Name: Blueberry Muffins
Cuisine: breadsrolls_ingredients
Ingredients: All-purpose flour; Sugar; Baking Powder; Salt; Vegetable oil; Milk; Blueberries; Butter; Cinnamon

An image of Blueberry Muffins, wide environmental view with the dish visible in the scene context, for a casual meal setting on a kitchen counter. The entire contents of freshly baked muffins are displayed on a cutting board. Surrounding the muffins are scattered blueberries and small piles of flour and sugar, hinting at the baking process. The setting captures a homely kitchen atmosphere with these ingredients casually placed around the muffins.

My mommy's best blueberry muffins!

Ingredients

All-purpose flour (Separated): 1 Cup
Sugar (Separated): 1 1/4 Cup
Baking Powder: 2 TSP
Salt: 1/2 TSP
Vegetable oil: 1/3 Cup
Milk: 1/3 Cup
Blueberries: 1 Cup
Butter (Cubed): 1/4 Cup
Cinnamon (Ground): 1 1/2 TSP

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
Set aside 1/2 Cup sugar, 1/3 Cup flour for Crumb Topping. Mix the rest of the dry ingredients.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
To make the crumb topping: Combine remaining sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

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