Blueberry OR Funfetti Crumb Muffins
Servings: 15 regular sized muffins; 9-10 bakery-size muffins
Ingredients
- 3 cups flour
- 2 tsp baking powder
- pinch salt
- ¾ cup sugar
- ¾ cup brown sugar
- 2 tsp cinnamon
- ⅔ cup oil
- ⅔ cup milk or soy milk
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup rainbow sprinkles or 1 ½ cups frozen blueberries
Crumbs:
- ⅔ cup sugar
- ¼ cup flour
- 1 tbsp vanilla sugar
- 3 tbsp butter or margarine, at room temperature
- 2 tbsp sprinkles (omit for blueberry muffins)
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners.
- In a bowl, combine dry ingredients. In a separate bowl, whisk together oil, milk, eggs, and vanilla and mix to combine. Gently fold in sprinkles or 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 400°F and bake an additional 5-7 minutes.
Notes
I used a more sugary streusel so the top gets crisp (finishing the baking at 400°F also helps achieve that).
