Blueberry Muffins

When asked about my favorite go-to recipe that never fails, the one I think of immediately is these blueberry muffins! These muffins are beautifully moist, bursting with juicy fresh blueberries, and topped with a crunchy cinnamon crumb that adds an irresistible textural element. They’re perfect for breakfast or a sweet afternoon treat, and they always bring a smile to everyone’s face!

Tips To Have Perfect Results!

You might find a few aspects of this recipe a bit surprising, though! First, you’ll notice some variation in the measurements for certain ingredients. At first glance, this may seem odd, especially for baking, which often demands precision. However, rest assured that there’s a method to the madness! The proportions of wet to dry ingredients remain consistent, ensuring that the balance of the muffins is just right while still allowing for a bit of flexibility. When you see that there is ~1/3 cup of milk, it is best to have a little extra on hand. One large egg is ~roughly~ equal to 1/3 cup, but of course eggs are not always a standard volume. This is why you should combine the wet ingredients within a measuring cup, allowing for you to top it off exactly to 1 cup.

For the topping you want to ensure the butter is very cold, similar to the buttermilk biscuits recipe. This way, you get nice, pea-sized crumbles of cinnamon-sugar greatness. Use either a fork, or even a biscuit/butter cutter tool to obtain the desired butter bits, just be careful not to overwork it and melt the butter.

Lastly, unlike the chocolate cupcakes, you want to fill the cupcake liners (paper or reusable) to the top. The cupcakes will certainly rise, developing a large muffin top with the cinnamon sugar crumble crackling throughout.

How to Make The Best Blueberry Muffins

Blueberry Muffins

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

Muffins

Prep time

10

minutes

Cooking time

28

minutes

Calories

350

kcal

These blueberry muffins are moist, bursting with fresh fruit, and topped with a crunchy cinnamon crumb for an irresistible textural element.

Ingredients

• Muffins

• 1 1/2 cup flour

• 3/4 cup sugar

• 2 tsp baking powder

• 1 tsp salt

• 1/3 cup vegetable oil

• 1 large egg

• ~1/3 cup milk (have extra just in case)

• 1 1/2 cup fresh blueberries

• Cinnamon Sugar Crumble

• 1/8 cup butter (cubed + cold)

• 1 Tbsp cinnamon

• 1/4 cup flour

• 1/4 cup granulated sugar

Directions

• Preheat oven to 400°F.
• In a medium bowl, mix flour, sugar, salt, and baking powder.
• In a 1 cup measuring cup, add the vegetable oil, egg, and fill to the 1 cup line with milk (~1/3 cup).
• Add to dry ingredients and mix until well combined.
• Gently fold in the blueberries, trying not to squish them while mixing.
• Fill 8 muffin cups to the top.
• In a small bowl, add the cold butter cubes, sugar, flour, and cinnamon for the topping. Use a fork or biscuit cutter to create pea-sized butter crumbles. NOTE: be sure not to overwork and melt the butter.
• Pat the crumble onto the tops of each muffin, coating fully.
• Bake for 28-30 minutes, ensuring a toothpick comes out clean post baking. Allow to cool and enjoy!