To Die for Blueberry Muffins
"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!"
photo by La Mambretti S.
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
8 Muffins
ingredients
- 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
directions
- 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: 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.
Questions & Replies
-
I have made these muffins many times. I'd like to know how to convert this to a loaf. How to change the temperature or cooking time.
Reviews
-
I made a tweak, I added a little zest of lemon. Delicious… I have made these several times and will make many more. Thanks to the chef ?? -
I've made these muffins many times now. Not only are they a hit with everyone who tries them, but they are super easy to make and the clean u is simple too. I don't put the streusel topping on because we don't need the extra sugar and carbs, but the muffins don't seem to need the topping after all. This is a great recipe.
-
I have made these muffins over and over again. Love, love them! I get nothing but praise for how moist and yummy they are. Thank you! I do use buttermilk instead of milk and add just enough milk to make the muffin consistency.
-
I am not sure where to start with the tweaks. If you fill your muffin cups to the top you will likely get too large of muffin tops. And in filling them to the top I was only able to get five muffins out of the recipe. I think I will double it next time and fill the cups 2/3 (at the most) the way up and have 12 muffins. So the muffin mixture does not seem to be enough but the topping mixture is plenty. I will keep that the same and sprinkle less per muffin. Also I will reduce the bake time. I am at higher altitude so I need to research how that affects everything. Taste is very good though! -
I think this blueberry muffin recipe is great! I might add that I don't use the crumb topping as<br/>I prefer to let the blueberry flavor shine through in this recipe.
see 9 more reviews
RECIPE SUBMITTED BY
Oh boy! what to say.. Whenever I see something that tells me to write "something about me", I always choke up and dont know what to write. BUT! This time ill try my best here!!
Well my name is Kelly. I live in southern California, in a town called Riverside. Im engaged to a wonderful man who ive been with for a couple of years. We're expecting a baby in late october. We're really excited and cant wait to have our little one in our arms!! I like to scrapbook, take pictures of everything, watch movies, spend time with my friends and family.. My passion is cooking and baking!! i looove to learn new recipes. My fiance' cant get me out of a cooking store. Im always looking at the cook books, different gadgets that they have out.. I could spend hours apon hours in there haha.
<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/RedWhiteBlue.jpg" border="0" alt="Made by Bella14ragazza">
<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg" border="0" alt="Made by Bella14ragazza">
