Jamie cooks it up
Time: 30-40 minutes
Yield: 12 muffins
Muffins:
1 1/2 C flour
3/4 C sugar
1/2 t salt
2 t baking powder
1/3 C canola oil
(or vegetable)
1 egg
2/3 C milk
1 C fresh or frozen
blueberries
Crumb Topping:
1/2 C white sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 t ground
cinnamon
1. In a medium
sized bowl stir together the dry ingredients. In a small bowl whisk together
the wet....then, let the two worlds collide, folks. Stir just until
incorporated, don't over mix.
2. Add the
blueberries and stir ever so carefully. You don't want that beautiful purple
juice spreading all over into your batter.
3. To make the
crumb topping choose your self out a small bowl and mix up the flour, sugar and
cinnamon. Add the cubed, cold butter and smash it all around with a pastry
blender or fork.
4. This is what
you're looking for, nice crumbly crumbs.
5. Line your muffin
tins with liners (or don't, if you don't have any....let's not cry if we don't,
okay?) Fill the liners 3/4 of the way full, then sprinkle with the crumb
topping.
6. Bake at 400
degrees for about 20-25 minutes.
