Miniature Blueberry Crumb Muffins

These were the first batch of muffins I ever attempted.  After craving blueberry muffins, I decided to make my own from scratch.  I started with large organic blueberries bursting with flavor, and folded them into the batter to keep from mashing them.  Of course, no muffin would be complete without a crumb topping!  They turned out great, and a little heavy, so they were quite filling as an afternoon snack.  With only 15 minutes of prep time and 20 minutes in the oven, these make a simple sweet treat for any occasion, and the aroma makes the house smell wonderful!

Ingredients:

Batter:
1 1/3 cup of flour
1/3 cup of white sugar
1/3 cup of brown sugar
2 1/2 teaspoons of baking powder
1/2 a teaspoon + a pinch of salt
1/2 cup of milk
1/3 cup of vegetable oil
2 eggs
1 cup of blueberries
1 teaspoon vanilla

Crumb Topping:
1/3 cup all purpose flour
1/3 cup brown sugar
1/4 cup softened butter
1 teaspoon ground cinnamon

Directions:
1.  Preheat oven to 375 degrees.

2.  Mix dry batter ingredients (flour, white sugar, brown sugar, baking powder, and salt).

3.  Add the milk, vegetable oil, eggs, and vanilla to the batter.

4.  Gently fold the blueberries into the batter.

5.  In a separate bowl, mix the crumb topping ingredients (flour, brown sugar, softened butter, and ground cinnamon).  The mixture should make small clumps after a while.

6.  Fill greased or lined muffin pans with batter 3/4 full.

7.  Top each muffin batter with crumb topping.

8.  Bake for 15-25 minutes.

9.  Most important step of all: ENJOY!

Best of luck in your baking adventures.
-Jonathan A. Neary