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To Die For Blueberry Muffins

Guys, your search for the perfect blueberry muffin is over. It ends today. Right here, right now. Even if you weren't searching for the perfect blueberry muffin, this is definitely a recipe you want to save. And a recipe that you have to try, at least once. For my sake. You need to experience the to-die-for-ness.

The second I saw Kim post these on her site, I knew I had to try them. It's funny because up until a little more than a year ago, I did not like blueberries at all. But since trying them in muffins last March, I've made at least five different recipes on here using blueberries. I have come so far. That said, I still don't think blueberries taste good raw. They must be baked.

Anyways, as I was saying, Kim's pictures of these muffins totally reeled me in. They just looked so gorgeous with their beautifully risen selves and their soft, tender crumb, not to mention their stellar crumb topping. I couldn't wait a second longer to whip them up. And so I did. And in less than 30 minutes, I was taking 8 beautiful bakery style blueberry muffins out of my oven.

Not only do these beauties look the part, but they play the part too. They are seriously just as good as any blueberry muffin you would get from a gourmet bakery, possibly even better. Compared to previous blueberry muffins I've made, they are slightly more dense, which is a good thing of course. A great muffin has to have that slight resistance when chewed. Also part of a great muffin- a great crumb topping. And these muffins have a spectacular one. Add in their tender, moist crumb and pockets of sweet, juicy blueberries, and you can understand why these blow every other blueberry muffin out of the water.

Happy National Blueberry Month! Blueberries are on sale everywhere so y'all have no excuse not to make these! :)

To Die For Blueberry Muffins

Yield: 8 large muffins
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1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup applesauce
1 tablespoon canola oil
1 egg
milk, as needed
1 cup fresh blueberries

For the crumb topping:
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 and 1/4 teaspoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into cubes


Preheat oven to 400 degrees F. Line a muffin tin with 8 cupcake liners. (Fill empty muffin cups with water so your muffins will bake evenly.)

In a large bowl,  whisk together flour, sugar, salt, and baking powder. Set aside. 

In a glass measuring cup, add applesauce, oil, and egg. Then, pour in enough milk to make 1 cup. Mix together these liquid ingredients, then add them to the dry ingredients and stir gently just until combined. Batter will be thick. Fold in blueberries.

Distribute batter between prepared muffin cups. To make the crumb topping, mix together brown sugar, flour, and cinnamon in a small bowl. Then using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle mixture evenly over each muffin. (You will have some mixture left over.)

Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

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