Blueberry muffins are really easy to make, but there are so many recipes out there, it is hard to know which one to use. Which is why I started with a basic recipe 10 years ago, and kept modifying it until I got what I wanted. And what I wanted was a moist crumb, a high crown, a large size and a crunchy top.
My recipe has a really thick batter so it has the structure to get that rounded top even with large muffin cups. Frozen blueberries are convenient and easy to keep year round. I don’t put too much sugar in the batter and instead use it to get a nice crunchy sweet top.
Let’s get to this.
Large Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup blueberries, fresh or frozen
Sugar to top
Preheat oven to 350°F. Grease silicon muffin cups or muffin tins or use muffin liners.
Whisk flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Combine with flour mixture. Fold in blueberries. Fill muffin cups. Top with sugar
Bake for 20-25 minutes for regular size, 40-45 minutes for large size. Times are based on frozen blueberries, so you may need to adjust for fresh blueberries.