To Die For Blueberry Muffins
Deliciously soft and moist blueberry muffins, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups white sugar
- 0.5 teaspoon salt
- 2 teaspoons baking powder
- 0.33 cups vegetable oil
- 1 egg
- 0.33 cups milk or more as needed
- 1 cups fresh blueberries Preferably fresh.
Crumb Topping
- 0.5 cups white sugar For the crumb topping
- 0.33 cups all-purpose flour For the crumb topping
- 0.25 cups butter Cubed for the crumb topping
- 1.5 teaspoons ground cinnamon For the crumb topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a muffin pan with muffin liners. If you prefer not to use liners, grease the muffin cups.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder until well combined.
- In a small bowl or glass measuring cup, whisk together ⅓ cup vegetable oil, 1 egg, and ⅓ cup milk until mixed well.
- Using a rubber spatula, gently fold the oil mixture into the flour mixture until just a few streaks of flour remain.
- Carefully fold in 1 cup of fresh blueberries until just combined.
- To make the crumb topping, mix ½ cup of all-purpose flour, ½ cup of granulated sugar, ¼ cup of cubed butter, and 1 ½ teaspoons of ground cinnamon in a bowl. Use a fork to break up the butter cubes until the mixture resembles coarse crumbs.
- Spoon the batter into the muffin tin, filling each cup to the top.
- Generously sprinkle the crumb topping over each muffin.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
These muffins are best served warm. They can be enjoyed plain or with a bit of butter spread on top. For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 180mgFiber: 1gSugar: 10g
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