To Die For Blueberry Muffins

 

I'm not sure if you've noticed, but blueberries are in season. These little gems pack a punch of flavor and nutritional value that the summer heat just can't ruin. If you're looking for a new breakfast or snack idea to enjoy this week, try these delicious muffins! They're light as air with a hint of lemon and cinnamon spice. You'll be so glad you found this recipe--especially because it's so easy to make!
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prep:15 mins

cook:25 mins

total:40 mins

Servings:8

Yield:8 large muffins 

 

 

Ingredients: 

1 ½ cups all-purpose flour 

¾ cup white sugar 

½ teaspoon salt 

2 teaspoons baking powder 

⅓ cup vegetable oil 

1 egg 

⅓ cup milk, or more as needed 

1 cup fresh blueberries 

½ cup white sugar 

⅓ cup all-purpose flour 

¼ cup butter, cubed 

1 ½ teaspoons ground cinnamon 

 

Directions: 

1-Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

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.

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.

4-Bake for 20 to 25 minutes in the preheated oven, or until done.

 

Nutrition Info:

Per Serving:

383 calories; protein 4.3g; carbohydrates 56.9g; fat 16.1g; cholesterol 39.3mg; sodium 321.8mg.