Is it only me who thinks making desserts bite-size = I can eat more? I do it all the time and I probably eat more than I should. :) This recipe turned out great. The crunchy cookie-like top made it even yummier! (It looks big in the picture, but it's super close-up of the muffin). Enjoy!
Ingredients:Flour - 1 and half cup (loosely measured)
Sugar - 2/3 cup
Salt - 1/2 tsp
Baking powder - 2 tsp
Vegetable oil - 1/3 cup
Egg - 1 large
Milk - 1/3 cup + 2 TBS
Blueberries - 1 cup (fresh or frozen) **see TIPS
Crunchy Cookie topping
Butter - 1/4 cup (cold and cubed)
Flour - 1/3 cup
Sugar - 1/2 cup
Cinnamon - 1~2 tsp (depending on how much you want)
- Cut up cold butter into small cubes. Add in flour, sugar and cinnamon. Use your hands or blender, mix until crumbly. Set it aside or store them in the fridge until ready to use.
- In a large bowl (or in a Kitchenaid bowl), mix in all dry ingredients.
- In another small bowl or cup, add milk, egg and oil. Whisk until well mixed.
- Turn the mixer and pour #2 into the dry ingredients slowly. Let it mix for 1 minute. Don't over mix it.
- Fold in blueberries and use spatula to do it (so you won't crush the blueberries).
- Preheat the oven to 400 F.
- Grease 2 (12 mini muffin each tray) mini muffin trays with olive oil (use paper towel to spread the oil) or PAM spray. **see TIPS
- Pour a little less than half of the batter in each cup. If you want more muffin top, then pour it more into each cup.
- Sprinkle the crunchy cookie topping on top of the batter.
- Bake for 12-13 minutes. Take it out and let it cool a bit in the tray.
- I like to use 1/2 cup fresh blueberries, which makes a nice swirl of blueberries when baked, and 1/2 cup frozen blueberries, which stays as a whole when baked. It's yummy combination!
- Using muffin liners is the easiest solution. But if you don't have any, make sure you oil the whole tray (not only the cup, but also the top part of the tray).