About this recipe:These muffins are absolutely perfect. They are moist and tender with a sweet and delicious crumble topping. Enjoy warm with a big mug of tea.
165g plain flour
5 tablespoons caster sugar
70g dark brown soft sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
75ml vegetable oil
5 tablespoons plain flour
50g butter, softened
1 teaspoon ground cinnamon
50g dark brown soft sugar
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5. Grease or line a muffin tin.
In a large bowl, mix together the flour, white and dark brown soft sugars, salt and baking powder. Stir in oil, eggs and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full or slightly more for a larger muffin top.
For the streusel topping, mix together the flour, softened butter, cinnamon and dark brown soft sugar. Place a small amount on top of each muffin.
Bake muffins in the preheated oven for 20 to 30 minutes or until a wooden skewer pierced in the centre comes out clean and dry.