Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1-1/2 cup Flour; 3/4 cups Sugar; 1/2 teaspoons Salt; 2 teaspoons Baking Powder; 1/3 cups Vegetable Oil; 1 whole Large Egg; 1/3 cups Milk; 1 cup Blueberries, Fresh Or Frozen (fresh Are Preferred); FOR THE CRUMB TOPPING:; 1/4 cups Butter, At Room Temperature; 1/2 cups Sugar; 2 Tablespoons Flour; 1-1/2 teaspoon Cinnamon

Servings: persons

FOR THE MUFFINS:
1-1/2 cup Flour
3/4 cups Sugar
1/2 teaspoons Salt
2 teaspoons Baking Powder
1/3 cups Vegetable Oil
1 whole Large Egg
1/3 cups Milk
1 cup Blueberries, Fresh Or Frozen (fresh Are Preferred)
FOR THE CRUMB TOPPING:
1/4 cups Butter, At Room Temperature
1/2 cups Sugar
2 Tablespoons Flour
1-1/2 teaspoon Cinnamon

1
Preheat oven to 400 F. Line a 12 count muffin tin with cupcake/muffin liners (you may not use all of them-the recipe should make at least nine).
2
Add flour, sugar, salt and baking powder into the bowl of a stand mixer. Mix for a few seconds to combine.
3
Pour the 1/3 cup of vegetable oil into a 1 cup measuring cup. Crack the egg into the oil. Then fill the measuring cup to the 1 cup line with however much milk is needed. Turn mixer to medium speed and slowly pour in the milk mixture, mixing until smooth. Once combined, fold in the blueberries*.
4
Fill muffin cups just about to the top, and sprinkle with crumb topping mixture (recipe below). Bake for 20-25 minutes or until a toothpick comes out clean.
5
*Fresh blueberries are preferable for this recipe but frozen ones will also do (though they may leave your batter a little purple if mixed too much). If using frozen, I strongly suggest using a brand whose frozen blueberries have a fuller shape-similar to fresh (like Dole or VIP). Brands like Wyman's that have smaller blueberries tend to have more juice in the bag and that will leave your batter very purple. They also don't quite have the same burst to them in the finished product.
6
For the topping:
7
Mix all of the topping ingredients together with a fork, making sure to break the butter apart as much as possible. You'll end up with small clumps (a little smaller than pea sized).
8
Recipe adapted from AllRecipes.com

772

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE MUFFINS:, 1-1/2 cup Flour, 3/4 cups Sugar, 1/2 teaspoons Salt, and more.

Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins

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