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  INGREDIENTS

Muffin Batter:

  • 1 & 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup Olivino Lemon Olive Oil
  • 1 egg
  • 1/2 cup milk
  • 1 cup fresh blueberries
Crumble:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon
  • 6 & 1/2 tbsp unsalted butter-melted

  DIRECTIONS 

Muffin Batter:

  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine 1 & 1/2 cups flour, 3/4 cup sugar, salt and baking powder. 
  3. Place lemon olive oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. 
  4. Fold in blueberries
  5. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  6. Bake for 20 to 25 minutes in the preheated oven, or until done.

Crumble:

  1. In a small bowl whisk together flour, sugar and cinnamon. 
  2. Add melted butter and stir with fork until crumbly.
  3. Refrigerate until ready to use.