Tom Saaristo Best Blueberry Muffins

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Best Blueberry Muffins

These muffins are extra large and decadent with a sugary-cinnamon crumb topping.
I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you would like.

Ingredients

For the muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 whole egg
1/3 cup whole milk or cream
1 cup fresh blueberries

For the crumb topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold unsalted butter, cubed
generous 1 1/2 teaspoons ground cinnamon

Method
Preheat oven to 400°

Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar,
salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and
enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin
cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done