Preheat oven to 400 degrees. Spray 12 count muffin pan with cooking oil lightly for spill-over and line with cupcake foil liners.
Combine the oil, egg and cream; set aside. Mix together the flour, sugar, salt, and powder. Add the liquids to the flour mixture and mix by hand just until blended. Fold in the blueberries.
Fill muffin tins to just below the top; this provides for a large muffin top. Next, mix together the topping ingredients; cutting the butter into the mixture to form crumbs.
Sprinkle on top of batter.
Bake until mufifn tops are set to touch about 20 to 22 minutes. Let cool and gently remove from pan.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 120 (43%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 28.6mg||9 %|
|Sodium 49mg||2 %|
|Potassium 91.9mg||2 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 35.2g|
|Protein 4.3g||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: 278
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