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Home » Baking » Muffins

Published: Oct 28, 2010 · Modified: Jan 21, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Blueberry Muffins With Cinnamon Crumb Topping

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The best part about this Blueberry Muffins With Cinnamon Crumb Topping recipe is, it takes only around 30 mins to make and is a great way to begin a weekend. We can use fresh or frozen blueberries.

Summer brings lots of exciting family activities. One such activity we enjoy is Berry picking. Fresh berries have an intense flavor and it is a fun snack. Blueberries and Strawberries are very predominant in the area we live.

Plentiful tasty Blueberry Muffin.

There are a lot of desserts that use berries and this Blueberry Muffins With Cinnamon Crumb Topping is one of those.

I always enjoy Blueberry muffins that I get from the stores but worry about the fat and unwanted stuff in the muffins. This is a recipe that I came across on the internet and it works great.

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Fresh Blueberry.

Ingredients to make Blueberry Muffins With Cinnamon Crumb Topping - Makes 12 large muffins

For the Muffins

  • All Purpose Flour - 11/2 cups
  • Sugar - ¾cup
  • Salt - ½ tsp
  • Baking powder - 2 tsp
  • Vegetable oil - ⅓ cup
  • Egg - 1
  • Buttermilk - ⅓cup
  • Blueberries (Fresh or Frozen) - 1 cup

For the Crumb Topping

  • Brown Sugar - ½ cup
  • All purpose flour - ⅓ cup
  • Butter (Cubed) - ¼cup
  • Cinnamon - 11/2 tsp

Procedure to make Blueberry Muffins With Cinnamon Crumb Topping -

  • Preheat the Oven to 400F. Grease the muffin cups.
  • Combine the dry ingredients.
  • place vegetable oil in a 1cup measuring cup. Add the egg and enough buttermilk to bring it 1 cup mark. Mix this with the flour mixture.
  • Fold in the blueberries.
  • Fill the muffin cups and sprinkle the crumb topping. (To make the crumb topping - combine all the ingredients in a flat bowl using a fork and keep mixing until it resembles bread crumbs)
  • Bake for 20 -25 mins or until done. (Insert a toothpick in the center of the muffin and check if it comes out clean)
Blueberry Muffins in a muffin tray.

Enjoy !!!

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Blueberry Muffins With Cinnamon Crumb Topping

Blueberry Muffins With Cinnamon Crumb Topping

The best part about this Blueberry Muffins With Cinnamon Crumb Topping recipe is it takes only around 30 mins to make and is a great way to begin a weekend. We can use fresh or frozen blueberries.
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Course: Baking, Breakfast, Kids Friendly, Muffins
Cuisine: American, Indian
Diet: Low Fat
Servings: 12 Muffins
Calories: 204kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • spatula
  • Oven

Ingredients

For the Muffins

  • 1 ½ cup All Purpose Flour
  • ¾ cup Sugar
  • ½ teaspoon Salt
  • 2 teaspoon Baking powder
  • ⅓ cup Vegetable oil
  • 1 Egg
  • ⅓ cup Buttermilk
  • 1 cup Blueberries Fresh or Frozen

For the Crumb Topping

  • ½ cup Brown Sugar
  • ⅓ cup All purpose flour
  • ¼ cup Butter Cubed
  • 1 ½ teaspoon Cinnamon

Instructions

  • Preheat the Oven to 400F. Grease the muffin cups.
  • Combine the dry ingredients.
  • Place vegetable oil in a 1 cup measuring cup. Add the egg and enough buttermilk to bring it 1 cup mark. Mix this with the flour mixture.
  • Fold in the blueberries.
  • Fill the muffin cups and sprinkle the crumb topping. (To make the crumb topping - combine all the ingredients in a flat bowl using a fork and keep mixing until it resembles bread crumbs)
  • Bake for 20 -25 mins or until done. (Insert a toothpick in the center of the muffin and check if it comes out clean)
  • Enjoy !!!

Nutrition

Calories: 204kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 217mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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