Whole Wheat Blueberry Muffins (adapted from this recipe on Allrecipes)
1 1/2 cups whole wheat flour
3/4 cups of white sugar
1/2 teaspoon of salt
2 teaspoons of baking powder
1/3 cup vegetable oil
1/3 cup of milk
1 cup of fresh blueberries
1/2 cup brown sugar
1/3 cup whole wheat flour
1/4 cup of butter, cubed
1 1/2 teaspoons of ground cinnamon
Preheat your oven to 400 degrees F. Line muffin cups with liners.
Combine flour, sugar, salt and baking powder in mixing bowl.
Combine vegetable oil, egg and milk in measuring cup.
Pour wet ingredients into mixer and mix until just combined.
Fold in blueberries.
Fill muffins cups (about 1/4 cup of mix in each muffin).
Mix together all crumb topping ingredients and sprinkle on top of muffins.
Bake for 25 minutes in preheated oven or until done.
[All wet ingredients equal 1 cup]
[Putting too much crumb topping on your muffins will make them sink!]
[Recruit a handsome assistant to distract you from making muffins! Make sure he's secure in his rainforest chair.]