Blueberry Muffins with Sugar Crust
These delicious blueberry muffins have a brown sugar crumb crust. Serve them warm for morning or afternoon tea.
Ingredients
Serves: 12
- 1 1/3 cups plain flour
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/3 cup (80ml) vegetable oil
- 2 eggs
- 1/2 cup (125ml) milk
- 1 1/2 cups blueberries
- 1/3 cup plain flour
- 60g butter, softened
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 190 degrees C. Grease or line muffin pan.
- In a large bowl, mix together the flour, white and brown sugars, salt and baking powder. Stir in oil, eggs and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full or slightly more for a larger muffin top.
- For the crumb topping, mix together the flour, softened butter, cinnamon and brown sugar. Place a small amount on top of each muffin.
- Bake muffins in the preheated oven for 20 to 30 minutes or until a wooden skewer pierced in the centre comes out clean and dry.
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Reviews and Ratings
Global Ratings:
(75)
Reviews in English (65)
I thought this was an excellent recipe. As you can see from my photo, there are a lot of blueberries in this one. I would reduce the blueberries to 1 cup next time. The crumb topping is what makes this one a winner. - 21 Aug 2007 (Review from Allrecipes USA and Canada)
I made these muffins and was very underwhelmed with the results. The topping just melted and spilled over the edge and got the muffins all soggy. The directions needs to say to fill the muffin pans only half way not 3/4. I will not make these again. - 01 Aug 2007 (Review from Allrecipes USA and Canada)
Delicious! The crumb topping really makes it a step above other recipes. I made a few without the crumbs for people in case they didn't want the extra sugar, but the first ones snatched up were the wonderful-looking crumb-topped muffins. This recipe was a hit and I had almost everything on hand. My only change: too many blueberries in the recipe, I only used about 1 cup, and the muffins were still very moist. I only baked them for 18 minutes. Thanks for a winner! - 08 Mar 2006 (Review from Allrecipes USA and Canada)
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