Blueberry Muffins
These are the large deli style muffins that we used to get in Palm Springs or as near to that recipe as I could get
- Preparing Time: 10 minutes
- Total Time: 35 minutes
- Served Person: 8
bake
muffins
blueberries
blueberry
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup vegetable oil
- 1 cup fresh blueberries
- 1/3 cup milk
- 1/2 cup sugar
- 1 1/2 cups plain flour
- 3/4 cup sugar
- 2 teaspoon baking powder
- -- for the topping --
- 1/3 cup plain flour
- 1/4 cup butter cubed
- 1 1/2 teaspoon cinnamon ground
- Carbohydrate 51.9977746561479 g
- Cholesterol 42.4890625201097 mg
- Fat 13.7212214747395 g
- Fiber 1.48730002447063 g
- Protein 4.19452104438247 g
- Saturated Fat 4.51457333875799 g
- Serving Size 1 1 Serving (120g)
- Sodium 1665.98308011988 mg
- Sugar 50.5104746316773 g
- Trans Fat 0.71025695903451 g
- Calories 334 calories
To make the topping, mix together 1/2 cup sugar, 1/3 cup flour, and 1/4 cup butter, and 1 1/2 teaspoons cinnamon, mix with a fork, and sprinkle over the muffins before baking. Preheat the oven to 400F, 200?c, Gasmark 6; grease the muffin cups or line with muffin liners. Combine 11/2 cups flour, 3/4 cup sugar, salt and baking powder, place the 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 the muffin cups right to the top, and sprinkle with crumb topping mixture. Bake for 20 to 25 minutes in the preheated oven, or until done.
