To Die For Blueberry Muffins
"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!"
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
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
- 3/4 cup white sugar
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup vegetable oil
- 1 cup fresh blueberries
- 1/3 cup all-purpose flour
- 1/3 cup milk
- 1/4 cup butter cubed
- Carbohydrate 46.7671787932373 g
- Cholesterol 17.0682291658551 mg
- Fat 13.416002717278 g
- Fiber 1.47740419151589 g
- Protein 4.04796896084434 g
- Saturated Fat 4.49505875062619 g
- Serving Size 1 1 large muffin (113g)
- Sodium 430.335167090108 mg
- Sugar 45.2897746017214 g
- Trans Fat 0.647348625235756 g
- Calories 320 calories
Directions 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.
