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Blueberry Muffins With Cinnamon Crumb Topping
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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.
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