To Die For Blueberry Muffins

There’s something truly magical about the aroma of freshly baked blueberry muffins wafting through the house. This To Die For Blueberry Muffin recipe holds a special place in my heart, as it reminds me of cozy mornings spent with my kids in the kitchen, laughter echoing as we mix and measure. The combination of juicy blueberries and a sugary cinnamon crumb topping creates a breakfast treat that feels like a warm hug. Whether you're enjoying them on a busy weekday or a leisurely weekend brunch, these muffins are sure to bring joy to your table and smiles to your loved ones.

What is To Die For Blueberry Muffins?

To Die For Blueberry Muffins are a delightful breakfast treat that I just can’t get enough of! This recipe makes eight extra-large muffins that are incredibly moist and bursting with juicy blueberries. What sets them apart is the heavenly sugary-cinnamon crumb topping that adds a special touch of sweetness and crunch. I love to double the recipe, filling the muffin cups all the way to the top for that perfect deli-style look. You can even toss in some extra blueberries if you’re feeling generous! They’re quick to whip up, and the whole house fills with the most wonderful aroma while they bake, making it hard to wait for them to cool before diving in!

Ingredients

• 1 ½ cups all-purpose flour • ¾ cup white sugar • 2 teaspoons baking powder • ½ teaspoon salt • ⅓ cup vegetable oil • 1 large egg • ⅓ cup milk, or more as needed • 1 cup fresh blueberries • ½ cup white sugar (for topping) • ⅓ cup all-purpose flour (for topping) • ¼ cup butter, cubed • 1 ½ teaspoons ground cinnamon Substitutions: You can use brown sugar instead of white sugar for a richer flavor. For the milk, almond milk or oat milk work well as dairy-free options.

Kitchen Equipment Needed

• Oven • Large mixing bowl • Small liquid measuring cup • Muffin tin • Fork • Paper liners (optional) • Baking sheet (for catching drips, optional) • Cooling rack (optional)

Recipe Card

To Die For Blueberry Muffins

Course Breakfast

Cuisine American

Difficulty Easy

Servings 8 Servings

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Calories 380 Kcal

Indulge in moist, extra-large blueberry muffins topped with a sweet crumb. Perfect for breakfast or a delightful snack!

Ingredients

• • 1 ½ cups all-purpose flour
• • ¾ cup white sugar
• • 2 teaspoons baking powder
• • ½ teaspoon salt
• • ⅓ cup vegetable oil
• • 1 large egg
• • ⅓ cup milk, or more as needed
• • 1 cup fresh blueberries
• • ½ cup white sugar (for topping)
• • ⅓ cup all-purpose flour (for topping)
• • ¼ cup butter, cubed
• • 1 ½ teaspoons ground cinnamon
• Substitutions: You can use brown sugar instead of white sugar for a richer flavor. For the milk, almond milk or oat milk work well as dairy-free options.

Instructions

• Step 1: Preheat the oven to 400 degrees F (200 degrees C) and grease 8 muffin cups or line them with paper liners.
• Step 2: In a large bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of white sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt.
• Step 3: In a small liquid measuring cup, pour in ⅓ cup of vegetable oil. Add 1 large egg and enough milk to reach the 1-cup mark (about ⅓ cup), then stir until combined.
• Step 4: Pour the wet mixture into the dry mixture and mix just until combined.
• Step 5: Gently fold in 1 cup of fresh blueberries and set the batter aside.
• Step 6: In a small bowl, combine ½ cup of white sugar, ⅓ cup of all-purpose flour, ¼ cup of cubed butter, and 1 ½ teaspoons of ground cinnamon. Mix with a fork until crumbly.
• Step 7: Spoon the batter into the prepared muffin cups, filling them right to the top.
• Step 8: Sprinkle the crumb topping evenly over each filled muffin cup.
• Step 9: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
• Step 10: Let the muffins cool slightly before removing them from the tin. This is the last step. Enjoy!

How to make To Die For Blueberry Muffins

Step 1: Preheat the oven to 400 degrees F (200 degrees C) and grease 8 muffin cups or line them with paper liners. Step 2: In a large bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of white sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Step 3: In a small liquid measuring cup, pour in ⅓ cup of vegetable oil. Add 1 large egg and enough milk to reach the 1-cup mark (about ⅓ cup), then stir until combined. Step 4: Pour the wet mixture into the dry mixture and mix just until combined. Step 5: Gently fold in 1 cup of fresh blueberries and set the batter aside. Step 6: In a small bowl, combine ½ cup of white sugar, ⅓ cup of all-purpose flour, ¼ cup of cubed butter, and 1 ½ teaspoons of ground cinnamon. Mix with a fork until crumbly. Step 7: Spoon the batter into the prepared muffin cups, filling them right to the top. Step 8: Sprinkle the crumb topping evenly over each filled muffin cup. Step 9: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Step 10: Let the muffins cool slightly before removing them from the tin. This is the last step. Enjoy!

Some Tips

- For extra fluffy muffins, don’t overmix the batter; just fold in the blueberries gently. - If you’re using a 12-cup muffin pan, fill only 8 cups and add a tablespoon of water to the empty ones to avoid burning. - Feel free to double the crumb topping—who doesn’t love a little extra sweetness on top?

How To Store Leftovers

To store your delicious blueberry muffins, I like to line an airtight container with paper towels and place the muffins in a single layer. This helps absorb any moisture and keeps them fresh! If you have a few saltines on hand, toss those in too—they work wonders for moisture control. Close the lid and keep them at room temperature for up to four days. If you want to save some for later, you can wrap them individually in plastic wrap and pop them in the freezer for up to two months. Just thaw them at room temperature or warm them up gently in the microwave when you're ready to enjoy!

What To Eat With?

These blueberry muffins are perfect with a dollop of whipped cream or a side of yogurt for a creamy contrast. You could also pair them with a fresh fruit salad or some crispy bacon for a delightful sweet and savory combo!

Can I use frozen blueberries instead of fresh ones for this muffin recipe?

Yes, you can use frozen blueberries! Just add them straight from the freezer without thawing to avoid excess moisture. Enjoy your muffins!

Can I substitute the vegetable oil with another type of oil or fat, like coconut oil or butter, in this muffin recipe?

Yes, you can substitute vegetable oil with melted coconut oil or melted butter in equal amounts! Enjoy your muffins!

Can I use a different type of flour, like whole wheat or gluten-free flour, in this muffin recipe?

Yes, you can substitute whole wheat or gluten-free flour, but the texture may vary. Adjust liquids if needed for best results!

Can I make these muffins dairy-free, and if so, what should I use in place of the milk and butter?

Yes! Use almond milk or oat milk instead of regular milk, and substitute the butter with coconut oil or a dairy-free margarine. Enjoy your dairy-free muffins!

Can I use a muffin tin alternative, like a silicone mold or mini muffin pan, for this recipe, and how would the baking time change?

Yes, you can use silicone molds or a mini muffin pan! For mini muffins, reduce baking time to 12-15 minutes. Enjoy!

Conclusion

And there you have it – delicious, fluffy blueberry muffins that are super easy to make! Perfect for breakfast or a snack, they’re sure to impress. Share with friends and enjoy every bite!