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

Combine 1 and 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. 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.


These muffins burst with blueberries (use fresh) and are topped with a delicious cinnamon butter-crumb topping.

Mr Breakfast would like to thank MichiganDan for this recipe.

Recipe number 2256. Submitted 2/10/2008.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From spunkybear (Team Breakfast Member)

Recipe Rating (out of 5):

To die for is correct!!! My family loved these! I did switch up the topping just a bit and used half brown sugar and half course sugar and also added a few finely chopped pecans before topping the muffins. Perfection!

Comment submitted: 11/29/2010 (#11638)



From Butler

Recipe Rating (out of 5):

We made this as a coffee cake and everyone liked it. The topping was very delicious.

Comment submitted: 7/3/2009 (#8353)

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