Blueberry and Raspberry Muffins

Blueberry and Raspberry Muffins
A Farmgirl's Dabbles

for the muffins:

  • 1 large egg

  • 1/2 c. milk

  • 1/4 c. vegetable oil 
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder

  • 1/2 tsp. salt

  • 1/4 tsp. cinnamon

  • 1-1/2 c. blueberries, fresh or frozen (if frozen, do not thaw)

for the crumble topping:

  • 1/3 c. sugar
1/4 c. flour

  • 2 T. butter, at room temperature

Preheat oven to 400°. Spray muffin tin.
Mix egg, milk, and oil in small bowl. In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon. Add the wet ingredients to the dry ingredients and stir. Do not over mix. Fold in blueberries. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping.
In a small bowl, blend all topping ingredients until crumbly. You want some pea-size pieces of crumble.  Sprinkle over muffin batter.
Bake until golden, about 20 minutes.