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!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 8 large muffins
Original recipe yields 8 servings
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
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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 add enough milk to reach the 1-cup mark. 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.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
383 calories; 16.1 g total fat; 39 mg cholesterol; 322 mg sodium. 56.9 g carbohydrates; 4.3 g protein; Full Nutrition