Better than Basic Blueberry Muffins :: The perfect muffin!

My mom’s birthday was on the second, and since she worked during the day and I worked that night, I knew I wouldn’t get to see her much, but I wanted to do something for her anyway. Cooking dinner was out, but breakfast wasn’t!

I decided to make something she could eat on the go, because she doesn’t usually have enough time to sit down for a meal. Luckily, one of my favorite bloggers – Taralynn over at Simply Taralynn – had posted a blueberry muffin recipe a few days prior.

Better than Basic Blueberry Muffins

I got up early that morning and made them! Talk about freakin’ delicious! These were the best blueberry muffins I had ever had! They were moist, rich, fluffy, and sweet!

I doubled the recipe so that I could send some with my grandparents and other family and it made 18 large muffins.

Blueberry Muffins

Ingredients (for muffins):

  • 1.5 cups all-purpose flour
  • .75 cups white sugar
  • .5 teaspoon salt (I used sea salt)
  • 2 teaspoon baking powder
  • .3 cup vegetable oil
  • 1 egg
  • .3 cup milk ( I used whole milk for added richness)
  • 1 cup blueberries

Ingredients (for streusel topping):

  • .5 cup white sugar
  • .3 cup all-purpose flour
  • .25 cup butter, cubed ( I softened mine to the point of almost liquid)
  • 1.5 teaspoon cinnamon

Blueberry Muffins

Taralynn suggested not to double the streusel topping because she had a lot leftover. She was right! I doubled it anyway so I could use the leftover in pancakes (yum!), and I had tons!

I also added nutmeg to the muffins and streusel mix. I love the flavor!

So for these muffins, you should preheat your oven to 400 degrees f and prepare your muffin tins and cups.

Next, combine the dry muffin ingredients and the wet ingredients separate, then combine. Gently mix or fold in the blueberries. I tripled the blueberries in my muffins and it was amazing.

In a separate bowl, mix topping ingredients extremely well until you have a crumb like consistency, first all the dry ingredients and then add the butter.

Fill your muffin cups to the top (to achieve that muffin top look when cooked) and then top with streusel.

Depending on your oven, bake for 20-25 minutes – or until golden brown on top. Remove from muffin tin and allow to completely cool on a wire rack before storing. I stored mine in an air tight container on the countertop and warmed them before serving.

Blueberry Muffins