I was going to a meeting and wanted to bring something a little special. I found this recipe on Allrecipes. It had been posted by Colleen. It looked so good! And her description piqued my appetite!
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
So with a few changes, I brought a platter of scrumptious muffins to my meeting. They were described as “to die for!” Needless to say, I didn’t go home with any muffins. I am so glad I took the photos before I went. LOL!
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg or 1/3 cup of egg beaters
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
To Make Batter:
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg 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:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, 1 1/2 teaspoons cinnamon, and 1/4 teaspoons nutmeg. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.