Blueberry Muffins With Crumb Topping
45 mins (prep 15, cooking 30)
11 ingredients
18 servings
From Food and Wine magazine. They say that since the baking powder, which lightens the muffins, is activated by moisture, get the batter in the oven immediately. For softer edges, use liners; for crisper edges, use a well-greased, unlined pan. I used 2% milk and they came out great. These are easy to make and delicious!

Categories:  <-60-mins , quick-breads , muffins , breakfast , number-of-servings , breads , time-to-make , for-large-groups ,
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Serving Size (59.28 g)
Servings 18
Amount per Serving
Calories 228.33 Calories from Fat 97.2
% Daily Value *
Total Fat 10.8g 299.05%
Saturated Fat 3.05g 274.46%
Trans Fat 0.19g %
Cholesterol 10.6mg 63.6%
Sodium 153.85mg 115.39%
Total Carbohydrate 31.41g 188.45%
Dietary Fiber 0.81 g 58.56%
Sugars 16.07 g %
Protein 2.11g 75.82%
Vitamin A 130.24IU% Vitamin C 1.2mg%
Calcium 53.8mg% Iron 1.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light brown sugar, pinch salt, large eggs