Looking at these muffins, I’m utterly craving one again. They’re that good. Just look at the name description! You can’t title something “to die for” if it’s just mediocre. They’ve got to knock your socks off, wipe you off your feet, and make you speechless at the same time.
Have I convinced you to make these blueberry muffins yet?
No? Okay, I’ll keep going.
Look at the rise on these muffin tops! The golden color around the rim! The bright blueberry color ever so slightly bleeding through the muffin liner!
The crumb topping. You guys, THE CRUMB TOPPING.
Great– now my stomach’s growling. I’ll let the pictures speak for themselves.
I’ve recently discovered the magic of YouTube workout videos. It’s so much easier to maintain a workout schedule when you can do it anywhere at your convenience. Plus, there are thousands to choose from. Don’t like a certain trainer? Change it.
I’ve been partial to PopSugarTVFit and BeFit. It may not be much, but it’s certainly enough for me to feel it in my glutes. My DB does Insanity and at first, I thought I’d give it a go before I tried anything else.
It was bad news bears within the first five minutes. I only lasted seven minutes into the warm up before I was lying on the floor with the wind knocked out of me. How in the world do people do Insanity? It’s not only impossible but definitely unsafe… Well, for people that haven’t worked out in ten years, anyways.
I think I’ll stick to my kitchen workouts. Lifting 25 pound bags of flour and sugar is my kind of workout. These blueberry muffins are from AllRecipes.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup applesauce
- 1 tablespoon vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup blueberries (fresh or frozen)
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 2 1/2 teaspoons ground cinnamon
Directions
- Preheat oven to 400 degrees F (200 degrees C). Line muffins tin with liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Place vegetable oil and applesauce into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
- Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.
That topping looks amaaazing!
These look ridiculously delicious. i gotta try them! btw, check the blogilates channel on youtube…my favorite workout videos!
How many Cupcakes does the recipe make?
it’s in the recipe– approximately 8 large muffins.
6 bigger muffins 12 smaller
Gorgeous crown! do you use a giant muffin tin or a regular sized tin?
it’s a regular sized muffin pan
question: the ingredients say 1/3 cup milk and then the directions say use enough milk to fill up the cup? so is 1/3 cup an estimate?
correct– since everyone uses different sized eggs, this will balance it out.
I have a go to blueberry muffin recipe but this looks even better. THE CRUMB TOPPING LOOKS KILLER!!
Those look yummy!!! I caught the baking fever a couple of days ago, and have not been doing much else since:
http://lasagnolove.blogspot.de/2013/07/something-sweetbest-brownies-ever.html
Love from Europa,
Birdy and Bambi
These muffins were pretty good; the crumb topping was a nice touch. I thought that the recipe was light on blueberries, so I almost doubled the amount of blueberries. I used around 1 3/4 or 2 cups of blueberries, and I think this is critical if you want good blueberry flavor (and if you’re making blueberry muffins, why wouldnt you?). With the additional blueberries, the recipe made a full 12 muffins, good sized.
The crumb topping was quite tasty, but the recipe made way too much for me. I think that you could easily half it and have plenty of topping. Instead of a fork to mix it, a pastry blender will work much better. Make sure your butter Is as cold as possible for this step, as it will result in a really nice crumb. Essentially, you’re making a cobbler, so you’ll want to treat it the same way.
Nice explanation 😁🌸
I’ve tried it and it simply tasts delecious! I used grared apple instead of apple sauce and it worked just fine! I didn’t do the topping, too much sugar for me! But the muffuns tasted great, and i’ll serve them for my kids on breakfast 😊
sounds great! yes, sometimes you don’t always need all the extra sugar. 🙂 glad you liked it!
Hi.yes you are right ‘ll these recepies got too much sugar but I just half it and works just fine bug I wish they used honey instead but not air if that will works as it is heavy..
Ok try this on my day off
I made these blueberry muffins while having only made banana nut muffins before in my life, and they surprisingly turned out delicious. The recipe is easy to follow and very tasty – the topping is what sold me. Everyone loves them!
so glad you liked them!
Just checking the amount of cinnamon. It says 2 1/2 teaspoons in the ingredient list, but 1 1/2 teaspoons in the directions. Thanks!
Do you have any recommendations for making and cooking these as mini muffins?
I modified your recipe to make it gluten free and they turned out yummy! My husband couldn’t tell they were gluten free. I replaced the wheat flour with 1:1 gluten free flour, instead of 1 egg I used 2, and added a tsp. of cinnamon. I followed your technique for mixing the batter. When using 2 eggs it wasn’t necessary to fill the measuring cup up with milk. They have a nice rise and a fluffy texture. Best Gluten free muffin yet! Thanks for the inspiration.
Way too much cinnamon and too high of cooking temperature. These were a bust for me they looked nothing like the picture, and I am an avid baker.
Just a note you might want to add to recipe:
If using frozen fruit or berries coat them in flour firsat and then fold in. The berries do not float to the bottom and the extra liquid will not so much interact with your leveling agent and the blue stays and will not turn batter all blue in color.
Take it for what it is worth …a good practise though.
Great recipe! I made some modifications to the recipe. I added 1 teaspoon of cinnamon and vanilla extract to the batter and I baked the muffins at 350 for 20 mins. They turned out great! I cut the crumble topping recipe in half because I didn’t want all the muffins to have a topping. My family doesn’t have as much of a sweet tooth like me.
I made these muffins and they were very good. I did add a splash more milk and that was with my using an extra large egg. Also, too much topping for 8 muffins. I froze the remainder to use next time.
Absolutely delicious. Love the crumb topping. I did cut the cinnamon back to 1.5 teaspoons.
My husband and I loved your muffins, so moist. It’s a keeper.
Try grating ice cold butter into the topping, it is something I do for pastry and “biscuits” ( scones here in Australia ) as well.