Blueberry Muffin to die for

4.8 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 9.3 g
  • Cholesterol: 22.8 mg
  • Sodium: 199.4 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Blueberry Muffin to die for calories by ingredient
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Number of Servings: 12


    1 1/2 cup all-purpose flour
    3/4 cup white sugar
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/3 cup vegetable oil
    1 egg
    1/3 cup milk
    1 cup blueberries thawed or fresh
    1/2 cup white sugar
    1/3 cup flour
    1/4 cup butter
    1 1/2 teaspoons ground cinnamon


Preheat oven to 400 depgree F. line muffin cups with paper liners.

combine 1 1/2 cup 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. Fill muffin cups and sprinkle with crumb topping mixture.

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 muffins before baking. (this crumb mixture make enough for 24 muffins.)

Bake for 20 to 25 minutes in the preheated oven or until done.
These truely are to die for muffins Yields 12

Number of Servings: 12

Recipe submitted by SparkPeople user JUDY2702.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    I substituted stevia and unsweetened applesauce for the sugar and oil in the muffin mix, and used brown sugar for the crumbles, and it came out really good. Sometimes when I use stevia things come out not so great, but the muffins still puffed up nicely and the crumbles really make them delicious. - 9/21/10

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  • This recipe is definitely a winner. - 10/23/10

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  • Just made these this morning. My 7-yer-old daughter said, "These are the best muffins I've ever tasted!" - 7/15/10

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  • I've made these before! I can't say anything about them that the recipe name doesn't say. - 12/16/09

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  • These are so good. We made them without the crumb topping and substituted soy milk (my son is allergic to dairy) and they are still fabulous.
    Plus they are very easy to make. My 7 and 4 year old loved "helping"!
    Can't wait to try them with the topping
    - 1/12/09

    Was this review helpful?   yes  No
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