Blueberry Crumble Muffins

  • 2 C Flour
  • 1 C Sugar
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Eggs
  • 1 C Half & Half
  • 1/2 C Vegetable Oil
  • 1 tsp Lemon Extract
  • Dash of Cinnamon
  • 1 C Fresh or Frozen Blueberries
Crumble Topping
  • 1/4 C Brown Sugar
  • 2 1/2 TBSP Flour
  • 2 TBSP Cold Butter
  • 1/2 tsp Cinnamon
Preheat oven to 400 degrees and insert muffin liners into muffin tins. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. Stir with a fork or whisk to sift the ingredients together and remove any large clumps. In a second bowl stir together the eggs, half & half, vegetable oil and extract until smooth. 

Pour the liquid mixture into the dry mixture and stir just until moistened. Gently fold in the blueberries, making sure not to smash them.

Carefully spoon batter into the prepared muffin tins, filling each cup 3/4 of the way full. Make sure that each muffin has blueberries in it! 

Rinse the small bowl that was used to combine the liquid portion of the batter. In this bowl combine all of the crumble topping ingredients using a pastry dough blender until you it is dry and crumbly.

Sprinkle the topping over the top of each cup of muffin batter. Pop into the preheated oven for 20-25 minutes or until the tops are crispy and golden brown.