Categories: Breakfast, bread, family fav
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 cup white sugar (or reduce to 1/2 cup)
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2/3 cup vegetable oil or applesauce
- 2 eggs
- 1 t vanilla
- 2/3 cup buttermilk or milk
- 2 cups fresh blueberries
- Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed or melted
- 1 1/2 teaspoons ground cinnamon
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with muffin liners.
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Combine flour, sugar, salt and baking powder. Add vegetable oil, eggs, vanilla, and buttermilk or milk to fill the cup. Add milk to thin to desired consistency, if needed. Fold in blueberries. Fill muffin cups right to the top. Does not need topping, but if desired, sprinkle with crumb topping mixture before baking.
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To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
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Bake for 18-20 minutes in the preheated oven, or until done.