Ingredients
12
12 servings
- •1.3333333730698 cups all-purpose flour
- •0.33333334326744 cup white sugar
- •0.33333334326744 cup brown sugar
- •0.5 teaspoon salt
- •2.5 teaspoons baking powder
- •0.33333334326744 cup vegetable oil
- •2 eggs
- •0.5 cup milk
- •1.5 cups blueberries
- •0.33333334326744 cup all-purpose flour
- •0.25 cup butter, softened
- •1 teaspoon ground cinnamon
- •0.33333334326744 cup brown sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
- In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
- For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
- Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
Nutritional Facts
Per 12 servings
- Calories: 242
- Carbohydrate: 33g
- Fat: 12g
- Fiber: 1g
- Protein: 3g
- Sugar: 18g
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