The thing I love about blueberry muffins is you can classify them as so many different things. Breakfast, dessert, snacks, lunch - healthier than a doughnut or cupcake but still indulgent AF. They are versatile, and I appreciate that in a food. The best blueberry muffin is perfectly moist (cringe, I hate that word but idk how else to describe it) and gooey (oh, that's a little better) with a crispy, sugary top. If you don't agree, you are wrong. Just kidding (kind of).
I actually picked my own blueberries for these muffins, because I'm an overachiever like that. 😉 I promise they taste just as good with store-bought berries but where's the fun in that?!
I picked blueberries at Couturier Blueberry Farm in Michigan near our family lake house. It was honestly so much fun. Plus you get to eat as many as you want while picking. I'm not sure which I did more of.
It also gave me an excuse to wear these farmer chic overalls. Bonus. (They're from Von Maur if anyone cares.)
Anywho, back to the reason you're most likely here. MUFFINS. For this recipe you'll need flour, sugar, baking powder, salt, vegetable oil, eggs, milk and blueberries. You'll also need brown sugar, cinnamon and butter for the crispy topping.
Grease a muffin pan and preheat oven to 400 degrees. In a large mixing bowl or stand mixing bowl combine flour, sugar, baking powder and salt on a low speed (or by hand) until just combined. In a separate bowl, whisk together eggs, oil and milk. Pour liquids into flour mixture and mix on a low speed (or by hand) JUST enough to incorporate. The key is not over-mixing.
Fold in your blueberries carefully.
Pour your beautiful batter into your muffin tray (you can also use muffin liners if you prefer). Fill almost to top.
In another small bowl, mix together brown sugar, flour, butter and cinnamon. (Hands work best.)
Crumble mixture over the tops of your soon-to-be muffins.
Bake for about 20-22 minutes. The goal is for the top to be crispy but not burnt and the bottoms to be perfectly gooey but not fall apart.
Allow to sit in muffin tray for a couple minutes then remove to a cooling rack. If the muffins are falling apart put them back in oven for a couple more minutes. They should come out easily.
Last step - serve them to your guests! This crystal 3-tier serving set is from Macy's. I usually throw the leftovers in a big plastic bag.
And that's it! You can also watch me make them on Instagram @cuisineandcocktails! Until next time!
- 3 cup flour, divided
- 1½ cups white sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup vegetable oil
- 2 eggs
- ⅔ cup 2% milk
- 2 - 2½ cups fresh blueberries, cleaned and sorted
- ½ cup brown sugar
- 3 tablespoon melted butter
- 1 teaspoon cinnamon
- muffin tray
- Pam or liners
- Grease muffin tray or line with muffin liners.
- Preheat oven to 400 degrees.
- Using the bowl of a stand mixer (or large bowl) combine 2⅔ cup flour, sugar, baking powder and salt (by hand or on a low speed) until combined.
- In a small bowl whisk together oil, eggs and milk.
- Add liquid mixture to flour mixture and mix on a low speed (or by hand) until just combined.
- Carefully fold in blueberries.
- Pour into muffin tray until each is almost full.
- In another small bowl mix together remaining flour, brown sugar, cinnamon and butter (by hand works best).
- Crumble over muffins.
- Bake for 20-22 minutes.
- Allow to cool for a couple mins in tray.
- Remove to cooling rack to finish cooling.
[…] Blueberries give this cocktail a sweet, fruity kick. In season during the summer, we love to go blueberry picking which is not only a fun day date or family activity, but which yields tons of the tasty fruit. I have lots of other blueberry recipes on C&C like these Homemade Blueberry Muffins. […]