April 12, 2018

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Blueberry Muffin #Recipe

This recipe can make 6 or more muffins, depending on how big you like them! I used a normal muffin tin and made about a dozen

Blueberry Muffins:
  • 1 1/2 C all-purpose flour
  • 3/4 C white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 C vegetable oil
  • 1 egg
  • 1/3 C milk
  • 1 1/2 C fresh blueberries

Crumble Topping:
  • 2 TBS white sugar
  • 2 TBS brown sugar
  • 3 TBS all-purpose flour
  • 3 TBS butter, cubed and softened
  • 1 tsp ground cinnamon
    • Preheat the oven to 400 degrees. Line your  muffin pan with muffin cup liners.
    • First mix the dry ingredients: flour, sugar, salt, baking powder in a large bowl.   In a separate bowl  mix together the oil, egg and milk.  Pour  the liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
    • Next you need to focus on your crumble.  Mix the crumble ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.
    • Bake about 25 minutes or until golden and cake tester comes out clean!


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