These ones seriously live up to their name. I ate most of these by myself - I couldn't stop myself. They reminded me of the blueberry muffins at Starbucks. They have such a lovely cakey density to them, with the perfect amount of sweetness and that irresistible crunchy topping. Delicious!!
The batter is very thick and I was able to get 11 regular sized muffins out of this recipe (I didn't fill the muffin cups all the way to the top, I did about 3/4 full). I will definitely be making these again soon! I had fresh blueberries I was able to use for this recipe, and next time am going to give some frozen blueberries a try. This is definitely a keeper!
To Die For Blueberry Muffins by Colleen on AllRecipes
Ingredients1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 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
- Preheat oven to 400 degrees F. 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.
- In a medium sized bowl, 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.