To Die For Blueberry Muffins

 


To Die For Blueberry Muffins

This blueberry muffin recipe makes eight extra large and yummy breakfast muffins with a sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries if you want!

Submitted by Colleen
 Tested by Allrecipes Test Kitchen
Prep Time:
 
15 mins
Cook Time:
 
20 mins
Total Time:
 
35 mins
Servings:
 
8 
Yield:
 
8 large muffins

Ingredients

Muffins:

  • 1 ½ cups all-purpose flour

  • ¾ cup white sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ⅓ cup vegetable oil

  • 1 large egg

  • ⅓ cup milk, or more as needed

  • 1 cup fresh blueberries

Crumb Topping:

  • ½ cup white sugar

  • ⅓ cup all-purpose flour

  • ¼ cup butter, cubed

  • 1 ½ teaspoons ground cinnamon

Directions

  1. Gather all ingredients.

  2. Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.

  3. To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.

  4. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.

  5. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.

  6. To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.

  7. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

  8. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts 

            
calories381
total fat 16g 
saturated fat 5g 
cholesterol 39mg 
sodium 314mg 
total carbohydrate 57g 
dietary fiber 1g 
total sugars34g 
protein 4g 
vitamin c 2mg 
calcium 96mg 
iron 2mg 
potassium 73mg

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