Blueberry Muffins....the quintessential breakfast food. Who doesn't love a good Blueberry Muffin with their morning coffee? I have tried many Blueberry Muffin recipes in my time and this one really is the best....light, moist, tender and bursting with blueberries. The crumb topping gives them a crunch and puts them over the edge. I hope you'll try this recipe & love them as much as I do.
THE Best Blueberry Muffins
adapted from Allrecipes
Yields approx 10 muffins
1 1/2 c all purpose flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c canola oil
1/3 c milk
1 c fresh blueberries (ok to subsitute frozen, but fresh is best!)
1/2 c sugar
1/3 c all purpose flour
1/4 c butter cubed
1 1/2 tsp ground cinnamon
Preheat oven to 400 degrees. Line regular size muffin tin with paper liners or spray with non-stick cooking spray.
Rinse and dry the blueberries.
In a large size bowl combine the flour, sugar, salt and baking powder. Whisk together to combine.
In a small bowl combine the oil, milk and egg. Whisk to combine.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and with a rubber spatula fold until just combined. Do not overmix or your muffins will be tough. Tough muffins bad...light, tender muffins good!
Gently fold in the blueberries.
Using a large cookie scoop, evenly scoop the batter into the muffin tin. The muffin cups should be approx 2/3 full.
Combine the topping ingredients in a small bowl, cutting the butter in with a pasty cutter or 2 knives. Sprinkle evenly over the muffin batter. Press lightly.
Bake for approx 20-25 minutes or until done (a toothpick inserted in the center should come out clean). Careful not to overbake.
Cool in the muffin tins approx 10-15 minutes, or until easy to remove. Enjoy warm or at room temp! Store in air tight container for up to 2 days.