Blueberry Muffins. Ruby's find. EXCELLENT!

 

Ruby, Summer 2021 (Testing Recycled 80's Styles)

*Madeline on the floor, also in red.  :)

Ingredients

1-1/2 c. all purpose flour

3/4 c. white sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 c. vegetable oil

1 egg

1/3 c. milk (lactose free is fine), *OR MORE as needed

1 c. fresh blueberries

Crust Ingredients: mix with a pastry blender or a fork/knife until you have a crumb mix!

1/2 c. white sugar

1/3 c. all-purpose flour

1/4 c. butter, softened

1-1/2 tsp. ground cinnamon, *I just did 2 shakes, and it was just fine!

DIRECTIONS:

1. Preheat oven to 400 degrees; grease muffin cups or line with muffin liners
2. Combine 1-1/2 c. flour, 3/4 c. sugar, salt, and baking powder.
3. Place vegetable oil into a 1 cup measuring cup; add egg, and add enough milk to reach the "1 cup" mark.  Mix this with flour mixture.  If it is too thick, add milk until it pours reasonably.
4. Fold in blueberries.
5. Fill muffin cups just about right to the top. NOTE:  The original recipe suggests making only 8, and filling the empty muffin spaces with 1 cm of water to prevent pan-burning.  As you can see, mine went over and ran together.  Next time I will make 9, and not go right to the top with the muffin mix (still filling a cm of water in the empty tins when I bake).
6. Sprinkle with crumb mixture (be generous; use it all up)!
7. Bake for 20-25 minutes, or until done (toothpick test).

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Link to original recipe, from Allrecipes.