Shelly's Recipe

BLUEBERRY MUFFINS WITH CRUMBLE TOPPING

Category: Muffins

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/3 cup sugar
1/2 cup brown sugar
1 1/2 teaspoon lemon juice
1/2 teaspoon almond extract
1 large egg, beaten
3/4 cup whole milk
1/3 cup cooking oil
1 heaping cup fresh blueberries

Topping:
1/3 cup brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 teaspoon ground cinnamon
1/3 cup quick oats or crushed granola

Preheat oven to 400 degrees.

Combine the dry ingredients together in a large bowl. In a separate bowl, combine egg, milk, oil, lemon juice and extract together. Mix into the flour mixture until just moistened. Fold in the blueberries. Spoon batter into lined muffin tins filling about 2/3 full.

For the topping, mix together sugar, flour, butter and cinnamon with a fork. Add in the oats or granola. Distribute evenly on top of the batter in the tins. Bake for 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean and dry. Remove from tins after about 5 minutes.