These blueberry muffins are quick and easy to make, requiring only a few ingredients. Topped with a crumb topping that takes them to the next level, they are rightfully dubbed “To Die For Blueberry Muffins.”
This recipe is our family’s preferred muffin recipe, although my kids also enjoy my Banana Blueberry Muffins with Crumb Topping, Pumpkin Muffins, and Chocolate Chip Banana Bread Muffins.
When it comes to these blueberry muffins, “To Die For” is a fitting description. These muffins are phenomenal, boasting a golden crumb topping and a moist, flaky texture. They are loaded with plump blueberries, making them simply divine.
My family frequently asks me to make these delicious, moist muffins. They are devoured within a day of baking them because they are so beloved in my home. Since I live in Michigan, there are plenty of blueberry farms where I can acquire fresh blueberries. I purchase enough to freeze for the winter months, when the price of blueberries is typically higher. This enables me to prepare these delectable crumb-topped blueberry muffins throughout the year.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
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.