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Blueberry Muffins

 
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Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.

Yield

8

servings

Prep

15

min

Cook

25

min

Ready

40

min

 

Ingredients

1 ½ cups all-purpose flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
cup vegetable oil
1 large eggs
cup milk
1 cup blueberries
fresh
½ cup sugar
cup all-purpose flour
¼ cup butter
cubed
1 ½ teaspoons cinnamon
ground

Directions

Preheat oven to 400℉ (200℃) (200 degrees C).

Grease muffin cups or line with muffin liners.

Combine 1½ cups flour, ¾ 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 ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon.

Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Toronto , Ontario, Canada
 almost 8 years ago

These muffins look delicious, great for breakfast or snack. I think I will use half whole wheat flour to replace all-purpose flour to make them healthier.

Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 38138% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 202mg 8%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 3%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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