Blueberry Muffins

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