Annalisa's Blueberry Muffins modified from allrecipes.com
(373 mL) 1 ½ cups all-purpose flour
(177 mL) ¾ cup white sugar
(2 mL) ½ teaspoon salt
(10 mL) 2 teaspoons baking powder
(79 mL) ⅓ cup vegetable oil
(1) 1 egg
(79 mL) ⅓ cup milk
(1) 1 cup fresh blueberries
(118 mL) ½ cup white sugar
(79 mL) ⅓ cup all-purpose flour
(59 mL) ¼ cup butter, cubed
(7 mL) 1 ½ teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
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This recipe came from allrecipes.com and I want to share it because I really like blueberry muffins. CHEMISTRY INFORMATION: The pure substances are white sugar and salt. The ingredients that are homogeneous mixtures are all purpose flour, baking powder, vegetable oil, milk, butter,and cinnamon. The heterogeneous mixtures are the egg and the blueberries. Physical changes that are happening is when the ingredients are being mixed and when you put the batter in the cupcake holders. The batter turning into the muffin and the muffins puffing while they bake show that chemical change is happening .
Submitted by: "Annalisa D"