Blueberries have made an appearance on the 9th Street produce stands, a sure sign of summer. I’ve eaten bowls of them, tossed them in a blender with yogurt and honey, but yesterday I finally broke down and made muffins. It had to be done. I figure if you’re going to make blueberry muffins, you may as well go whole hog and add a crumb topping.
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 1/2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons cinnamon
1. Preheat oven to 400º. Line a muffin pan with muffin papers.
2. Combine 1 1/2 cups flour, 3/4 cup of granulated sugar, salt, and baking powder. Pour vegetable oil into a measuring cup, then add the egg, and enough milk to fill a one cup measure. Combine this with the flour mixture. Fold in the blueberries. Fill muffin cups about 2/3 full.
3. Make the crumb topping. Combine 1/2 cup granulated sugar, 1/4 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon in a bowl and mix with a fork. Sprinkle over muffins.
4. Bake 20 to 25 minutes, test with a toothpick. Makes a dozen muffins.
