Sunday 24 November 2013

Posted by Judie on Sunday 24 November 2013
The most delicious version of Blueberry Muffins, with a crunchy crumb topping. Easily adaptable for any other berry.


Makes about 12 muffins

  • 1 1/2 cups all-purpose flour 
  • 3/4 cup white sugar 
  • 1/2 tsp salt 
  • 2 tsp baking powder 
  • 1/3 cup vegetable oil 
  • 1 egg 
  • 1/3 cup milk 
  • 1 tsp vanilla
  • 1 cup fresh blueberries 
  • 1/2 cup white sugar 
  • 1/3 cup all-purpose flour 
  • 1/4 cup butter, at room temperature, cubed 
  • 1 1/2 teaspoons ground cinnamon


Preheat oven to 200 degrees Celsius. Grease muffin cups or line with muffin liners. Mix one tablespoon of the flour with the blueberries and gently toss to coat. 

Combine the rest of the 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 and the vanilla with flour mixture. Gently fold in blueberries. 

To make the 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. 

Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Bake for 20 to 25 minutes in the preheated oven, or until done. 

Nutrition Facts:
Calories (kcal): 383
Protein: 4.3g
Carbohydrates: 56.9g
Fat: 16.1g
Sodium: 322mg
Cholesterol: 43mg
Fiber: 1.4g

Adated from Original Recipe
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