Desserts

Easy Peasy Blueberry Muffins

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Muffins are one of the easiest of baking tasks, in my humble opinion. For one, you don’t need a mixer. You just whisk things and use a wooden spoon.

You just need one mixing bowl.

There’s no icing involved.

And they often utilize fresh ingredients of the season. Which is why, June and July are totally the months that you should be whipping up fabulous blueberry muffins.

I go tried and true with my recipe from that gal Betty Crocker. There’s a reason why this cookbook has been reprinted again and again for almost 75 years. Because the recipes work! And they’re super yummy.

This recipe offers a couple of options about things. I listed how I do at the bottom of the recipe.

These muffins come out light and fluffy. The blueberries really shine. The streusel topping is the perfect touch. It crumbles and melts in your mouth. These muffins are so delightful with your coffee first thing in the morn.

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Streusel-Topped Blueberry Muffins
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Streusel-Topped Blueberry Muffins

Recipe by Betty Crocker's CookbookCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • For the muffins

  • 3/4 cup milk

  • 1/4 cup vegetable oil or melted butter

  • 1 egg

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 2 tsp. baking powder

  • 1/2 tsp. salt

  • 1 cup fresh, canned (drained) or frozen blueberries

  • For the streusel topping

  • 1/4 cup all-purpose flour

  • 1/4 cup packed brown sugar

  • 1/4 tsp. ground cinnamon

  • 2 Tbsp. firm butter

Directions

  • To make the streusel: In a medium bowl, combine flour, brown sugar and cinnamon. Cut in firm butter, using a pastry blender or fork, until crumbly.  Set aside.
  • To make the muffins: Heat oven to 400 degrees Fahrenheit. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In a large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
  • Fold in blueberries.
  • Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon streusel topping.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
  • Please note: The Jersey Girl uses paper baking cups, oil and fresh blueberries. She also lets the muffins cool for about 20 minutes in the baking pan on a cooling rack before removing. 

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