Delicious & Simple Blueberry Muffins

Since I finished the cake decorating class I’ve been preoccupied with projects around the house and making homemade food for our 6 month old. Baking has been pretty limited, mainly due to the lack of holidays and family functions. The only thing I have baked is cupcakes for bbqs, so quick and easy and always a favourite! For the last batch I used canned frosting – boy is it a disaster to work with when you’re used to homemade buttercream! It kept melting and wouldn’t hold any kind of shape.

Yesterday I bought a big container of fresh blueberries. I used half for baby food and decided to make muffins with the rest (I only used 1/3 of what’s left so I may make another batch!). I found a great recipe on I’ve learned to read through the comments before trying a recipe both for honest reviews and also for pointers on what to change to make it better.

This one had great reviews and for the most part people left it alone, so I did too! They turned out great – crunchy on the outside and super fluffy inside. Next time I may add other berries or more blueberries! I also didn’t try the topper because I didn’t have cinnamon and didn’t want to add extra sugar, but I bet it tastes yummy!!

What’s your favourite muffin recipe?


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

Recipe yields 8 large muffins (with my scoop I made 11 medium sized muffins)


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

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil 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.



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