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. More Breakfast Pastries
How to Make It
Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
Make Ahead
You May Like
Aggregate Rating value: 5
Review Count: 2038
Worst Rating: 0
Best Rating: 5
Author Name: Stephani Reazor
Review Body: Made in a 8×8 deep pan as a coffee cake, was delicious, moist, crunchy crumb top, the perfect accompaniment to coffee and tea.
Review Rating:
Date Published: 2017-04-19
Author Name: Graci Sexton
Review Body: Perfecto! I love the crumb topping...I substituted the canola oil for 1/2 a cup softened butter...whipped the softened butter with the 1 C sugar, then beat in the eggs, then vanilla and added the milk while mixing the drys and wets
Review Rating:
Date Published: 2017-02-08
Author Name: Janet Forsythe
Review Body: These were such a mess I rechecked the recipe and nope, I did it exactly as written. Flat , fell apart , ehh taste. Sorry I wasted my garden's blueberries on these. (Fresh ingredients used ) I do notice there are a number of 5 start " look good can't wait to make them reviews" which obviously skew the actual reviews. Why pos t unless you made them?
Review Rating: 1
Date Published: 2017-07-04
Author Name: AmyMatthews
Review Body: Omg so good. I doubled the batch since I had 10 12 yo girls at my house for a softball tournament. These were a huge hit - the few that were left were taken home by the coach. Making again for this weekend. Great recipe!
Review Rating: 5
Date Published: 2016-07-10
Author Name: @OrangeWeights
Review Body: It smells sooo delicious that even our neighbors ask me what I am baking.. This is such a quality taste muffins that I can recommend to everyone..
Review Rating: 4
Date Published: 2016-07-11
Author Name: Tina0914
Review Body: This recipe is also fantastic with raspberries.
Review Rating: 5
Date Published: 2016-07-11
Author Name: Beata Krakus
Review Body: Delicious! I replaced canola oil with melted butter as somebody suggested, and baked this as a somebody suggested in 8x8 pan instead of as individual muffins. They are a bit crumbly when still warm, but I expect to settle as the cake cools. Also, somebody else said their blueberries sunk to the bottom. I had the same issue. Next time, instead of mixing the berries into the muffin mix I will try to sprinkle them on top before topping them off with the crumble.
Review Rating: 5
Date Published: 2017-07-04
Author Name: Aurea10
Review Body: These were excellent! Not heavy or too sweet. I doubled the recipe and made them in a larger muffin pan. I got 14 nice size muffins. My neighbor loved them. My husband ate two at one sitting and I really enjoyed mine. Recipe is a keeper and I will make again.
Review Rating:
Date Published: 2017-08-05
Author Name: Olivia Rettstatt
Review Body: Added a touch of almond extract in addition to high-quality vanilla for an added 'oomph'. A LOT of crumble left over because I did not want to make a mess--which made me feel a bit wasteful-- I did 12 quite large muffins instead.
Review Rating:
Date Published: 2017-02-25
Author Name: Shelli Quinteros
Review Body: Very nice recipe not too sweet which is good. Oh my pan... I bake a lot.
Review Rating:
Date Published: 2017-02-19
Author Name: KATFORB
Review Body: My good Lord in heaven, I just made these and they are FANTASTIC. I doubled the recipe and used 2 sticks (1 cup) of softened butter instead of oil. This recipe is a keeper!
Review Rating: 5
Date Published: 2018-01-03
Author Name: minouchka
Review Body: So easy and fantastic!
Review Rating: 5
Date Published: 2018-01-22
Author Name: srsell38
Review Body: why does the topping need baking powder?
Review Rating:
Date Published: 2018-01-22
Author Name: John Winter
Review Body: This one is perfect moist and a great topping
Review Rating:
Date Published: 2017-01-31
Author Name: John Winter
Review Body: This one is great moist and a great topping
Review Rating:
Date Published: 2017-01-31
Author Name: @OrangeBike
Review Body: Finally found a blueberry muffin recipe that is delicious, moist, and tender! I thought that I was just not good at baking muffins until this recipe. I followed it exactly as written and it was fabulous. I was worried because other recipes I had tried always warned about over mixing the batter and that batter should be lumpy- so when I saw this one should be smooth I was nervous. That must have been my issue because these turned out great! I will say that the muffins I overfilled are the ones that turned out best. I would do more than 3/4 full to have muffins with nice big tops.
Review Rating:
Date Published: 2017-06-05
Author Name: Wanda Stivison
Review Body: I am saying NO to the muffin! The topping is horrible! Why so much flour for a topping? Seems like it should have been a lot less. You really can't tell that there are any sugars in it. Even the photo looks more sugar showing through. A buttery flavor to the topping but more like a pie dough than a crumb topping. Also don't bake as long as it says on the recipe for a muffin. It accounted to be more dried out on account of it.
Review Rating: 1
Date Published: 2017-08-06
Author Name: @CyanChefHat
Review Body: I made these today and even though I found them delicious, the bottoms were a bit soggy and all the blueberries sunk to the bottom. Does anyone have a suggestion?
Review Rating:
Date Published: 2017-06-23
Author Name: Carrie Rudoy Mataraza
Review Body: Can anyone tell me how to keep the crumb topping crisp? Mine always get soft after a day. Thanks in advance.
Review Rating:
Date Published: 2017-08-01
