Crumb topped Blueberry Muffins

Crumb Topped Blueberry Muffins

•FOR THE MUFFINS:


•1-½ cup All-purpose Flour

•¾ cups Sugar

•½ teaspoons Salt

•2 teaspoons Baking Powder

•⅓ cups Vegetable Oil  (I use applesauce instead. Makes them yummier and healthier!)

•1 whole Egg

•⅓ cups Milk

•1 cup Blueberries

•_____

•FOR THE CRUMB TOPPING:

•½ cups Sugar

•⅓ cups Flour

•¼ cups Butter (or Earth Balance)

•1-½ teaspoon Cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.


2. To make the muffins, combine flour, 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 the flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.

3. To make crumb topping: Mix together sugar, cup flour, butter, and cinnamon. Mix with a fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.