Rating: 4.5 stars
14136 Ratings
  • 5 star values: 10982
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  • 2 star values: 272
  • 1 star values: 244

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries too, if you want!

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
8
Yield:
8 large muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Muffins:
Crumb Topping:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with muffin liners.

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  • Whisk flour, sugar, baking powder, and salt together in a large bowl.

  • Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.

  • Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.

  • Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Editor's Note:

If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon water to the empty spaces when baking. Muffins tend to burn faster in a pan with empty cups.  

Nutrition Facts

383 calories; protein 4.3g; carbohydrates 56.9g; fat 16.1g; cholesterol 39.3mg; sodium 321.8mg. Full Nutrition
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