I have been inspired to blog some of my all-time favorite muffin recipes that I make for the family. I’m going to start with my To die for blueberry muffins and my Pumpkin Muffin recipe.
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.
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.
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.
Pin this photo for more muffin inspiration