Ingredients
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1 cup all-purpose flour
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3 tablespoons light brown sugar
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2 tablespoons granulated sugar
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1 teaspoon baking powder
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1 pinch salt
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6 tablespoons unsalted butter, melted
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1 3/4 cups all-purpose flour
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2 1/4 teaspoons baking powder
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1/2 teaspoon salt
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1 cup granulated sugar
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2 large eggs
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1/2 cup canola oil
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3/4 cup whole milk
Instructions
- Preheat oven to 375 degrees, Prepare muffin cups/tin.
- Crumb Topping:.
- Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then pinch the mixture until it forms pea-sized clumps.
- Muffins:.
- Whisk the flour with the baking powder and salt, In another bowl, combine the sugar, eggs, and canlo oil and beat witha handheld mixer at lowspeed until combined.
- Beat in the whole milk and vanilla.
- Add the flour mixture all at once and beat on low speed until the batter is smooth.
- Stir in the blueberries.
- Spoon the batter into 18 of the cups, filling them about three-quarters full.
- Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until muffins are golden.
- Let cool in pan for 10 minutes before serving.