Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 8 | Yield: 8 large muffins
I am a sucker with anything blueberry. I am obsessed with these slightly sweet with a bit of acid berries. I love the no-bake blueberry cake and my new addiction is this Blueberry Muffins that are insanely delicious! Just the look of it makes me want to just grab it and eat it! They are pretty, so good, and fun to make. Top these babies with a sugary-cinnamon crumb mixture and you’ll be blown away! These muffins are bursting with blueberries, the crumb is tender, and that sparkling sugar crust is so irresistible. These are absolutely the best of all the muffins I’ve tried before!
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
How to make To Die For Blueberry Muffins
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Then, grease your muffin cups or line them with muffin liners.
Step 3: In a bowl, mix the 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.
Step 4: In a 1 cup measuring cup, pour in the vegetable oil. Then, add in an egg and enough milk to reach the 1-cup sign.
Step 5: Mix this to the flour mixture, then, fold in the blueberries.
Step 6: Fill the muffin cups until the top and sprinkle over the crumb topping mixture.
Step 7: For the crumb topping, combine half a cup of sugar, 1/3 cup of flour, 1/4 cup of butter, and 1 1/2 teaspoons of cinnamon. Use a fork to mix. And sprinkle this on top of the muffin.
Step 8: Place inside the preheated oven and bake for about 20 to 25 minutes or until done.
Per Serving: 383.1 calories; protein 4.3g 9% DV; carbohydrates 56.9g 18% DV; fat 16.1g 25% DV; cholesterol 39.3mg 13% DV; sodium 321.8mg 13% DV
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