Real Blueberry Muffins

I originally bought blueberries for the blue part of my red white and blue dessert in the fourth. I guess blueberries aren’t nearly as popular as strawberries because I had an entire container left over. So I got creative and decided to find a recipe for blueberry muffins from scratch.
I found this recipe on I’ve reposted it here for you.


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, soft
1 1/2 teaspoons ground cinnamon



Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. (makes 6 jumbo or 12 medium muffins)
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 {this part sounds like its someone’s grandmother’s recipe… My grandma’s recipes are filled with funny measurements like that}

20120707-104215.jpg . 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 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. {this crumb topping is AMAZING! I plan on using it atop my French toast casserole and many other things}

{tip: I always leave one muffin cup open for easy maneuvering of the pan. I used to alway stick my mitt in a corner muffin so I just quit filling it}
Bake for 20 to 25 minutes in the preheated oven, or until done.


Update: my very finicky husband proclaimed that this is the best thing I have ever baked. And I bake a lot. Unless he’s saying that everything else I bake is terrible? Hmmmm….

One thought on “Real Blueberry Muffins

  1. Pingback: Holiday Centerpieces [on a budget] | Hilda Gotrocks

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