Best Blueberry Muffin

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Best Blueberry Muffin

I cannot say enough good things about these blueberry muffins, I really cannot. Really.

When I think of blueberry muffins, I think of overly spongy, overly sweet and underly blueberried behemoths. You know the ones that come from the grocery story bakery. You will eat them at your morning staff meetings, but only because you have to keep yourself busy somehow, not because you like them or are even particularly hungry. But they always leave you a little disappointed. And angry at yourself for wasting calories on something that should taste great.

These blueberry muffins are different. They aren’t any of the bad things listed. They are not overly sweet. They aren’t overly spongy, in fact, they are a little more dense, but not in a bad way. And they have actual, real blueberries and not faux blueberry chunks. The best, absolute best, part of these, however, is the top of the muffin.

The crumbly topping added to the top of the muffin makes is a  crunchy and sweet. It has a great texture and flavor. I  just can’t do it justice with my explanation. A muffin’s top is always the best part of a muffin (remember Seinfeld?) But in this case, it is even more desirable. (Although the muffin stump is tasty as well, and doesn’t deserve to be discarded or taken to the homeless shelter.)

Best Blueberry Muffin

Make sure you follow the directions because there is a little tricky part in the there with the liquid ingredients. You put the egg and oil in a measuring cup and add enough milk to make 2 cups. You don’t just add all the wet ingredients like normal. Also, be prepared that the batter is much thicker than a traditional blueberry muffin batter.  And you will fill the muffin tin up to the top, instead of the usual “fill 2/3 to the top.” If you don’t fill it to the top, then you won’t have as much surface area for the yummy crumblies.

I love to eat these warm with a little butter. In fact, I would be willing to attend an extra staff meeting if I could have one of these (which is saying  a lot!)

Best Blueberry Muffin

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12 muffins


    For Topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/3 cup butter, cubed
  • 1 1/2 teaspoon cinnamon
  • For Muffin
  • 3 cups flour
  • 1 1/2 cup sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup milk, more or less
  • 1 1/2 cup fresh or frozen blueberries


  1. Preheat oven to 400
  2. Mix together topping ingredients with a fork until crumbly. Set aside.
  3. Combine flour, sugar, salt and baking powder in a large mixing bowl.
  4. Place vegetable oil in a liquid measuring cup with at least 2 cups capacity. Add eggs and mix well. Add enough milk to make 2 cups liquid.
  5. Add liquid ingredients to dry ingredients and mix until combined. It will be quite thick.
  6. Fold in blueberries.
  7. Thoroughly grease 12 muffin tins or line with cupcake liners. Scoop batter to fill muffin cups all the way to the top. Sprinkle with topping mixture, about 1 to 1 1/2 tablespoons per muffin.
  8. Bake 20-25 minutes or until toothpick inserted comes out clean.
  9. Carefully remove from muffin tins.

Recipe Source: Adapted from To Die For Blueberry Muffin from allrecipes

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