The Best 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!

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Cook Time

25 minutes

Ingredients

  • 1 ½ cups Manny’s Choice Flour
  • ¼ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup vegetable oil
  • 1 pcs egg
  • ⅓ cup milk, or more as needed
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup butter, cubed
  • 1 ½ tsp ground cinnamon

Directions

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

  2. Combine 1 ½ cups flour, ¾ 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.

  3. To make Crumb Topping Mix together ½ cup sugar, ⅓ cup flour, ⅓ cup butter, and 1 ½ teaspoon cinnamon. Mix with fork, and sprinkle over muffins before baking.

  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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