yield: 10 TO 12 MUFFINS prep time: 20 MINUTES cook time: 20 MINUTES
Ingredients:
FOR THE MUFFINS:
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, at room temperature
1/3-1/2 cup milk (see direction #3) Not an exact amount
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries, about 1 cup
FOR THE CRUMB TOPPING:
1/3 cup sugar
1/4 cup flour
2 tablespoons Ghee or butter @room temperature
1/4 cup oats
Directions:
Preheat your oven to 400º F.
In a large bowl, whisk together the dry ingredients.
Using a liquid measuring cup, combine the wet ingredients: vegetable oil, the egg, and fill the cup to the 1-cup line with milk. Add vanilla extract and whisk until combined.
Pour the wet ingredients into the bowl with the dry mixture. Stir with a fork until just combined. Remember, the muffin batter will be pretty thick, and you don't want to overmix.
Add your fresh or frozen blueberries to the batter. Use a spatula or spoon to gently fold the blueberries into the muffin batter.
Line your muffin tin with your paper liners and divide the batter between the muffin cups, filling about ½ full.
Prepare the crumble topping.
For the crumb topping:
1. In a small bowl, combine all topping ingredients with a fork, until crumbly.
2. Sprinkle over each muffin.
3. Bake until crumb topping is a bit golden and a toothpick comes out clean, about 20 - 25 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool.
Enjoy for Breakfast or Dessert!
