Wow!! My search for perfect blueberry muffin end here…They came out like you would expect from a gourmet bakery. I have tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place.
The muffin turned out beautifully, with nice rounded tops and golden brown edges. Texture was perfect, with just right balance between muffin and blueberries. They got rave reviews from everyone who tried them! Definitely a keeper 🙂
1 1/2 cup all-purpose flour
3/4 cup white sugar
1/2 tsp Salt
2 tsp Baking powder
1/3 cup Vegetable oil
1/3 cup milk
1 tsp vanilla extract
1 cup fresh blueberries
For crumb topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cubed butter
Preheat the oven to 400 degrees F. Line with muffin liners and keep it aside. combine all the dry ingredients first, 1 1/2 cup flour , 3/4 cup sugar, salt and baking powder. Add vegetable oil into 1 cup measuring cup, add the egg, vanilla extract and enough milk to fill up the cup. Mix this with flour mixture. Fold in the blueberries.
Fill the muffin cups right to the top.
Sprinkle the crumb topping mixture.
To make the crumb topping:
Mix 1/2 cup sugar and 1/3 cup all purpose flour and 1/4 cup cubed butter. Mix with fork and sprinkle over the muffins before baking.
Bake for 20 to 25 minutes in the oven or until a toothpick inserted comes out clean.