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To Die For Blueberry Muffins

SUBMITTED BY: Colleen PHOTO BY: chibi chef

"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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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min
Original recipe yield 8 large muffins

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.

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REVIEWS

Reviewed on Aug. 1, 2008 by Chef Joy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Chef Joy
Aug. 1, 2008

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 and 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. 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, and 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! (Update 7/21/08): I noticed a lot of people had trouble with 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: 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 and delicious with the perfect muffin EXCEPT it doesn't cause the muffins to sink!

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394 users found this review helpful

HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). Makes no... MORE

Reviewed on Dec. 20, 2003 by AMORAMOR

I took a look at many of the recipe reviews for these muffins and incorporated their... MORE

Reviewed on Nov. 2, 2003 by CINDERW

Full Review

CINDERW
Nov. 2, 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!

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140 users found this review helpful

Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect... MORE

Reviewed on Jun. 28, 2007 by nonsuchbaker

These are delicious. The batter is extremely thick and a pleasure to work with. I made these... MORE

Reviewed on Apr. 17, 2003 by JPEO30

Very delicate,moist and delicious. I,too, added a tsp of vanilla to batter and increased the... MORE

Reviewed on Aug. 20, 2003 by PAMPCHEFCLAUDINE

I HAD to compliment the chef on this recipe! I have gone through AT LEAST a dozen muffin... MORE

Reviewed on Sep. 11, 2003 by JOSIE

YUMMY!! I doubled the topping and replaced the milk with buttermilk. This is a wonderful... MORE

Reviewed on Jul. 11, 2003 by Sherriejam

Wow, these were fantastic!! Three cheers for Colleen! I used an oversized muffin tin and it... MORE

Reviewed on Apr. 14, 2003 by LOTSUJI

The name of these muffins are fitting. These are impressive looking. Looks and tastes like... MORE

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