There are so many blueberry muffins available out there. Some require mashing the blueberries into the batter while others call for swirling blueberry jam into it. But you know what? There is actually no need for all that fuss. You can make the most delicious blueberry muffins without doing all those complicated steps.
Now, this Blueberry Muffin recipe that we are about to present to you is fuss-free, but trust me, it will give you the best muffins – moist and tender center, bursting with blueberries, and come with golden brown tops. For me, they are to die for. They are amazing!
This time, we are going to use fresh blueberries. But no worries, you can still use the frozen ones. Simply add them when they are still frozen. But when blueberries are in season, I highly recommend using fresh blueberries.Print
Soft and moist…That’s exactly what these blueberry muffins are. Their centers are tender, and each piece is packed with blueberries. With just a few basic ingredients, you will have the best blueberry muffins ever!
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 large egg
1/3 c. milk (add more if needed)
1 c. fresh blueberries
1/2 c. white sugar
1/3 c. all-purpose flour
1/4 c. butter (cubed)
1 1/2 tsp. ground cinnamon
- Preheat oven to 400 degrees Fahrenheit and then grease muffin cups. Or, you can also simply line them with muffin liners.
- In a bowl, combine 1 1/2 c. flour, 3/4 c. sugar, baking powder, and salt.
- Place the vegetable oil in a 1-cup measuring cup and then add the egg. Pour in milk until the mixture reaches the 1-cup mark. Mix with the flour mixture.
- Fold in blueberries.
- Fill muffin cups all the way to the top and then sprinkle with crumb topping mixture.
- Bake for about 20 to 25 minutes in the oven.
***To make the crumb topping, combine 1/2 cup sugar with 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp. cinnamon in a bowl. Use a fork to mix the ingredients and then sprinkle over muffins before baking them in the oven.
- Take note that the muffins from this recipe are larger than usual.
- Feel free to add extra blueberries if you wish to.
Do you want your muffins to be healthier? You can replace the all-purpose flour with 100 percent whole wheat flour. You can even use a combination of whole wheat flour and all-purpose flour. In fact, gluten-free flour works as well. You have to remember though that replacing the all-purpose flour will change the texture of your blueberry muffins a little bit.
The egg in this recipe is responsible for providing structure and stability to your blueberry muffins so never skip the egg. You can utilize flax egg too.
So now you know how to make bakery-quality blueberry muffins. Serve them as a snack or as a dessert. Everybody will surely love them so make sure to make more.