charlenestraw

Blueberry Muffins with Cinnamon Streusel
(Slightly adapted from Vanilla Sugar)

Makes 7 muffins

Muffin batter:

• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• Zest of 1 small lemon
• 1 cup fresh blueberries

Crumb topping:

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, melted
• 1 1/2 teaspoons ground cinnamon

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

In a large bowl whisk together the flour, sugar, salt and baking powder.

In a separate bowl mix vegetable oil, the egg and milk, vanilla extract, and lemon zest. Combine well. Incorporate the wet ingredients into the dry ingredients. Do not over mix, the batter will be thick and slightly lumpy. Fold in blueberries. Fill muffin cups to the top.

To make the crumb topping by mixing the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes or until done.

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