My friend Shannon submitted this recipe into our ward cookbook and the name is a PERFECT fit for these muffins! Seriously. My hubby LOVES blueberry muffins and when he tried these babies he was in HEAVEN. They are super MOIST and the crumb topping is AMAZING. I seriously could go on and on so you are just going to have to try these out for yourself and see.... I promise you will agree that these blueberry muffins REALLY are TO DIE FOR!!! Thanks Shannon for sharing our family's ABSOLUTE favorite blueberry muffin recipe EVER!
1 1/2 C all-purpose flour (1/2 white & 1/2 wheat works fine)
3/4 C white sugar
1/2 t salt
2 t baking powder
1/3 C vegetable oil
1/3 C milk
1 C fresh blueberries
Preheat oven to 400 degrees.
Grease muffin cups or line with muffin liners.
Combine 1 1/2 C flour, 3/4 C sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Mix egg, oil and milk mixture with the flour mixture.
Fold in blueberries.
Fill muffin cups to the top and sprinkle with crumb topping.
Bake for 20-25 minutes or until done.
1/2 C white sugar
1/3 C all-purpose flour
1/4 C butter
1 1/2 t cinnamon
To make topping mix together 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1 1/2 t cinnamon.
Mix with fork and sprinkle over muffins before baking.