03 July 2012

To Die For Blueberry Muffins

I found this recipe on Allrecipes.com and it was a huge hit! I read on there that you need to use fresh blueberries for them to turn out right, which I did, and they are AMAZING! So light and fluffy and the crumb mixture on top makes these muffins irresistible! Hope you enjoy them!


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

Crumb Topping:
2/3 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, cubed
1/4 teaspoons ground cinnamon

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. 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.
  3. To Make Crumb Topping: (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 18 minutes in the preheated oven, or until done.


  1. Hi, great post. I found you via the Claire Justine linky party. I have linked in a post about the artist Chagall.

  2. Just pinned these and am now following along:>

  3. Hi from Friday Blog Hop, Love your site! Come & say hello when you get a chance.



  4. Wow, this does sound like the best blueberry muffin recipe I've seen - I would like to make these after picking fresh blueberries - that will be pretty soon!