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1 half cups all-purpose flour

3 quarters cup white sugar

one half teaspoon salt

2 Teaspoons baking powder

1 third cup vegetable oil

1 egg

1 third cup milk, or more as needed

1 cup fresh blueberries


For crumb topping

1 half cup white sugar

1 third cup all-purpose flour

1 quarter cup butter, cubed

1 half teaspoons ground cinnamon


Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

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 add enough milk to reach the 1-cup mark. Mix this with flour mixture.

Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.

Mix with fork, and sprinkle over muffins before baking.

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



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