Blueberry muffins with cinnamon crunchies!

Yes, I said cinnamon “crunchies”, which is probably not a word but it’s the best description for them! It’s cold in NY, like cold – cold and no, I don’t always feel like bundling up myself and my ever demanding 2 year old to go to the grocery store. This was an easy fix for a morning without oatmeal or cheerios. I even made the buttermilk myself by just adding a tablespoon of lemon juice to a cup of milk and letting it stand about 5-10 mins. See, who needs to go outside?!   
 
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Ingredients 
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup buttermilk
  • 1 cup blueberries (fresh)

Cinnamon topping ingredients

  • ½ cup white sugar or brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup cold butter, cut into small cubes
  • 1½ teaspoons ground cinnamon
 
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease muffin cups or line with muffin liners.
  3. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  4. Next add the vegetable oil, egg and buttermilk.
  5. Fold in blueberries.
  6. Fill muffin cups ¾ of the way, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Hand mixing worked the best for me. I just dove in and crumbled it up with my fingers. Next sprinkle over muffins before baking.

  1. Bake for 20 to 25 minutes
  2. Makes 12 crunch-a-licious muffins                                                                                                                                                                              (Re-worked recipe from All recipes.com)

3 thoughts on “Blueberry muffins with cinnamon crunchies!

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