Einstein Blueberry Muffins

4.69 from 19 votes

These muffins are so good, they’ll make you feel like a genius every time you bake them. Moist, tender, and crowned with a sweet crumb topping, they’re everything a blueberry muffin should be. And at just about 45 cents each, they're also way cheaper than your local bakery.

Prep Time15

Cook Time22

Total Time37

Course: Baking

Cuisine: American

Servings: muffins

Calories: 257kcal

Cost: $5-6

Ingredients

For the Muffins:

1½ cups all-purpose flour
¾ cup white granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
½ cup milk or any milk substitute like almond or oat milk
1 cup fresh blueberries frozen work too!

For the Crumb Topping:

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter diced
1 ½ teaspoons ground cinnamon

Instructions

Preheat the oven. Set it to 400°F (200°C). Grease 12 muffin cups or line them with muffin liners.
Mix dry ingredients. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Prepare the wet ingredients. In a 1-cup measuring cup, pour in the vegetable oil. Add the egg and fill the rest of the cup with milk. Beat lightly with a fork.
Combine wet and dry ingredients. Pour the wet ingredients into the dry mixture. Stir until fully combined. The batter will be thick—this is normal!
Fold in blueberries. Gently fold in the fresh (or frozen) blueberries.
Fill muffin cups. Spoon the thick batter into the muffin cups, filling them all the way to the top.
Make the crumb topping. In a small bowl, combine sugar, flour, butter, and cinnamon. Use a fork to mix it until it looks like coarse, crumbly sand.
Top the muffins. Generously sprinkle the crumb topping over each muffin before baking.
Bake. Pop them into the oven and bake for 20-22 minutes. Test for doneness by inserting a toothpick—it should come out just barely clean (err on the side of underbaking for a moist result!).
Let the muffins cool for a few minutes before devouring!

Notes

Substitutions: If you're out of vegetable oil, feel free to use melted butter or canola oil instead. You can also swap the fresh blueberries for frozen ones (no need to thaw them).

Dairy-Free Option: Use almond milk or oat milk in place of regular milk, and swap the butter for a dairy-free version to make these muffins dairy-free.

Gluten-Free Version: You can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free muffin.

Nutrition