Blueberry Muffins with Crumb Topping



1  3/4 cups flour

2 1/4 tsp. baking powder

1/2 tsp. salt

1 cup sugar

2 eggs

1/2 cup canola oil

3/4 cup milk

1 tsp. vanilla

1  1/2 cup blueberries


For the crumb topping

1 cup flour

1/2 cup brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

6 tbsp. butter, melted



1.Preheat the oven to 375 degree Fahrenheit.  Line the muffin cups with cooking spray.

2. In a medium bowl, whisk together flour, baking powder and salt.  In another bowl, combine the sugar, eggs and canola oil.  Beat in the milk and vanilla.

3. Add in the flour mixture to the liquid mixture and mix well.  Gently fold in the blueberries.

4. Spoon the batter into the muffin cups, filling about 3/4 full.  Mix the crumb topping ingredients together and sprinkle on top of each muffin in the tin.

5. Bake in the oven for 30 minutes, let cool for 10 minutes before serving.


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