rustic rooster {the menu}

{blueberry crumble muffins}

    Ingredients:

• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup canned blueberries, rinsed and drained (or fresh!)
• 
  
• For the crumble topping:
• 3/4 cup all purpose flour
• 1/2 cup (1 stick) butter, cut into cubes
• 3 tablespoons brown sugar

Preheat the oven to 400 degrees F. Prepare a muffin tin by lining the cups with paper muffin/cupcake cups and/or lightly spraying with a non-stick cooking spray (I do both).

   Instructions:

1. Preheat the oven to 400 degrees F. Prepare a muffin tin by lining the cups with paper muffin/cupcake cups and/or lightly spraying with a non-stick cooking spray (I do both).
2. In a large bowl, beat the milk, oil, and egg until well mixed.
3. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Mix until a batter just forms (it will be lumpy). Gently fold in the blueberries using a large rubber spatula.
4. Divide the batter even among the 12 muffin cups (a scant 1/4 cup of batter in each).
5. Prepare the crumble: use a fork, pasty cutter, or your hands to "smush" together the flour, butter, and brown sugar into a crumbly mixture.
6. Sprinkle the crumble over the batter in each muffin cup.
7. Bake for 20-25 minutes until a toothpick comes out clean.
8. Let cool for 5-10 minutes before unwrapping.

enjoy,

Alexandra