To Die For Blueberry Muffins

To Die For Blueberry Muffins

7582

"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"

Ingredients

40 m {{adjustedServings}} servings 383 cals
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Nutrition

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  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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: 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.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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Reviews

7582
  1. 9736 Ratings

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HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). Makes no difference ,and i put a heaping overflowing tsp. Neither my husband or friends can tell a difference, & I'v...

I took a look at many of the recipe reviews for these muffins and incorporated their suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk ...

Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berrie...