To Die For Blueberry Muffins

I had bought a carton of blueberries and thought muffins sounded like a good way to use them! I browsed through AllRecipes for something new to try out and this particular recipe definitely caught my attention. It had great reviews and I was excited to try it out!

Started with sugar, Stevia, AP Flour, applesauce, milk, blueberries, salt, cinnamon, an egg, butter and baking powder.
Started by combining the dry ingredients, beginning with the flour.
Then used Stevia in the batter mix.
Followed by the salt.
And the baking powder.
Next the wet ingredients were combined in a measuring cup, I used applesauce (no sugar added) in place of oil.

Then the egg.
And the milk (this ended up not being enough milk for me, so I added more after the wet and dry were combined until I had a good batter consistency).
I put the wet ingredients in the Kitchen Aid and let those combine.
Next the dry ingredients were added.
Got the batter to the consistency I wanted by adding some more milk.
Then came the blueberries.
Stirred those in gently by hand.
This filled 10 regular sized muffin cups for me (pre-sprayed with cooking spray).
Next came the topping ingredients - beginning with the flour.
Followed by sugar.
Then the butter and cinnamon.
All mixed up and looking pretty!
I sprinkled the crumb topping over the muffins and into the oven the pan went!
18 minutes later these lovely muffins emerged.

These were really delicious. The batter has the perfect moistness and tenderness and the crumb topping is absolutely terrific! We ate a few and put the rest in a bag in the freezer and pull them out and defrost to desired warmness for a yummy morning treat!
Slightly modified from To Die For Blueberry Muffins By: Colleen on

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar (or powdered sugar substitute)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil (or applesauce)
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup 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 this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done. (If making regular sized muffins, this will make 10-12 muffins; bake for 18 minutes).


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