Yields: 4 or 8 large muffins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Notes:
“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!”
Ingredients for 4:
3/4 cup all-purpose flour
1/4 cup and 2 tablespoons white sugar
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons and 2 teaspoons vegetable oil
1/2 egg
2 tablespoons and 2 teaspoons milk
1/2 cup fresh blueberries
1/4 cup white sugar
2 tablespoons and 2 teaspoons all-purpose flour
2 tablespoons butter, cubed
3/4 teaspoon ground cinnamon
Ingredients for 8:
1½ cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1½ teaspoons ground cinnamon
Procedure:
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 enough milk to fill the cup. 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.
Submitted By: Colleen
Recipe Author: Unknown
Original Photograph By: Diane, June 28, 2011
Photograph Retouched By: Recipe Spy
Source: http://m.allrecipes.com/recipe/6865/recipeto-die-for-blueberry-muffins