Blueberry Muffin Recipe
Enjoy these delightful blueberry muffins with a sweet crumb topping, perfect for a summer breakfast or snack on the go!
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Calories: 380kcal
Servings: 8
Equipment
- Large mixing bowl
- Small liquid measuring cup
- Whisk
- Small Bowl
- Fork
- Muffin Tin
- Paper liners or cooking spray
- Oven
- Toothpick
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- â…“ cup vegetable oil
- 1 large egg
- â…“ cup milk or more as needed
- 1 cup fresh blueberries
Crumb Topping:
- ½ cup white sugar
- â…“ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Grease or line 8 muffin cups.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a small measuring cup, combine vegetable oil, egg, and enough milk to reach 1 cup; stir to combine.
- Pour wet mixture into dry ingredients and mix until just combined. Gently fold in blueberries.
- In a small bowl, mix together sugar, flour, butter, and cinnamon with a fork until crumbly.
- Spoon batter into prepared muffin cups, filling to the top. Sprinkle with crumb topping.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Nutrition
Calories: 380kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 315mg | Potassium: 73mg | Fiber: 1g | Sugar: 35g | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg