Blueberry muffins are on the menu this morning at our house. I love making muffins ahead of time on a Saturday night so we can enjoy a lazy Sunday morning and not have to worry about what to make for breakfast. Once you have tried this recipe for blueberry muffins, you will never try another blueberry muffin recipe again.
Blueberry Muffins with Crumb Topping Recipe
Ingredients
Scale
Muffin Batter
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/3 cup blueberries {I used frozen}
1/4 teaspoon cinnamon
Crumb Topping
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon
Instructions
- Preheat oven to 400 degrees
- Line muffin tins with muffin/cupcake liners.
- In a large bowl mix together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Add oil, egg, milk and stir until there are no lumps. Fold in blueberries. Set aside.
- In a separate bowl mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice a crumbly. Is crumbly even a word? Hmm.
- If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.
- Bake the best blueberry muffins on the freakin’ planet for 18 -20 minutes until they are lightly browned.
- Cool slightly and serve warm.
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Susan Staci Sprayberry says
Mavis:
We have blueberry bushes and pick 1/2 to 1 gallon a day. I made these and substituted buttermilk for milk and coconut oil for veg. oil. Great!
Respectfully,
Susan S. Sprayberry
Sarah says
You were right about these! they are AWESOME! I’ve made them twice in a week and my kids devour them. They’ve never cared for homemade muffins before. I didn’t have any blueberries on hand, but made them both times with frozen blackberries. This is definitely a favorite recipe now. Thanks for sharing!