This recipe had amazing reviews so I had to give it a try. I call these my "midnight muffins" because both times I've made them I start craving them late at night and decide to start making muffins late in the evening :) Last time I made them I doubled the recipe. The brown sugar-cinnamon crumb topping is amazing! They make nice big cafe style serving when you feel the batter almost reaching the top of the cupcake liner. Theses blubbery muffins are amazing!
Yield: 8 Large muffins
Ingredients
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 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar ( i USED BROWN SUGAR..SO MUCH BETTER WITH BROWN SUGAR!)
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
