We’re on day five of my “Back to Basics” series this week! All week long I’ve been sharing my favorite, basic, recipe box staples. If you’ve missed them, you should check out this Slow Cooker Lasagna, Honey Whole Wheat Bread, and the Perfect Chocolate Chip Cookies recipe!
Now let’s get down to business. These Blueberry Muffins are my favorite muffin recipe, ever. I LOVE them. They literally take 5-10 minutes to throw together and they make the best jumbo, bakery style muffins! The delicious crumb topping seals the deal for me. They’ve become the only blueberry muffin recipe I ever use! And I use it way too often 😉
Blueberry Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh or frozen blueberries
Crumb topping
- 2 Tbsp white sugar
- 2 Tbsp brown sugar
- 2 Tbsp all-purpose flour
- 2 Tbsp butter , cold, diced
- 1/2 tsp ground cinnamon
Instructions
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Preheat oven to 400 degrees F. Line a standard size muffin tin with muffins liners, or grease well with non-stick cooking spray.
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In a large mixing bowl combine the flour, sugar, salt and baking powder. Add oil egg and milk and mix just until combined. Fold in blueberries. For large muffins, fill muffin cups right to the top with batter. This will yield 10 muffins.
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For the crumb topping: Mix all ingredients together with a fork. Sprinkle crumb mixture over the muffins in the pan.
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Bake for 20 to 25 minutes or until done a toothpick inserted in the center comes out clean or with fresh crumbs.
Try some of my other favorite muffins:
Jessica Burgess says
The muffins look AH-mazing!!! I’m so glad that you came up and introduced yourself to some other St. Louis bloggers!!!
I love having the connection! Your blog is absolutely fabulous too! XO!
Lauren Allen says
Thanks Jessica! It was so fun to meet you! We should totally have a bloggers lunch or something sometime–I’d love to get together with you guys!
redhotdealer70@yahoo.com says
These muffins are in the oven as we speak, but I’m tense that they will turn out right. I followed the recipe to a “T”, but it is very thick and sticky. It seems there isn’t enough liquid. Had to use frozen berries, but it was way too thick, I think. I will update after I have tasted the finished product!
Lauren Allen says
I should have clarified that the dough will be thick and sticky. Sounds like you’ve made it right to me! I’d love to hear how you liked them!
Diane Laenen says
I made the blueberry muffins last night…. and I can honestly the best recipe!!! My entire family devoured them. Thank you so much..
Lauren Allen says
So happy to hear it! Thanks for coming back to comment 🙂
Amber says
I’m nearly a year late but I just found your blog. These muffins are amazing! By far the best blueberry muffin recipe I have found. My toddler asks for them often even going so far as to get his apron and telling me that we need to cook. I tend to share with my neighbor though because I could inhale 5 by myself. This is going to sound a bit crazy and perhaps OCD but I think what I love the most is that your serving amount is completely accurate. I’ve tried so many muffin recipes that claim to be 10 or 12 and I always have left over batter. I’ve made this recipe 6 times now and have always had exactly 10 muffins.
GrahamCracker_21 says
I literally just baked these muffins like 15 minutes ago. Stupid me forget the crumb topping until they were almost done cooking but I just threw the topping on and the put the muffins back in the oven for a few minutes. Even with the messed up crumb topping they still tasted really good! My kids wanted mini muffins so I made the same recipe but put the batter in a mini muffin tin. They are simply adorable.
Lauren Allen says
Happy they worked out and everyone loved them! They’d make great mini muffins 🙂
cakengifts.in Noida says
I made this Cake, it was awesome!!!. My whole family enjoyed very much after taking it. Thanks for this amazing recipe………
Such cake i saw on CakenGifts.in