Friday, February 3, 2012

To Die For Blueberry Muffins!

While trying to save a little money and make something different to eat for breakfast I found this recipe on for "To Die For Blueberry Muffins." They really are to die for! I have used this recipe for many other muffins and they all turn out great! The topping is awesome. Make sure to not load the muffing with the topping. It will cause the muffing to cave. I usually have a little of the topping left over. The left overs taste good on toast. A close second in flavor is cranberry orange! I did make chocolate chocolate chip muffins with this recipe and found that I need to not cook them as long. I only cooked them for about 18 minutes. Here is the original recipe. Enjoy!

To Die For Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries (or cranberries and orange zest, or apples, or?)
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup 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 and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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