Amazing Blueberry Muffins, with cinnamon-sugar streusel topping

Gail Herbest

By
@Gaillee

These are easy, delicate, and taste wonderful!!! I always double the recipe when I make them and I add 3 cups of blueberries, Maine wild blueberries are smaller so if you use store bought you may want to use less. You can also use frozen berries. If you prefer you can use the large muffin cups for big muffins.


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Serves:

12 regular muffins

Prep:

10 Min

Cook:

25 Min

Ingredients

1 1/2 c
all purpose flour
3/4 c
white sugar
1/2 tsp
salt
2 tsp
baking powder
1/3 c
canola or vegetable oil
1 medium
egg
1/3 c
milk
1 c
fresh blueberries ( i use 2 cups of the maine wild blueberries)
2 tsp
real vanilla extract
topping
1/2 c
white sugar
1/3 c
all purpose flour
1/4 c
butter cubed-- i use my cheese grater
1 1/2 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 350 degrees, grease muffin cups or line with muffin liners
2
combine 1 1/2 cups of flour. 3/4 cups sugar. salt and baking powder.
3
Place oil into a 1 cup measuring cup; add the egg, vanilla and enough milk to fill the cup, ( I always use the full 1/3 cup that is called for) Mix this with the flour mixtures. fold in blueberries.
4
Fill muffin cups right to the top, and sprinkle with the crumb topping mixture
5
Bake for 20-25 minutes in preheated oven or until done.