Easy Blueberry Muffins Recipe 

Eight large blueberry muffins with sugary-cinnamon crumb topping make a tasty breakfast. I double the recipe and fill the muffin cups full for deli-style muffins. More blueberries!

Muffins: – 1 ½ cups all-purpose flour – ¾ cup white sugar – 2 teaspoons baking powder – ½ teaspoon salt – ⅓ cup vegetable oil – 1 large egg – ⅓ cup milk, or more as needed – 1 cup fresh blueberrie Crumb Topping: – ½ cup white sugar – ⅓ cup all-purpose flour – ¼ cup butter, cubed – 1 ½ teaspoons ground cinnamon



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Set the oven's temperature to 400°F, or 200°C. Apply grease or use paper liners to eight muffin tins.

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In a sizable basin, whisk together flour, sugar, baking powder, and salt to create muffins.

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A tiny liquid measurement cup with oil. Whisk egg and 1 cup milk until mixed. Mix batter into flour mixture until blended. Reserve batter; fold in blueberries.

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In a separate bowl, mix sugar, flour, butter, and cinnamon to make the crumb topping. Using a fork, stir until crumbs.

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Pour batter into the muffin tins, filling them all the way to the top. Add a crumb topping sprinkled on.

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A toothpick inserted in the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven.

381 Calories 16g Fat 57g Carbs 4g Protein 

Nutrition Facts (per serving)

also see

also see

Apple Muffins Recipe