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To Die For Blueberry Muffins Recipe

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3.9 from 5 reviews

  • Author: Leila
  • Total Time: 35 mins
  • Yield: 8 large muffins
  • Diet: Vegetarian

Description

These To Die For Blueberry Muffins are extra large, moist, and bursting with fresh blueberries, topped with a sweet and cinnamon-spiced crumb topping. Perfect for a delightful breakfast or snack, this recipe yields eight generous muffins with a tender crumb and a crunchy topping that will have you coming back for more.

Ingredients

Muffins:

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 large egg
  • ⅓ cup milk, or more as needed
  • 1 cup fresh blueberries

Crumb Topping:

  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1 ½ teaspoons ground cinnamon

Instructions

  1. Gather Ingredients: Assemble all muffin and crumb topping ingredients to ensure everything is ready for the preparation process.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400 degrees F (200 degrees C). Grease eight muffin cups or line them with paper liners to prevent sticking.
  3. Mix Dry Muffin Ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until evenly combined.
  4. Combine Wet Ingredients: In a small liquid measuring cup, pour the vegetable oil, add the large egg, and then add enough milk to reach the 1-cup mark. Stir this mixture thoroughly until uniform.
  5. Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the batter is combined without overmixing.
  6. Fold in Blueberries: Carefully fold the fresh blueberries into the batter to distribute them evenly, being careful not to crush them.
  7. Prepare Crumb Topping: In a separate small bowl, combine the white sugar, all-purpose flour, cubed butter, and ground cinnamon. Using a fork, mix until the mixture becomes crumbly.
  8. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each right to the top to achieve extra-large muffins.
  9. Add Crumb Topping: Sprinkle the crumb topping evenly over each muffin, covering the top completely.
  10. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  11. Cool and Serve: Remove muffins from the oven and let them cool slightly before serving. Enjoy warm or at room temperature!

Notes

  • If using a 12-cup muffin pan, fill the extra empty cups with 1 tablespoon of water each to prevent the muffins from burning faster due to empty spaces.
  • For larger muffins, fill the cups up to the top as suggested, or for smaller muffins, fill ¾ full and reduce baking time slightly.
  • You can add extra blueberries if desired to make the muffins even fruitier.
  • Ensure not to overmix the batter to keep muffins tender and light.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/to-die-for-blueberry-muffins-recipe/