Bluberry 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
- 3/4 cup white sugar
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1/3 cup vegetable oil
- 1/3 cup all-purpose flour
- 1/3 cup milk
- topping
- 1 whole egg
- muffins
- 1 cup fresh bluberries
- 1/4 cup butter cube first
- 1 1/2 teaaspoons ground cinnamon
- Carbohydrate 54.651463105 g
- Cholesterol 38.7198755 mg
- Fat 12.63512080125 g
- Fiber 0.873706263668835 g
- Protein 3.7061978625 g
- Saturated Fat 4.33555138778375 g
- Serving Size 1 1 Serving (91g)
- Sodium 503.677104125 mg
- Sugar 53.7777568413312 g
- Trans Fat 0.66148576979575 g
- Calories 343 calories
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 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 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. 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. 4. Bake for 20 to 25 minutes in the preheated oven, or until done.
