the finishing touch on these baked goods. Try for yourself and you'll fall in love!

To Die For Blueberry Muffins

Recipe from allrecipes.com

Cooking time: 40 minutes

Yield: 8 large muffins

Ingredients

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 whole egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 tsp ground cinnamon

Directions

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. 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 milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top,and sprinkle with crumb topping mixture.
3. To make crumb topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake 20 to 25 minutes in the preheated oven, or until done.

Nutritional Analysis:
per serving : 383 calories, 16.1g fat 

**Helpful tips and common mistakes

I was worried the first time I made these because the batter was very thick, but do not fear because that is how the batter is supposed to be! 

A little tip for the blueberries: if you toss them with a little sugar, just enough to coat, the sugar will prevent the berries from bleeding out the blue color into the muffins. I used frozen blueberries which bleed color either way, so this step is unnecessary. If possible use fresh because the outcome is better.

Brown sugar was used instead of white sugar.

You may read reviews on this recipe that says people have added vanilla extract, but this doesn't actually make any difference in the flavor. The muffin is already perfect as is!

When making the topping, use room temperature butter to make it easier to mix with the other ingredients. Make sure not to top the muffins with too much of the crumb topping. I still had at least half of the crumb topping mixture left. If you put too much, the muffins will sink from the weight.

I filled my muffins up to the top and they came out to a great size.

These muffins are perfect for breakfast, a snack, or dare I say, dessert. I have also made these with cranberries and the outcome was still great. Experiment yourself with other fruits!