Yield: 1 dozen
1/3 cup turbinado sugar
1/3 cup all-purpose flour
3 TBSP butter, cubed
1 1/2 teaspoons ground cinnamon
1 1/2 cups all-purpose flour
2/3 cup turbinado sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 tsp vanilla
1/3 cup vegetable oil
1 large egg
1/3 cup sour cream
1 tablespoon milk
1 cup fresh blueberries (if using frozen, please warm them to room temperature and remove excess moisture)
You could add half a cup of chopped walnuts and it'd be delightful.
Preheat oven to 400 degrees
Line muffin pan with cupcake liners or butter muffin cups and dust with powdered sugar.
*All dry measurements are level measurements. I use the scoop and sweep method.*
In medium mixing bowl, mix struessel toppings and set aside.
In large bowl mix all muffin ingredients except berries until well mixed.
Gently stir in blueberries.
Spoon muffin batter into muffin pan. Fill each cup 2/3 full.
Crumble topping over batter.
Bake 18 to 22 min at 400 degrees. Check for doneness.
Note- this is a very sweet recipe. If you want something a little less decadent, I would be comfortable cutting the sugar nearly in half. It will still be delightful.