Lemon-Blueberry Crumb Muffins

Makes 8 muffins



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 egg

1/3 cup milk
Juice from half a lemon (about 1/4 cup)

1 cup fresh or frozen blueberries


For crumb topping:

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

1/2 teaspoon ground cinnamon



Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners and set aside.


Combine flour, sugar, salt and baking powder in a medium bowl. In another bowl, combine vegetable oil, egg and milk, and mix with a fork. Add lemon juice. Pour into the flour mixture and mix well. Fold in blueberries. Fill muffin cups to the top.


To make crumb topping, mix together sugar, flour, butter and cinnamon. Mix with fork and sprinkle over muffins before baking.


Bake for 20 to 25 minutes, or until a toothpick comes out clean.





Printed from www.TheComfortofCooking.com