Blueberry Overload Muffins
📝 Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- cup canola oil
- 1 egg
- cup milk
- 1 cup fresh blueberries
- 1/2 cup sugar
- cup all-purpose flour
- 1/4 cup unsalted butter, cubed
- 1 1/2 teaspoons cinnamon
👨🍳 Instructions
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine flour, 3/4 cup sugar, salt and baking powder. Place canola oil into 1 cup measuring cup or small bowl. Add egg and milk and mix well. Mix this into the flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping. Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1-1/2 tsp. cinnamon. Mix with fork and sprinkle over muffins before baking. Bake for 20-25 minutes.
📊 Nutrition Facts
- Calories: 401.03 kcal
- Fat: 13.4 g
- Saturated Fat: 4.86 g
- Carbohydrates: 65.66 g
- Net Carbohydrates: 63.96 g
- Sugar: 34.64 g
- Cholesterol: 39.37 mg
- Sodium: 272.84 mg
- Alcohol: 0 g
- Alcohol %: 0 %
- Protein: 5.94 g
- Selenium: 15.8 µg
- Vitamin B1: 0.33 mg
- Manganese: 0.4 mg
- Folate: 75.41 µg
- Vitamin B2: 0.28 mg
- Vitamin B3: 2.43 mg
- Iron: 2.12 mg
- Calcium: 112.19 mg
- Phosphorus: 109.96 mg
- Vitamin E: 1.36 mg
- Vitamin K: 8.4 µg
- Fiber: 1.7 g
- Vitamin A: 267.48 IU
- Vitamin B5: 0.4 mg
- Copper: 0.08 mg
- Vitamin B12: 0.23 µg
- Vitamin D: 0.55 µg
- Magnesium: 14.66 mg
- Zinc: 0.52 mg
- Potassium: 113.56 mg
- Vitamin B6: 0.06 mg
- Vitamin C: 1.81 mg