Blueberry Muffins with Crumble Topping

Blue is good

I can always tell when blueberries are peaking around the county, our good neighbor heads out early morn to go apickin'. Lucky for us, she always brings us back a nice batch from the patch.

Since my sister and bro-in-law are visiting, I whipped these up this morning to greet them with morning coffee. Hope you give them a try. Enjoy!

Blueberry Muffins with Crumble Topping

makes 12 muffins

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/3 cup sugar
1/2 cup brown sugar
1 1/2 teaspoon lemon juice
1/2 teaspoon almond extract
1 large egg, beaten
3/4 cup whole milk
1/3 cup cooking oil
1 heaping cup fresh blueberries

Topping:
1/3 cup brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 teaspoon ground cinnamon
1/3 cup quick oats or crushed granola


Preheat oven to 400 degrees F.

Combine the dry ingredients together in a large bowl. In a separate bowl, combine egg, milk, oil, lemon juice and extract together. Mix into the flour mixture until just moistened. Fold in the blueberries.


Spoon batter into lined muffin tins filling about 2/3 full.

For the topping, mix together sugar, flour, butter and cinnamon with a fork. Add in the oats or granola. Distribute evenly on top of the batter in the tins.

Bake for 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean and dry. Remove from tins after about 5 minutes.