To Die For Blueberry Muffins

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