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Soft, moist blueberry muffins with a crunchy cinnamon sugar topping.
Preheat oven to 400 F. Line a 12 count muffin tin with cupcake/muffin liners (you may not use all of them—the recipe should make at least nine).
Add flour, sugar, salt and baking powder into the bowl of a stand mixer. Mix for a few seconds to combine.
Pour the 1/3 cup of vegetable oil into a 1 cup measuring cup. Crack the egg into the oil. Then fill the measuring cup to the 1 cup line with however much milk is needed. Turn mixer to medium speed and slowly pour in the milk mixture, mixing until smooth. Once combined, fold in the blueberries*.
Fill muffin cups just about to the top, and sprinkle with crumb topping mixture (recipe below). Bake for 20-25 minutes or until a toothpick comes out clean.
*Fresh blueberries are preferable for this recipe but frozen ones will also do (though they may leave your batter a little purple if mixed too much). If using frozen, I strongly suggest using a brand whose frozen blueberries have a fuller shape—similar to fresh (like Dole or VIP). Brands like Wyman’s that have smaller blueberries tend to have more juice in the bag and that will leave your batter very purple. They also don’t quite have the same burst to them in the finished product.
For the topping:
Mix all of the topping ingredients together with a fork, making sure to break the butter apart as much as possible. You’ll end up with small clumps (a little smaller than pea sized).
Recipe adapted from AllRecipes.com
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!