Sunday, March 21, 2010

Blueberry Muffins

Good morning Sunday! Today was the last day I got to sleep in because, sadly, after a week long break, I have to go back to work tomorrow. I was in a blueberry mood and decided to whip up a batch of "To Die For Blueberry Muffins" off of the site. I had been meaning to try it for a while but hadn't gotten around to it until this morning. Better late than never.
I made a few adjustments to the recipe below. I doubled the recipe, except for the sugar. I only used 1 cup of sugar total. I added 2 teaspoons of vanilla and left off the crumb topping altogether. The end result was a tender muffin with nice texture.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup melted butter
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 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 1/3 cup melted butter 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.

That blueberry in the picture almost escaped!


  1. Those looks so good! The blueberries look juicy! Yum!

  2. They don't look good anymore. I ate them all! Bwah HAHAHAH!

  3. I am heading to the kitchen now to make them ooooooooooooo to excited!!! They look so delicious

  4. Wowza. Just made these and they were DELICIOUS!! I'm on a crazy blueberry kick after going picking this week, so thank you for all of the blueberry recipes! I can't wait to make the Blueberry Pull-Apart Bread next!

  5. all the blueberry recipes look great! where did you find those mini muffin cups/wrappers? they would be perfect to use to bring muffins to my son's nursery school class.

    1. Thanks Chiara :) They're nut cups that I ordered online and used for baking.

  6. so clever. are they the regular or mini size? any advice for how long to bake if i went with mini cups? I'm taking my boys blueberry picking Friday (playing hooky from school) and thought it would be fun for Luca to bring mini muffins made from the berries he picked to class on Monday. thanks very much!

  7. I'm trying the recipe right now! I'm a little confused though... You listed 1/3 cup and 1/4 cup butter. And the it reads add 1 cup vegetable oil to the egg and milk. But you don't list 'vegetable oil' in the recipe? Did you mean use that 1/3 cup of butter with the egg and milk?

    1. Hi Rachel, thank you for catching that. I've made the correction so it should be melted butter and not vegetable oil. Thanks!

    2. Great! Recipe was soo good, I'm making a batch again! Thanks for sharing :)

  8. Looks delicious! How many muffins does this recipe yield?

    1. Hi LaRae, I usually get 12 big muffins out of this recipe.

  9. Thank you for the recipe! I have bookmarked a few from your blog <3


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