Description
Blueberry bars that can easily be turned into a muffin. The crumble topping melts into the bars while cooking.
Ingredients
- 1-½ cup All-purpose Flour
- ½ cups Sugar
- ¼ cups Brown Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 pinch Ground Nutmeg
- ⅓ cups Vegetable Oil
- 1 whole Large Egg
- ⅓ cups Milk
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Blueberries
- ½ cups Brown Sugar
- ⅓ cups Flour
- 1-½ teaspoon Cinnamon
- 5 Tablespoons Butter, Divided
Preparation
Preheat oven to 400 degrees F. Grease a muffin tin or an 8×8 pan.
In a medium bowl, whisk together the flour, sugars, baking powder, salt and nutmeg.
In a small bowl, whisk together the vegetable oil, egg, milk and vanilla extract. Add the wet ingredients to the dry and mix until just combined. Add the blueberries and gently incorporate. Pour into the muffin tins or the pan.
In a small bowl, whisk brown sugar, flour and cinnamon. Add 4 tablespoons of cold butter and cut in with a fork until pea-sized balls form. Pour over top of the batter. Dot the top with the remaining 1 tablespoon butter where it looks like it needs some.
Bake for about 30-40 minutes for the pan, or 20-25 for the muffins.
Enjoy!
