Fresh blueberry muffins are a yummy treat that isn’t really that hard to make. Plus they freeze beautifully, so you can keep them on hand to amaze morning visitors anytime.

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Blueberry Muffins

Course: Bread, Breakfast, Snack
Author: Rick Scherle

Materials

  • 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

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease 12 muffin cups or line with muffin liners.

Batter

  • 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.

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

  • 20 to 25 minutes in the preheated oven, or until done.