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Preheat oven to 400 degrees F. Grease a muffin pan or line with muffin papers.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Add to flour mixture, stirring just until moist. Fold in blueberries. Fill muffin cups right to the top and set aside.
Mix together 1/2 cup sugar, 1/3 cup flour, and 1 1/2 teaspoons cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over muffins.
Bake in the preheated oven for 20 to 25 minutes or until done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 323 | ||
Calories from Fat: 121 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 98.1mg | 30 % | |
Sodium 312.2mg | 11 % | |
Potassium 75.9mg | 2 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 44.7g | ||
Protein 5.3g | 8 % | |
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: 323
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