I will gladly swear by these muffins. I’ve baked alot of muffins and sure they all tasted good, but they’ve never looked as if they belonged on a bakery menu. These blueberry muffins were not only appealing to the eyes, but also to the nose and mouth.

Last week, I stopped in Chinatown to grab some produce. They were selling these giant blueberry boxes for only $3! I couldn’t help myself. The temptation was just too much. After four days, and cupfuls of blueberry +peanut butter + yogurt (yes, that combination does indeed work), I decided to put the blueberries to good use. I googled some blueberry recipes and this one caught my eye.

I love using allrecipes.com and I adapted this recipe. I altered it only because I like to cut down on the sugar and oil a bit. They still turned out perfectly fine. My friends didn’t believe me when I said I baked them from scratch!

Just a word of advice though- if you plan on using the website (allrecipes.com), search for the highest rated recipe and be sure to read the comments/reviews. If the flavor is too bland or the cake doesn’t rise enough, people will tell you and offer you alternative solutions. You can also get a good sense of whether you’ll like the recipe before you even try it.

Anyway, without further ado, here is my adapted recipe. Supposedly, it’s meant to make 6, but I came out with 6 very professional looking blueberry muffins. There’s a separate recipe for the crumble, which I highly recommend because I believe it takes the muffin to a whole new level. And unlike most blueberry recipes, the blueberries actually stay scattered in the batter!

Ingredients (muffin):

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

Ingredients (Crumble):

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, melted (in the microwave)
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine s flour,  sugar, salt and baking powder. Place vegetable oil into a  measuring cup and 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.
  3. To Make Crumb Topping: Mix together sugar, flour,  butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Side Notes:

  • Over mixing doesn’t do anyone any good- so don’t
  • Fresh blueberries work best. Try not to skimp!
  • Be generous with the crumble topping or else it’ll break into small pieces when the muffins rise as they bake in the oven.