I picked up a flat of blueberries from the market yesterday and was inspired to make my favorite batch of muffins this morning. I'm in love with this recipe, not only because they taste amazing, but because in less than an hour you'll have a fresh-from-the-oven treat to enjoy with your coffee. They're so easy to make and all you need is a bowl, no mixer.
These muffins rise beautifully and the crackly mound of crumb topping is divine. They're seriously delicious and make quite an impression -- especially if you make them for a brunch or give them as a gift. This recipe is forgiving, meaning you can play around with it and customize it. I bake six jumbo muffins and only use half of the topping -- it makes a lot. The thick batter isn't overly sweet, which I love, but if you like your muffins on the sweeter side, add another quarter cup of sugar or pile on even more of the sweet topping. You could easily swap out the blueberries for another berry too. As their name implies, they're to die for.
To-Die-For Blueberry Muffins
- 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
- 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.