Description
These Blueberry Muffins are moist, tender, and packed with fresh blueberries, topped with a sweet and cinnamon-spiced crumb topping. Perfect for an indulgent breakfast or snack, this recipe yields eight extra-large deli-style muffins with a delightful sugary crunch on top.
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
Crumb Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Gather Ingredients: Collect all necessary ingredients to ensure a smooth preparation process.
- Preheat Oven: Set the oven to 400 degrees F (200 degrees C) and prepare a muffin tin by greasing 8 cups or lining them with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt thoroughly to combine.
- Combine Wet Ingredients: In a small liquid measuring cup, pour the vegetable oil, add the egg, then add milk until the liquid reaches the 1-cup mark. Stir well until combined.
- Make Muffin Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the batter is combined to avoid overmixing, then carefully fold in the fresh blueberries.
- Prepare Crumb Topping: In a small bowl, mix the sugar, flour, cubed butter, and cinnamon using a fork until the mixture becomes crumbly.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each to the top for a large muffin.
- Add Crumb Topping: Sprinkle the crumb topping mixture generously over each filled muffin cup.
- Bake Muffins: Place the muffin tray in the preheated oven and bake for 20 to 25 minutes. Test doneness by inserting a toothpick in the center, which should come out clean.
- Cool and Serve: Remove muffins from the oven, let them cool slightly, then enjoy warm or at room temperature.
Notes
- For larger muffins, fill the muffin cups to the top and consider doubling the recipe.
- Fresh blueberries produce the best texture and flavor, but frozen can be used if fresh are unavailable.
- Be careful not to overmix the batter to keep muffins tender.
- Adjust the milk quantity as needed to ensure the batter consistency is right—thick but pourable.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
