Wednesday, August 12, 2009

To Die For Blueberry Muffins

I made these with blueberries Rooke and I picked ourselves! It's one of my favorite blueberry recipes. They are so delicious, I forgot to take a picture of the actual muffins before we gobbled them up!

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: (I never use as much topping as this makes, so I suggest cutting the measurements in half. You'll still have plenty for 8-10 muffins). 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.


  1. Yummy and really pretty with the crumbly topping. It only makes 7-8, not enough for this good recipe, especially if you fill the muffin tins to the top. Thanks Angela for another great blueberry muffin recipe.

  2. WOAH! I filled the cups to the top and they are overflowing! Next time I might fill to the almost-top. :) And Kaye, I didn't get a dozen muffins either, only 7. I could maybe get 9-10 with the cups less full. But they are 7 enormous and yummy muffins! Maybe I would have more if Myla hadn't eaten so much batter...


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