To Die For Blueberry Muffins

This recipe for blueberry muffins yields eight very large, delicious breakfast muffins topped with a crunchy sugar-cinnamon crumb. Usually, for a fantastic, deli-style muffin that is extra-generously proportioned, I double the recipe and fill the muffin cups almost to the brim. Extra blueberries can be added if desired!

Components Muffins:

1. a quarter cup all-purpose flour
2. Half a cup of white sugar
3. two tsp powdered baking
4. Half a teaspoon of salt
5. One-third cup of vegetable oil
6. One big egg
7. Half a cup of milk, or more if required
8. One cup of raw blueberries

Crumb-Topping:

1. Half a cup of white sugar
2. ⅓ cup flour for all purposes
3. One-fourth cup diced butter
4. 1/2 tsp finely powdered cinnamon

Guidelines

• Set the oven’s temperature to 400°F, or 200°C. Apply grease or use paper liners to eight muffin tins.
• To prepare the muffins: In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Fill a little liquid measuring cup with oil. Pour in the egg and enough milk to fill the cup, stirring to blend. Pour into flour mixture and stir just to incorporate batter. Whisk in blueberries and save batter.
• In a separate bowl, mix sugar, flour, butter, and cinnamon to make the crumb topping. Using a fork, stir until crumbs.
• Pour batter into the muffin tins, filling them all the way to the top. Add a crumb topping sprinkled on.
• A toothpick inserted in the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven.