Einstein Blueberry Muffins
I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. You can feel like a genius, too
- 1½ cups all-purpose flour
- ¾ cup white granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, diced
- 1 ½ teaspoons ground cinnamon
To make muffins
In a bowl, 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. Beat slightly with a fork.
Mix this into the flour mixture, stirring until fully incorporated.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Bake for 20-22 minutes or until done. which means when a toothpick is inserted, it comes out just barely clean. Caution: Err on the side of underbaking for the yummiest, moistest muffins. Yield: 12 muffins
To make crumb topping
Place sugar, flour, butter, and cinnamon in a bowl.
Mix with a fork until crumbly and sprinkle over muffins before baking.
Calories: 201kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 113mg | Fiber: 1g | Sugar: 22g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg