The ingredients include all purpose flour, granulated sugar, baking powder, salt, milk, vegetable oil, egg, sour cream, and vanilla extract.
Making the batter is a snap. First, I whisked together the flour, sugar, baking powder, and salt in bowl. Then, I added liquid which I had whisked together in a measuring cup – milk, oil, egg, vanilla extract, and sour cream to make 1 cup. After a quick mix with a spatula to combine the dry and wet ingredients, I added the blueberries, and mixed the batter just until everything was combined. A key to good muffins is not overworking the batter.
1½ cups (6.7 ounces, 190 grams) all purpose flour
¾ cup (5.25 ounces, 149 grams) granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup milk
⅓ cup vegetable oil
1 large egg
1½ teaspoons vanilla extract
2 Tablespoons sour cream (or enough to bring liquid level to 1 cup)
1 cup (5 to 6 ounces, 150 grams) fresh blueberries*
Crumb Topping (optional)
¼ cup (1.75 ounces, 50 grams) granulated sugar
2½ Tablespoons (0.70 ounces, 20 grams) all purpose flour
2 Tablespoons (1 ounce, 28 grams) unsalted butter, cubed
¾ teaspoon ground cinnamon
Preheat oven to 375° F. Grease mini-muffin cups or line with mini-muffin liners.
Whisk together 1½ cups flour, ¾ cup sugar, salt and baking powder. Place milk into 1 cup measuring cup; add vegetable oil, the egg, vanilla extract, and enough sour cream to measure 1 cup. Mix this with flour mixture. Fold in blueberries. Fill mini-muffin cups right to the top, and sprinkle with crumb topping mixture if desired.
To Make Crumb Topping: Mix together ¼ cup sugar, 2½ Tablespoons flour, 2 Tablespoons butter, and ¾ teaspoon cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 15 minutes in the preheated oven, or until done. Yield: 24 mini-muffins.
*May use frozen blueberries that have been defrosted in place of fresh blueberries.