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Jumbo Blueberry Muffins
This recipe makes nine Jumbo Blueberry Muffins. These are perfect to grab-and-go. My kiddos love the crunchy sugar tops!
Course
Breakfast
Cuisine
American
Keyword
blueberry muffins
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
9
muffins
Calories
275
kcal
Author
Emily Grace
Ingredients
1½
cups
all-purpose flour
¾
cup
sugar
½
tsp
salt
2
tsp
baking powder
⅓
cup
vegetable oil
1
egg
⅓
cup
milk
1
cup
fresh blueberries
½
cup
sugar
optional
Instructions
Preheat oven to 400 degrees. Grease muffin pan or line with muffin liners.
Combine flour, ¾ cup sugar, salt and baking powder in a small bowl.
Combine vegetable oil, egg, and milk and mix into flour mixture.
Gently fold in blueberries.
Fill muffin cups almost completely to the top.
Top with additional ½ cup sugar just before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Notes
Fill any empty baking cups with 1-2 tbsp water (without a liner) for even baking.
Nutrition
Calories:
275
kcal
|
Carbohydrates:
47
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
19
mg
|
Sodium:
141
mg
|
Potassium:
165
mg
|
Sugar:
29
g
|
Vitamin A:
50
IU
|
Vitamin C:
1.6
mg
|
Calcium:
64
mg
|
Iron:
1.2
mg