Week 7 Advanced Cooking Blueberry Muffins

BLUEBERRY MUFFINS WITH FRESH BLUEBERRIES AND CRUMB TOPPING

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INGREDIENTS

MUFFINS:

·       1 1/2 cups all-purpose flour

·       3/4 cup white sugar

·       ½ tsp salt

·       2 teaspoons baking powder

·       1/3 cup vegetable oil

·       1 egg

·       1/3 cup milk, approximately

·       1 1/2 cups fresh blueberries

TOPPING:

·       2 TBS white sugar

·       2 TBS brown sugar

·       3 TBS all-purpose flour

·       3 TBS butter, cubed and softened

·       1 tsp cinnamon

INSTRUCTIONS

1.     Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.

2.     Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.

3.     Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.

4.     Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.

5.     Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.