Fresh Blueberry Muffins
NOTE: You can easily make these delicious blueberry muffins egg-free. In place of the egg, substitute 2 tbsp cornstarch mixed with 2 tbsp water and add just a bit of heavy cream.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg (or, see egg substitution above)
1/3 cup milk
1 cup fresh blueberries or frozen wild blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil, egg (or egg substitute) and milk in a small bowl and mix. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Makes 8 large muffins.
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Comments on this recipe
Yum Aud! I love this recipe! Thanks for sharing.