Large Blueberry Muffins
Moist, fluffy blueberry muffins with a crunchy topping, bursting with fresh fruit flavor—perfect for breakfast, brunch, or a sweet snack for blueberry lovers.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease or line muffin tin; Pam works very well.
- Prepare Crunch Topping and set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add 1 tablespoon of the flour to the blueberries, tossing to coat.
- In a small bowl, combine milk, margarine, and eggs until blended.
- Stir the wet mixture into the flour mixture just until moistened.
- Fold in the blueberries.
- Spoon the batter evenly into muffin cups.
- Sprinkle Crunch Topping over the tops of the muffins.
- Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Remove from the pan and cool on a wire rack.
Nutrition & Diet Analysis (per serving)
535
kcal
27% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).