Blueberry muffins with fresh blueberries and a crumb topping.
Source: Angie Nelson
1. Preheat oven to 400 degrees. Grease a muffin fin or line with muffin cups
2. Mix the muffin dry ingredients in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.
3. Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
4. Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter in the cups.
5. Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.
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Serving Size: 1 Serving (991g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2677 | ||
Calories from Fat: 844 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.8g | 125 % | |
Saturated Fat 28.3g | 142 % | |
Monounsaturated Fat 44.6g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 106mg | 33 % | |
Sodium 466.6mg | 16 % | |
Potassium 634.4mg | 17 % | |
Total Carbohydrate 470.4g | 138 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 463.6g | ||
Protein 10.2g | 15 % | |
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. |
Calories per serving: 2677
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