Carol’s Comfort Foods

 

Yield:  12 muffins

INGREDIENTS

Muffins

1-½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon sea salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk or buttermilk

2 cups fresh blueberries

Topping

½ cup white sugar

1/3 cup all-purpose flour

¼ cup unsalted butter, cubed

1 ½ teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

PREPARATION

Preheat oven to 400 degrees F.  Grease muffin tins or line with muffin liners.

Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder in a large mixing bowl.  Place vegetable oil, milk and egg in a bowl and mix well until the egg is combined.  Add this to the flour mixture and stir well.  Gently fold in the blueberries.  Fill the muffins cups about ¾ full.

Crumb Topping

Using a fork, mix together the sugar, flour, butter, cinnamon and pumpkin pie spice until the topping is nice and crumbly.  Sprinkle over the muffins before baking. 

Bake muffins for approximately 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.  Remove from oven and let cool slightly.  Enjoy!

 

This entry was posted on Thursday, September 11th, 2008 at 8:49 am and is filed under Breads, Breakfast, Quick Breads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.