Muffin Batter
- 1 ½ Cups All-purpose flour + 2 tablespoons
- ¾ Cup sugar
- ½ Teaspoon Kosher salt
- 1 Teaspoon cinnamon, divided
- 2 Teaspoons baking powder
- 1 Egg
- 1/3 Cup milk + 2 tablespoons
- 1 Teaspoon vanilla extract
- 1/3 Cup vegetable or canola oil
- 1 Cup frozen blueberries
Crumb Topping
- ¼ Cup cold butter, cubed
- 1/3 Cup all – purpose flour
- ¼ Cup sugar
- ¼ Cup light brown sugar, packed
- 1 Teaspoon cinnamon
- Preheat oven to 400 degrees
Directions
Combine all-purpose flour, sugar, kosher salt, ½ teaspoon cinnamon and baking powder in a bowl, whisking to combine. In a separate bowl, whisk together milk, egg, vanilla extract and oil.
Make a well in center of dry ingredients. Pour wet ingredients into the well, mixing with wet ingredients. In a separate bowl, gently toss frozen blueberries with 2 tablespoons flour and ½ teaspoon cinnamon. Add blueberries to batter and gently mix in. Scoop batter into paper lined muffin pan, filling each cup about 2/3 full. Set aside while making crumb topping.
Crumb Topping
Add all crumb topping ingredients into bowl of food processor. Pulse ingredients until mixture comes together in pea sized crumbs. Divide evenly over muffin batter. It should be about 2 tablespoons each. Bake about 20 minutes or until center springs back. Let cool a few minutes before serving.
Serves 12.
