Blueberry Muffins

March 8, 2013 — 7 Comments


The other day I found some blueberries sitting in my fridge looking very lonely. I thought about putting them over yogurt or cereal but decided that blueberry muffins sounded much tastier. This is my favorite muffin recipe. It is very simple and makes very moist, flavorful muffins. The streusel topping is an added bonus. I prefer using fresh blueberries but I think frozen would turn out just fine. These muffins taste best right out of the oven but they will store well for a few days in an airtight container.

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Blueberry Muffins

From Allrecipes

Muffin Ingredients

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

Streusel Topping

  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 3 tbsp butter, cubed
  • 1 1/2 tsp cinnamon


  1. Preheat your oven to 400 degrees Fahrenheit. Place muffin cups in muffin pan. This recipe makes around ten muffins, depending on how much batter you put in each muffin cup. For larger muffins, you will need to increase the baking time.
  2. In a large mixing bowl, stir together the flour, sugar, salt and baking powder. Pour in the vegetable oil, egg and milk, stirring just until moistened. Gently fold in the blueberries. Try to mix the batter as little as possible, this will ensure soft muffins. Fill the muffin cups about 3/4 of the way full and sprinkle with the streusel topping.
  3. To make the topping, mix together the brown sugar, flour and cinnamon. Using a fork or a pastry cutter cut the butter pieces into the streusel mixture until it is well combined. Sprinkle over the muffins before baking.
  4. Bake the muffins for 20 to 25 minutes until the tops are golden brown. Remove them from the oven and allow them to cool in the pan for 5 minutes. Remove the muffins and place them on a wire rack to finish cooling.



7 responses to Blueberry Muffins


    I love blueberry muffins and anything topped with streusel! I try to bake muffins every weekend so that I have something delicious to snack on during the week. These look so moist and packed with blueberries. Nice job, lady!


    Can I use frozen blueberries?


    Hi Michelle,
    Thanks for the great recipe! I just made some and my boyfriend loves them! I have one quick question: my batter was more doughy than batter like, was that supposed to happen? The muffins look more like and taste more like mini cakes, but they are absolutely delicious. I’m making your banana bread now 🙂


      Hi Joan, I’m glad you enjoyed the recipe. Hmmm, the batter isn’t meant to be doughy but I am happy to hear the muffins tasted good anyway. Here is an article that gives tips for fluffy muffins: link. I hope the banana bread turned out well 🙂


    How high is this recipe adjusted for? I’m at 10k feet

Trackbacks and Pingbacks:

  1. High Altitude Low-ish Carb | by Jen McCarron - December 29, 2014

    […] for 10 minutes (we made mini-muffins. From the original recipe -baking with altitude for full size muffins it says 20 – 25 min. […]

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