blueberry crumb muffins aka to die for blueberry muffins

[missusgeek]

With a name like To Die For Blueberry Muffins, how could I possibly resist baking a batch!

Recipe on my foodblog, or after the jump.



These were wiped out within an hour, and the one muffin I sneaked away for breakfast the next day had to be the most wonderfully moist next-day muffin I've ever had. Moist muffins packed with fresh juicy blueberries, and studded with a lovely sweet golden brown crumb topping;-- what's there not to love.

Blueberry Crumb Muffins
(makes 6 large muffins; adapted from here)

1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For crumb topping:
1/4 cup brown sugar
2 tbsp + 2 tsp flour
2 tbsp cold butter, cubed
1 tsp ground cinnamon

1. Preheat oven to 200C.
   
2. Combine flour, sugar, salt and baking powder.
   
3. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
   
4. Fold in blueberries.
   
5. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
6. To Make Crumb Topping: Mix together brown sugar, flour, butter, and 1 1/2 teaspoons cinnamon. Sprinkle over muffins before baking.
7. Bake for 20 to 25 minutes in the preheated oven, or until done.