The first time I tried this recipe I really mucked it up—way too much flour. That’s right: I mucked up the fuffins. So pay attention!
- The Fuffins!
- 3 cups all-purpose flour
- 1 1⁄2 cups white sugar
- 1 tsp. salt
- 4 tsp. baking powder
- 2⁄3 cup vegetable oil
- 2 eggs
- 2⁄3 cup milk
- 2 cups fresh blueberries or 2 cups chocolate chips
- The Topping!
- 1 cup white sugar
- 2⁄3 cup all-purpose flour
- 1⁄2 cup butter, cubed
- 1 tbsp. ground cinnamon
Preheat oven to 400°.
Grease muffin cups or line with muffin liners.
Combine 3 cups flour, 1 1⁄2 cups sugar, salt and baking powder.
Place vegetable oil into a 2‑cup measuring cup; add the eggs and enough milk to fill the cup.
Mix this with flour mixture.
Fold in blueberries or chocolate.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping:
Mix together 1 cup sugar, 2⁄3 cup flour, 1⁄2 cup butter, and 1 tbsp. cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.