Description
A super easy muffins with the delicious flavors of blueberry and lemon. Topped with a cinnamony, crunchy topping.
Ingredients
Scale
- MUFFINS:
- 1–1/2 c. all-purpose flour
- 3/4 c. granulated sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- Grated lemon rind of 1 lemon
- 1/3 c. vegetable oil
- 1 egg
- 1/3 c. milk
- Juice from half a lemon (about 1/4 cup)
- 1 c. fresh or frozen blueberries
- TOPPING:
- 1/2 c. granulated sugar
- 1/3 c. all-purpose flour
- 1/4 c. butter, room temp
- 1/2 tsp. ground cinnamon
Instructions
- Preheat oven to 400 degrees F. Grease 8 muffin cups or line with muffin liners and set aside.
- Grate the rind from 1 lemon. Combine flour, sugar, salt, lemon rind 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. Mixture will be quite sticky, so use caution not to mash the berries when folding in. 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 cake tester comes out clean.
- Prep Time: 10 mins
- Cook Time: 25 mins