To Die For Blueberry Muffins

4.6
(14,775)

These blueberry muffins are extra large and yummy with a sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries if you want!

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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
8
Yield:
8 large muffins

This blueberry muffin recipe is moist, sweet, and bursting with fruity flavor. A buttery streusel topping takes this indulgent breakfast over the top.

To Die For Blueberry Muffins
Dianne

How to Make Blueberry Muffins

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Blueberry Muffin Ingredients

These are the ingredients you'll need to make this blueberry muffin recipe:

· For the muffins: all-purpose flour, white sugar, baking powder, salt, vegetable oil, an egg, milk, and fresh blueberries
· For the topping: white sugar, all-purpose flour, butter, and cinnamon

How Do You Make Blueberry Muffins?

Here's a brief overview of what you can expect when you make homemade blueberry muffins:

1. Mix the dry ingredients in one bowl.
2. Mix the wet ingredients in a liquid measuring cup.
3. Add the wet mixture to the dry mixture, then fold in the blueberries.
4. Make the topping.
5. Pour the batter into a prepared muffin tin and sprinkle with the topping.
6. Bake in the preheated oven until the toothpick comes out clean.

How to Store Blueberry Muffins

To store blueberry muffins: Line an airtight container with paper towels, then arrange the muffins in the container in a single layer. Throw in a few saltines to absorb the excess moisture. Close the lid and store at room temperature for up to four days.

Learn more: How to Store Muffins to Keep Them Fresh

blueberry muffins in a muffin tin and on a plate, plus a bowl of blueberries
Allrecipes Video

Can You Freeze Blueberry Muffins?

Yes, blueberry muffins freeze well. Wrap them individually in storage wrap, then place in a freezer-safe container. Freeze for up to two months. Thaw at room temperature or gently in the microwave.

Allrecipes Community Tips and Praise

"Loving this recipe," says one Allrecipes community member. "I'm about to make them again because they didn't last more than an hour. They are light and fluffy, yet very creamy."

"This is the best recipe ever," raves smackk. "Everyone that I share it with is obsessed with it!! I'm sure it's perfect as is, but I use brown sugar for the crumble."

"What a quick, convenient recipe," according to Sue Blanke. "I had everything on hand. I wish I could describe how good the house smells from them baking."

Editorial contributions by Corey Williams

Ingredients

Muffins:

  • 1 ½ cups all-purpose flour

  • ¾ cup white sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • cup vegetable oil

  • 1 egg

  • cup milk, or more as needed

  • 1 cup fresh blueberries

Crumb Topping:

  • ½ cup white sugar

  • cup all-purpose flour

  • ¼ cup butter, cubed

  • 1 ½ teaspoons ground cinnamon

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.

  2. For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.

  3. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.

  4. For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.

  5. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

  6. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

    To Die For Blueberry Muffins
    Dianne

Tips

If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty cup spaces when baking. Muffins tend to burn faster in a pan with empty cups.

These muffins are best served with homemade butter.

Nutrition Facts (per serving)

383 Calories
16g Fat
57g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 26%
Cholesterol 39mg 13%
Sodium 322mg 14%
Total Carbohydrate 57g 21%
Dietary Fiber 1g 5%
Total Sugars 34g
Protein 4g
Vitamin C 2mg 9%
Calcium 95mg 7%
Iron 2mg 9%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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