Best Blueberry Muffins
Try this Best Blueberry Muffins recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 10
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 egg
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 cup fresh blueberries
- 1/3 cup all-purpose flour
- 1/3 cup milk
- 3/4 cup sugar
- 1 1/2 cups all-purpose / plain flour
- 1/4 cup butter cut into small pieces (i grated very cold butter)
- zest from two lemons
- Carbohydrate 13.1052080083413 g
- Cholesterol 13.6545833429984 mg
- Fat 10.5460911774818 g
- Fiber 0.468583349577881 g
- Protein 1.36843916635342 g
- Saturated Fat 3.56582650292847 g
- Serving Size 1 1 Serving (72g)
- Sodium 4291.96814542728 mg
- Sugar 12.6366246587634 g
- Trans Fat 0.455613000384548 g
- Calories 149 calories
Preheat oven to 400 degrees F (200 degrees C) and grease muffin tin or use paper liners.Combine 1½ cups flour, ¾ cup sugar, salt and baking powder in a bowl and whisk to mix.In a 1-cup measuring cup, add vegetable oil, the egg and enough milk to fill the cup. Lightly mix to break the egg.Add the wet ingredients to the dry ingredients and mix til nearly all the flour is combined. Add blueberries and fold them into the batter.Fill muffin cups right to the top, and sprinkle with crumb topping mixture.In a medium sized bowl, mix together ½ cup sugar, â…“ cup flour, ¼ cup butter, and the lemon zest.Mix with fork, and sprinkle generously over muffins before baking.Bake for 20 to 25 minutes in the preheated oven, or until done.
