Blueberry Crumble Muffins
Servings: 12
Ingredients
Batter:
- ⅓ cup oil
- 1 egg
- ½ cup cup milk (or non-dairy milk)
- ¾ cup sugar
- 2 tsp vanilla extract
- 1 ½ cups flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 cup fresh or frozen blueberries (do not thaw)
- 1 tbsp flour
Topping:
- ½ cup oats
- ½ cup flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup butter or margarine at room temp or oil
Glaze:
- 1 cup confectioners’ sugar
- 2 tsp lemons juice
- 1 tsp milk
Instructions
- Preheat oven to 400°F/200°C. Line a standard muffin tin with paper liners.
- In a bowl, whisk together oil, egg, milk, sugar, and vanilla and set aside.
- In a large bowl, mix together flour, salt, baking powder, and cinnamon. Make a well in the center of the dry ingredients and pour in the wet ingredients mixture. Mix together until just combined.
- In a small bowl toss the blueberries with flour. This will help prevent them from sinking to the bottom of the muffins during baking. Gently fold the flour-coated blueberries into the batter.
- In a bowl, mix together the dry ingredients for the topping. Add the butter/oil and mix with your fingers until you have large crumbs.
- Scoop the muffin batter into prepared tins and generously pack the crumb topping on top.
- Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Meanwhile, prepare the glaze. Combine all ingredients, adding milk until you have a drizzle consistency. Allow the muffins to cool before drizzling them with the glaze.
