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BLUEBERRY MUFFINS WITH CINNAMON CRUMBLE


i have been loving blueberries, nature's candy. i was preparing for an office birthday for my boss and had a sweet little breakfast set up: make-your-own fruit & yogurt parfait, strawberry & blueberry salad, and blueberry muffins, which i thought would be an easy option for those who didn't have time to make a parfait. on my hunt on tastespotting, i found one titled, "cafe-style" and the photo looked tasty. i checked out the ingredients and the recipe and it seemed easy enough. the results looked oh-so professional, but definitely doable.

BLUEBERRY MUFFINS WITH CINNAMON CRUMBLE
posted on how to: simplify by jen on august 21, 2009

  • 1 1/2 c all-purpose flour
  • 3/4 c white sugar
  • 1/2 t salt
  • 2 t baking powder
  • 1/3 c vegetable oil
  • 1 egg
  • 1/3 c milk
  • 1 c blueberries
preheat oven to 400°F. grease muffin cups or line with muffin liners.

combine flour, sugar, salt, and baking powder. place oil into a 1-cup measuring cup, add egg and add enough milk to fill the cup. mix wet ingredients with dry ingredients. fold in blueberries. fill muffin cups right to the top.

  • 1/2 c white sugar
  • 1/3 c all-purpose flour
  • 1/4 c butter, cubed
  • 1 1/2 t ground cinnamon
to make crumble topping: mix sugar, flour, butter, and cinnamon with a fork or your hands. sprinkle over muffins before baking.

bake for 20-25 minutes.


my yummy tip: you should literally crumble the cinnamon mixture to get that crumb texture. if you press down lightly, it should help the crumb stay on once baked.
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