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Best blueberry muffins you will ever taste

blueberry muffin
blueberry muffin
Sherry Smith-Noble

These are the best blueberry muffins – truly amazing taste and texture! If you’ve been looking for a blueberry muffin recipe, your search is over. This muffin is truly delicious -- it’s hard to eat it silently!

What is it about muffins that put them into the comfort food category? At the same time savory and sweet, muffins can start your day, accompany a salad, or be the perfect end to a meal. An ubiquitous addition to a brunch table, they are always a hit.

If you want to make the best muffins, here are some tips:

  • Do not overmix! This may be the most important tip, as overmixing will change the texture to something heavy and dense. To keep the lovely texture of a muffin, stir the batter just enough to incorporate the ingredients. Don’t worry if there are a few lumps.
  • Mix your dry ingredients together prior to adding to the wet mixture. This is under the heading of not overmixing the batter. If you stir together the dry ingredients in a separate bowl, those ingredients will be easier to incorporate into the batter without having to overmix it.
  • Let eggs and milk set out for at least 30 minutes prior to using them in a recipe. Room temperature ingredients will rise to a higher volume. (This is also a good tip when making cakes, cookies, etc.)
  • Whether or not you are using cupcake/muffin papers to line the muffin tin (and you really should to avoid the extra oil), lightly grease the entire top of the muffin tin. Muffins usually rise over the top of the muffin cup and onto the top of the tin. Greasing the top of the tin will make it easier to remove the muffins.
  • Fill each muffin cup ¾ full. This will give them room to rise, while at the same time creating the muffin top that everyone loves (on muffins, that is!)
  • Do not overbake! About 5 – 6 minutes prior to the recommended doneness, a toothpick inserted in the middle of the muffin should come out nearly clean. Muffins should be left in the tin for about 10 minutes after removing them from the oven – remember that they will continue to bake a little after they’re out of the oven. If the toothpick comes out clean, it means that the muffins are over baked (translate: dry).
  • Fresh muffins are the best muffins – eat them the day they are made, if possible.

To Die For Blueberry Muffin Recipe

Ingredients for Blueberry Muffins:

  • 1 ½ cup flour
  • ¾ cup sugar
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 1/3 cup oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries (mixed with just a little bit of flour so they won’t sink to the bottom)
  • 1 recipe crumbly topping (below)

Directions for making Blueberry Muffins:

Preheat the oven to 400 degrees. Grease the entire top of a muffin tin, line the cups of the tin with papers, and set aside.

In a large mixing bowl, combine the flour, sugar, salt, and baking powder – whisk together and set aside.

Measure the oil in a 1-cup measuring cup. Add the egg to the oil and fill the rest of the cup with milk. Stir the milk mixture into the flour mixture. Then stir in the berries. CAREFUL NOT TO OVERMIX.

Fill the muffin tin cups ¾ full and sprinkle with the crumbly topping (see below).

Bake at 400 degrees for 20 – 23 minutes.

Crumbly Topping Recipe

Ingredients for Crumbly Topping:

  • ¼ cup butter, melted
  • ½ cup sugar
  • 1/3 cup flour
  • 1 ½ tsp. cinnamon

Directions for Crumbly Topping:

Mix ingredients together until crumbly.

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