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 Time15 minutesmins
Cook Time25 minutesmins
Course: Breads
Keyword: muffins
Servings: 8
Ingredients
1 ½cupsAll-purpose flour
¼cupwhite sugar
½tspsalt
2tspbaking powder
⅓cupvegetable oil
1pcsegg
⅓cupmilk, or more as needed
1cupfresh blueberries
½cupwhite sugar
⅓cupbutter, cubed
1 ½tspground cinnamon
Instructions
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.