Blueberry Muffins
×Category: Baked Goods (breads, rolls, etc.) | Type: Sweet Goods (Donuts, Muffins, Danish, etc.) | Servings: 12 | By: RecipeGadget
Protein 6g • Carbs 85g • Fat 32g • 620 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
My mommy's best blueberry muffins!
Ingredients
- All-purpose flour (Separated): 1 Cup
- Sugar (Separated): 1 1/4 Cup
- Baking Powder: 2 TSP
- Salt: 1/2 TSP
- Vegetable oil: 1/3 Cup
- Milk: 1/3 Cup
- Blueberries: 1 Cup
- Butter (Cubed): 1/4 Cup
- Cinnamon (Ground): 1 1/2 TSP
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
- Set aside 1/2 Cup sugar, 1/3 Cup flour for Crumb Topping. Mix the rest of the dry ingredients.
- 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 remaining 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.
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