I'm sure most people have a blueberry muffin recipe tucked away in their cupboard that they always go back to, but this recipe is the best I've ever had; although I'm more than happy for you to prove me wrong. It's easy to make, moist, and with a crumb topping that involves the holy grail of ingredients; cinnamon, I wouldn't say no to multiple helpings.
Modified from allrecipes.com
For the muffin mixture:
205g plain flour (1 1/2 cups)
170g caster sugar (3/4 cups)
Pinch of salt
2 tsp baking powder
80ml vegetable oil (1/3 cup)
1 free range egg
80ml milk (1/3 cup), I use almond but any will work
150-175g blueberries, fresh or frozen (a little over 1 cup)
For the crumb topping:
90g caster/brown sugar (1/2 cup)
45g plain flour (1/3 cup)
45g butter/margarine (1/4 cup)
1 1/2 tsps cinnamon
Preheat the oven to 200°C/400°F/Gas Mark 6 and grease or line the muffin pan.
To make the crumb topping place flour, sugar, butter and cinnamon in a medium bowl. Mix with a fork until crumb-like and set aside.
To make the muffins; combine the flour, sugar, salt and baking powder. Measure the vegetable oil; add the egg, then add enough milk to make 230ml (1 cup if using cup measurer). Mix the liquids and dry ingredients together then fold in the blueberries.
Fill the muffin tin/cases 3/4 of the way full and sprinkle on the crumb topping. Bake for 20 to 25 minutes in a preheated oven or until cooked through.
Makes 9 muffins.