Blueberry muffins that are flawlessly prepared with a lovely brown sugar crumb frosting. When served warm, they become especially juicy and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ⅓ cups all-purpose flour
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ⅓ cup vegetable oil
- 2 eggs
- ½ cup milk
- 1 ½ cups blueberries
- ⅓ cup all-purpose flour
- ¼ cup butter, softened
- 1 teaspoon ground cinnamon
- ⅓ cup brown sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
- In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
- For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
- Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 245 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
1 cup blueberries instead of 1 and 1/2. Omitted the cinnamon. Flax seed instead of eggs. Turned out yummy, will make again.
Followed the recipe exactly and they came out fine. I made 6 large ones instead of 12 small
These quick muffins turned out tasty and excellent! The topping was a bit messy but if you only used half the amount and put it on late in the baking process it would cut down on the melted waste.
I love this recipe!? I added 2 teaspoons of liquid due to the higher elevation. I also filled the tin 3/4 full.
Frozen berries. That’s the key to making these muffins pop. The berries don’t break and it cools the batter and it’s easier to pour. I make these for my co-workers and they fight over them, I usually make 24 mini muffins.
Was in a hurry so I made it without the crumb topping. Rated it an optimistic four stars since I’m sure it’s better with the topping, but without the recipe lacks any pizazz.
I’m a first timer and this looked like an easy starting point for blue berry muffins. I kept to the recipe for the most part and only adjust it a little bit after reading many reviews. I substituted half and half for the milk, added fresh lemon zest, cinnamon and vanilla. I also adjusted the crumble: 1/8 cinnamon, 1/3 brown sugar and 2 Tbls of flour. Mix dry ingredients then cut in 1 TBl of butter, mix all till it resembles cornmeal. It make more than I needed and was a lovely addition.
These were easy to make and turn out delicious! They are kid approved 🙂 My kiddos loved them!
Great moist tender muffins with good flavor, one of next recipes I’ve tried so far, only thing is I didn’t care for the streusel cinnamon stuff when my blueberry muffin flavor so might try again and leave that off
The only thing that I changed was I used 1/2 Whole Wheat Flour & 1/2 White All-Purpose Flour for the batter. The only grievance I have is, it says to fill the cups 2/3 way full unless you want a larger muffin top–well, there’s not enough batter. Needs a tiny bit of adjusting, otherwise, turned out great!
I followed everyone’s comments and added 1/4 cup of oats to the crumble, a 1/4 tsp of vanilla extra to the mix for flavor, and filled a little less than 3/4ths and baked it 18 minutes. Turned out excellent! Thank you all again for your comments.
I was kind of disappointed in this muffin. I had picked fresh berries that were on the tart side, so I thought, “crumb muffins!” I was imagining a soft, fluffy muffin with a beautiful peak, covered with a crumbly sweet topping. The muffins baked up with flat tops, and the “crumb” baked right down into the muffins. Some of them look like volcanoes.
Taste good. Used buttermilk instead of regular milk. Crumb topping needs some work. Some vanilla couldn’t hurt either.
Amazing! Loved it! New favorite Saturday morning breakfast!
These blueberry muffins are the best! They absolutely disappeared. I used frozen blueberries and maybe even a smidgen more than the cup and a half called for and they were perfect. We all loved the crumb topping. It wasn’t your run-of-the-mill finish as it had a nice little caramel flavor. These would be good with raspberries too. I’m happy to have found a great recipe for blueberry muffins to replace the store bought option with excess fat, sugar, and chemicals for preservation.Thank you for sharing.
Messy but amazing!
I have to agree with the reviewer who was disappointed that the crumb topping made a mess. Mine ran all over the pan. There wasn’t much crumb left, just a kind of glaze. I’ll look for another crumb topping for my next try.
So whatever you do, don’t follow the crumb topping recipe. First, there are better ones and I have never seen one with so much flour and so much butter. I made my own following another crumb topping recipe which was much better. I am not sure how those of you following the recipe did not have issues with the topping. Otherwise, the cupcakes were good. I hardly ever review but I felt compelled because this crumb topping is not well done. For a better topping, try this one: 1/8 teaspoon cinnamon 1/3 cup of brown sugar 2 tbls flour In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
The muffins were tasty, but I had the problem noted by other reviewers where the topping melted into the muffins and spilled all over the place.
These are very good. I followed the recipe except that I added buttermilk instead of milk. I always substitute applesauce for the oil in muffins and did so here. I used equal amounts of applesauce and 1T of oil in place of 1/3 cup oil. I used frozen blueberries tossed with flour and they worked fine. I made 9 and they rose beautifully! I made sure to spray the top of muffin tin so the tops would not stick. Baked for 30 min (I live at high altitude) and they were beautifully golden brown and crisp on the tops but moist and cake like on the inside. I would probably add a little more sugar, possibly a 1/4 of a cup, to the batter. I only put a small amount of the topping on as I wanted to see how they rose. I will definitely make again but try apple next time.
This muffin recipe is absolutley delicious! My girls ages 4 and 5 gobbled it up. I did however add 1/2 tsp. of vanilla and used buttermilk in place of the milk. A little difficult to get out of the muffin tin even after spraying with pam. Next time I will use muffin liners.