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Blueberry Muffins with Crumb Topping

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(254 people have added this recipe to their favorites.)

These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there’s no need to thaw.

Blueberry Muffins with Crumb Topping

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Blueberry Muffins with Crumb Topping

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Blueberry Muffins with Crumb Topping

These are super yummy, easy and light! I used raspberries and instead of canola oil, used vegetable oil and instead of whole milk, I used non fat milk. These muffins were super easy and great! Not heavy like regular muffins or mushy. Note* I made the crumb topping, but ended up only using half.

Posted by: username123321 on November 4, 2009

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Subbed in fresh blackberries since I already had some. Awesome- best muffins ever!

Posted by: unoaked on September 28, 2009

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People who eat them think I bought them at a bakery.  Definitely use fresh blueberries is possible.  They make a world of difference.

Posted by: LISA.FENN on August 17, 2008

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