Breakfast · Desserts · Snacks

To Die for Blueberry Muffins

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For muffins:
1 ½ cups all purpose flour 1/3 cup vegetable oil
¾ cup white granulated sugar 1 egg
½ teaspoon salt 1/3 cup milk
2 teaspoons baking powder** 1 cup fresh blueberries
For cinnamon topping:
½ cup white granulated sugar ¼ cup butter softened and cubed
1/3 cup all purpose flour 1 ½ teaspoon ground cinnamon


  1. Preheat oven to 400 degrees F  Grease muffin cups or line with muffin liners.
  2. In a mixing bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  3. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
  4. Fold in blueberries.
  5. Pour mixture into muffin pan filling each cup to the top
  6. In separate bowl, Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix completely with fork
  7. Sprinkle cinnamon mixture generously over muffins
  8. Bake for 22 minutes or until muffins have set and a toothpick inserted comes out clean


Recipe courtesy of


I used 1 teaspoon of Baking Soda and 1 teaspoon of fresh lemon juice. The lemons acid added to the basic nature of baking soda results in bubbles which results in fluffier muffins. I learned this replacement tip a while ago  and it worked out great for muffins. You can see that this is what I use in the Snickerdoodle recipe and it works out great for them too.


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