Inner Chef

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Blueberry Muffins


 Blueberry Muffins

(These are the very best blueberry muffins! Easy to make, moist and oh so scrumptious!)


1½ cups all-purpose flour

¾ cup white sugar

½ tsp. salt

2 tsp. baking powder

⅓ cup vegetable oil

1 egg

⅓ cup milk

1 cup fresh blueberries

½ cup white sugar

⅓ cup all-purpose flour

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon


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

2. Combine 1 ½ cups flour, ¾ 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 ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.


2 thoughts on “Blueberry Muffins

  1. Pingback: Favorite Blueberry Muffins | Veronica's Cornucopia

  2. Made your blueberry muffins last night and we had them for for breakfast today, Carolyn! Sorry, I was too impatient to mess with the topping but they’re great even without it. Dennis always says that he’s never had a blueberry muffin that met his standards, but after these he said, “these are what blueberry muffins should be!”

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