This ice cream is delectable, creamy, and flavorful. Give it a try—it’s a fan favorite!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 large muffins |
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
- For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
- For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
- Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
- If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty cup spaces when baking. Muffins tend to burn faster in a pan with empty cups.
- These muffins are best served with
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Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 322 mg |
| Sugars | 34 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Phenomenal I did end up using more than 1/4 cup of butter for the cumb, though. I also added vanilla because it just seemed like I should.
Did it just like the recipe. Next time won’t cook the full 25 min. Very good.
I’m giving these three stars because they do taste good. But the streusel topping was so greasy and basically caused the muffins to cave in on themselves. The topping fell off and caused the muffins to crumble when 8 took them out of the pan. I used a large muffin pan, so maybe I should have made smaller muffins. I definitely should have used a different streusel recipe. You really have to eat these with a fork, which defeats the purpose of muffins.
Just took them out of the oven! I’m sure they taste as good as they look. I didn’t have a muffin tin so they’re a little squished. I was confused about the add oil in a container. I’m assuming a 1 cup container…
Best ever! Can you use a Bundt pan for these?
Superb!
wonderful! super easy with pantry ingredients. what a treat!
These really ARE to die for! I used about 1 cup of frozen Maine blueberries I picked this summer, and they came out delicious! Followed recipe as written.
I used blueberries and strawberries. Also substituted brown sugar for white for the topping and halved what it called for. There was plenty for the topping. Delicious!
My muffins were very flat and broke apart. It was tasty. I think the problem was it should have been baking soda not baking powder
Husband really loves them. I don’t eat what I bake but he does.
Wow…these are the best muffins I’ve ever made! Highly recommend. The dough is thick, so I was worried, but they were beautiful. I also added a 1/4 of sweetened coconut flakes to the crumb topping. Worthy of a bakery. Sooo Gooood!!
Very easy to make. Really yummy and moist!
Delicious! I had three cups of blueberries to use up so I Tripled the recipe. Fill each of 24 muffin tins to the top. Used all the cinnamon mixture on top them. Froze the ones that weren’t eaten right away. The Frozen ones were as good as the fresh. I put one 12 muffin tray in the oven at a time for 20 minutes. Perfect!
Super easy. No mixer. Only used half the crumble recipe and cover each muffin pretty good. Smells amazing. Even the batter tasted delish.
These muffins ABSOLUTELY live up to their name!!! Filled our home with the wonderful aroma of cinnamon and blueberries. My husband’s comments after eating a warm muffin on his lunch break. “Mmmmnnn. Light and fluffy. I like the crunch (the topping).” SUCCESS!!! Full disclosure… I did modify the recipe slightly. First, I doubled the recipe. Second, I made 12 muffins. Something tells me I’ll be making another dozen VERY soon.
This is my favorite
For anyone who has doubled this recipe, can you tell me if I need to adjust the time or temperature for cooking a double batch? These muffins come out absolutely perfect when I do just one pan so I want to be sure I have the right time and temperature for cooking two pans at the same time.
I have tried to make these twice. Turned out a mess both times. My crumble topping didn’t turn out right. It was heavy and caused the muffins to collapse. Also, too many blueberries.
This recipe is so easy and so delicious. I made no changes to the recipe. No need to bring out the mixer with is a big plus when it comes to cleaning up. Everyone who tasted them loved them.
The only change I made is that I used only about 3/4 cup of blueberries and my husband agreed that there were more than enough berries. I loved the taste and texture, I will make these again.