To Die For Blueberry Muffins
These delicious blueberry muffins are to die for! Made with fresh or frozen blueberries and an optional streusel topping.
Servings: 12 muffins
Calories: 338kcal
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup white sugar
- ¾ teaspoon salt
- 3 teaspoons baking powder
- ½ cup vegetable oil
- 2 large eggs
- ½ cup milk
- 1 ½ cups fresh blueberries
Optional Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees.
- Line muffin tin with regular liners or spray with cooking spray. Note: To prevent the muffin tops from sticking to the pan, line the tray with liners, then spray the top of the pan with non-stick spray.
- Combine 2 ¼ cups flour, 1 cup sugar, salt, and baking powder in a mixing bowl.
- Combine oil, milk and eggs in a small bowl.
- Add wet ingredients to dry ingredients and stir until combined.
- Gently fold in blueberries using a rubber spatula.
- Fill muffin cups right to the top.
Optional Streusel Topping:
- Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon.
- Mix with a fork, and sprinkle over blueberry muffins before baking.
- Bake muffins for 18-20 minutes, or until done.
Video
Notes
Sometimes I use half whole wheat flour, and they taste just as great. To make them even healthier, omit the streusel topping.
Store muffins in an airtight container on the counter for 3-4 days. To freeze, wrap the muffins individually in plastic then store in a large plastic bag in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.
Nutrition
Calories: 338kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 153mg | Potassium: 73mg | Fiber: 1g | Sugar: 27g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg
