homemade blueberry muffin on wood board

Muffins So Amazing, They’re Insane!

/36 Comments/in /by Mary Hunt
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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!

blueberry muffin with crumble topping
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4.60 from 15 votes

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.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Baking
Cuisine: American
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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trio of banana muffins with sliced bananas on placemat
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4.93 from 13 votes

Best Banana Muffins, Ever!

Best banana muffins, ever!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Baking
Cuisine: American
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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36 replies
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  1. Jackie B. says:

    5 stars
    Mary, this blueberry muffin recipe continues in its wonderful-ness! I’ve made them before, but this time I used dried cranberries (soaked 10 minutes in hot water first) and they were equally great; still 5 stars! Thank you for such delicious recipes!

    Reply
  2. Jackie B. says:

    5 stars
    These are GREAT! Thank you so much, Mary, for another delicious, delectable, do-able recipe. We loved these and they were gone in 24 hours. Thanks for sharing your secrets!

    Reply
  3. Gina Stevens says:

    5 stars
    OMG!!! These are the BEST tasting muffins I’ve ever had! I was dubious because the batter was as thick as bread dough. But, you said it would be thick. I had faith in you, Mary! Who knew that heavy batter would magically transform into such lovely light muffins? Genius!

    Reply
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