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To Die For Blueberry Muffins

4

35 min

To Die For Blueberry Muffins

To Die For Blueberry Muffins Photo 1

Time

35 min

Serving

8 persons

Calories

383

Rating

4.00★ (14)

Cuisine

Author: Victoria Buriak
These blueberry muffins are extra large and yummy with a sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries if you want!

Ingredients

  • all-purpose flour: 1.5 cups
  • white sugar: 0.75 cup
  • baking powder: 2 tsp
  • salt: 0.5 tsp
  • vegetable oil: 0.33333 cup
  • egg: 1 piece
  • milk: 0.33333 cup (or more if needed)
  • blueberries: 1 cup (fresh)
  • white sugar: 0.5 cup
  • all-purpose flour: 0.33333 cup
  • butter: 0.25 cup (cubed)
  • ground cinnamon: 1.5 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
    To Die For Blueberry Muffins Photo 2
  2. For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
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  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.
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  4. For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
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  5. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
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  6. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
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