I had some blueberries leftover from the weekend and I hate to waste. As I am not really a fan of eating them plain I thought I would whip up a batch of muffins. I mean, who doesn’t like a muffin, especially one with a crunchy, cinnamon topping. These muffins are so fast, so easy and to quote the title “to die for”. They are scrumptious! Try them today I think you will enjoy them! This recipe is from All Recipe’s.com.
To Die For Blueberry Muffins
From: All Recipes.com
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Directions
- Preheat oven to 400 degrees, spray muffin tins generously with cooking spray.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
- Mix egg, oil mixture with the flour mixture. Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
These muffins are a little bit of a challenge to get out of the pan unless you really sprayed the pan well, which apparently I did not because I had to pry them out, and they were hot and messy. Once I had them out I set them in liners to keep them from falling apart as they cooled. If you used the paper muffin liners, then part of the muffin gets lost on the paper. Nevertheless, they were delicious. I personally think they are best still warm, but be careful not to burn yourself on the hot blueberries.
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Home Sweet Home
Yum! These look so good! I need to start baking now that fall is almost here. Nothing relaxes me more!
Oh dear…I feel my diet slipping away Elizabeth. You put crumb topping on them… I LOVE CRUMB TOPPING WITH BLUEBERRY MUFFINS! I am happy to say that I have every single ingredient in my cupboard…easy peasy!
Thank you!!
Jeanne xxx
Hi again…
I posted your recipe on my Facebook page for Collage of Life…Maryann got right onto it!
"I meant the say YOUr Blueberry Muffin recipe that you posted this morning. It's the best I have ever had. Couldn't wait to try it so I made them this morning. Love your site!…M"
"I will post it here…by the way my Blueberry Crumb Top Muffins are scrumptious! I had all the ingredients too! My "Nannys" secret is to use an iron muffin pan and coat it heavily with oil – I used olive oil – then while the oven is pre-heating when it gets about 300 degrees pop the EMPTY pan in. When you are ready with the batter take the HOT pan out of the oven and spoon in. It starts to cook right away and eliminates the sticking when they are done. Voila!…M (I also coated the top of the pan for overflow.)"
🙂 xx
Yummy!! I have never thought of putting a crumb topping on a muffin. I love the ideas out here in blog land. I also want to tell you I love your painted mirrors. The grey color is awsome.
Blessings and hugs~