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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Muffin Recipe

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This recipe for Blueberry Muffin is from Parker Cremean's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries thawed or fresh
1/2 cup white sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoons ground cinnamon
Directions:
Directions:
Preheat oven to 400 depgree F. line muffin cups with paper liners.

combine 1 1/2 cup 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. Fill muffin cups and sprinkle with crumb topping mixture.

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. (this crumb mixture make enough for 24 muffins.)

Bake for 20 to 25 minutes in the preheated oven or until done.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 mins.
Personal Notes:
Personal Notes:
Servings Per Recipe: 12
Amount Per Serving
Calories: 226.9
Total Fat: 9.3 g
Cholesterol: 22.8 mg
Sodium: 199.4 mg
Total Carbs: 33.5 g
Dietary Fiber: 1.0 g
Protein: 2.9 g

 

 

 

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