I hate to admit it, but almost every time I make blueberry muffins, they
come from a box. I don’t know why, because from scratch always tastes better! I
have been using this blueberry muffin recipe from AllRecipes for a few years
now, and have yet to find one that tops it. They call it "To Die For Blueberry Muffins" which is perfectly named because these muffins are killer! So good, you'll want to make a double batch!
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
Preheat oven to 400
degrees F (200 degrees C). Grease muffin cups or line with muffin
liners.
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 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.
Bake for 20 to 25 minutes in the preheated oven, or until
done.
