These are currently my favorite blueberry muffins. For me, the best blueberry muffins are stark white (no brown sugar or cinnamon, please) to contrast the pretty purplish blue of the bursting berries, a little dense, and quite sweet. My perfect blueberry muffin is also leavened with baking powder, as baking soda tends to give the blueberry juice a greenish tinge and the color appeal is very important to me in a blueberry muffin. In essence, my ideal blueberry muffins are blueberry cupcakes disguised as breakfast by the heaviness of the crumb and a lack of frosting. Though a nice crumb topping is certainly not out of the question. :)
Thanks to Carolyn of Inner Chef for introducing me to this fabulous recipe! It’s now my go-to, though I desperately need to make a batch with the crumb topping, as I’m sure I’ll love it even more. Thanks for helping me using up some of my Grandpa’s blueberries, Carolyn! (I inherited 16 pints back in March in a very strange way–I really need to share the story!) Thankfully, between several batches of these muffins, eating the blueberries straight, and this pound cake, not a single pint had to go to waste. :)
Favorite Blueberry Muffins
Printable recipe with picture
1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
⅓ cup milk
1 cup fresh blueberries*
Crumb Topping (optional)
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
*I used 1 1/2 cups fresh blueberries, which made each muffin bursting with berries (we loved this). 1 cup will give you a more typical blueberry muffin.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper liners.
Combine 1 ½ cups flour, ¾ 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 this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ tsp. cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in center (not into a blueberry) comes out clean.
Recipe source: Inner Chef
Note: I photographed my muffins the day after I baked them, so the blueberries had withered up a little as the juices absorbed into the muffins, making them crazy moist. Although we enjoyed them more after storing 8 hours in an airtight container (I baked them the night before), rest assured they will be beautiful and not withered when you take them out of the oven.