Is right! Oh, my these are so amazing. The golden crumb topping, moist and flaky is the muffin and loaded with plump blueberries.
I get a request from my family to make these delicious muffins quite often. Which they seem to disappear within a day of being made.
Blueberry Muffins With Frozen Muffins
Being from Michigan we have a lot of Blueberry farms to get fresh blueberries from. I’ll buy enough to freeze for the long winter months when the cost of blueberries are high.
For this recipe, I combined the flour, sugar, salt, and baking powder into a bowl; set this aside. In another bowl, I combined the oil, egg, and milk. I then mixed the dry ingredients into the wet.
With the wet and dry ingredients combined, I gently folded in the blueberries. The night before I made these muffins I pulled my frozen blueberries out of the freezer and placed them in the refrigerator.
When I added the blueberries to my batter I also added any juices that were in the bag with the blueberries.
With the blueberries nicely folded in, I filled my muffin cups 3/4 of the way leaving room for the crumb topping.
Blueberry Muffins With Crumb Topping
To make the crumb topping, mix together 1/2 cup sugar, 1/3 cup flour, and 1/4 cup butter (mine was room temperature) with a fork. Sprinkle the crumb topping onto the batter. I have had the crumb topping drip over the sides of my muffin pans so you may want to put a cookie sheet under your muffin pan.
Bake in a 400-degree oven for 20-25 minutes or until done. This recipe makes about 12 muffins When I bake these muffins I will place a cookie sheet under the muffin pan, just in case the muffins overflow.
Other My Creative Manner recipes you may enjoy are:
Sharing one creative recipe at a time~ Jen
To Die For Blueberry Muffins
How to make a blueberry muffin with a crumble topping
For the Muffin
- 1 1/2 Cups Flour Sifted
- 3/4 Cups Sugar
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1/3 Cup Canola Oil Can Use Vegetable Oil
- 1 Egg
- 1/3 Cup Milk
- 1 Cup Blueberry
- 1/2 Cup Sugar
- 1/3 Cup Flour
- 1/4 Cup Butter Cubed
Preheat Oven to 400 Degrees
Place cupcake liners in muffin pan or spray muffin tin with cooking spray
For the Muffin
Combine 1 1/2 Cups flour, 3/4 cups sugar, salt and baking powder in a bowl; set aside.
In another bowl combine oil, egg, and milk.
Add the oil mixture to the flour mixture until combined
Fold the blueberries into the dough.
Fill muffin cups 3/4 of the way with the dough.
MIx together 1/2 cup sugar, 1/3 cup flour, and 1/4 cup butter with a fork until all the ingredients are combined and resemble crumbs
Add crumb mixture to the dough
Bake in a 400-degree oven for 20-25 minutes or until done. Make about 12 muffins
Oven Temperatures vary insert a toothpick to make sure it comes out clean.
When I make my muffins I always use an ice cream scoop that fills my muffin liners up about 3/4 of the way.