To Die For Blueberry Muffins
Prep time: 15 minutes
Cook time: 25 minutes
Calories: 384 kcal per serving
So yummy and extra big with a sugary cinnamon topping. We often double the recipe. Because with this recipe there is no extra leftovers, and your crowd is always pleased. One more thing I always add extra blueberries because I just adore them. They are super moist and have an easy crumble topping. They’re soft, tender and packed with super fresh berries. I almost forgot the best part, it only takes less than 10 minutes to whip them up and get them in the oven. Let’s get started
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
- Preheat the oven to 400 degrees F. Line your muffin cups with muffin liners or just grease them.
- Combine 1 and half cup flour, 3/4 cup sugar, baking powder and salt to taste.
- Measure 1 cup of vegetable oil; then add the egg and enough milk to reach the 1 cup mark. Mix it with flour mixture. Fold in your blueberries.
- Next, Fill in your muffin cups right to the top, and sprinkle with crumb topping mixture or whatever topping you desire.
- For the crumb topping making you will need:
- Half cup sugar, ⅓ flour cup, ¼ butter cup Mix together and 1 1/2 teaspoon of cinnamon. And mix them all together.
- Use a fork to mix them, then sprinkle over muffins before baking.
- Bake for about 25 minutes in your oven, or until done.
Tips and tricks:
Overcooking the muffins and over mixing the batter makes your muffins dry and hard, so that’s one thing you must avoid.
You can substitute butter for vegetable oil.
Per Serving: 384 calories; protein 4.5g; carbohydrates 56.7g; fat 16.2g; cholesterol 39.5mg; sodium 321.4mg.