To Die For Blueberry Muffins

Our family loves this recipe. We've made full-size and mini versions, and we have adapted it to be gluten and dairy free. The crumble topping is GENEROUS, so we sometimes skip on it when the butter isn't room temp. We'll keep coming back to this one!

I don’t know where I went wrong, my blueberry’s were green. 🤔

I had to add a splash more milk to make the batter less thick and look more like the photo. I added small chunks of dark chocolate to the batter. Used frozen blueberries and pushed 5/6 berries into the muffins once they were poured into the mold instead of putting the berries in the batter. Used avocado oil. I halved the crumb top ingredients and it was perfect. Used brown sugar instead of white for the crumbs topping. Would love to try with Stevia sometime. Baked in a mini bundt cake silicone mold (6) cause I don't have a muffin tin, there was only a little bit of batter leftover. My husband ate 3 the evening I made them. I used a lot of willpower and only ate 1. These are truly *shockingly* good and so easy. This is a great base recipe for muffins that I will be keeping, you could use any kind of fruit you wanted.

I added more milk and it turned out great! 1/3 cup doesn't feel like enough milk.

Loved it, might use as base recipe for muffins, I did use half stevia half sugar

This is a great recipe. Very moist, fluffy and bouncy! Had a great rise and spread. I used 2 cups of blueberries (tossed in some of the dry mixture) and I cut in the butter for the crumb topping (cut in well, very small butter chunks). This is my “go to” blueberry muffin recipe now.

Doubled and added ⅓ to ½ cup extra berries 20 minutes exactly in oven for us Added the recipes cinnamon into the batter and didn't make a crumble

Crumble topping was hard to make. My butter was too cold, maybe need to mix by hand.

Cut topping by 1/2 -2/3. Bake 18 minutes for regular size muffins.

Amazing! Added some sour cream to the mix too - a crowd fav!!

Delicious! I get 9 muffins out of this batch. Tastes like bakery quality! Only need 1/4 of the topping, way too much as written.

They were really good, one note is to reduce some of the sugar because it's a bit sweet.

The best. Delicious! Cut the flour in the topping in half and use brown sugar in it. Measure out the oil & egg in a 1 cup measuring cup then fill to the top with milk.

They're good, but there was too much of the topping for my liking. I would do half the topping next time.

The first time I made these I filled the 8 cups up all the way like told to in the recipe, made a big mess, the second time I filled them less and made 12 muffins and no mess. Whole family approves, even the picky youngest was ok with eating around the blueberries. I doubled the recipie and added another 1/3 C of milk to help thin the batter out a bit. Makes about ×2 more topping than needed.

Simple! Didn't make a lot. Left out the streusel. 🫐

Great recipe. I added a little brown sugar to the topping and it was delicious

It's a great recipe, and I love the topping. I would use a little less butter, maybe. I made them, and the excess butter saturated the muffins. Sounds tasty (and they were) but too much. I agree with the other person about storage. It is a good idea to store them with some paper towels to absorb excess moisture and avoid losing the deliciously crispy topping. I will be making these again for sure.

actually to die for. I added sour cream for more moisture!

Crums were too much and too sweet. Other than that, great recipe!

Directions Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners. For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside. For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty cup spaces when baking. Muffins tend to burn faster in a pan with empty cups.

I doubled the blueberries and they turned out great!

I used fresh blueberries that had been frozen until ready to use. Which I thought would add extra moisture since one reviewer said hers were dry. I also coated them in flour. They came out perfectly moist. The crumble was good but next time I will sprinkle Some variation of sugar in the raw as the muffins themselves were perfectly sweet and I personally didn’t need the extra calories in the crumble that was made with butter, more sugar and flour.

The muffins come out a little dry inside, but my family absolutely loves them!

Really good and easy to make!

Maybe half the crumb topping, I have some left over. Really good, tastes like the dunkin donuts muffin.

Very good muffins

Batter was a little thick and I had to add some more milk. Came out great

I added about a tsp. vanilla cause I love vanilla in everything. The recipe turned out really well!

Added 1 tsp vanilla to muffin, and a little bit of grated nutmeg to crumb. Absolutely delicious.

STORAGE: *Line an airtight container with paper towels, then arrange the muffins in the container in a single layer. Throw in a few saltines to absorb the excess moisture. Close the lid and store at room temperature for up to four days. FREEZING: *Wrap them individually in storage wrap, then place in a freezer-safe container. Freeze for up to two months. Thaw at room temperature or gently in the microwave.

I didn't end up having butter to do the topping. They were good, but not real sweet probably because I didn't do the topping. Definitely will be doing them again

Use 2 tablespoons of butter into tablespoons of apple sauce to replace the oil. Needed a little extra fat for the topping so I used applesauce. Works great. You could probably cut back a bit on the sugar.

Double it for the perfect bakery top muffins