To-Die-For Blueberry Muffins are oversized bakery-style muffins loaded with sweet blueberries and finished with a buttery cinnamon-sugar crumb topping. These deli-style muffins are perfect for brunch, coffee breaks or doubling the batch and freezing for later.
Prep Time: 15 mins • Cook Time: 20–25 mins • Total Time: 35–40 mins • Servings: 8 (Yield: 8 large muffins)
Ingredients
Muffins
- 1½ cups all-purpose flour
- ¾ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk (add more if needed)
- 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
Crumb Topping
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup cold butter, cubed
- 1½ tsp ground cinnamon
Directions
- Preheat oven to 400°F (200°C). Grease 8 large muffin cups or line with paper liners.
- Whisk flour, sugar, baking powder and salt in a large bowl. In a measuring cup combine oil, egg and milk to measure 1 cup total liquid; whisk to combine. Pour into dry ingredients and stir until just combined. Gently fold in blueberries.
- For crumb topping: mix sugar, flour and cinnamon, cut in cold butter with a fork until crumbly.
- Spoon batter into muffin cups, filling to the top. Generously sprinkle crumb topping over each muffin.
- Bake 20–25 minutes, or until a toothpick inserted in center comes out clean. Cool slightly before removing from pan.
Cook’s Note
For extra-large bakery style, fill cups to the top and check at 20 minutes. Double the recipe to freeze extras — wrap individually and freeze for quick breakfasts.
Nutrition Facts (per muffin)
- Calories: 381 • Total Fat: 16g • Saturated Fat: 5g • Cholesterol: 39mg • Sodium: 314mg • Carbs: 57g • Fiber: 1g • Sugars: 34g • Protein: 4g