Made these for the family for an Easter treat in the morning……they turned out amazing and were very yummy.
Ingredients:
1 1/2 cup All purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk, or more if needed to make batter thin enough to pour
1 cup fresh blueberries (I used one of my favorite Pampered Chef buys to wash these, see the picture below and link here, it is a Pampered Chef measuring colander, you can measure how much you need and wash them in the same cup!, I also use it to rinse canned black beans when I am making my Mexican Chicken).
TOPPING:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter cubed
1 1/2 teaspoon cinnamon
Directions:
- Preheat oven to 400 degrees F (200 Degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons backing powder.
- In a 2 cup measuring cup, place 1/3 cup vegetable oil, egg then add enough milk to reach to the 1-cup mark.
- Mix the liquid mixture into the flour mixture and mix.
- Fold in the blueberries.
- In a separate bowl, make the topping mixture; Add 1/2 cup sugar, 1/3 cup flour, 1 1/2 tsp cinnamon; cube 1/2 cup stick butter and fold into the dry mixture to make a crumb.
- Fill the muffin cups all the way to the top and sprinkle with the crumb topping mixture (don’t this step, it really makes it yummy).
- Bake in preheated oven for 20-25 minutes or until done (Just like a cake, should pop back up when you gently push on the top of one).
