To Die For Blueberry Muffins


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Prep time: 15 minutes 

Cook time: 25 minutes 

Servings: 8

Calories: 384 kcal per serving

 

So yummy and extra big with a sugary cinnamon topping. We often double the recipe. Because with this recipe there is no extra leftovers, and your crowd is always pleased. One more thing I always add extra blueberries because I just adore them. They are super moist and have an easy crumble topping. They’re soft, tender and packed with super fresh berries. I almost forgot the best part, it only takes less than 10 minutes to whip them up and get them in the oven. Let’s get started

 

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 teaspoons ground cinnamon

Directions:

  • Preheat the oven to 400 degrees F. Line your muffin cups with muffin liners or just grease them.  
  • Combine 1 and half cup flour, 3/4 cup sugar, baking powder and salt to taste. 
  • Measure 1 cup of vegetable oil; then add the egg and enough milk to reach the 1 cup mark. Mix it with flour mixture. Fold in your blueberries. 
  • Next, Fill in your muffin cups right to the top, and sprinkle with crumb topping mixture or whatever topping you desire.
  • For the crumb topping making you will need:
  • Half cup sugar, ⅓ flour cup, ¼ butter cup Mix together and 1 1/2 teaspoon of cinnamon. And mix them all together. 
  • Use a fork to mix them, then sprinkle over muffins before baking.
  • Bake for about 25 minutes in your oven, or until done.

 

Tips and tricks:

  • Overcooking the muffins and over mixing the batter makes your muffins dry and hard, so that’s one thing you must avoid. 
  • You can substitute butter for vegetable oil.

Nutrition Facts: Per Serving: 384 calories; protein 4.5g; carbohydrates 56.7g; fat 16.2g; cholesterol 39.5mg; sodium 321.4mg. 


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