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–+ servings

To Die For Blueberry Muffins

This blueberry muffin recipe with a sweet cinnamon crumb topping is easy to make with fresh blueberries for a moist and delicious breakfast muffin treat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg room temperature
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter cubed

Method
 

  1. Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined.
  3. In a separate bowl, beat together the vegetable oil, egg, milk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry mixture, stirring just until moistened. Gently fold in fresh blueberries.
  5. In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs.
  6. Spoon batter into the prepared tin, filling each cup about two-thirds full.
  7. Sprinkle the cinnamon crumb topping over each muffin, pressing lightly so it adheres.
  8. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
  10. Serve warm and enjoy your homemade blueberry muffins!
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