Why Make This Recipe
To Die For Blueberry Muffins are a delicious treat that everyone loves. They are soft, moist, and bursting with fresh blueberries. These muffins are perfect for breakfast, a snack, or even a dessert. Whether you are serving them at a brunch or just enjoying them on a cozy morning, these muffins will surely impress. Plus, they are easy to make, making them a great choice for both experienced bakers and beginners alike.
How to Make To Die For Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
- ½ cup white sugar (for the crumb topping)
- ⅓ cup all-purpose flour (for the crumb topping)
- ¼ cup butter, cubed (for the crumb topping)
- 1 ½ teaspoon ground cinnamon (for the crumb topping)
Directions
- Preheat your oven to 400°F (200°C) and line a muffin pan with muffin liners. If you prefer not to use liners, grease the muffin cups.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder until well combined.
- In a small bowl or glass measuring cup, whisk together ⅓ cup vegetable oil, 1 egg, and ⅓ cup milk until mixed well.
- Using a rubber spatula, gently fold the oil mixture into the flour mixture until just a few streaks of flour remain.
- Carefully fold in 1 cup of fresh blueberries until just combined.
- To make the crumb topping, mix ½ cup of all-purpose flour, ½ cup of granulated sugar, ¼ cup of cubed butter, and 1 ½ teaspoons of ground cinnamon in a bowl. Use a fork to break up the butter cubes until the mixture resembles coarse crumbs.
- Spoon the batter into the muffin tin, filling each cup to the top.
- Generously sprinkle the crumb topping over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
How to Serve To Die For Blueberry Muffins
These muffins are best served warm. You can enjoy them plain or with a bit of butter spread on top. They also pair perfectly with a cup of coffee or tea. For a special touch, serve them with a dollop of whipped cream or a drizzle of honey.
How to Store To Die For Blueberry Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Place the muffins in a freezer-safe bag or container, and they will be good for up to three months. To enjoy, simply thaw them at room temperature or warm them in the oven.
Tips to Make To Die For Blueberry Muffins
- Make sure to use fresh blueberries for the best flavor. If you are using frozen blueberries, do not thaw them; add them directly to the batter.
- To prevent the blueberries from sinking to the bottom of the muffins, dust them lightly with flour before adding them to the batter.
- For an extra kick of flavor, add a teaspoon of vanilla extract to the wet ingredients.
Variation
For a fun twist, you can add lemon zest to the batter or replace some of the blueberries with other berries like raspberries or blackberries. You can also make them healthier by substituting whole wheat flour for all-purpose flour.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure not to thaw them first to prevent the batter from turning purple.
Can I make these muffins ahead of time?
Absolutely! You can make the muffins the night before and store them in an airtight container.
How can I make the muffins healthier?
You can substitute some of the sugar with honey or maple syrup, and use whole wheat flour instead of all-purpose flour.
📖 Recipe
To Die For Blueberry Muffins
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups white sugar
- 0.5 teaspoon salt
- 2 teaspoons baking powder
- 0.33 cups vegetable oil
- 1 egg
- 0.33 cups milk or more as needed
- 1 cups fresh blueberries Preferably fresh.
Crumb Topping
- 0.5 cups white sugar For the crumb topping
- 0.33 cups all-purpose flour For the crumb topping
- 0.25 cups butter Cubed for the crumb topping
- 1.5 teaspoons ground cinnamon For the crumb topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a muffin pan with muffin liners. If you prefer not to use liners, grease the muffin cups.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder until well combined.
- In a small bowl or glass measuring cup, whisk together ⅓ cup vegetable oil, 1 egg, and ⅓ cup milk until mixed well.
- Using a rubber spatula, gently fold the oil mixture into the flour mixture until just a few streaks of flour remain.
- Carefully fold in 1 cup of fresh blueberries until just combined.
- To make the crumb topping, mix ½ cup of all-purpose flour, ½ cup of granulated sugar, ¼ cup of cubed butter, and 1 ½ teaspoons of ground cinnamon in a bowl. Use a fork to break up the butter cubes until the mixture resembles coarse crumbs.
- Spoon the batter into the muffin tin, filling each cup to the top.
- Generously sprinkle the crumb topping over each muffin.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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