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Freshly baked extra big blueberry muffins bursting with blueberries

Extra Big Blueberry Muffins

Delight in fluffy, moist muffins packed with sweet blueberries and a hint of cinnamon, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 cups fresh blueberries If using frozen blueberries, do not thaw.
Crumb Topping
  • 1/4 cup brown sugar
  • 1/4 cup cold butter
  • 1/4 cup flour For crumb topping

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
  2. In a large bowl, mix together 2 cups of flour, 1 cup of sugar, baking powder, salt, and 1/2 teaspoon of cinnamon.
  3. In another bowl, whisk together the milk, vegetable oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
Crumb Topping
  1. In a small bowl, combine brown sugar, cold butter, and 1/4 cup of flour for the crumb topping, mixing until crumbly.
Baking
  1. Fill muffin cups with the batter and sprinkle the crumb topping evenly over each muffin.
  2. Bake for 20-25 minutes or until a toothpick comes out clean.
  3. Allow to cool slightly before serving.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze for up to 3 months.