Blueberry OR Funfetti Crumb Muffins
Serves: 15 regular sized muffins; 9-10 bakery-size muffins
- 3 cups flour
- 2 teaspoons baking powder
- Pinch salt
- ¾ cup sugar
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- ⅔ cup oil
- ⅔ cup milk or soy milk
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup rainbow sprinkles OR 1 ½ cups frozen blueberries
- ⅔ cup sugar
- ¼ cup flour
- 1 tablespoon vanilla sugar
- 3 tablespoons butter or margarine, at room temperature
- 2 tablespoons sprinkles (omit for blueberry muffins)
- Preheat oven to 350⁰F. Line a muffin pan with liners.
- In a bowl, combine dry ingredients. In a separate bowl, whisk together oil, eggs, and milk and mix to combine. Gently fold in blueberries.
- Add batter to each muffin cup.
- Meanwhile, knead crumb ingredients together in a bowl until crumbs form. Sprinkle on top of batter.
- Bake for 15 minutes, then raise temperature to 400⁰F and bake an additional 5-7 minutes.
Recipe by Between Carpools at https://betweencarpools.com/you-can-make-your-favorite-bakery-style-crumb-muffins-at-home/
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