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!
- 1 ½ cups All-purpose 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
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.