Muffin Town!
That is one sexy muffin, no?
I used a hybrid of a couple different recipes so here it is if you’d like to try making your own:
Blueberry Muffins with Crumb Topping
Ingredients
3 cups all-purpose flour
1 2/3 cup white sugar
1 teaspoon salt
4 teaspoons baking powder
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
2/3 cup buttermilk
2 cups fresh blueberries
1 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
1. Preheat oven to 390 degrees. Grease muffin pan generously or use paper liners. This recipe will make about a dozen HUGE muffins or 16(ish) regular-sized muffins.
2. Combine 3 cups flour, white sugar, salt and baking powder. In a separate bowl, combine vegetable oil, eggs, vanilla, and buttermilk. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 3/4 full for regular-sized muffins, or right to the top for large deli-style muffins, and sprinkle with crumb topping mixture.
3. 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. (If you like a LOT of topping, you can double the recipe)
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
