These are the large deli style muffins that we used to get in Palm Springs or as near to that recipe as I could get

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Name: Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups Plain flour; 3/4 cup Sugar; 1/2 teaspoon Salt; 2 teaspoon Baking Powder; 1/3 cup Vegetable oil; 1 large Egg; 1/3 cup milk; 1 cup Fresh blueberries; 1/2 cup Sugar; 1/3 cup Plain flour; 1/4 cup Butter cubed; 1 1/2 teaspoon Cinnamon ground

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INGREDIENTS

1 1/2 cups Plain flour
3/4 cup Sugar
1/2 teaspoon Salt
2 teaspoon Baking Powder
1/3 cup Vegetable oil
1 large Egg
1/3 cup milk
1 cup Fresh blueberries
-- For The Topping --
1/2 cup Sugar
1/3 cup Plain flour
1/4 cup Butter ; cubed
1 1/2 teaspoon Cinnamon ; ground

Servings

INSTRUCTIONS

To make the topping, mix together 1/2 cup sugar, 1/3 cup flour, and 1/4 cup butter, and 1 1/2 teaspoons cinnamon, mix with a fork, and sprinkle over the muffins before baking.

Preheat the oven to 400F, 200?c, Gasmark 6; grease the muffin cups or line with muffin liners.

Combine 11/2 cups flour, 3/4 cup sugar, salt and baking powder, place the 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 the muffin cups right to the top, and sprinkle with crumb topping mixture.

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

NOTES

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BrandiLaShayWesley

Very tasty :d
Honda__2701

ees55

wmschmitz59

mimibar

mimibar

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (120g)
Recipe Makes: 8 Servings

Calories: 334
Calories from Fat: 123 (37%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.4g
Cholesterol 42.5mg		13 %
Sodium 1666mg		57 %
Potassium 72.4mg		2 %
Total Carbohydrate 52g		15 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 50.5g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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REVIEWS

MontrealMike18

Fantastic!!

Saraboysen

The batter is the stiffest I've ever come across. Very nice moistness and crumb. Delicious without the crumb topping too. I used frozen blueberries and I think that causes a little too much moisture as they thaw.

Nookette

This recipe is definitely a keeper. The family loved them. Especially the topping. I agree with others - half the topping quantity is more than enough.

wmschmitz59

Used a standard 2 1/2 inch muffin pan. Recipe said it would yield 8 muffins, I made 9 but could have made 12. Batter filled liners to the top and they expanded during baking. Would have had plenty of topping for 12 muffins. Next time and there will be a next time I'll make more!!

bonniecoover

So good!!

kathy_ivey

These are so delicious! Not too sweet and very light and moist with a crispy, satisfying topping. Like others have said, halve the topping recipe and add some vanilla (1/2 to 1 tsp) to the muffin mix. I have used frozen blueberries twice and they turned out amazing both times!

Scoob023

Made these today- great! I doubles the recipe and made 18 full size muffins. The batter was very thick but filling the muffin tins up to the top worked great. I did add a little vanilla too. I only made a single size topping recipe and had plenty. They were gone in no time!

Honda__2701

This is a great blueberry muffin recipe! Everyone loved them! And do consider using cold butter because I used room temperature butter and it came out okay and tasty but I think it could be better. Delicious nonetheless!

mrxttd

I would cut the topping in half unless you want to double the recipe. this recipe makes 6 large muffins. I added 1 extra tablespoon of milk to add more moisture to the batter. It tastes great with little modification. I cut little sugar off the topping and from the batter and it was just the right sweetness for my family.

nrschilpp

Added 1 teaspoon vanilla to the wet ingredients and used a bit more than 1 cup of blueberries. Used standard size muffin tin and the recipe yielded 12 muffins. Everyone enjoyed the resulting muffins. Had quite a bit of leftover topping which I froze and used the next time I made this recipe.

Blueberry Muffins