To Die For Blueberry Muffins

By longhornfans

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups about 1/4 inch from the top edge for a wonderful extra-generously-sized deli style muffin. (If too close to the top, you will have a mess in the oven!) Add extra blueberries too, if you want!

Ingredients

• MUFFINS:
• 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
• CRUMB TOPPING:
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. 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.
3. 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.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.