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To Die For Blueberry Muffins
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Medium
These blueberry muffins are absolutely heavenly, and honestly, they're so simple that I make them all the time. What I love most is how quickly they come together, ready to bake in just fifteen minutes. Fresh blueberries are the real star here, packed with antioxidants that are wonderful for your health. The best part? This recipe uses basic pantry staples and costs almost nothing to make. Whether you're craving a weekend breakfast or need to bring something to a gathering, these muffins deliver bakery quality results without any fuss. Once you try them, you'll understand why everyone calls them "to die for."
Ella x
Ingredients
- 11 ½ cups all-purpose flour
- ¾ cup white sugar¾ cup white sugar
- 22 teaspoons baking powder
- ½ teaspoon salt½ teaspoon salt
- ⅓ cup vegetable oil⅓ cup vegetable oil
- 11 egg
- ⅓ cup milk, or more as needed⅓ cup milk, or more as needed
- 11 cup fresh blueberries
Detail level
Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
- 2
For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
- 3
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.
- 4
For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
- 5
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
- 6
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
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