Blueberry Muffins

These muffins are so easy to make that my 13-year old can handle everything on her own.  The original recipe is from Food and Wine, however I reduced the sugar and oil amount to suit my taste.  If you have a sweet tooth, please follow the original recipe.  Although the crumb topping is a little messy, you will be very impressed with the taste and the soft texture of these muffins.

Ingredients for crumb topping:

150g	All purpose flour
3 Tbsp	Light brown sugar
2 Tbsp	Organic cane sugar or granulated sugar
1 tsp	Baking powder
	Pinch of salt
85g/6 Tbsp	Unsalted butter, melted

Ingredients for Muffins:

250g	All purpose flour
190g	Organic cane sugar or granulated sugar
2 ¼ tsp	Baking powder
½ tsp	Salt
2	Large eggs
75g	Oil
¾ cup	Milk (whole or reduced fat)
1 tsp	Vanilla extract
1 ½ cup	Blueberries

To make the crumb topping:

1. Preheat oven to 375 degrees.
2. To make the crumb topping, combine flour, brown sugar, sugar, baking powder and salt in a bowl.  (Picture A)
3. Stir in the melted butter.  (Picture B)
4. Pinch the mixture until it forms pea-size clumps and set aside.  (Picture C)

To make the muffins (12 muffins):

1. Put eggs, sugar and oil in a mixing bowl, beat at low speed until combined.  (Picture 1)
2. Beat in milk and vanilla extract. (Pictures 2-3)
3. Add flour mixture (flour, baking powder and salt) to the egg batter and beat at medium speed until the batter is smooth.  (Pictures 4-5)
4. Stir in blueberries (don’t beat it, just stir in).  (Picture 6)
5. Line muffin pan with muffin/cupcake liners.  (Picture 7)
6. Spoon the batter into each cup.  (Picture 8)
7. Sprinkle the crumb topping on top of each one.  (Picture 9)
8. Bake for about 25-30 minutes or until the muffins are golden brown. Insert a toothpick in the center to test doneness.

• Let the muffins cool in the pan before serving.
• Blueberry muffins can be kept overnight, you can reheat it by microwaving it for 10 seconds.