1-1/2 c flour
1/4 c sugar
2 tsp baking powder
1/2 tsp salt
1/3 c avocado oil
1 egg
1/3 c milk
1 c fresh blueberries, or if frozen, thawed and drained
Preheat oven to 400°F. Grease 8 large muffin cups or line with paper liners. Whisk together flour, sugar, baking powder, and salt in a large bowl. In a measuring cup, combine oil, egg, and enough milk to reach the 1-cup mark. Stir and pour into the dry ingredients. Mix just until combined (batter will be thick; don’t overmix). Toss blueberries in a little flour at this point to prevent them sinking to the bottom of the batter. Gently fold in the blueberries. Spoon batter into prepared cups, filling to the top.
Make the crumb topping. Mix sugar, flour, butter, and cinnamon with a fork until crumbly. Sprinkle generously over each muffin.
Bake 20–25 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Crumb topping.
3 T brown sugar
1/3 c flour
1/4 c butter, cubed
1-1/2 tsp cinnamon
Original higher-sugar recipe from AllRecipes.com.
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