Blueberry Muffins
Classic blueberry muffins with a crumb topping.
10 min prep
25 min cook
4 servings
Available offline
Ingredients
Tap to check off
|
4
servings
- 3 cups all purpose flour
- 1.5 cup white sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- .66 cup vegetable oil
- 2 unit egg
- 2 cup fresh blueberries
- 1 cup white sugar
- .66 cup all purpose flour
- 0.5 cup butter, cubed
- 3 teaspoons ground cinnamon
Directions
-
1
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
-
2
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1 cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
-
3
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
-
4
Bake for 20 to 25 minutes in the preheated oven, or until done
More Details
Original Recipe
Cookbook pages, handwritten notes, recipe cards
Sign in to rate this recipe