My Favorite Blueberry Muffin Recipe

plate of blueberry muffins
This is my go-to recipe when I want a basic but easy to prepare Blueberry Muffin Recipe. It is quick, easy and delicious.

I substitute all purpose gluten free flour (this one) for the regular flour.

 

If I don’t have fresh blueberries on hand, I always have some in the freezer. I just toss them in the batter still frozen.

Ingredients

  • 1 1/2 cups all-purpose flour*
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/3 cup vegetable oil (I use this coconut oil at room temperature)
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

Crumb Topping

  • ½ cup sugar
  • 1/3 cup flour*
  • 1/4 cup butter
  • 1 ½ tsp. cinnamon.

*I use this all purpose gluten free flour for my muffins

Directions

  1. Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners or spray lightly with non-stick cooking spray.
  2. Muffin Directions: In a large bowl, combine all of the ingredients except for the blueberries; mix well. Fold in blueberries.
  3. Crumb Topping Directions: In a small bowl, using a fork, mix all of the ingredients together.
  4. Fill muffin cups 3/4 full and sprinkle with crumb topping.
  5. Bake at 400 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.

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