Description
These To Die For Blueberry Muffins are everything you want in a bakery-style treat fluffy, moist, and loaded with sweet blueberries. Crowned with a crunchy cinnamon-sugar topping, they’re a nostalgic favorite that feels like a warm hug from your grandmother’s kitchen. Bake them once, and they’ll become a family staple Pin this recipe now!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk (plus a splash more if needed)
- 1 cup fresh blueberries (or frozen, unthawed)
Topping:
- ½ cup sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, salt, and baking powder.
- In another bowl, combine oil, egg, and milk until smooth.
- Gently fold wet ingredients into dry until just combined; do not overmix.
- Fold in blueberries. Batter will be thick but moist.
- Fill muffin cups to the top for tall, bakery-style muffins.
- In a small bowl, mix sugar, flour, butter, and cinnamon with a fork until crumbly. Sprinkle generously over muffin batter.
- Bake 20–25 minutes, until golden brown and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
Do not overmix the batter or muffins will be dense. Toss blueberries in a little flour before adding to prevent sinking. Fill muffin cups to the top for a tall bakery look. Don’t skip the cinnamon topping it’s the signature touch!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg