Why You’ll Love This Recipe

These blueberry muffins are incredibly soft and moist, a result of the perfect balance between the ingredients. Each bite offers a burst of fresh blueberry flavor, paired with a crumb topping that brings in a satisfying crunch. Not only are they a breeze to whip up, but they also make for excellent meal prep—perfect for enjoying throughout the week. Feel free to experiment by swapping out blueberries for your favorite fruits or mix-ins to customize these treats to your liking!

The Recipe

Ingredients:

For the muffins:

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the crumb topping:

• 1/4 cup all-purpose flour
• 2 tablespoons butter, melted
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions:

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups.
2. Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder, ensuring everything is well combined. Set this mixture aside for later.
3. Mix the wet ingredients: In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract. Mix until smooth and well blended.
4. Combine the batter: Gradually pour the wet ingredients into the dry mixture, using a spatula or wooden spoon to stir gently. Mix until just combined, being cautious not to overmix. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Prepare the crumb topping: In a small bowl, combine the flour, sugar, and ground cinnamon. Pour in the melted butter, stirring until the mixture resembles a crumbly texture.
6. Fill the muffin tin: Divide the muffin batter equally among the prepared muffin cups, filling each about three-quarters full. Generously sprinkle the crumb topping over each muffin for that extra indulgence.
7. Bake the muffins: Place the muffin tin in your preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean, and the tops are beautifully golden brown.
8. Cool and serve: Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. You can enjoy them warm or allow them to cool to room temperature!

Serving and Storage Tips

• Serving: For the best experience, enjoy these muffins warm or at room temperature. They pair wonderfully with a nice cup of coffee or tea.
• Storage: Keep the muffins in an airtight container at room temperature for up to three days. For longer storage, they can be refrigerated for up to a week or frozen for to three months. Just thaw them as needed before serving!

Helpful Notes

• For an even more flavorful experience, sprinkle the blueberries with a tablespoon of flour before incorporating them into the batter. This helps prevent them from sinking during baking.
• If using frozen blueberries, don’t worry about thawing them—just coat them in a bit of flour and fold them in directly.
• For a delightful touch, consider drizzling a lemon glaze over the cooled muffins. Just mix powdered sugar with lemon juice for the glaze!

FAQs

• 1. Can I use frozen blueberries?
  Absolutely! Frozen blueberries are great for this recipe. Just coat them in a little flour to prevent sinking and add them straight to the batter without thawing.
• 2. Can I make the crumb topping ahead of time?
  Yes! You can prepare the crumb topping ahead of time and store it in the refrigerator for up to 2 days. Just remember to sprinkle it on right before baking.
• 3. How can I make these muffins extra moist?
  To enhance the moisture level, consider replacing half of the milk with plain yogurt or sour cream, imparting a nice tang and richness to your muffins.
• 4. Can I use whole wheat flour instead of all-purpose flour?
  Yes, whole wheat flour can be used, though it tends to make the muffins denser. A good alternative is to use a mix of half whole wheat and half all-purpose flour.
• 5. How do I prevent the muffins from becoming dry?
  Avoid overbaking the muffins, as this can lead to dryness. Start checking for doneness at around the 20-minute mark by inserting a toothpick; when it comes out clean, they’re good to go!