To Die For Blueberry Muffins

Chef Jimi Penti shares from his recipe collection: Blueberry Muffins

Prep: 15 Minutes; Cook: 25 Minutes

1 1/2 Cups AP Flour
3/4 Cup White Sugar
1/2Teaspoon Salt
2 Teaspoons Baking Powder
1/3 Cup Vegetable Oil
1 Egg
1/3 Cup Milk
1 Cup Fresh Blueberries
1/2 Cup White Sugar
1/3 Cup AP Flour
1/4 Cup Butter (Cubed)
1 1/2 Teaspoons Ground Cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease mu􀁷in cups or line with mu􀁷in liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill mu􀁷in 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 teaspoons cinnamon. Mix with fork, and sprinkle over mu􀁷ins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

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