Blueberry Muffins With Crumb Topping - cooking recipe

Ingredients

Crumb Topping
1 cup all-purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
1 pinch salt
6 tablespoons unsalted butter, melted
Muffins
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups blueberries

Preparation

Preheat oven to 375 degrees, Prepare muffin cups/tin.
Crumb Topping:.
Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then pinch the mixture until it forms pea-sized clumps.
Muffins:.
Whisk the flour with the baking powder and salt, In another bowl, combine the sugar, eggs, and canlo oil and beat witha handheld mixer at lowspeed until combined.
Beat in the whole milk and vanilla.
Add the flour mixture all at once and beat on low speed until the batter is smooth.
Stir in the blueberries.
Spoon the batter into 18 of the cups, filling them about three-quarters full.
Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until muffins are golden.
Let cool in pan for 10 minutes before serving.