To Die For Blueberry Muffins Recipe - Allrecipes.com
To Die For Blueberry Muffins Recipe
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To Die For Blueberry Muffins
See how to make big bakery-style blueberry muffins! See more
  • READY IN 40 mins

To Die For Blueberry Muffins

Recipe by  

"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"

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Ingredients Edit and Save

Original recipe makes 8 large muffins Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2009

HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). Makes no difference ,and i put a heaping overflowing tsp. Neither my husband or friends can tell a difference, & I've made this 50+ times. Other than that, this recipe makes my husband a hero at his office! They say BETTER than any bakery! I use BROWN SUGAR instead of white for the topping. When I have buttermilk, i use that in place of milk. It's important to use butter at room temp (to a point that if you put a fork through it, it would smush). This makes it a lot easier to put on top. You can substitute blueberries with any fruit & it turns out great! Be sure to use PAM on the pan or they may stick. Also, frozen blueberries do not turn out the same. Fresh Fresh! Regular size tins make 12 at 18 min. Giant tins as recommended make 5-6 so double recipe! (Update 7/08): I noticed a lot of people had trouble w/their muffins sinking. You're over mixing or it's from adding TOO MUCH topping to 1 muffin using the given one. If you must drown yourself in topping, try this fail proof one I use that has less butter (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. Just as crunchy & delicious w/the perfect muffin EXCEPT it doesn't cause the muffins to sink!

 
Most Helpful Critical Review
Feb 18, 2007

I have a blueberry muffin recipe which produces a perfectly fat muffin, with great flavor throughout, that I always use. But since this recipe has so many reviews, and because of its title, I decided to try it. Unfortunately, the flavor of this muffin depends on the sugary topping, not the muffin itself. I cut way back on the butter for the topping, and it still was too much ... the butter part of the streusel topping fell into the muffin itself, creating greasy sink holes, and continued on into the muffin itself, leaving even more grease on the paper muffin cup. If I had followed the directions and filled the muffin cups to the top, it would have been even worse than it was ... the muffins didn't rise very high (were quite flat, in fact) and the tops spread out onto the muffin pan, so they had to be carved out. Then there was the unappetizing color ... which I know can be a problem when baking with blueberries, but it doesn't happen with my other blueberry muffin recipe ... or cakes, either, for that matter. The taste itself wasn't bad ... but again, the taste is really all about the sugary topping, not a fresh-tasting blueberry muffin, which is as it should be. I've made streusel toppings for baked goods for years, and I'm not sure why this happened with this recipe, as the butter was incorporated into the other ingredients as small crumbs, not big lumps. I'd give this a half-star, if I could.

 
Dec 20, 2003

I took a look at many of the recipe reviews for these muffins and incorporated their suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 400F oven for 18 minutes. They were excellent! This recipe would be great with other types of fruit added (other berries, diced peaches, etc.) or with chocolate or white chocolate chips, etc. This is a keeper!

 
Nov 02, 2003

Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had on hand. I ground cinnamon sticks to make fresh cinnamon. I used strawberry milk instead of regular. I doubled the blueberries,and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. This is definitely a keeper. :-) I am adding to my review because I've been reading the other reviews, and keep seeing the same 2 complaints about this recipe. "They were a mess getting them out of the pan." (If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?)I think this is an awesome recipe!

 
Jun 28, 2007

These are delicious. The batter is extremely thick and a pleasure to work with. I made these and "The best of the best blueberry muffins" on the same day and almost identical in flavour. However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops. Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe. For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour. Also, for a really professional looking muffin sprinkle some coarse sugar crystals on top of your muffins rather than the crumb mixture (I actually like doing a batch of each). This will give your muffin a sparkling finish.

 
Apr 17, 2003

Very delicate,moist and delicious. I,too, added a tsp of vanilla to batter and increased the sugar a bit. I added cranberries with the blueberries. You could use any fruit. I made another batch with dried apricots and walnuts..turned out great!Highly recommend this recipe. A real keeper!

 
Aug 20, 2003

I HAD to compliment the chef on this recipe! I have gone through AT LEAST a dozen muffin recipes just to throw them away, when the results were only so so. I wanted a muffin that was like something you could get in a coffee shop, and HERE IT IS! THESE turn out great, I doubled the batch, and used 1/2 brn. sugar. I didn't have to double the crumb topping. My batter didn't turn blue w/blueberries, and I have decided this is ALWAYS going to be my 'base' for muffins. Today we made strawberry, and they were just as good. thank you thank you, a KEEPER, FINALLY!

 
Sep 11, 2003

YUMMY!! I doubled the topping and replaced the milk with buttermilk. This is a wonderful alteration..I promise. Also added a splash of vanilla extract. Try adding a handful of Hershey's Cinnamon Chips to the crumb topping instead of the ground cinnamon...it's delicious!!

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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