To Die for Blueberry Muffins
Indulge in the irresistible charm of "To Die For Blueberry Muffins," a recipe that lives up to its name with every moist and tender bite. These bakery-style muffins are bursting with plump, juicy blueberries and crowned with an addictively buttery cinnamon-sugar crumb topping that adds just the right amount of sweetness and crunch. Ready in just 40 minutes, this easy muffin recipe combines pantry staples like all-purpose flour, granulated sugar, and vanilla extract, making it a perfect treat for breakfast, brunch, or snacking. Whether you use fresh or frozen blueberries, the result is a batch of perfectly fluffy muffins that are sure to impress. Serve them warm for an extra-cozy experience, and watch them disappear!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.33 cups vegetable oil
- 1 large egg
- 0.33 cups milk
- 1 teaspoons vanilla extract
- 1 cups fresh or frozen blueberries
- 0.5 cups all-purpose flour (for topping)
- 0.33 cups brown sugar (for topping)
- 1.5 teaspoons ground cinnamon (for topping)
- 0.25 cups unsalted butter (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together 1.5 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
Create a well in the center of the dry ingredients. Add 0.33 cups of vegetable oil, 1 egg, 0.33 cups of milk, and 1 teaspoon of vanilla extract. Stir the mixture until just combined, being careful not to overmix.
Gently fold in 1 cup of fresh or frozen blueberries until evenly distributed throughout the batter.
Divide the batter equally among the 12 muffin cups, filling each about two-thirds full.
To make the crumb topping, combine 0.5 cups of all-purpose flour, 0.33 cups of brown sugar, and 1.5 teaspoons of ground cinnamon in a small bowl. Cut in 0.25 cups of unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping generously over each muffin, covering the tops completely.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 46.4 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 447.0 g | 163% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 248.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
