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