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
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
Crumb Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with muffin liners.
Step 2
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Step 3
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.
Step 4
Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.
Step 5
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Step 6
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts
Per Serving:
383 calories; protein 4.3g; carbohydrates 56.9g; fat 16.1g; cholesterol 39.3mg; sodium 321.8mg.
Editor’s Notes:
If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon water to the empty spaces when baking. Muffins tend to burn faster in a pan with empty cups.
These muffins are best served with homemade butter.