The Best Blueberry Muffins

Hello and welcome back everyone. Time for another culinary adventure, this is a newly found recipe that I absolutely love. I am a huge fan of anything blueberry, so blueberry muffins are definitely a favorite of mine. These muffins are the perfect mix of sweet, fluffy and the strudel on top adds a lovely crunch to the muffins. Now onto the recipe.


Blueberry Muffins

  • – 2 cups Fresh or Frozen Blueberries (I use Fresh)
  • -2 Large Eggs
  • – 2 cups AP Flour
  • – 3/4 cups Granulated Sugar
  • – 1/2 tsp. Salt
  • -2 tsp Baking Soda
  • -1 tsp. Vanilla
  • -1/4 cup Oil
  • – 1/4 cup Unsalted Butter Melted
  • – 3/4 cup Milk


  • – 2/3 cup AP Flour
  • – 1/3 cup Granulated Sugar
  • – 1/8 teaspoon salt
  • – 4 Tb. Butter Melted


Preheat oven to 375 Degrees Fahrenheit. Line your muffin pan with baking cups or grease well with cooking spray. Next mix together your dry ingredients, flour, salt, and baking powder. In a separate bowl add your melted butter, oil, and sugar and mix until combined. Then add your eggs, vanilla, and milk. Mixing until just combined. Add your dry mix to your wet mix. Mix until everything is fully combined and there are no lumps. Next add your blueberries, ( if you are using fresh blueberries make sure they are washed and dried before adding into your muffin batter. ), gently fold in the blueberries until evenly dispersed. To make the strudel: Mix flour, sugar, salt, and melted butter together in a medium bowl using a fork to get the crumb-like texture. Fill your muffin tins about 3/4s of the way full, and top with about a tablespoon of the strudel mixture. Bake for 22-25 minutes or until a toothpick inserted into the muffin comes out clean. Cool for 5-10 minutes before transferring to a wire rack to cool completely. These muffins are amazing warm or cold, and even better with a cup of coffee. Until the next adventure, Payton

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