Before I tell you about my muffin (hahaha) I must show you what Bradley woke me up for at 6:30 this morning. (He has to be at work at 7...I have to be at work at 9...I think I'm the lucky one in this situation.)
What a pretty sunrise!! It made me smile. I then I went back to sleep. :)
Okay, so about my muffin. A blueberry one. It's what I had for breakfast.
I love having muffins ready for breakfast on the go. They are quick and easy and since I like to sleep until the very last second of the morning- quick and easy is what I need! I don’t love blueberries BUT I do love blueberry muffins. Make sense? Not really. But I’m sure you get my drift.
This recipe was called “to die for blueberry muffins”. I wouldn’t say that they are TO DIE FOR but they are pretty delicious and moist and all that stuff you want when eating a muffin. Next time, though, I think I’ll add oats to the topping. :)
So, instead of calling them “to die for blueberry muffins” I’m going to go with super easy blueberry muffins!
Super Easy Blueberry Muffins
What you need.
For the muffins-
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
For the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
What you do.
Preheat oven to 400 degrees F. Grease muffin cups or use muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
It's that easy! Enjoy!