homemade blueberry muffin on wood board

Muffins So Amazing, They’re Insane!

I love to bake, however, baking has not always been fond of me. We’ve had our moments. It wasn’t until I surrendered to the following recipes exactly that our relationship made the turn.

I had to come to the point that I was willing to measure the ingredients, follow directions and believe that little things like “folding in” does not mean beating it to death, “one-cup of flour” doesn’t mean, that looks about right, and “butter softened,” does not mean boiling like a witch’s cauldron.


homemade blueberry muffin on wood board

One day, I was reminded about how far I’ve come as a home baker when one of my staff could be heard throughout the office, “These blueberry muffins are insane!” I just smiled, choosing not to confess to how easy they are to make—cheap too, at about 45 cents each. Compare that to my local Panera Bread drive-thru where Blueberry Muffins are $2.79 each—$33.48 a dozen. That’s what I call insane!

Back to the office muffins. Sure, Max called them blueberry muffins, but I call them Einstein Muffins. delicious That’s because every time I make them, I feel like a genius.

But it didn’t stop with blueberry muffins. My confidence building, I added Banana Muffins (below) to the office menu and to rave reviews, I might add!

You’re going to love both the blueberry and banana muffins and prepare to feel like a genius, too!

Food on a table, with Blueberry and Muffin
Print Recipe
4.50 from 12 votes

Blueberry Muffins

Actually, I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. You can feel like a genius, too.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Baking
Cuisine: American
Servings: 12 muffins
Calories: 201kcal



  • cups all-purpose flour
  • ¾ cup white granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • cup vegetable oil
  • 1 egg
  • 1/2 cup milk* See instruction #2
  • 1 cup fresh blueberries

Crumb Topping

  • ½ cup white sugar
  • cup all-purpose flour
  • ¼ cup butter, diced
  • 1 ½ teaspoon ground cinnamon


  • Preheat oven to 400 F (200 C). Grease 12 muffin cups or line with muffin liners.

To make muffins

  • In a bowl, 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. Beat slightly with a fork. 
  • Mix this into the flour mixture, stirring until fully incorporated. Batter will be very thick.
  • Fold in blueberries. 
  • Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • Bake for 20-22 minutes or until done. which means when a toothpick is inserted, it comes out just barely clean. Caution: Err on the side of underbaking for the yummiest, moistest muffins. Yield: 12 muffins

To make crumb topping

  • Place sugar, flour, butter, and cinnamon in a bowl.
  • Mix with a fork until crumbly and sprinkle over muffins before baking.


Serving: 1muffin | Calories: 201kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 113mg | Fiber: 1g | Sugar: 22g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

Some products displayed may earn us a commission. Why trust us?

A close up of food, with Banana and Muffin
Print Recipe
4.91 from 10 votes

Banana Muffins

Best banana muffins, ever!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Baking
Cuisine: American
Servings: 12 muffins
Calories: 259kcal



  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 or 4 bananas (4 medium or 3 large ripe bananas) mashed
  • ¾ cup white, granulated sugar
  • 1 egg
  • cup butter, melted

Crumb topping

  • cup tightly packed brown sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter
  • ½ cup chopped walnuts (optional)


Make Muffins

  • Preheat oven to 375 F. Lightly grease 12 muffin cups or line with muffin papers.
  • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. 
  • In another bowl, beat together bananas, sugar, egg, and melted butter. 
  • Stir the banana mixture and optional walnuts into the flour mixture just until all are moistened. 
  • Spoon batter into prepared muffin cups. Sprinkle crumb topping over the tops
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean. Err on the side of underbaking, even if the centers appear to be a little sunken.

Make Crumb Topping

  • In a small bowl, mix together brown sugar, flour, and cinnamon.
  • Cut in butter until mixture resembles coarse cornmeal.


For a gluten-free option, substitute all-purpose flour with a measure-for-measure gluten-free flour such as King Arthur Gluten-Free Measure for Measure Flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.


Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 259mg | Potassium: 93mg | Fiber: 1g | Sugar: 25g | Vitamin A: 236IU | Calcium: 35mg | Iron: 1mg

Updated: 6-5-22


More from Everyday Cheapskate

peach cobbler recipe in slow cooker and served up with ice cream
A plate of food on a table, with Cornbread
A dish is filled with pasta
Boiling pasta spaghetti in pot
crispy orange chicken with rice
summer frozen drinks in fancy glassware
Food on a table, with Corn on the cob and Sweet corn

Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Print Friendly, PDF & Email

Caught yourself reading all the way 'til the end? Why not share with a friend.

32 replies
Newer Comments »
  1. Fabulous says:

    5 stars
    I can attest to the fact that these are the best muffins I have ever made. . . and I have made a LOT of muffins. Until I found this recipe, I hated making muffins, but now I love it. The recipe is so easy and it always comes out great.

  2. ET says:

    5 stars
    These muffins look great! Would like to ask a question about your caramel corn. I had beginners luck with the first batch. But the last 4 batches the results were sugary looking not glazed like my first batch. I blame it on using a brand new out of the box Kirkland brand non stick cookware set with the last 4 batches. . The instructions are to not use high heat with these pots.(and I’m determined for once in my life to follow instructions) My question is: how aggressively should the caramel mixture be bubbling before I start the timer for 4 minutes? THANK YOU

    • Mary Hunt says:

      Hard to say what the problem might be, but I would suggest you do the same as you did for batch #1. Sugary result means the caramel was not cooked properly and or you stirred it while it was cooking.

  3. Sue says:

    Best banana muffins I have ever made. Melt in your mouth.
    Thanks Mary. Now I don’t have to throw out overripe bananas

    • Paul says:

      You might have to experiment but… soy milk, almond milk, oat milk… and results may differ depending upon recipe. For example recipe 1 might work well with soy milk, but not with almond or oat milk. I’d suggest taking a recipe, cut ingredients in half and bake that. If it doesn’t work, well you’ve only lost half of what you would have if you’d done a whole batch of the recipe.

      Eggs, you can use a product called I think in the US egg replacer or similar. One can, in some recipes, use chia seeds.

      Remember… Mr Google, in some respects, is your best friend.

    • Mary Hunt says:

      Generally, no because you would need to add other things. But it really depends on the GF Flour. I suggest and recommend King Arthur Measure-for-Measure Gluten Free Flour, which it has been specially formulated to make it a perfect substitute for AP without the need to add anything else.

  4. Cally says:

    “I had to come to the point that I was willing to measure the ingredients, follow directions and believe that little things like “folding in” does not mean “beating it to death,” “one-cup of flour” doesn’t mean, “that looks about right,” and “butter softened,” does not mean “boiling like a witch’s cauldron.”- I laughed out loud!! right there with you Mary!

  5. Linda Brady says:

    I made these this weekend and took them to work…..they were gone in two minutes!!!! Delicious, and I only had frozen blueberries too, but they worked just as well. Thank you so much, and I definitely will be baking these on a regular basis.

  6. Jill Patton says:

    Thank you so much for these recipes! I have been on lifelong search for a blueberry muffin recipe that I thought was AMAZING.
    Having made literally dozens and dozens of blueberry muffins and never liking any of them, I made these with much skepticism. I made both recipes this weekend and LOVE, LOVE, LOVE them both. My quest is over. I have made duplicate copies of the recipes for my cooking notebook and stored a copy on my computer. I don’t want to lose these! Thank you again!

  7. Betty Thomas says:

    Mary, I made the Einstein Blueberry Muffins over the weekend. Simple, quick and OMGoodness are they delicious. It was truly the wisest decision I made over the weekend, lol! Can’t wait to try the Banana Muffins next.

Newer Comments »

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.

How was it?