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!
Einstein 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.
Servings: 12 muffins
Calories: 201kcal
Ingredients
Muffins
- 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*
- 1 cup fresh blueberries
Crumb Topping
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, diced
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 F (200 C). Grease 12 muffin cups or line with muffin liners.
- 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 the crumb topping, place sugar, flour, butter, and cinnamon in a bowl.
- Mix with a fork until crumbly and sprinkle over muffins before baking.
Notes
Nutrition
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
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Best Banana Muffins, Ever!
Best banana muffins, ever!
Servings: 12 muffins
Calories: 259kcal
Ingredients
Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3-4 ripe bananas (4 medium or 3 large), mashed
- ¾ cup granulated sugar
- 1 egg
- ⅓ cup butter, melted
Crumb topping
- ⅔ cup brown sugar, tightly packed
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- ½ cup chopped walnuts (optional)
Instructions
- 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.
- To make crumb topping, in a small bowl, mix brown sugar, flour, and cinnamon.
- Cut in butter until mixture resembles coarse cornmeal.
Notes
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.
Nutrition
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
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Mary, I’ve read your emails and clicked through to the longer articles for years. Just a big THANKS for all your wonderful advice, recipes, household hints, etc. And your quotes from Scripture are ALWAYS edifying. May the Lord keep on blessing you and yours!!
PS – I’ve told lots of my friends about your daily emails.
Thank you, Vicki! Your kind words mean the world to me
Hi Mary, I made the banana muffins, except, I added 1/2 cup of blueberries to the mix, at the end by gently stirring them in. It is the best of both worlds, the banana and blueberry. When I say, omg, how delicious, they are insanely good. The crumb topping is the finishing touch. The recipe is so easy to follow and the muffin is so rich in texture and filling- I cut my portion in half. But I say, go for it. I would highly recommend, but beware, you’ll want to go back for more. Thank you Mary. P.s. my husband loves you too, he loves to eat and I give you credit for your recipes.
What a great idea … BananaBerry Muffins! Give your hubby my best. I think he has very good taste 😉
Can I use an egg substitute for the egg in the blueberry muffin recipe? Thank you.
Yes ….
How can this muffins recipe be converted to heart healthy? You give lots of good recipes but being one with a bad heart or low salt can’t eat them.
I suggest you search for a conversion table or food blog that specializes in converting recipes for specific dietary needs. There are lots of blogs for specific needs such as Keto, gluten-free, etc. I don’t have the knowledge to help with that, as this is not a food blog per se. But there are many others who can help you with that!
Made the blueberry muffins. Substituted non dairy margarine and used unsweetened vanilla almond milk and the muffins came out delicious. Thank you Mary for sharing.
Thanks for this great feedback and info for how to make a dairy-free option.
I’m also one who “likes to bake…not always very successfully”! These blueberry muffins were THE best! The only thing I will do differently next time is to bake them a minute less….I think they were a very tiny bit dry but the taste was amazing!
I can attest to the Einstein Blueberry Muffin recipe. I have been using it for several years now, as is, with no embellishments as I usually do with other recipes. This is truly a no-fail recipe. I have used it with chopped up strawberries, blackberries and once, raspberries that were about to turn. Blueberries are the best though.
I have been making those Einstein Blueberry muffins for a long time. They are that good. I will admit I haven’t made the banana ones but may give it a try in the near future.
“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! I can so relate!
thank you for the recipes. I’m also impressed with the calorie content, considering muffins from the store bakery, or panera, usually have closer to 500 calories, and then i feel guilty.
Have you added chocolate chips to the banana muffins? I think I need to try these over the holiday break. Muffins are always appreciated at breakfast time.