Cinnamon Blueberry Muffins with Oat Crumble Topping
A delicious recipe using the famous Tightwad Gazette Pantry Muffin recipe as the base.
Servings: 12 muffins
Calories: 190kcal
Ingredients
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 6 T. Vegetable, Canola or Avocado Oil
- 1 whole egg
- 1 c. milk (I used cashew milk, but use whatever you have on hand - this is the beauty of this recipe)
- 1/2 c. granulated sugar
- 1 c. blueberries fresh or frozen (I had frozen on hand, so that is what I used)
Oat Crumb Topping
- 4 T. butter cut in pieces
- 2 T. all-purpose flour
- 1/4 c. oats
- 2 T. granulated sugar
- 2 T. light brown sugar
Instructions
- Preheat oven to 350 degrees.
- Combine flour, baking soda, salt and cinnamon in a medium size mixing bowl.
- In another bowl, add oil, egg, sugar and milk. Stir well to combine.
- Add wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in blueberries.
- Scoop muffin batter 1/3 full and sprinkle with 2 tsp. crumb mixture (recipe below). Top with remaining 1/3 batter and another sprinkle of crumb mixture.
- Bake for 20-25 minutes until done. Cool and eat.
Oat Crumb Topping
- Place all ingredients in a bowl or in a food processor, mix well until all ingredients are fully incorporated.