Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe.

Once You’ve Tried These, There Is No Going Back!

Blueberry muffins are a staple treat in my house. I tend to make a bunch of these muffins up at one time and freeze up the overflow in my deep freeze.

That way, I can have a fresh blueberry muffin anytime I feel like it. All I do is pop a frozen muffin into the microwave for 35 seconds and it comes out fresh and steamy. I always plaster it in a healthy serving of butter because, why not? Butter is good for you.

What are some of your favorite muffins to make? Obviously, we all enjoy blueberry but what about other fruits or even cream? I love peaches and cream muffins and cranberry nut.

Have a comment about this recipe? Maybe you made it and want to share how tasty it was. Let me know your thoughts in the comment section below. I always love hearing from you

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon.

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.