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Family friendly and easy to make, these blueberry muffins are perfect for a grab-and-go breakfast or

an elegant holiday brunch. They’re packed with fresh berries and topped with a delicious topping of

ground cinnamon.




Streusel Streusel Topping

½ cup brown sugar

½ cup all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon salt


¼ cup melted butter


1 ½ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder


½ teaspoon salt

1 large egg at room temperature

½ cup vegetable oil

⅓ cup milk

1 ½ teaspoon vanilla extract


1 ¼ cups fresh blueberries (see notes for frozen)

BEST BLUEBERRY MUFFINS RECIPE new york times recipes


In a small bowl, stir together brown sugar, flour, cinnamon and salt. Drizzle melted butter over top

while stirring with a fork. Continue stirring until crumbs form. Set the bowl aside for a few minutes.

Preheat oven to 425 degrees.Line a normal 12-cup muffin tin with baking paper.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a large bowl, whisk together egg, vegetable oil, milk and vanilla extract. Add the dry ingredients to

the wet ingredients and stir until well combined.

Pour 1 tablespoon of batter into each muffin cavity in the prepared pan.Carefully fold in the

blueberries and distribute the batter evenly in the mold so that the muffin cups are filled. Cover each


muffin evenly with remaining streusel topping.

Bake for 5 minutes. Without opening the oven, reduce the oven temperature to 350 degrees and bake

for 17-19 minutes or until a toothpick inserted into the center comes out clean except for a bit of

cranberry juice.

Allow to cool for 5 to 10 minutes before removing from the tin and allowing to cool on a wire rack.


Always preheat the oven and place the filled muffin tin on the middle rack in the middle of the oven.

Line the cupcake/muffin tin with liners. They really prevent the muffins from sticking to the pan. I

really like the raw and chlorine-free ones. They separate perfectly from muffins and cupcakes.For

optimal flavor, always use the largest, freshest blueberries you can get.

Frozen blueberries can be used, but do not thaw. They may bleed a little more than fresh blueberries.

Handle them carefully.

Do not overwork the dough.Just mix.

Pour a tablespoon of batter into the muffin tin before adding the blueberries to prevent them from

sinking to the bottom of the muffins.

Remove the muffins from the tin after 5-10 minutes. Place on a cooling rack.

Store at room temperature for 2-3 days or in the refrigerator for up to a week.To freeze, first let them

cool completely and then put them back in the tin. Place the can on a flat surface in the freezer. Once

completely frozen, place them in a resealable freezer bag or sturdy container and freeze for up to 3


Nutritional Information

Servings 12, Amount per Serving

Calories 263.

% Daily Value*

Total Fat 10.8 g 14%

Cholesterol 26.4 mg 9%

Sodium 66.6 mg 3%

Total Carbohydrates 40.2 g 15%

Sugar 22.5 g

Protein 3,1 g 6 %

• Vitamin A5 %

• Vitamin C2 %

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