Blueberries on the Brain

It started with a crumble recipe. Which I have yet to make. The  backlog of blueberries in my fridge were scarified for other goods. But when DH came home and asked for baked goods for work, I knew I had to make blueberry muffins. Short on time, I went in search of a quick and easy recipe that would have simple ingredients and big flavor. This one is a keeper. I made a few tweaks based on the notes and also I always think a little fresh zest brings out fruit flavor in baking.

The crumble topping melted a bit. Use colder butter.

Blueberry Muffins 
Modified from Allrecipes.com
Makes 1 dozen regular size or 8 large.

 Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1-3 tablespoons of orange zest
• 1 teaspoon vanilla extract. (optional)
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

 Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Add zest and vanilla extract. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.