TO DIE FOR BLUEBERRY MUFFINS RECIPE
Provided by dhoffmanlatter
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 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. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. OR just top with little sugar Bake for 20 to 25 minutes in the preheated oven, or until done.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Drnoop
[email protected]These muffins are so good, I'm already planning my next batch. I think I'll try adding some chocolate chips next time.
rana osman
[email protected]I love that these muffins are not too sweet. They're the perfect balance of sweetness and tartness. I also love the streusel topping. It adds a nice crunch and extra flavor.
fikile mnxombolo
[email protected]These muffins are a great make-ahead breakfast. I like to make a batch on the weekend and then freeze them. Then I can just pop them in the microwave for a quick and easy breakfast during the week.
anita Oluwayemi
[email protected]I'm a bit of a muffin snob, but these muffins definitely passed the test. They were moist, flavorful, and had the perfect amount of sweetness. I'll definitely be making them again.
Sweetly_dolly
[email protected]I made these muffins in mini muffin tins and they were perfect for a party. They were also really cute and everyone loved them.
Bagizaw Assaye
[email protected]These muffins are a great way to use up leftover blueberries. I always have a few extra blueberries in my fridge, and these muffins are the perfect way to use them up.
Elhadji Sow
[email protected]I added a streusel topping to these muffins and they were amazing. The streusel topping added a nice crunchy texture and extra sweetness.
Hurry Chris
[email protected]I made these muffins with frozen blueberries and they turned out great. I just thawed the blueberries before adding them to the batter.
Mr kifoo Khan
[email protected]I'm not a huge fan of blueberries, but I loved these muffins. The blueberries were subtle and didn't overpower the other flavors. The muffins were also really moist and flavorful.
Dawn Ann
[email protected]These muffins are so good, I could eat them every day. They're the perfect grab-and-go breakfast or snack.
Edison Jumping Eagle
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them and asked for the recipe. I'll definitely be making them again.
benjamin khiba
[email protected]I love how easy these muffins are to make. I just threw all the ingredients into a bowl and mixed them together. No need for any special equipment or techniques. And they turned out perfectly!
Lowest Prince
[email protected]These blueberry muffins were a hit! They were light and fluffy, with a perfect balance of sweetness and tartness. The blueberries were plump and juicy, and the muffin tops were golden brown and slightly crispy. I'll definitely be making these again.