Recipes Breakfast & Brunch Breakfast Breads & Pastries Muffins Blueberry Muffins with Crumb Topping 4.0 (2,040) 31 Reviews These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.More Recipes:Breakfast Muffins Blueberry Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on August 6, 2019 Rate PRINT Share Active Time: 20 mins Total Time: 1 hr Yield: 18 muffins Ingredients Crumb Topping 1 cup all-purpose flour 3 tablespoons light brown sugar 2 tablespoons granulated sugar 1 teaspoon baking powder Pinch of salt 6 tablespoons unsalted butter, melted Muffins 1 3/4 cups all-purpose flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 cup granulated sugar 2 large eggs 1/2 cup canola oil 3/4 cup whole milk 1 teaspoon pure vanilla extract 1 1/2 cups blueberries Directions Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray two muffin tins with cooking spray. In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving. © James Baigrie Make Ahead Once cooled, the blueberry muffins can be kept overnight in an airtight container. Originally appeared: February 2007 Rate It Print