The Blueberry Muffin That Will Become Your Go-To

I have been trying to take it a little easy on the baking right now. I still feel like I ate like a savage over the holidays and I should be cutting back a bit still.

Enter my favourite blueberry muffin recipe. This is my go-to muffin recipe when I just need to have a snack around that is not loaded with chocolate.

You can substitute any berry with this recipe. I have made this with blackberries, and raspberries, and I have even used peaches with it as well. I use the exact same amount as I did for the blueberries and they have always turned out.

If I don’t want the muffins to be as sweet I don’t add the topping, but seeing as I’m still eating like I’m living in sweatpants I used the topping this time.

In the photos, I did double the recipe so I am using a 2 cup measuring cup to measure the eggs, oil, and milk. You don’t have to but this recipe does double very well.

I hope you enjoy this recipe as much as I do and I hope that your eating habits are much better than mine are right now.

INGREDIENTS

1 1/2 cups 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 or frozen blueberries

FOR TOPPING

1/2 cup white sugar

1/3 cup flour

1/4 cup butter, cubed

1 1/2 teaspoons cinnamon

DIRECTIONS

Preheat the oven to 400 degrees F. Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt, and baking powder in the bowl of a stand mixer.

Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with the flour mixture.

Fold in blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping

Mix together sugar, flour, butter, and cinnamon with a fork. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.

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