Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::8
Yield::8 large muffins
Ingredients
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Muffins:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping:
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
Directions
Gather all ingredients.
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Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
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To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
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Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
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Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
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To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
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Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
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Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Dotdash Meredith Food Studios