Amazing Blueberry Muffins
These amazing blueberry muffins are so ridicuously delicious! They will disappear within minutes of coming out of the oven! The topping makes the cake!
Equipment
- Large Mixing Bowl
- Muffin Pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking soda
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2/3 cup milk
- 1 egg
- 1 1/2 cups blueberries
Streusel Topping
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1 1/2 tsp cinnamon
- 1/4 cup butter, softened
Instructions
- Preheat oven to 350 degrees.
- Line muffin pan with liners. Set aside.
- In a large bowl combine flour, salt, baking soda and sugar and mix with a large spoon until combined.
- Using a hand mixer, add vegetable oil, milk and egg and beat until smooth and combined.
- Fold in blueberries.
- Spoon in batter about ¾ way to the top of muffin cups.
Streusel Topping
- In a medium bowl add sugar, flour and cinnamon and stir with a spoon. Using a pastry cutter or two forks, cut the butter into the mixture. This is the most important part. Make sure that the butter is thoroughly cut into the topping ingredients and there are no clumps. It should look and feel light and fluffy.
- With a tablespoon, spoon topping over batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins sit in the pan for 5 minutes. Then move to a wire rack and cool.
- Serve and enjoy!
- Store muffins in an airtight container for up to 3 days. To freeze, wrap each muffin in plastic wrap and place in a freezer bag for up to 3 months.
