Blueberry Muffins

The muffins are loaded with blueberries and topped with crumb top. Make them anytime using fresh or frozen berries.  The recipe makes 12 muffins.   Just stir these up and bake.  Then watch them disappear.

Blueberry Muffins

  • Servings: 12 servings
  • Difficulty: easy
  • Print


  • 1/2 cup flour
  • 1/3 cup sugar
  • 1/3 cup butter softened
  • 1 egg beaten
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 1/3 cup sugar
  • 2 cups of flour
  • 1/2 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1 cup blueberries


Preheat oven 400 degrees. Prepare 12 muffin pan with vegetable spray.  Don’t use cupcake liners because they stick to the paper.

In a small bowl, mix flour, sugar and butter with a fork until crumbly.  Set aside.  Sift together 2 cups flour, salt, and salt in a bowl.  Set aside.  In a mixing bowl beat egg, oil, sugar and milk. Sir in by hand flour mixture until just moistened and lumpy.  The lumps make the muffin texture. Don’t over mix.  Fold in gently the blueberries.  Fill 12 muffin cups with batter. Sprinkle with streusel topping.  Bake at 400 degrees for 20-25 minutes until tester comes out clean.

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8 Comments Add yours

  1. dikkday says:

    GOD! I bet those kids just love these!


  2. I am a huge fan of the heart muffin pan! I always see it at the store but then remember I really don’t have space to store it. Now that I see those muffins, I just might have to find space to store it!


    1. trkingmomoe says:

      These pans are Wilton pans. They are great and so easy to clean. This year after Valintine’s day I was able to buy two heart shaped donut pans made by Wilton. That launched me into looking for recipe for baked donuts recipe here at word press. What I have found is lot of freinds who enjoy cooking as much as me.


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