Best Blueberry Muffins
by Mary Rogers

URL Source:
Course: Breakfast
Cuisine: American
Food Group: Bread
Serves: 6


1 1/2 cup(s) All purpose flour
3/4 cup(s) white sugar
1/2 teaspoon(s) salt
2 teaspoon(s) baking powder
1/3 cup(s) vegetable oil
1 egg
1/3 cup(s) milk
1 cup(s) blueberries (canned, drained) fresh or frozen blueberries
1/2 cup(s) white sugar
1/3 cup(s) all purpose flour
1/4 cup(s) butter, cubed
1 1/2 teaspoon(s) cinnamon

Preheat oven to 400 F.  Grease muffin cups or line with muffin liners.


For the Muffins:  In large bowl, combine flour, 3/4 c sugar, salt & baking powder.  Place vegetable oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup.  Mix this with the flour mixture.  Fold in bluberries.  Fill muffin cups 2/3 - 3/4 full.  If using the large muffin tins, fill to 1/2 to 2/3 only.  The topping will fill up the rest of the cup and the muffins rise. 


To Make Crumb Topping:  Mix together 1/2 cup sugar, 1/3 cup flour, butter cubes and cinnamon.  Mix with a fork and sprinkle onto muffins before baking.


Bake for 20-25 minutes in the preheated over or until done.


Yield:  6 large or 12 medium muffins.  ENJOY!