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Blueberry Muffins

Submitted by: JustRightMenus


My husband (aka sous-chef), neighbors, and I all agree: these are the best blueberry muffins ever. Period.

I've changed the original just a bit - I make 10 muffins out of the batter instead of 8, and I use less crumb topping.

If you're looking for a healthier blueberry muffin, you might want to check out this other recipe.

Servings: 10

Categories: blueberry, dessert, muffins, snack

From the kitchen of:



1 1/2 c. all-purpose flour

3/4 c. white sugar

1/2 tsp salt

2 tsp baking powder

1/3 c. vegetable oil

1 egg

1/3 c. milk

1 c. fresh blueberries

1/4 c. white sugar

3 TB all-purpose flour

2 TB butter, cubed

1 tsp ground cinnamon


Preheat oven to 400°.

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.

Divide batter among 10 muffin cups, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/4 cup sugar, 3 TB flour, 2 TB butter, and 1 teaspoon cinnamon. Mix with a fork, and sprinkle over muffins before baking.

Bake for 15 to 20 minutes in the preheated oven, or until done. Don't overcook!