Blueberry muffins.... soft and moist on the inside and crumbly on the top

Muffins are always loved by everyone and I love it as it serves as a pick-n-go snack. At our home, we all have different likings to the kind of muffin that we love to have. I am a big fan of home-made muffins and so I would say I love all of them - all the flavours... my hubby loves the non-chocolatey ones, my elder one loves and prefers the chocolatey ones and my younger loves only plain vanilla or white-chocolate ones. When we have these many differences in taste preference there is no choice other than making all the flavours once in a while. These days I have loved making muffins with fresh berries. This is one among that. It turned out great and I am sure this recipe is keepsies

The lovely part is that it is very very simple to pull the recipe together. They are soft and moist on the inside and crumbly on the top. Loved it so much. It smelled so good when baking these mini cuties. They were so tempting that we could not wait for long before we started digging in. I tried it warm and they tasted perfect. Just the way I wanted it. Everyone loved it except for my little who did not want any berries inside a muffin ;) .... no worries I will be making him another batch tomorrow with no added stuff in the muffin :)

I am not sure where I got the recipe... of course on the internet though. I just had a screenshot of the recipe page on my phone without the website details... sorry about that. But whosever recipe it is... it is definitely a perfect hit 
  

Makes... 12 regular sized muffins or 24 mini-muffins

Serve option... stays fresh for 3-4 days

This is what u'll need...

Blue berries - 1 cup
All-purpose flour - 1.5 cups
Granulated Sugar - 3/4 cup + 1 tbspn
Baking powder - 2 tspn
Oil - 1/3 cup
Egg - 1 large
Milk - 1/3 cup (+ 1-2 tbspn if needed)
Vanilla extract - 1.5 tspn
Salt - 1/8 tspn

A quick view of the recipe

Step by step instructions...

• Preheat the oven at 400 degrees and also line a muffin pan with cupcake liners. I decided to make mini-muffins today so ended up lining 24 

• Measure 1/3 cup oil into a measuring bowl. I used canola oil but you can very well any other flavourless oil 

• Crack open 1 large egg and add it to the oil

• Pour 1/3 cup of milk into the measuring bowl. Check is it has all measured up to 1 cup else you may need a tablespoon or 2 more of milk 

• A little vanilla extract will add extra flavour to the muffin. I have used about 1.5 teaspoons of vanilla extract

• Use a fork to mix it well

• In another wide bowl get all the dry ingredients

• Measure in 1.5 cups of all-purpose flour into the bowl

• Add 2 teaspoons of baking powder into the flour

• Add 1/8 teaspoon of salt to the flour

• Measure 3/4 cup of granulated sugar into the bowl

• Mix everything together with a spatula and make a well in the centre when done

• Pour the wet mixture into the dry mixture and mix it gently so that everything is just incorporated. Don't overdo it. The mixture will be very thick

• Add the blueberries to the batter and give it a gentle mix

• Scoop them into the cupcake cake liners

• Sprinkle a little granulated sugar on top of each for a wonderful crumbly top. I loved that but hubby was not a big fan of it though :) You may add them or skip if you want

• Bake them for about 12 to 15 minutes and 17-20 minutes if making regular sized muffins or until the top started to turn golden

• Once done remove from oven and let it cool down a bit. We enjoyed them warm as we could not resist trying them 

• Once completely cooled store them in airtight containers to keep them fresh

• Pick one and enjoy anytime you want

Note: 

• Don't mix the batter for a long time. Mix it just until everything is incorporated well
• Adding sugar to the top gives it a beautiful crumbly effect
• Gently fold in the blueberries into the batter else they tend to break and turn the batter purplish

Quick look into the recipe again 

Ingredients ...

Blue berries - 1 cup
All-purpose flour - 1.5 cups
Granulated Sugar - 3/4 cup + 1 tbspn
Baking powder - 2 tspn
Oil - 1/3 cup
Egg - 1 large
Milk - 1/3 cup (+ 1-2 tbspn if needed)
Vanilla extract - 1.5 tspn
Salt - 1/8 tspn

Steps...

• Preheat the over at 400 degrees and also line a muffin pan with cupcake liners. I decided to make mini-muffins today so ended up lining 24 
• Measure 1/3 cup oil into a measuring bowl. I used canola oil but you can very well any other flavourless oil 
• Crack open 1 large egg and add it to the oil
• Pour 1/3 cup of milk into the measuring bowl. Check is it has all measured up to 1 cup else you may need a tablespoon or 2 more of milk 
• A little vanilla extract will add extra flavour to the muffin. I have used about 1.5 teaspoons of vanilla extract
• Use a fork to mix it well
• In another wide bowl get all the dry ingredients
• Measure in 1.5 cups of all-purpose flour into the bowl
• Add 2 teaspoons of baking powder into the flour
• Add 1/8 teaspoon of salt to the flour
• Measure 3/4 cup of granulated sugar into the bowl
• Mix everything together with a spatula and make a well in the centre when done
• Pour the wet mixture into the dry mixture and mix it gently so that everything is just incorporated. Don't overdo it. The mixture will be very thick
• Add the blueberries to the batter and give it a gentle mix
• Scoop them into the cupcake cake liners
• Sprinkle a little granulated sugar on top of each for a wonderful crumbly top. I loved that but hubby was not a big fan of it though :) You may add them or skip if you want
• Bake them for about 17-20 minutes or until the top started to turn golden
• Once done remove from oven and let it cool down a bit. We enjoyed them warm as we could not resist trying them 
• Once completely cooled store them in airtight containers to keep them fresh
• Pick one and enjoy anytime you want