To Die For Blueberry Muffins
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries too, if you want!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1½ cups all-purpose flour
- ¾cup white sugar
- 2teaspoons baking powder
- ½teaspoon salt
- ⅓cup vegetable oil
- 1egg
- ⅓cup milk, or more as needed
- 1cup fresh blueberries
- ½cup white sugar
- ⅓cup all-purpose flour
- ¼cup butter, cubed
- 1½ teaspoons ground cinnamon
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with muffin liners.Step 2
Whisk flour, sugar, baking powder, and salt together in a large bowl.Step 3
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.Step 4
Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.Step 5
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.Step 6
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.