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.
Servings: 12 muffins
- 1½ cups all-purpose flour
- ¾ cup white granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- 1/2 cup milk* See instruction #2
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, diced
- 1 ½ teaspoon 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. Batter will be very thick.
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.
Serving: 1muffin | 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