Blueberry Muffins To Die For

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

• Difficulty: Easy
• Category: Desserts, Popular Recipes
• Cuisine: American

Ingredients

• 1 1/2 cup all-purpose flour
• 3/4 cup white sugar
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup milk
• 1 cup fresh blueberries

For Crumb Topping

• 1/3 cup white sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter (cut in cubes)
• 1 tsp ground cinnamon

Instructions

Make The Crumb Topping

1. 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

2. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
3. In a small bowl, whisk together the milk, vegetable oil and one egg and set aside.
4. In your mixing bowl, combine flour, sugar, salt, and baking powder.
5. Gradually add your milk mixture to dry ingredients and mix it on medium-high speed for 2 min.
6. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
7. Bake for about 25 minutes, or until a toothpick is inserted into the middle of the cake, it comes out clean.
8. Remove from the oven and let them cool on a wire rack for about 10 minutes before removing from pan. Enjoy!