Best EVER Blueberry Muffins

One thing I enjoy about working part time at the school of preaching library is that I always have happy taste testers!  I have about 20 or so grateful men who like to eat whatever I bring.  I have baked these blueberry muffins several times for the students.  By the end of the first morning break, the platter is clean!


This blueberry muffin recipe is hands down the BEST I have ever eaten.  They are a very generous sized deli style muffin.  I always double the batch and they do NOT last long.  I have been known to triple the batch so that I can have some for the freezer.  I frequently add some extra blueberries to the batter as well, since you absolutely cannot have too many!  I usually have some frozen blueberries that I have put up in the summer when they are in season.  I like to add the berries while they are still frozen.  If you thaw frozen ones first, chances are your muffins will be totally purple from the juice of the berries.  If using fresh berries, just be careful not to crush them while mixing.  The inside of the muffin is so soft and fruity while the topping with it’s sugary-cinnamon topping has the slightest sweet crunch!



Best Ever Blueberry Muffins

Yield: 8 super-sized muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk or buttermilk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon



To Make the Muffins:

Preheat oven to 400 °F.

Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Mix this with flour mixture.

Fold in blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.


To Make Crumb Topping:

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.


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