blueberry-muffin-recipe-recipe-from-to-die-for-blueberry-muffins-alyonascooking-

To Die For Blueberry Muffins is where this recipe was born from. This is “THE” Blueberry Muffin recipe to use! My staple and favorite way to make over the top plump blueberry muffins. 

This batch makes 1 1/2 dozen muffins and is actually freezable (tried it, it works!) Just pop them in the microwave for a quick defrost or leave at room temperature –it makes a nice treat! Skip the streusel sugar topping for basic blueberry muffins or even try with different berries either way this recipe is one worth trying because it may just become a favorite!

blueberry-muffins-recipe-alyonascooking-

blueberry-muffins-recipe-alyonascooking-

 

Ingredients for Blueberry Muffins Recipe:
  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 tsp salt
  • 1 3/4 TBSP Baking Powder (almost 2 tbsp)
  • 2/3 cup canola oil
  • 2 eggs
  • 1 1/2 cups milk
  • 1 pint blueberries, washed
CRUMB TOPPING:
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 1/8 tsp cinnamon
  • 2 TBSP butter
Directions to make Blueberry Muffins Recipe:

1. Line 18 muffin cups with paper liners and preheat oven to 350°F.

2. In a large bowl, combine the flour, sugar, salt and baking powder. Add in the wet ingredients and whisk just until flour is incorporated. Fold in blueberries and scoop batter up-to the top of the muffin liners.

3. TO MAKE CRUMB TOPPING: stir together the sugars, cinnamon and flour. Mash in the butter using a fork (or pastry cutter) until a crumby texture forms. You have the right crumb constancy when you are able to make a clump from the topping.

4. Sprinkle generously over the tops of the muffins (going back and packing more crumb topping if needed, to use up all the crumbs.)

5. Bake for 28-35 minutes until nicely brown and plump. Cool in muffin tin then remove.

blueberry-muffins-recipe-alyonascooking-

Blueberry Muffins Recipe

Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 1 1/2 Dozen
Author: Alyona's Cooking
To Die For Blueberry Muffins is where this recipe was born from. This is "THE" Blueberry Muffin recipe to use! My staple and favorite way to make over the top plump blueberry muffins.

Ingredients

  • INGREDIENTS:
  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 tsp salt
  • 1 3/4 TBSP Baking Powder almost 2 tbsp
  • 2/3 cup canola oil
  • 2 eggs
  • 1 1/2 cups milk
  • 1 pint blueberries washed
  • CRUMB TOPPING:
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 1/8 tsp cinnamon
  • 2 TBSP butter

Instructions

  • Line 18 muffin cups with paper liners and preheat oven to 350°F.
  • In a large bowl, combine the flour, sugar, salt and baking powder. Add in the wet ingredients and whisk just until flour is incorporated. Fold in blueberries and scoop batter up-to the top of the muffin liners.
  • TO MAKE CRUMB TOPPING: stir together the sugars, cinnamon and flour. Mash in the butter using a fork (or pastry cutter) until a crumby texture forms. You have the right crumb constancy when you are able to make a clump from the topping.
  • Sprinkle generously over the tops of the muffins (going back and packing more crumb topping if needed, to use up all the crumbs.)
  • Bake for 28-35 minutes until nicely brown and plump. Cool in muffin tin then remove.

 

 

 

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Leave a comment

4 comments

    • Anna

    Really good blueberry muffins! Especially liked the crumb mixture on top.

      • Alyona’s Cooking

      Thank you, Anna! I’m glad to hear the positive feedbacks:)

    • Al

    These are the best blueberry muffins I have ever tried. Thank you.

      • Alyona’s Cooking

      Thank you!

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