Blueberry Muffins To Die For

These blueberry muffins are pretty big and yummy with the sugary-cinnamon crumb topping
Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

These blueberry muffins are pretty big and yummy with the sugary cinnamon crumb topping. The cake is soft and moist and stays fresh for several days. I usually fill the muffin cups just to the top edge for a beautiful coffee shop style muffin. I only use fresh blueberries and make sure to remove super ripe and mushy ones from your batch. Add extra blueberries too, if you want! I was in love with Starbuck very berry coffee cake, and every time I make these muffins, it reminds me of those amazing cakes. It has the same texture and similar taste in the shape of a muffin.

Blueberry Muffins To Die For


0/12 Ingredients
Adjust Servings
  • For Crumb Topping


0/8 Instructions
    Make The Crumb Topping
  • In a small bowl, add sugar, flour, cup butter, and cinnamon. Pinch the butter cubes into flour until they’re combined and set aside.
  • Make The Batter
  • Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
  • In a small bowl, whisk together the milk, vegetable oil and one egg and set aside.
  • In your mixing bowl, combine flour, sugar, salt, and baking powder.
  • Gradually add your milk mixture to dry ingredients and mix it on medium-high speed for 2 min.
  • Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • Bake for about 25 minutes, or until a toothpick is inserted into the middle of the cake, it comes out clean.
  • Remove from the oven and let them cool on a wire rack for about 10 minutes before removing from pan. Enjoy!