Blueberry Muffin

Name: Blueberry Muffin
Total time: 1800 s
Yield: 9-serving
Cuisine: Indian
Ingredients: 1.5 cups All purpose flour; 3/4 cup White sugar; 1/2 teaspoon Salt; 2 teaspoons Baking powder; 1/3 cup Vegetable oil; 1 number Egg; 1/3 cup Milk; 1 cup Blueberry; 1/2 cup White sugar; 1/3 cup All purpose flour; 1/4 cup Butter cubed; 1.5 teaspoons cinnamon Ground

Swapna Felix @cook_7806108

Stamford, Connecticut

I use fresh blueberry. If you are using frozen blueberry, it may bleed so take extra care while folding the berries. Also don't forget to thaw them before using.

Swapna Felix @cook_7806108

Stamford, Connecticut

I use fresh blueberry. If you are using frozen blueberry, it may bleed so take extra care while folding the berries. Also don't forget to thaw them before using.

Saved

Ingredients

30 mins

9-serving

1.5 cupsAll purpose flour
3/4 cupWhite sugar
1/2 teaspoonSalt
2 teaspoonsBaking powder
1/3 cupVegetable oil
1 numberEgg
1/3 cupMilk
1 cupBlueberry
1/2 cupWhite sugar
1/3 cupAll purpose flour
1/4 cupButter cubed
1.5 teaspoonscinnamon Ground

Saved

Steps

30 mins

1

Preheat oven to 400 degrees.
2

To make crumble, mix together sugar, butter(cubed), all purpose flour and ground cinnamon and keep it aside.
3

Combine flour, sugar, baking powder and salt.
4

In a cup (1 cup) add oil, egg and top with milk measured to 1 cup. Mix wet ingredients to the flour mix and fold in blueberry. Fill muffin cups 3/4 and sprinkle with crumble topping.
5

Bake for 20-25 minutes until done.