To Die For Blueberry Muffins

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These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk, or more as needed
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1 ½ teaspoons ground cinnamon

Directions

  • Step 1
    Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Step 2
    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 add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • Step 3
    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.
  • Step 4
    Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts

Calories: 383.1
% Daily Value *
Protein: 9 %
Carbohydrates: 18 %
Dietary Fiber: 6 %
Sugars: 
Fat: 25 %
Saturated Fat: 26 %
Cholesterol: 13 %
Vitamin A Iu: 5 %
Niacin Equivalents: 20 %
Vitamin C: 3 %
Folate: 14 %
Calcium: 10 %
Iron: 9 %
Magnesium: 4 %
Potassium: 2 %
Sodium: 13 %
Thiamin: 24 %

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