Blueberry Muffins

Christina Hunter Korn, Food & Culture Editor

These blueberry muffins are soft and sweet. The best part about them is the crumb topping which melts in your mouth and complements the blueberries perfectly. These are great for any time of the day!




1 ½ cups all-purpose flour

¾ cup white sugar

2 tsp baking powder

½ tsp salt

⅓ cup vegetable oil

1 egg

⅓ cup milk, or more as needed

1 cup fresh blueberries


Crumb Topping:

½ cup white sugar

⅓ cup all-purpose flour

¼ cup butter, cubed

1 ½ tsp ground cinnamon



1. Preheat oven to 400 ℉ (200 ℃). Grease muffin cups or line with muffin liners.

2. Whisk flour, sugar, baking powder, and salt together in a large bowl.

3. Pour oil into a small liquid measuring cup. Add egg and just enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix until batter is combined. Fold in blueberries. Set batter aside.

4. Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.

5. Spoon batter into prepared muffin cups, filling almost to the top. Sprinkle with crumb topping. Be generous!

6. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

This piece also appears in our May 2022 print edition.