2009 Easter Crispy Top Blueberry Muffins

I have experimented with many recipes for muffins out there, and I have made a combination of them to create this super yummy mix which wonderfully finishes off any Easter day. These are great to serve with French Vanilla ice cream or even alone after any Easter Sunday dinner. I have included an optional topping which makes the top of the muffin extremely crispy.

Prep Time: 15-20 Minutes

Cook Time: 20-25 Minutes

Makes 8 Muffins

Muffin Ingredients:

1 ½ cups All-Purpose Flour

¾ cup White Sugar

½ tsp Salt

2 tsp Baking Powder

1/3 cup Vegetable Oil

1 Egg

1/3 cup Milk

1 cup Blueberries

1 tsp Lemon Zest (optional)

Topping Ingredients:

½ cup White Sugar

1/3 cup All-Purpose Flour

¼ cup Butter (cubed or melted)

1 ½ tsp Cinnamon

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Place muffin cup paper liners in your muffin baking sheet so no mix will have a chance to stick.
2. Combine Flour, Sugar, Salt, Baking Powder and optional Lemon Zest. In a separate bowl, mix your Vegetable Oil, Egg, and Milk. Mix both together making sure there are no chunks left. Then fold in your Blueberries and crush some against the side of the bowl in order to open up the blue colour into your mix.
3. To Make Crumb Topping: Mix together the Sugar, Flour, Butter, and Cinnamon. If you use cubed butter, your topping will turn out much like an apple crisp topping. If you have decided to use melted butter, the entire topping will turn out evenly crispy (I prefer using melted).
4. Pour your muffin mix into the cups making sure they have all the same amount of mix. You can double the recipe to make 12 larger muffins.
5. Distribute your topping amongst the muffins evenly.
6. Bake for 20 to 25 minutes in the preheated oven, or until done (test with a toothpick, no wet mix should come out).
7. Spoil yourself and eat lots of these after your Easter Dinner.