Luca and I are becoming adventures in our old age! This week we tried our hand at baking (once again!) and it was a success (see messy, blueberry baby pic at bottom 🙂 ). These Blueberry Muffins with Cinnamon Crumb Topping are fast, simple, and tailored for the chef with two left pastry thumbs. Perfect for a special Sunday morning treat or snack, these muffins bring my favorite berry to the table.
For the Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 small package of blueberries
For the Crumb Topping:
1/2 cup sugar
1/3 cup flour
1 1/2 tsp cinnamon
1/2 cup chilled, cubed, unsalted butter
Preheat the oven to 400 degrees. Line a 12-muffin tin with muffin liners.
Combine the dry ingredients for the muffins through a sieve into a large mixing bowl. Whisk together the oil, egg, and milk. Fold into the dry mixture bowl. Fold in the blueberries. Using an ice cream scoop, pour in one scoop per muffin.
Prepare the crumb topping by combining all the ingredients by hand in a bowl, leaving small chunks of butter. Top each muffin with a small sprinkle of crumb topping.
Bake for 25 minutes. Let cool and enjoy!
These muffins were so simple that I almost forgot how much of a clueless baker I am! My family loved the sweet cinnamon and blueberry mix and I felt good about knowing they were baked with love 🙂
Stephanie a.k.a. The Foodetarian