What makes blueberry muffins even better? A crumbly cinnamon & sugar topping! I made these several times in Japan for my students. In true Japanese fashion, the students would always request that the muffins be divided into quarters. Then they would eat one quarter at a time (until they had eaten a whole muffin) with a small dessert fork. Picking up a whole muffin and biting into it must be an American thing! Anyway, cultural differences aside, this is a very easy and delicious muffin recipe that’s even better made with fresh blueberries. Try this crumb topping on any muffin!
1 ½ cups flour
3/4 cups sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup blueberries (or more)
For streusel topping:
1/4 cup sugar
2 TBS. and 2 tsp. flour
2 TBS. cold butter, cubed
3/4 tsp. cinnamon
- Preheat the oven to 400°. Grease or line 8 muffin wells with muffin liners.
- In a bowl, combine flour, 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. Pour into lined muffin cups; fill to the top.
- Make streusel topping by combining the listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins.
- Bake at 400° for 20-25 minutes. Makes 8 large muffins.