Recipe: Blueberry Muffins

Blueberry Muffins

Prep: 20 minutes | Bake: 20-25 minutes | Yield: 12 muffins

The quarantine baking frenzy continues! I was seriously debating making some more cinnamon sugar banana muffins, but unfortunately, I didn’t have any bananas that were ripe enough. I did have a bunch of fresh blueberries though, so I thought I’d give this delicious-sounding blueberry muffin recipe from Allrecipes a try! I made a few minor tweaks to the original recipe (see below). Happy baking!



  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/3 cup canola oil
  • 2/3 cup almond milk
  • 1 cup fresh blueberries

Crumble topping:

  • 1/3 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/4 cup softened butter
  • 1 tsp. cinnamon


  1. In a large mixing bowl, add the all-purpose flour, sugar, baking powder and salt. Stir thoroughly.
  2. In a separate medium-sized mixing bowl, whisk the egg, canola oil and almond milk. Then, add the mixture to your bowl of dry ingredients and continue whisking until the mixture is thoroughly combined.
  3. After washing and straining the fresh blueberries, add them to the mixture and gently stir with a spatula.
  4. For the crumble topping, combine the all-purpose flour, sugar, softened butter and cinnamon in a small mixing bowl using a fork. Continue mashing until the mixture resembles brown sugar.
  5. Pre-heat oven to 400 degrees.
  6. Line your muffin tray with liners and fill each about 2/3 of the way full with the blueberry muffin mixture. Then top each off with an even layer of crumble mixture.
  7. Bake in the over for 20-25 minutes. Once they’re done, remove them from the oven and leave them out to cool.

What have you been baking or cooking lately? Let me know in the comments below!