Blueberry Muffins With Crumb Topping

"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!"
photo by Virginia Cherry Blo photo by Virginia Cherry Blo
photo by Virginia Cherry Blo
photo by Mary S. photo by Mary S.
photo by Virginia Cherry Blo photo by Virginia Cherry Blo
photo by superblondieno2 photo by superblondieno2
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Preheat oven to 375 degrees, Prepare muffin cups/tin.
  • Crumb Topping:.
  • Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then pinch the mixture until it forms pea-sized clumps.
  • Muffins:.
  • Whisk the flour with the baking powder and salt, In another bowl, combine the sugar, eggs, and canlo oil and beat witha handheld mixer at lowspeed until combined.
  • Beat in the whole milk and vanilla.
  • Add the flour mixture all at once and beat on low speed until the batter is smooth.
  • Stir in the blueberries.
  • Spoon the batter into 18 of the cups, filling them about three-quarters full.
  • Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until muffins are golden.
  • Let cool in pan for 10 minutes before serving.

Questions & Replies

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  1. YUM! The flavor of these is bakery-quality, and the streusel topping is perfect! I did have one trick while preparing these- I put the blueberries in a bowl and tossed them with 1-2 tbsps of flour before folding them into the batter. What this does is help keep the blueberries from racing to the bottom as the flour gives a sticky surface to help hold the berries in place. These are disappearing like lightning! Thank you.
  2. Made this recipe as a cake and baked it in a 9x13 pan for 40 minutes. It was nicely browned and DELICIOUS!! I used a bit less sugar and baking powder, and replaced the salt with baking soda. I threw the blueberries in with the dry mixture and mixed it all up once the wet ingredients were added. I needed more milk than called for. Added a bit more milk twice. I used less of the topping ingredients and ended up with a top even with the top but sweet. Put it on the cake in clumps. Had with tea tonight; can’t wait for breakfast!! Go
    • Review photo by Mary S.
  3. Wouldn't make these again. They were just so so and nowhere near bakery quality but if some of you enjoyed them, then that's great. Not for me.
  4. Crumb Topping - Absolutely perfect! Taste Great! Appearance - not so much!<br/>I had 3 problems with this recipe however. One, I should have remembered - dust the berries with flour, as well as any other recipe that has suspended chunks of something so they don't fall to the bottom. Two, I used frozen berries, which are much smaller and more dense than fresh ones. The result is I ended up with WAY too many. I should have eye-balled the amount in the batter. Three, this I don't have a solution for, the muffins deflated after cooling. They had nice puffy tops and ended up looking sad. What can I add, or what can I change in the cooking process to keep them poofy?<br/>Will definitely do this recipe again with some tweaks. Best muffin recipe I've found so far
  5. Okay, I just had to resubmit my review for these muffins! Better than last time :)...The first night and the next day they tasted just...okay. But on the second day both my husband and I agreed that they actually tasted 10x better than the night I had taken them out of the oven! I guess the flavors needed time to meld together or something, and they were way more moist and more blueberry-y tasting than on my initial taste test. However, for whatever reason, even though I greased the tins, they refused to come out and I had use a toothpick to perform extraction surgery on each of them. This happens to at least half of the muffin recipes I try to bake and might be attributed to the fact that we are at high altitude and I'm still guessing the changes I need to make to accomodate for that. So, unless you have some miracle muffin tin I highly recommend using paper liners. Other than that, they are moist and full of flavor and have great texture. Definitely recommend using fresh blueberries. I would rate this 4.5 stars, actually. To make it 5 stars, I would probably add a little more blueberries and probably double the vanilla, but that's just my opinion. Give these a try, and keep up the tastings a few days later. They'll get better and better! Oh, and we did not refrigerate these after they were baked...just put them in a big Ziploc bag. :)


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