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“To Die For” Blueberry Muffins

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"To Die For" Blueberry Muffins @ AVirtuousWoman.org

I came across this recipe a few years ago and it has been one of my favorite blueberry muffin recipes ever since. These muffins are perfect for breakfast or the lunch box or for a snack.

You could make these muffins ahead of time and freeze them. I usually double to batch when I make them!

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“To Die For” Blueberry Muffins

For the Muffin

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar {I use natural sugar}
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

For the Topping {optional}

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 tsp. ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

In a mixing bowl, combine the flour, sugar, salt, and baking powder. In a 1 cup measuring cup, add 1/3 cup oil, the egg, and enough milk to make a total of 1 cup liquid. Pour the oil mixture into the flour mixture. Mix together until just combined.

Add 1 tbsp. flour to the blueberries and shake to coat. Add blueberries to batter and fold into batter very gently so as not to break up the blueberries.

In a small bowl, combine butter, flour, sugar, and cinnamon until crumbled. Spoon batter into greased muffin cups – about 2/3 full. Sprinkle Crumb Topping over the top of each muffin before baking.

Bake for about 20 minutes or until golden brown. Remove from oven and gently lift muffins out of tin to cool on a cooling rack. Serve hot or at room temperature.

"To Die For" Blueberry Muffins @ AVirtuousWoman.org

 

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2 Comments

  1. Think I might try these tomorrow morning as I have some fresh blueberries frozen. Have been looking for an excuse to use some of them :-) !

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