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Blueberry muffins (no yogurt)

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Course Dessert

Ingredients
  

Muffin base

dry ingredients

  • 1 1/2 cup AP flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

wet incredients

  • 1/3 cup neutral tasting vegetable oil
  • 1 egg
  • 1/3 cup milk (2% or higher fat content)
  • 1 cup fresh blueberries

Crumble topping

  • 1/2 cup white sugar
  • 1/3 cup AP flour
  • 1/4 cup cubed, cool (not hard) butter
  • 1 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 400F
  • Grease 8 large muffin cups, or line a muffin tray with paper cups.

Muffin Base

  • Whisk dry ingredients together.
  • In a large measuring cup, add oil, egg, and enough milk to get to 1 cup line.
  • Stir wet ingredients until combined.
  • Pour wet into dry and mix just until combined.
  • Fold in blueberries and set aside.

Crumble Topping

  • Mix ingredients with a fork, pastry cutter, or hand mixer on slow. Stop when the mixture is crumbly.

Assembly

  • Spoon batter into cups, just before filled.
  • Sprinkle crumble topping to cover.
  • Bake until toothpick test comes out clean, anywhere from 15-25 minutes.
    Startt testing at 15 minutes.

Notes

Muffin to loaf conversion.
  • Grease a loaf pan, or make parchment paper basket.
  • Fill to at most 3/4
  • Reduce temp 25F and double the baking time, and confirm done with a toothpick test. I normally start testing around 40-45 minutes.