Blueberry Muffins
 
 
Ingredients
  • 1½ cups all-purpose flour - plus one tablespoon for dusting blueberries
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ½ cup milk
  • 1 cup fresh blueberries
  • **Streusal Topping
  • ¼ cup white sugar
  • 2 and ½ tablespoons all-purpose flour
  • 2 tablespoons butter, cubed
  • ⅔ teaspoon ground cinnamon
Instructions
  1. Set oven for 400 degrees and grease the muffin tin with either soften butter or Pam (a flour coating is not required) Mix all of the dry ingredients in a bowl (flour, sugar, salt, baking powder).
  2. Whisk together the wet ingredients in a separate bowl (egg, milk, vegetable oil)
  3. Make a well in the center of the dry ingredients and pour the wet ingredients in the center. With a whisk, gradually mix the wet and dry until just combined making sure not to over mix.
  4. For the streusel: in a small bowl, combine all of the ingredients with a fork. Once the ingredients start to combine finish it off with your hands. Then sprinkle on top of each unbaked muffin in medium sized crumbles.
  5. Sprinkle about a tablespoon of all purpose flour over the blueberries and toss them with your hands so they are well covered. Doing this keeps the blueberries from sinking to the bottom of the muffin. (I learned this trick I few years ago from trusty Martha. it really does work). Fold in the blueberries with a spatula.
  6. Bake for 20-25 minutes.
Recipe by A Sue Chef at http://www.asuechef.com/blueberry-muffins/