To Die For Blueberry Muffins

By Maddie Smith

Getting tired of your routine breakfast of cereal or granola bars? These blueberry muffins are a perfect treat to switch up your mornings. This recipe makes about 12 muffins, but my family typically makes a double batch and uses extra large tins for big, café-style muffins! With the fluffy texture and cinnamon crumb topping, you’ll never need another blueberry muffin recipe!

Serving: 12 muffins

Muffin 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

Crumb Topping Ingredients:

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


Start by preheating the oven to 400℉. Grease the muffin tins or line with muffin liners. For the muffin, combine the flour, sugar, salt, and baking powder. Then add the vegetable oil into a 1-cup measuring cup. Add the egg and the milk until the cup is filled. Then combine this with the flour mixture. Fold in the blueberries—it calls for 1 cup but feel free to add more! Then fill the muffin cups right to the top.

For the crumb topping, mix together the sugar, flour, butter, and cinnamon with a fork. Add a generous amount to each muffin before baking. Bake for 20-25 minutes, or until done. Once they’re done, enjoy with a tall glass of milk!

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