Morning are just better with a fresh Blueberry Muffin - give it a try!
Makes about 9 large muffins.
1½ cups all purpose flour
¾ cup sugar
2 tsp baking powder
1/3 cup vegetable oil
1 large eggs, room temperature
1/3 cup milk
1 cup fresh blueberries or more if you're feeling it!
1/2 cup sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon
Preheat the oven to 400°F .
Prepare muffin tins. I have non-stick pans so I don't use muffin liners but use them if you need them.
Whisk flour, sugar, baking powder, and salt together in a large bowl.
In a 1 cup liquid measuring cup, add the oil, egg and enough milk to have 1 cup of liquid. Stir until combined.
Pout the oil, egg, milk mixture into the flour mixture and mix until batter is combined.
Fold in blueberries, set aside.
For the Crumb Topping, combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
Spoon the batter into the muffin tins - almost to the top. Sprinkle with the crumb topping.
Bake in the oven, 20 - 25 minutes or until a toothpick comes out clean from the center of the muffin.
Just a FYI: I have used the Aquafaba (the liquid from the can of chickpeas) to give my muffins more airiness. It is used as a vegan substitute for egg whites. Just whip the liquid as you would egg whites and lightly fold it into the batter before or while you add the blue berries.