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Blueberry Muffins

March 10, 2012

I’ve made several different blueberry muffin recipes, but I can’t remember making one I like better than this one, with a delicious cinnamon crumble top. They are best eaten by the next day (or the blueberries start to dry out), but if you have extras you can put them in the freezer once they cool and they’ll stay fresh for a while.

1 1/2 cups flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg, beaten

1/3 cup milk

1 to 1 1/2 cups blueberries

Topping:

1/2 cup sugar

1/3 cup flour

1 1/2 tsp cinnamon

1/4 cup butter

Combine the dry ingredients in a large bowl. Mix the oil, egg and milk together then add to the dry ingredients. Fold in blueberries. Fill 8 lined muffin cups to the top.

Mix the sugar, flour and cinnamon. Cut in the butter (or smoosh it in with your fingers). Sprinkle the topping on the muffins and bake at 400 degrees for about 20-25 minutes or until done.

(From AllRecipes.com)

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From → Muffins

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