These are delicious. The batter is extremely thick and a pleasure to work with. I made these and “The best of the best blueberry muffins” on the same day and almost identical in flavor. However, the “to die for blueberry muffins” recipe had a thicker batter resulting in rounded muffin tops. Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe. For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour. Also, for a really professional looking muffin sprinkle some coarse sugar crystals on top of your muffins rather than the crumb mixture (I actually like doing a batch of each). This will give your muffin a sparkling finish.


1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
one egg
1/3 cup oil of vegetable
1/3 cup fresh milk
1/2 cup white sugar
1 cup fresh blueberries
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup butter, cubed


1) Preheat oven to (200 degrees C) 400 degrees F. Grease muffin cups or line with muffin liners.

2) Mix 1 1/2 cups flour, 3/4 cup sugar, salt & baking powder. Place oil of vegetable into a one cup measuring cup; put in the egg & enough fresh milk to fill the cup. Mix this with flour combination. Fold in blueberries. Fill muffin cups accurate to the peak, & sprinkle with crumb topping mixture.
3) To create Crumb Topping: Combine together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter & 1 1/2 teaspoons cinnamon. Combine with fork & sprinkle over muffins before baking …

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