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.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|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 %|
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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.
Calories per serving: 334
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