Blueberry Muffins with Crumb Topping

by

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My friend Sarah, from Rio Rancho, NM, was sweet enough to share this recipe with us.  They are the best I’ve ever tasted!

Muffins

1 3/4 cups all-purpose flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil

3/4 cup whole milk

1 teaspoon vanilla extract

1 1/2 cups blueberries

Crumb topping

1 cup all purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

pinch of salt

6 tablespoons unsalted butter, melted

DIRECTIONS

Preheat the oven to 375 degrees

Line 18 muffin cups with paper or foil liners or spray 2 tins with bakers secret cooking spray.

For crumb topping:  In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt.  Stir in the melted butter, then pinch the mixture into pea-size clumps.

For the muffins:  In a medium bowl, whisk the flour with the baking powder and salt.  In a large bowl, combine the sugar, eggs and oil and beat with a mixer at low speed until combined.  Beat in the milk and vanilla.  Add the flour mixture all at once and beat at low speed until the batter is smooth.  Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about 3/4 full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.  Let the muffins cool in the pan for 10 minutes before serving.

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