Blueberry Muffins Recipe - A Tasty Start to Your Day!

Scale

1 ½ cups all-purpose flour

¾ cup white sugar

2 teaspoons baking powder

½ teaspoon salt

⅓ cup vegetable oil

1 large egg

⅓ cup milk

or more as needed

1 cup fresh blueberries

½ cup white sugar (for crumb topping)

⅓ cup all-purpose flour (for crumb topping)

¼ cup butter

cubed (for crumb topping)

1 ½ teaspoons ground cinnamon (for crumb topping)

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Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the 1 ½ cups of flour, ¾ cup sugar, baking powder, and salt.
In a separate bowl, combine the vegetable oil, large egg, and ⅓ cup milk. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the fresh blueberries until evenly distributed.
In a small bowl, prepare the crumb topping by mixing ½ cup sugar, ⅓ cup flour, and ground cinnamon. Add the cubed butter and mix until crumbly.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumb topping generously over each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For extra moist muffins, you can add more milk as needed. For a fun twist, try adding lemon zest to the batter.