Big Beautiful Blueberry Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Simple muffins with bursting blueberries.
  • 3 c all-purpose flour (-2 Tbs)
  • 1¼ c sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • ⅔ c canola oil
  • ⅔ c 2% milk (+ 2 Tbs if too dry)
  • 2 eggs
  • 3 cups frozen blueberries (dry, don't use ones in syrup, we use berries that we freeze ourselves)
  • ½ c white or brown sugar
  • ⅓ c all-purpose flour
  • ¼ c butter, cold & cubed
  • 1¾ tsp cinnamon
  1. Preheat oven to 400 degrees. Grease 24 regular sized muffin cups with canola oil cooking spray.
  2. In large bowl whisk together 3 cups -2 Tbs flour, 1¼ cup sugar, salt and baking powder.
  3. In small bowl beat canola oil, eggs and ⅔ c milk with fork until well combined. Make a well in center of flour mixture and pour liquids into it. Gently mix together just until combined (add the 2 Tbs milk if it looks a bit dry, this batter should be very thick).
  4. Fold in blueberries without over mixing. Fill muffin cups ⅔ full.
  1. Cut together with pastry cutter or fork: ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ tsp cinnamon.
  2. Sprinkle evenly over muffins before baking.
  3. Bake for 15 to 20 minutes in the preheated oven, or until toothpick comes out clean when poked into center.
  4. Remove from oven and cool 5 minutes before gently removing to wire rack.
  5. Try not to burn your tongue when you sneak a hot one!

The Pampered Chef large scoop is the perfect muffin size. Scoop, plop, you're done :)

I think these are a bit sweet so next time I'll leave the topping off of half for a milder sweetness.

I'd like to try them with buttermilk in place of the 2%.

Make them - they're good.<span style="text-align: center;" data-mce-style="text-align: center;"> </span>

Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at