To Die For Blueberry Muffins


35 min

To Die For Blueberry Muffins

To Die For Blueberry Muffins Photo 1


35 min


8 persons




4.00 rating-star (14)


Author: Victoria Bailey
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!


  • all-purpose flour : 1.5 cups
  • white sugar : 0.75 cup
  • baking powder : 2 tsp
  • salt : 0.5 tsp
  • vegetable oil : 0.33333 cup
  • egg : 1 piece
  • milk, or more as needed : 0.33333 cup
  • fresh blueberries : 1 cup
  • white sugar : 0.5 cup
  • all-purpose flour : 0.33333 cup
  • butter, cubed : 0.25 cup
  • ground cinnamon : 1.5 tsp

Metric Conversion

Stages of cooking

  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. Dianne
    To Die For Blueberry Muffins Photo 7

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