To Die For Blueberry Muffins Recipe

Welcome to our guide on how to make “To Die For Blueberry Muffins!” This is the place to be if you want to find the best blueberry muffin recipe that will make you want more.

Every bite of our recipe has just the right amount of sweetness, wetness, and juicy blueberries. No matter how experienced you are as a baker or how new you are to the kitchen, our simple steps will help you get bakery-quality results every time.

These delicious treats are sure to please your taste buds and wow your family and friends. Let’s get our hands dirty and explore the world of delicious blueberry muffins!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 cup milk (whole milk or buttermilk preferred)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the topping:

  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold unsalted butter, cubed
  • 1/2 teaspoon ground cinnamon


Warm the oven up to 190°C (375°F). Set aside a muffin pan and grease it or line it with paper cups.

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

Whisk the vegetable oil, egg, milk, and vanilla extract together in a different bowl until everything is well mixed.

Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don’t mix it too much; a few lumps are fine.

Add the blueberries slowly and carefully, mixing them into the batter until they are spread out evenly.

Fill up about two-thirds of the way to the top of each muffin cup with batter.

To make the topping, put the sugar, flour, cold butter cubes, and ground cinnamon in a small bowl and mix them together. To make the dough look like small bits, cut the butter into the dry ingredients with a fork or pastry cutter.

Cover all of the muffin batter in each cup with the topping.

In a hot oven, bake the muffins for 18 to 20 minutes, or until a knife stuck in the middle comes out clean or with only a few moist bits on it.

First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool fully.

You can eat your tasty blueberry muffins warm or at room temperature. You can keep them at room temperature for a few days in a jar that keeps air out, or you can freeze them to keep them for longer.

Everyone will love these muffins. Have fun!


  1. What makes these blueberry muffins “To Die For”? These muffins are “To Die For” because they are moist, tender, and bursting with juicy blueberries. The recipe includes just the right combination of ingredients to create a perfect texture and flavor that will leave you craving more with every bite.
  2. Can I use frozen blueberries instead of fresh ones? Yes, you can absolutely use frozen blueberries in this recipe. Just be sure not to thaw them before adding them to the batter to prevent excess moisture. Frozen blueberries work just as well as fresh ones and can be a convenient option, especially when fresh blueberries are out of season.

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