Wednesday, June 4, 2014

Blueberry-Crumb Jumbo Muffins

2-1/4 cups all-purpose flour
 1 cup and 2 tablespoons white sugar
 3/4 teaspoon salt
 1 tablespoon baking powder
 1/2 cup vegetable oil
 2 eggs
 1/2 cup milk
 2 cups fresh blueberries

Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners. I used my jumbo muffin pan that makes six large muffins.
Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the eggs and enough milk 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: 
 3/4 cup white sugar
 1/2 cup all-purpose flour
 1/4 cup and 2 tablespoons butter, cubed
 2-1/4 teaspoons ground cinnamon. 
Mix with fork, and sprinkle over muffins before baking.
Bake for 25 to 30 minutes in the preheated oven, or until done.

No comments:

Post a Comment