To Die For Blueberry Muffins
Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe.
Instead of vegetable oil, these blueberry muffins are made with applesauce, creating a healthier and more moist texture. With double the amount of blueberries, make sure to fill the muffin cups up to the edge, for generously-sized deli-style muffins.
My 14 year daughter just made these for me for Mother's Day and they were absolutely amazing!!! She made slight modifications (doubled the recipe, used self rising flour and no baking powder, 3/4 cup of sugar and 3/4 cup of applesauce). Thanks for helping make my day a great one!
I have a blueberry muffin recipe which produces a perfectly fat muffin, with great flavor throughout, that I always use. But since this recipe has so many reviews, and because of its title, I decided to try it. Unfortunately, the flavor of this muffin depends on the sugary topping, not the muffin itself. I cut way back on the butter for the topping, and it still was too much ... the butter part of the streusel topping fell into the muffin itself, creating greasy sink holes, and continued on into the muffin itself, leaving even more grease on the paper muffin cup. If I had followed the directions and filled the muffin cups to the top, it would have been even worse than it was ... the muffins didn't rise very high (were quite flat, in fact) and the tops spread out onto the muffin pan, so they had to be carved out. Then there was the unappetizing color ... which I know can be a problem when baking with blueberries, but it doesn't happen with my other blueberry muffin recipe ... or cakes, either, for that matter.
I really enjoyed this recipe. My only complaint was I wish I had more blueberries for more! I love streusel topping and thought the topping was perfect. Make sure not to overbake! Keep an eye on these and they will have the beautiful white cake with luscious warm blueberries inside! I used to buy the boxed muffin mix with the can of blueberries (and the streusel mix, back when they made it) but these are far better! It is also a good base muffin recipe if you want to use it for something else. I'll hang onto this recipe and try it out for lemon poppy seed muffins, without the topping of course. :D
This is a favorite in our household. I have a few suggestions... 1) I use frozen blueberries - a whole 10 oz bag - in this recipe. I buy the blueberries at The Dollar Tree and they come out awesome! 2) Never use a mixer. Always stir muffins by hand. Don't overmix. 3) For the crumb topping, I do not use the cinnamon. I also use very cold if not frozen butter and mix it, the flour and white sugar in my Ninja food processor pulsing until it comes out looking like course sand. I immediately put it in a Ziploc bag and put it in the freezer. If there are any bigger clumps, I will pour the mixture back into the processor to make sure the consistency (course sand) is there. If you take extra care in making the crumb topping, they will come out with a perfect crunchy topping every time. I keep extra crumb topping in the freezer so that it's ready to for any muffins that could use it!
I thought these muffins were really good! They didn't really taste like a traditional blueberry muffin.....the muffins had the texture and taste of coffee cake. They were really good but just didn't satisfy my blueberry craving like my favorite recipe does (it's LOADED with blueberries!)...If you are looking for a real blueberry tasting muffin this probably isn't the recipe you want but otherwise it's fantastic! *Don't put more blueberries than specified or they will be too moist*
Look no further for a blueberry muffin recipe. This is the best tasting muffin I have ever tasted! It's moist and super easy to make! I only have 1% milk on hand so I mixed half of it with half & half to get it creamier. I kept the struesel the same (used brown sugar) and doubled the batter. I brought them to a get together and they were all gobbled up within minutes -- some people ate 3 or 4 muffins! Unless you have great nonstick pans, I would recommend using paper liners because, if you make the muffins large, it will be impossible to slip in a knife to loosen them from the sides without breaking them.