Blueberry Crumb Muffins
Servings: 20 to 23 cupcakes
Blueberry Muffin Ingredients:
2 cups of flour
1 and 1/3 cup of sugar
3 teaspoon baking powder
1 teaspoon salt
1/2 cup of oil
1 cup of orange juice
2 eggs
1 teaspoon vanilla extract
1 cup of blueberries
Powdered sugar for serving
Crumb Topping Ingredients:
1 cup of flour
1 cup of light brown sugar or white sugar
1 stick (1/2 cup) of margarine
1/4 teaspoon cinnamon
Directions:
Combine blueberry muffin ingredients in a large mixing bowl. Using an ice cream scooper, fill cupcake liners 3/4 way full. Combine crumb topping ingredients using your hands to create the crumb texture. Top muffin cups with crumb topping. Optional, sprinkle a few extra blueberries on top. Bake on 350′for about 22 to 25 minutes. Allow to cool off then dust with powdered sugar.
2 thoughts on “Blueberry Crumb Muffins”
Can I use strawberries instead? Not a fan of blueberries?
Yes you can! Can also raspberries or chocolate chips instead.