I have continued my quest for the best blueberry muffin recipe. The last one I posted was really good, but not exactly what I had imagined. This past weekend at the grocery store, I found fresh blueberry. I decided it was time to continue my quest. I went online and searched for blueberry muffin crumble recipes. I tried this one and adapted it a little. It is all that I imagined a good blueberry muffin to be. I found the original recipe on http://savory-bites.com. This recipe is such a moist muffin with a nice crunch on top. The batter is so thick that it keeps the blueberries from sinking to the bottom like some recipes.
So here is the best blueberry muffin recipe ever.
Blueberry Muffins with Crumble Topping
- 1 1/2 c. flour
- 1/2 c white sugar
- 1/2 t. salt
- 2 t. baking powder
- 1/4 c. canola oil
- 1 egg
- 1/3 c. milk + plus more to make batter less thick
- 1 c. fresh blueberries
- 1/2 c. white sugar
- 1/3 c. flour
- 1/4 c. butter, melted
- 1 1/2 t. ground cinnamon
- Preheat oven to 400 degrees. Grease muffin tin or use muffin papers
- Combine flour, sugar, salt, and baking powder. Add oil, egg and 1/3 c. milk.
- Stir ingredients together. It will be very thick and a little dry. Add just enough more milk to be able to mix all of the ingredients together. It will still be a thick batter.
- Fold in blueberries.
- Fill in muffin tins to 2/3 full.
- Make Crumble Topping by combining all the crumble ingredients together.
- Sprinkle crumble topping on batter. Put enough to cover top of muffin batter complete. Do Not Use Sparingly.
- Bake for 20 – 25 minutes in preheated oven or until toothpick comes out clean.
- This is a very thick batter. Do not make it runny like other muffin batter. The thickness helps keep the blueberries from sinking to the bottom.
- Fill the empty space of the muffin tin with crumble. As it rises it will spread the crumble over more of the top of the muffin.
- Frozen blueberries will work too.