Ingredients
Units
Scale
For Blueberry Muffins:
- 4 tablespoons oil
- 2/3 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1-2 cups fresh blueberries
Brown Sugar Crumble:
- 1-2 tablespoons butter, cubed
- 3 tablespoons brown sugar
- 2 tablespoons flour
Simple Icing Drizzle:
- 1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons milk
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk oil, sugar, egg, milk and sour cream until smooth.
- In a separate, sift together flour, baking powder and salt. Add alternatively to the wet ingredients with the milk. Beginning and ending with the flour mixture.
- In small bowl, combine all ingredients for crumble. Mix until a crumbly mixture forms.
- Divide blueberry batter evenly between a greased muffin pan. Top each muffin with brown sugar crumble.
- Bake for 20 - 25 minutes or until cake tester come clean. Leave the muffins to cool completely in the pan.
- For the icing, whisk above ingredients and drizzle each muffin generously. Allow a few minutes for icing to set before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
