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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!
Prep Time 15 mins
Cook Time 25 mins
Course Snack
Cuisine American
Servings 8


  • 1 1/2 Cup All purpose flour
  • 3/4 Cup White Sugar
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/3 Cup Vegetable Oil
  • 1 Cup Blueberries
  • 1/2 Cup Sugar
  • 1/3 Cup All Purpose Flour
  • 1/4 Cup Butter Cubed
  • 1 1/2 Teaspoon Ground Cinnanon


  • Step 1)
    Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
    Step 2)
    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.
    Step 3)
    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.
    Step 4)
    Bake for 20 to 25 minutes in the preheated oven, or until done.


383 calories; 16.1 g total fat; 39 mg cholesterol; 322 mg sodium. 56.9 g carbohydrates; 4.3 g protein;
Keyword Blueberry