To Die For Blueberry Muffins
Did you know that blueberry muffins often rank top 3 in most people’s favorite muffin flavors?
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Servings: 8 large muffins
Calories: 388kcal
Ingredients
- 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 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400 F and line a muffin pan with muffin liners. You can grease the muffin cups if you are not using liners
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp salt, and 2 tsp baking powder until combined
- In a small bowl or glass measuring cup, whisk together 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined
- Using a rubber spatula, fold the oil mixture into the flour mixture until just a few streaks of flour remain
- Fold in the 1 cup blueberries until just combined
- Make the crumb topping by mixing the ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup cubed butter, and 1 ½ tsp ground cinnamon. Use a fork to break up the cubes of butter
- Spoon the batter into the muffin tin, filling each one to the top
- Sprinkle the crumb topping generously over each muffin
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean
Nutrition
Calories: 388kcal | Carbohydrates: 57g | Protein: 4.4g | Fat: 16g
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