Easy Blueberry Muffins
Easy blueberry muffins loaded with fresh blueberries and finished with a buttery cinnamon crumb topping. Soft, fluffy, and ready in 35 minutes. Perfect for breakfast, brunch, or a sweet snack.
Servings: 12
Calories: 250kcal
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ½ cup milk
- 1 cup fresh blueberries washed and patted dry
Crumb topping:
- ⅔ cup light brown sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- 2 tablespoons butter (at room temperature)
Instructions
- Preheat the oven to 400 degrees. Grease muffin tins or line with cupcake liners.
- Combine flour, sugar, salt, and baking powder in a bowl. Add vegetable oil, milk, and an egg. Stir ingredients until just combined, being careful not to over stir. Gently fold in blueberries. Set batter aside.1 ½ cups all-purpose flour, ¾ cup white sugar, ½ teaspoon salt, 2 teaspoons baking powder, ⅓ cup vegetable oil, 1 egg, ½ cup milk, 1 cup fresh blueberries
- In a separate bowl: Add brown sugar, flour, cinnamon and butter. Mix with a fork.⅔ cup light brown sugar, ¼ cup flour, ¼ teaspoon cinnamon, 2 tablespoons butter
- Portion batter into muffin tins (approx 12) and sprinkle crumb topping. Bake for 20 to 25 minutes or until set.
- Let cool and enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 134mg | Fiber: 1g | Sugar: 26g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
