World’s Best Blueberry Muffins

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The absolute best blueberry muffins that are moist and topped with a brown sugar streusel crumble!

I have tried so many recipes for Blueberry Muffins and have found some good ones, bad ones and horrible ones. However, I finally have found my go-to Blueberry Muffin recipe. I found them on Pioneer Women’s Tasty Kitchen site. They were originally posted by Craftedmybones called Best Ever Blueberry Muffins. (Craftedmybones blogs at vanillaandlace – check it out!! It’s an amazing site!)I am renaming them the World’s Best Blueberry Muffins because that is what they truly are! I have made them so many times with our fresh blueberries that we picked and each time have LOVED them! They are the perfect balance of sweet and moist and are super easy to make!

Photo from Craftedmybones/vanillaandlace

Here’s how you can make them too!

Muffin Batter:

Preheat oven to 400°

In a large mixing bowl combine all of your dry ingredients; flour, sugar, baking soda & salt and mix

In a measuring cup add 1/3c vegetable oil

Next add 1 egg to the oil

Now fill to the 1c line with milk

Therefore, you should only have 1c of wet ingredients. It should look like this

Slowly add the wet ingredients to the dry while mixing

Add 1c fresh blueberries

and stir by hand (perfect job for your little chefs!)

Crumble Topping:

Combine sugar, flour, butter and cinnamon in a small bowl

Using a fork, combine mixture until mealy

Fill muffin tins with batter and sprinkle with crumble topping. Bake at 400 degrees. *Craftedmybones recommends cooking them for 20-25 minutes – I must have a super hot oven because I pull mine out at 15-16 minutes and they are just right. Adjust the time according to your oven

(I like to make the mini muffins for my kiddos because they have a much easier time eating them!) (isn’t my pan super pretty?!?! anyone want to come and scrub them for me?!)

Devour them as soon as they come out of the oven! (I don’t even have the patience to let them cool because they are THAT good!

Photo from Craftedmybones/vanillaandlace
World’s Best Blueberry Muffins
 
Author: Stephanie – Gathered In The Kitchen .com
Prep time:
Cook time:
Total time:
Serves: 12
I found this recipe from The Tasty Kitchen: http://tastykitchen.com/recipes/breads/best-blueberry-muffins-ever/
Ingredients
  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 cup sugar (i used evaporated cane juice)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg (i used one egg replacer)
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • For the streusal topping:
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup earth balance (or butter), cubed
  • 1 1/2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. To make the muffins, combine flour, sugar, salt and baking powder. Place vegetable oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
  3. To make crumb topping: Mix together sugar, cup flour, butter, and cinnamon. Mix with a fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done. (my oven takes about 17 minutes)
 

In case you’ve had trouble seeing the recipe here it is again:

Blueberry muffins

MAKES 12

1 1/2 cups unbleached all-purpose flour

3/4 cup sugar (i used evaporated cane juice)

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg (i used one egg replacer)

1/3 cup milk

1 cup fresh blueberriesFor the streusal topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup earth balance (or butter), cubed

1 1/2 teaspoons ground cinnamon

 

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg (or replacer mixture) and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.

3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup earth balance, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (You may not use all the topping)

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Thank you so much to Craftedmybones ( vanillaandlace ) for such an amazing recipe and photo!

Enjoy!

Love,

*Little Sparrow

My other blueberry recipes:

Blueberry Cheesecake Ice Cream

Blueberry Ice Cream

Blueberry Butter

Campfire Blueberry Birthday Pies

4th of July Breakfast Muffins

Linking To:

Family Friendly Food at Serenity Now

http://milkandcuddles.com

http://todayscreativeblog.net/

9 Comments

  1. i’d love one of those for my breakfast tomorrow-so good with my coffee! my favorite kind of muffin! thanks for sharing-stopping by from serenity now

  2. Did I miss something? Where are the amounts for the ingredients? Topping amounts are missing too. Can you help?

    1. Hmmm…not sure why you weren’t able to see them. Here they are again just in case:
      Blueberry muffins
      MAKES 12
      1 1/2 cups unbleached all-purpose flour
      3/4 cup sugar (i used evaporated cane juice)
      1/2 teaspoon salt
      2 teaspoons baking powder
      1/3 cup vegetable oil
      1 egg (i used one egg replacer)
      1/3 cup milk
      1 cup fresh blueberries

      For the streusal topping:
      1/2 cup white sugar
      1/3 cup all-purpose flour
      1/4 cup earth balance (or butter), cubed
      1 1/2 teaspoons ground cinnamon

      1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
      2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg (or replacer mixture) and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
      3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup earth balance, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (You may not use all the topping)
      4. Bake for 20 to 25 minutes in the preheated oven, or until done.

  3. Mark Butler says:

    Everything you cook looks great

  4. Mark Butler says:

    Everything you make looks great can’t wait to cook some

    1. Thank you, Mark!! I really appreciate your comment!

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