TO DIE FOR BLUEBERRY MUFFINS RECIPE | ALLRECIPES
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!
Provided by Allrecipes Member
Categories Blueberry Muffins
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 large muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with muffin liners.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.
- Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.
- Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 383.1 calories, CarbohydrateContent 56.9 g, CholesterolContent 39.3 mg, FatContent 16.1 g, FiberContent 1.4 g, ProteinContent 4.3 g, SaturatedFatContent 5.2 g, SodiumContent 321.8 mg, SugarContent 33.6 g
BLUEBERRY OATMEAL MUFFINS RECIPE: HOW TO MAKE IT
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious—they're wonderful. —Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 26g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch
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