“To-Die-For” Blueberry Muffins
(from JenniferGM’s recipe box)
These muffins are extra large and yummy with a sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful, generous-sized deli-style muffin. Add extra blueberries, too, if you want!
Source: Pam Brock
Prep time: 20 minutes
Cook time: 25 minutes
Serves 12 people
Categories: Breads and Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg, beaten
- 1/3 cup milk (or half and half)
- 1 cup fresh blueberries
- FOR TOPPING
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup butter, cubed
Directions
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Preheat oven to 400° F. Grease a muffin pan or line with muffin papers.
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Combine 1 ½ cups flour, ¾ cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Add to flour mixture, stirring until moist. Fold in blueberries. Fill muffin cups right to the top and set aside.
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Mix together ½ cup sugar, 1/3 cup flour, and 1 ½ teaspoons cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over muffins.
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Bake in 400° F. oven for 20 to 25 minutes or until done.