To Die For Blueberry Muffins
To Die For Blueberry Muffins are delicious, extra large muffins topped with a sugary-cinnamon crumb, perfect for breakfast.
Equipment
- Oven
- mixing bowl
- measuring cups
- muffin pan
Ingredients
Muffins
- 1.5 cups all-purpose flour
- 0.75 cups white sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.33 cups vegetable oil
- 1 large egg
- 0.33 cups milk or more as needed
- 1 cups fresh blueberries
Crumb Topping
- 0.5 cups white sugar
- 0.33 cups all-purpose flour
- 0.25 cups butter cubed
- 1.5 teaspoons ground cinnamon
Instructions
Preparation
- Gather all ingredients.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
- To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
- Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
- To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
- Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Enjoy!
Notes
I usually double the recipe for extra-generously-sized muffins. Add extra blueberries if you want!
Nutrition
Serving: 1muffinCalories: 381kcalCarbohydrates: 57gProtein: 4gFat: 16gSaturated Fat: 5gCholesterol: 39mgSodium: 314mgPotassium: 73mgFiber: 1gSugar: 34gVitamin C: 2mgCalcium: 96mgIron: 2mg
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