We tried the most fantastic blueberry muffin recipe, and I just had to share it. These muffins certainly live up to their infamous reputation. Plus, Halloween is quickly approaching and the name for this recipe is absolutely spooktacular. They bake up tall and golden, the centers stay soft and the crumb topping makes the whole kitchen smell like a bakery. This recipe will not disappoint. This post contains affiliate links.
The recipe is Allrecipes’ To Die For Blueberry Muffins, and after thousands of reviews, it is easy to see why families keep making it. Kids can help measure, stir and sprinkle the topping. You don’t need a mixer. In about 15 minutes, the pan is ready for the oven.
Why these muffins are the best
The batter is simple: flour, sugar, oil, an egg, milk and blueberries. The crumb topping is what takes them over the top. It bakes into a sweet, slightly crunchy crust that keeps every muffin from tasting plain. Fresh berries are amazing when they are in season. However, I used frozen blueberries. I prefer the wild frozen blueberries from Central Market.
Full ingredients and directions are here: To Die For Blueberry Muffins
Tips for baking
A few things that helped when we made them:
- Stir the batter just until the flour disappears. A few lumps are fine.
- Use a silicone muffin pan for easy removal and cleanup.
- Fill the muffin cups generously if you want bakery-style tops.
- I ended up with 12 normal-sized muffins.
- Don’t thaw frozen berries before you fold them in.
- These baked up in about 20 minutes.
- Let the muffins rest in the pan for a few minutes, then move them to a rack.
- For my family, we omitted the cinnamon in the recipe.
They are best warm. Keep leftovers in an airtight container and reheat in the microwave for about 15 seconds.
I hope this becomes your go-to muffin recipe. We all agreed that these are the best blueberry muffins.
Do you think cinnamon belongs in blueberry muffins? Leave a comment and tell me how your batch turned out!
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