The following recipe for Blueberry Overload Muffins are extra-large and yummy with the sugary-cinnamon crumb topping. I doubled the recipe and filled jumbo muffin cups just to the top edge for a wonderful extra-generously-sized muffin.
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 cup canola oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter, cubed
- 1-1/2 tsp. cinnamon
Combine flour, sugar, salt and baking powder. Place oil into a 1 cup measuring cup; add the egg and milk and stir to combine. Add oil, egg and milk to flour mixture and mix well. Fold in blueberries carefully.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1-1/2 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes for regular size muffins - add about 10 additional minutes for jumbo muffins. Check with toothpick for doneness.
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