Einstein Blueberry Muffins
Actually, I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. You can feel like a genius, too.
Servings: 12 muffins
Calories: 201kcal
Cost: Varies
Ingredients
Muffins
- 1½ cups all-purpose flour
- ¾ cup white granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- 1/2 cup milk*
- 1 cup fresh blueberries
Crumb Topping
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, diced
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 F (200 C). Grease 12 muffin cups or line with muffin liners.
- In a bowl, 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. Beat slightly with a fork.
- Mix this into the flour mixture, stirring until fully incorporated. Batter will be very thick.
- Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- Bake for 20-22 minutes or until done. which means when a toothpick is inserted, it comes out just barely clean. Caution: Err on the side of underbaking for the yummiest, moistest muffins. Yield: 12 muffins
- To make the crumb topping, place sugar, flour, butter, and cinnamon in a bowl.
- Mix with a fork until crumbly and sprinkle over muffins before baking.
Notes
Nutrition
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 113mg | Fiber: 1g | Sugar: 22g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg