I was looking back at my old (really old) blog posts from my blogspot blog and found a few recipes that I thought I needed to remake and repost on this blog. This muffin recipe has been my favorite for a very long time and when I saw this recipe on the old blog, I knew it was time to make some immediately.
This recipe was originally named “To die for blueberry muffins” and they are to die for! I’ve been making this recipe for years now and every time I make them, everyone goes crazy over them. Even my four year old, who is by the way the pickiest eater ever, ate three of these muffins in 20 minutes. Now that’s saying something!
The muffins are soft and sweet and the topping is crusty and buttery, and sweet. The topping is the highlight of these yummy muffins along with the yummy, baked blueberries. Blueberries are so good baked, in my opinions, I think that they are better baked than fresh. The weird funky after taste is gone when they’re baked. They transform into something sweet and delicious!
I try not to make sweets too often so that I don’t eat too much sweets. But I love baking. I used to bake a ton when I started learning to cook and bake after I got married. Now I’ve slowed down in baking a little but baking is so fun, especially when you bake with your child(ren). My four year old LOVES helping me out in the kitchen, especially when I make something sweet. He got so excited when I let him stir all the dry ingredients in a bowl (flour, sugar, salt and baking powder).
Here’s a trick to this recipe: Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. This is all the liquid mixture you need for the muffins.
Add the liquid mixture to the flour mixture and stir well with a spoon until smooth.
Add the blueberries to the mixture.
Mix gently with the blueberries. Place paper muffin cups in a muffin pans. Fill 2/3rds of the muffin cup.
To Make 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 or a pastry blender.
And the crumb should look like this.
Sprinkle with about 1 tablespoonful of the crumb on top of the muffins.
Feel free to be generous with the topping. You can sprinkle more crumbs on top if you want.
Bake at 400 degrees F for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool before serving.
- 1½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1½ teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Prepare a muffin pan by placing paper muffin cups in places.
- Combine 1½ cups flour, ¾ 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. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for about 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
And there you go! My favorite blueberry muffin recipe!
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