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Blueberry Muffins with Cinnamon Crumb Topping  

These blueberry muffins have a sweet and cinnmon crumb topping.

Cal: 353 Fat: 16g Carbs: 53g Protein: 4g Fiber: 1g
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Original recipe serves 8


½ 2x 3x Reset

Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1 cup blueberries ; fresh
  • 1 1/2 cups all-purpose flour ; plus 1/3 cup for topping
  • 1 1/4 cups sugar ; divided
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup butter ; cubed
  • 1/3 cup milk
  • 2 teaspoons baking powder
  • 1 egg(s)
  • 1/3 cup vegetable oil
  • 1/2 teaspoon salt
  • In My Kitchen

  • You will also need: muffin tin


    Preheat oven to 400F (200C).

    Lightly grease a muffin tin or line cups with liners.

    In a large bowl, combine baking powder, salt, 3/4 cup of the sugar, and 1 1/2 cup of the flour.

    Combine the egg, oil an milk in a small bowl.  Add the milk mixture to the flour mixture. Stir to combine.

    Fold in the blueberries.

    Make the crumb topping by combining the 1/3 cup of sugar, cinnamon, 1/3 cup of flour, and butter in a small bowl. Use a fork to combine until crumbly.

    Fill muffin cups with batter. Sprinkle with topping, and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

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    JA on 2014-01-26

    These came out pretty good and moist.