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Nutrition Information*
per serving
Calories: 352.7
Total Sugars: 33.2g
Carb.: 53.3g
Fiber: 1.3g
Total Fats: 15.9g
Cholesterol: 39.3mg
Protein: 3.7g
Sodium: 161.6mg
*Data provided by USDA
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
Submitted by ellie7
These blueberry muffins have a sweet and cinnmon crumb topping.
Cal: 353 Fat: 16g Carbs: 53g Protein: 4g Fiber: 1g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
17.6
--
17.8
5.3
24.4
13.1
7.5
6.7
Calories: 352.7
Total Sugars: 33.2g
Carb.: 53.3g
Fiber: 1.3g
Total Fats: 15.9g
Cholesterol: 39.3mg
Protein: 3.7g
Sodium: 161.6mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
- 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.
Jenn on 2020-01-19
JA on 2014-01-26
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