My favorite muffin recipe — blueberry muffins with a sugary crumble and crisp-edged muffin top to rival even the best local bakery.
I realize how ridiculous this is going to sound from someone who spends a lot of time posting recipes on the internet … but I almost never use recipes in my daily cooking. A pinch of this, a dash of that, some chopped leftover whatever from the fridge, and dinner is done!
However, when it comes to baking, things aren’t so clear cut. I understand the physics of it, but my early-morning brain cannot be trusted to remember exactly how much baking soda needs how much salt and works with what amount of liquid and flour to make a perfect muffin vs a sad, sunken mess. I use a recipe.
Several ( read: like 10 … ) years ago, I discovered the base of this recipe on Allrecipes.com, which is a great place to start when you are looking for a basic recipe. Over the years, I have tweaked it and found a few tricks to make sure they come out absolutely perfectly each time, but I always found myself going back to the original, and then trying to remember the tweaks that made it perfect, which kinda defeated the purpose of having a go-to recipe online, when I still had to keep up with my changes!
So here is MY version of this amazing To-Die-For Blueberry Muffin recipe, with a few tweaks to make sure they come out even better than the original. I challenge you to find a better muffin recipe than this one!
- 1½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 cup fresh blueberries, tossed with 2 tablespoons of flour
- ¼ cup white sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, roughly chopped
- 1 teaspoon cinnamon
- Preheat oven to 400 degrees. Grease the top of a 12-muffin muffin pan. Place baking cups in 8 of the muffin wells. Put a tablespoon of water in the remaining empty wells.
- Make the topping: With a fork, mash together ¼ cup sugar, 2 tablespoons all-purpose flour, and all of the butter and cinnamon in a bowl until the mixture has a coarse, sand-like, crumbly texture. Set aside.
- Stir together the 1½ cups flour, ¾ cup sugar, salt, and baking powder.
- In a medium to large measuring cup, add ⅓ cup vegetable oil and 1 egg. Add milk to the oil and the egg until the total volume reaches 1 cup. In the measuring cup, stir the oil, egg, and milk together to combine.
- Stir the liquid mixture into the flour mixture until JUST combined. It will still be lumpy, and it's totally okay if you can still see streaks of flour in the mix.
- Gently fold in the blueberries.
- Fill the 8 prepped muffin cups in the muffin tin right up to the top. Sprinkle a heaping teaspoon of the topping over each batter-filled cup.
- Bake for 22 minutes. Serve warm or room temperature.