To Die For Blueberry Muffins

These jumbo blueberry muffins are topped with a crunchy cinnamon-sugar crumb mixture in this delicious, souped-up, deli-style muffin recipe.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 383 Calories

Ingredients

• 1 egg
• 2 teaspoons baking powder
• 1 cup fresh blueberries
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.75 cup white sugar
• 0.33333334326744 cup vegetable oil
• 1.5 teaspoons ground cinnamon
• 0.33333334326744 cup all-purpose flour
• 0.25 cup butter, cubed
• 0.33333334326744 cup milk, or more as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.

Step 5

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 6

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