Easy to make Blueberry Muffins that are made with frozen blueberries. Topped with a crumb topping make these muffins the ultimate Blueberry Muffins To Die For.
To Die For is right when it comes to these blueberry muffins. These muffins are so amazing. The golden crumb topping, the muffin is moist and flaky while loaded with plump blueberries. Simply heaven in a muffin shape.
Quite often I get a request from my family to make these moist delicious muffins. However, they seem to disappear within a day of being made because my family loves these.
Blueberry Muffins MadeWith Frozen Blueberries
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 making these muffins I’ll pull the frozen blueberries out of the freezer and placed them in the refrigerator to thaw.
When I add the blueberries into my batter I also add any of the juices that were in the bag with the blueberries.
With the blueberries nicely folded in, I’ll fill the muffin cups that I have lined with cupcake liners, 3/4 of the way leaving room for the crumb topping.
How To Make The Crumb Topping
To make the crumb topping, mix together sugar, flour, and 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 in case of spillover.
Bake in a 400℉ oven for 20-25 minutes or until done. This recipe makes about 12 muffins.
Sharing one creative recipe at a time~ Jen
Other My Creative Manner recipe you may enjoy are:
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.