Sweet/Baking ðĨ
To Die For Blueberry Muffins
8 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ15 minutes
āđāļ§āļĨāļēāļāļģ35 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
1 Â― cups all-purpose flour
Âū cup white sugar
2 teaspoons baking powder
Â― teaspoon salt
â cup vegetable oil
1 egg
â cup milk, or more as needed
1 cup fresh blueberries
Â― cup white sugar
â cup all-purpose flour
ž cup butter, cubed
1 Â― teaspoons ground cinnamon
āļ§āļīāļāļĩāļāļģ
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.
āļāđāļāļĄāļđāļĨāđāļ āļāļāļēāļāļēāļĢ
āļāļāļēāļāļāļĩāđāđāļŠāļīāļĢāđāļ
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āđāļāļĨāļāļĢāļĩāđ
381 kcal
āđāļāļĄāļąāļāļāļąāđāļāļŦāļĄāļ
16 g
āđāļāļĄāļąāļāļāļīāđāļĄāļāļąāļ§
5 g
āđāļāļĄāļąāļāđāļĄāđāļāļīāđāļĄāļāļąāļ§
0 g
āđāļāļĄāļąāļāļāļĢāļēāļāļŠāđ
-
āļāļāđāļĨāļŠāđāļāļāļĢāļāļĨ
39 mg
āđāļāđāļāļĩāļĒāļĄ
314 mg
āļāļēāļĢāđāđāļāđāļŪāđāļāļĢāļāļāļąāđāļāļŦāļĄāļ
57 g
āđāļĒāļāļēāļŦāļēāļĢ
1 g
āļāđāļģāļāļēāļĨāļāļąāđāļāļŦāļĄāļ
34 g
āđāļāļĢāļāļĩāļ
4 g
8 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ15 minutes
āđāļ§āļĨāļēāļāļģ35 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄ