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Better Than a Bakery Blueberry Muffin Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Breakfast
Keyword: Blueberry, Muffin
Servings: 12 muffins
Author: Ashley
Ingredients
For The Muffin
  • 1 3/4 Cup Flour
  • 3/4 Cup Sugar
  • 1/3 Cup Almonds Chopped
  • 2 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1/2 Tsp Salt
  • 3/4 Cup Milk
  • 1/3 Cup Olive Oil
  • 1 Egg
  • 1 Tsp Vanilla
  • 1/2 Tsp Almond Extract
  • 1 Cup Blueberries
For The Topping
  • 1/4 Cup Sugar
  • 2 Tbsp Flour
  • 2 Tbsp Almonds Chopped
  • 2 Tbsp Butter Cut in or grated in
  • 1 Tsp Cinnamon
  • 1 Tbsp Turbinado Sugar Optional
Instructions
  1. Preheat the oven to 400F. Line muffin pan with muffin/cupcake liners.

  2. Combine the dry ingredients for the muffin in a large mixing bowl: flour, sugar, almonds, baking powder, cinnamon and salt. Mix until combined.

  3. In a smaller mixing bowl, combine the wet ingredients (excluding the blueberries). Mix the milk, vegetable oil, egg, almond and vanilla extract until thoroughly blended.

  4. Add in the wet ingredients into the dry ones and mix thoroughly. Fold in the blueberries.

  5. Add this mixture to the muffin cups and fill nearly to the top.

  6. Combine all of the topping ingredients (excluding the turbinado sugar) together in a mixing bowl. Sprinkle over the muffins before baking. Sprinkle the turbinado sugar on top.

  7. Bake 20-25 minutes or until a toothpick poked into the middle comes out clean.

Recipe Notes

Make sure you do not over-mix this batter! They will be much denser and not nearly as good if you do.

Grating the butter in helps disperse it more.