To Die For Blueberry Muffins |
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Prep Time: 900 Minutes Cook Time: 1500 Minutes |
Ready In: 2400 Minutes Servings: 8 |
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Ingredients:
1 1/2 cup(s) flour sifted |
3/4 cup(s) white sugar |
1/2 teaspoon(s) salt |
2 teaspoon(s) baking powder |
1 cup(s) blueberries |
1/3 cup(s) canola oil |
1 large egg |
1/3 cup(s) milk |
1/2 cup(s) white sugar for crumb topping |
1/3 cup(s) flour for crumb topping |
1/4 cup(s) butter softened and cubed for crumb topping |
1 1/2 teaspoon(s) ground cinnamon for crumb topping |
Directions:
1. preheat oven to 400 degrees
2. combine flour, sugar, salt and baking powder in a large bowl
3. add blueberries and stir to coat with flour
4. in a 1 cup liquid measuring cup, add oil, egg, beat with fork, then add milk to equal a total liquid of 1 cup.
5. add wet to dry ingredients, gently combine, do not over stir
6. in small bowl make crumb topping- sugar, flour, butter & cinnamon, mix until crumbly, sprinkle on muffins before baking
7. line muffin tins, or grease them, i fill with an ice cream scoop, it fills them right to the brim, and makes 8 large muffins. yummy!
8. this recipe was found online, i didn't want to lose it so i posted here, its a winner!
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