The Best Blueberry Muffins
It’s summer time, which means endless berries! Whether they’re raw or baked into deliciousness! My family loves eating and cookies with berries. Blueberries make the perfect snack, addition to fruit salad, in iced tea and of course a favorite of ours is muffins. I’m not talking about a bland blueberry muffin; it needs to be sweet, buttery, a little sour and moist. Nothing worst then having a dry mouth after eating a muffin.
These blueberry muffins are seriously THE BEST!! You will not want to make blueberry muffins any other way. They are very easy to make and stay good on the counter for at least 3 days(maybe longer, we haven’t been able to not eat them).
Preheat oven to 400 degrees F. Grease muffin tin or line with muffin liners. In a large bowl or a stand mixer, stir vegetable oil, sugar, vanilla, egg and milk. Slowly add in flour, salt and baking powder and stir until combined.
If batter is too thick add a little more milk. Fold in blueberries.
Make crumb topping by; in a small bowl, mix together brown sugar, flour, butter, and cinnamon. Mix with fork and set aside. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Bake for about 25 minutes in preheated oven, or until a toothpick inserted comes out clean. Place on a cooling rack for about 10 minutes.
Enjoy the muffins warm or cold! They taste amazing! These are great to bring to a potluck, on a road trip, camping or wherever as they don’t need to be refrigerated or served warm.
The Best Blueberry Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cups granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 egg
- 1/3 cup cold milk add a little extra if batters too thick
- 1/2 cups fresh blueberries
Crumb Topping
- 1/2 cup brown sugar
- 1/3 cup all purpose flour
- 1/4 cup butter cubed
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 400 degrees F. Grease muffin tin or line with muffin liners.
- In a large bowl or a stand mixer, stir vegetable oil, sugar, vanilla, egg and milk. Slowly add in flour, salt and baking powder and stir until combined. If batter is too thick add a little more milk.
- Fold in blueberries.
- Make crumb topping by; in a small bowl, mix together brown sugar, flour, butter, and cinnamon. Mix with fork and set aside.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- Bake for about 25 minutes in preheated oven, or until a toothpick inserted comes out clean.
- Place on a cooling rack for about 10 minutes. Enjoy warm or cold!
Looking for other great muffin recipes?
