Sunday Night Blueberry Muffins

Around 9:30 last night...
Me: Do you want blueberry muffins?
Ron: You're going to bake?
Me: Yeah!
Ron: It's 9:30 already!
Me: I feel uneasy. I think I need to bake something.
Ron: Okay! 


So this happened... 

Flour, sugar, salt and baking powder.

Vegetable oil, egg and milk.

Dry and wet ingredients.

The blueberries that were going to be folded into the batter.

The delicious batter!

Crumbs: Sugar, flour, ground cinnamon and butter.

Before baking.

The muffins!

These muffins were so unbelievably easy and very yummy. Some of the six thousand reviews said that it was bakery/cafe status and I totally agree with them. Way better than the muffin mixes you can buy at the grocery store so if you have some blueberries in your fridge, try this recipe! :)

To Die For Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done. 
Click here to print the recipe.