Blueberry Muffins
I was bored one day in the kitchen and concocted this gem; well, at least I think it's a gem! If you like blueberries and crumb topping, you'll love this!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- topping
- 1/3 cup heavy cream
- 1 each egg
- 2 teaspoon baking powder
- 1/2 cup walnuts chopped
- 1/3 cup all purpose flour
- 1 1/2 cup blueberries fresh, or thawed if frozen
- 1 1/2 cup all purpose flour
- 1/4 cup butter chilled
- 1 1/2 teaspoon cinnamon
- Carbohydrate 36.6811077563076 g
- Cholesterol 28.6357639065102 mg
- Fat 13.3542163937603 g
- Fiber 1.4827414592773 g
- Protein 4.31888493333948 g
- Saturated Fat 3.855919725249 g
- Serving Size 1 1 Serving (95g)
- Sodium 48.998901064679 mg
- Sugar 35.1983662970303 g
- Trans Fat 0.980953894961677 g
- Calories 278 calories
Preheat oven to 400 degrees. Spray 12 count muffin pan with cooking oil lightly for spill-over and line with cupcake foil liners. Combine the oil, egg and cream; set aside. Mix together the flour, sugar, salt, and powder. Add the liquids to the flour mixture and mix by hand just until blended. Fold in the blueberries. Fill muffin tins to just below the top; this provides for a large muffin top. Next, mix together the topping ingredients; cutting the butter into the mixture to form crumbs. Sprinkle on top of batter. Bake until mufifn tops are set to touch about 20 to 22 minutes. Let cool and gently remove from pan.
