One of the good things in life is to wake up on a fall weekend to some warm blueberry muffins.  The muffin tops are crunchy, and the bottoms are moist and oozing with the goodness blueberries. You will use only a little of the crumb topping for the muffins. Save the remainder in the refrigerator, they come in very handy for the next batch of muffins or dessert. And yes, I am sure you will be making this blueberry muffins again and again 🙂

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Makes 8 muffins

Ingredients

(A) Crumb Topping

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup very cold butter, cubed
• 1 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts

(B) Blueberry Muffins

• 1 1/2 cups all purpose flour
• 3/4 cup sugar (take a Tbsp off to reduce sweetness if desired)
• 1/2 tsp salt
• 2 tsp baking powder
• 1 egg
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 cup fresh blueberries

Directions

1. Prepare crumb topping by mixing the all the ingredients except chopped walnuts with a pastry cutter until crumbly. Stir in the chopped walnuts. Set aside.
2. Preheat oven to 400 degrees F. Line muffin pan with muffin cups.
3. Combine the flour, sugar, salt, and baking powder for muffin in a large bowl.
4. Place the egg and vegetable oil in a measuring cup and add enough milk to fill the cup. Stir into the flour mixture until combined.
5. Fold in blueberries. Divide the batter evenly among the muffin cups.
6. Sprinkle with crumb topping.
7. Bake for 25 minutes in the preheated oven until the top is golden brown.
8. Serve warm.