To Die For Blueberry Muffins
These To Die For Blueberry Muffins are a bakery-style treat with a towering domed top, a moist crumb, and a sweet cinnamon-sugar streusel topping. Easy to make, they’re perfect for breakfast or a snack, and will surely become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 8 large muffins
- Category: Muffins, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Muffins:
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk (additional milk may be needed)
1 cup fresh blueberries
For the Streusel Topping:
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup unsalted butter, cubed
1 ½ teaspoons ground cinnamon
Instructions
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Preheat your oven to 400°F (200°C). Line a muffin tin with 8 muffin liners and fill unused cups with water to promote even baking.
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In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
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In a measuring cup, whisk together vegetable oil, egg, and milk to reach 1 cup.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick.
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Gently fold in the blueberries, being careful not to overmix.
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For the streusel, mix sugar, flour, and cinnamon in a small bowl. Add cubed butter and blend until it forms coarse crumbs.
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Fill muffin cups with batter, topping with the streusel mixture.
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Bake for 20-25 minutes or until a toothpick comes out clean.
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Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack.
Notes
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If using frozen blueberries, add them directly to the batter without thawing.
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You can substitute other berries or nuts in the streusel for variations.
Find it online: https://recipesbyjanet.com/to-die-for-blueberry-muffins/
