Everyone needs a good blueberry muffin recipe in their repertoire. And with berries in season, this classic muffin with a crumble top can be used not only to showcase blueberries, but raspberries, blackberries, and even chopped strawberries as well. Use them fresh or straight from the freezer (not thawed), so that their juices don’t stain the batter blue-green. This formula works as a blank canvas, so you can adjust and adapt and customize the muffins coming out of your oven. Although I have a hard time not sticking to classic blueberry. Who doesn’t love a freshly baked blueberry muffin?
Load these babies down with berries – don’t be shy. Their paper liners will contain them.
If you like, add the finely grated zest of a lemon or orange to the wet ingredients to add a citrus flavor. Blueberry-lemon muffins are a delicious combo, or add orange and swap the blueberries for cranberries. Yum.
There is no better potpourri than these muffins baking. No lie.
The Ultimate Blueberry Muffin Recipe
adapted from AllRecipes
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola or other mild vegetable oil
1 large egg
1/3-1/2 cup milk
1 1/2 cups fresh or frozen (don’t thaw them) blueberries
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup butter, cut into bits
1/2 tsp. cinnamon (optional)
Preheat oven to 375F and line 12 muffin cups with paper liners.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Place the oil into a liquid measuring cup; add the egg and enough milk to come to 1 cup. Stir it with a fork, then add to the dry ingredients and stir until almost combined; add the berries and stir just until blended.
To make the crumble topping, blend all the ingredients with a fork or your fingers until well combined and crumbly. Fill the prepared muffin tins with batter, then sprinkle with crumb topping; bake for 25 minutes, or until golden and springy to the touch. Makes 1 dozen muffins.