Awesome Blueberry Muffins

"This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Danielle C. photo by Danielle C.
photo by arlene322 photo by arlene322
photo by jtnbl photo by jtnbl
photo by bluespun photo by bluespun
Ready In:
40mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 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 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  • Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Questions & Replies

  1. Can this recipe also be used for a loaf cake or only muffins? It's so delicious!
     
  2. I really enjoyed this recipe!! Passed the son-in-law test!! Do you have modifications for gluten free?
     
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Reviews

  1. Absolutely loved this recipe. It reminded me of when I was a little girl and went blueberry picking with my Memer. We would come back and make pies and the most wonderful blueberry muffins. I used large fresh blueberries. It was soooo good. One suggestion: Sprinkle flour on the blueberries and shake it up. Then shake off excess flour and put it in the batter. This prevents the blueberries from going to the bottom of the muffin when it cooks. Thanks for sharing this recipe. It was great!!!
     
  2. I found this same recipe in one of my church cookbooks. I too have made a few adjustments to this recipe. I use 1/3 cup plus 2 T. of buttermilk rather than the milk and cake flour rather than the AP flour. They are amazing! FYI- After filling the muffin cups with the batter let them sit for about 5-7 minutes before baking, this will produce a nice tall "muffin top"!
     
  3. Love this recipe. I made a few small changes but overal stayed true to the original recipe. I added cinnamon to the dry ingredients, and a good splash of vanilla and a small amount of almont extract to the wet ingredients. I don't agree with a previous reviewer about sweetening the blueberries. I LOVED the crumb topping, and I ended up making a cinnamon vanilla icing to drizzle over the muffins once they cooled. Very good recipe and I will be using to make different muffins. Today I'm using raspberries. Also, when I mixed everything together my batter came out too thick so I just added a little extra milk until it was thinner.
     
    • Review photo by Danielle C.
  4. My daughter and I LOVED these muffins. They are crunchy and wholesome and perfect for the day of our 2013 Blizzard! The batter was a bit thick do I added a little extra milk. I also added about 1 tsp of cinnamon to the dry ingredients in the batter. I only had frozen blueberries on hand, so defrosted and drained them first and they worked perfectly.
     
  5. This is one of those breakfasts that might as well be dessert! For that reason, it's not something I'd make on a regular basis. I just made them as a treat for Christmas morning (this morning!), which seems about perfect.<br/><br/>The muffin itself isn't very sweet, but the topping really is. It makes a LOT of topping. I could have halved that part of the recipe and still had more topping than would fit on the muffins!
     
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Tweaks

  1. I don't like to tweak a recipe on my first time making it, so I followed the recipe exactly. I might/or might not add some vanilla next time I make them.
     
  2. Use brown sugar instead of white sugar in topping
     
  3. I added vanilla and the zest of one lemon to the batter. I also changed the topping to a sugar and lemon zest sprinkle. In addition, I have made the same recipe with blackberries. These muffins are a big hit with my family and always turn out light and fluffy. I suggest using frozen fruit. It keeps the berries from exploding in your muffin!
     
  4. I used diced strawberries instead of blueberries. These were delicious and so easy! Thanks.
     
  5. Added vanilla to the batter, and used brown sugar for the crumble topping.
     

RECIPE SUBMITTED BY

<p>I am a SAHM to 4 always hungry, boys! We love trying new, easy, kid friendly recipes. I also love to bake!</p>
 
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