To Die For Blueberry Muffins

By sheppell

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Ingredients

• 3 c. - all-purpose flour
• 1 1/2 c. - white sugar
• 1 tsp. - salt
• 1 Tbsp. & 1 tsp. - baking powder
• 2/3 c. - vegetable oil
• 2 - eggs
• 2/3 c. - milk
• 2 c. - fresh blueberries
• 1 c. - white sugar
• 2/3 c. - all-purpose flour
• 1/2 c. - butter, cubed
• 1 Tbsp. - ground cinnamon

Details

Servings 16
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat over to 400 degrees F. Combine flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup. Add enough milk to the oil and egg to fill the cup. Mix this with flour mixture. Add blueberries. Fill muffin cups right to the top and sprinkle with crumb topping mixture, optional.

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 together with fork and sprinkle over muffins before baking.

Bake for 20-25 minutes.