Blueberry Muffins



Makes 12 servings


15 mins


35 mins


1 1/2 cups flour

3/4 cup sugar

½ tsp salt

2 tsps baking powder

1/3 cup vegetable oil

1 egg

1 cup milk

1 cup blueberries

1 1/2 tsp cinnamon

1/4 tsp baking soda (optional)


Preheat oven to 400° F (200 degrees C).
Line a muffin pan with twelve paper cups.

Mix 1 1/2 cups flour, 3/4 cup sugar, ½ tsp salt and 2 tsps baking powder in a large plastic bowl. Set aside.

Fill a large 1 or 2 cup measuring cup to the 1/3 cup mark with vegetable oil.
Add 1 egg then fill to the 1 cup mark with milk.

Pour wet ingredients into the bowl holding the dry ingredients.
Gently fold in 1 cup blueberries.
Fill muffin cups 2/3 of the way, using all the batter for 12 muffin cups

Fill the cups the rest of the way with the crumb topping mixture.

To Make Crumb Topping:

Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup softened butter, and 1 1/2 teaspoons cinnamon.
Stir until thoroughly mixed and loose enough to “crumble.”

Sprinkle crumb top over muffins.

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