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.
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!
- 1½ cups all-purpose flour
- ¾ cup white granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- 1/2 cup milk* See instruction #2
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ 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.
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- 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
- ⅓ cup butter, melted
- ⅔ cup tightly packed brown sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- ½ cup chopped walnuts (optional)
- 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.
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.
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
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.
Best banana muffins I have ever made. Melt in your mouth.
Thanks Mary. Now I don’t have to throw out overripe bananas
i’m allergic to dairy and eggs.. are there substitutes available?
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.
HI Mary. Can you replace AP Flour with Gluten Free Flour with the same results? Thank you!
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.
Question-All I have is frozen blueberries-will they work in the blueberry muffins?
Thank you for the reply! I can’t wait to try the muffins!
Yes! Don’t thaw them first and then fold (not beat to death, hear?) them in at the last second before you fill the muffin cups.
We “always” use frozen blueberries. Heck any berries that are frozen are great… less messy stains on the hands.
“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!
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.
Actually, from experience, frozen works better every, single, time.
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!
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.