To Die For Blueberry Muffins

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries too, if you want!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 383 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• ⅓ cup vegetable oil
• 1 ½ teaspoons ground cinnamon
• 2 teaspoons baking powder
• ⅓ cup all-purpose flour
• 1 cup fresh blueberries
• ⅓ cup milk, or more as needed
• ¼ cup butter, cubed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with muffin liners.

Step 2

Whisk flour, sugar, baking powder, and salt together in a large bowl.

Step 3

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.

Step 4

Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.

Step 5

Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

Step 6

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.