Eat This

Eat This: Blueberry Muffins

By Pearse O’Malley

These jumbo blueberry muffins are simple and painless but nonetheless exquisite and delightful. Baking powder is a crucial ingredient in this recipe, as it gives the muffins the classic risen top. The streusel topping is optional, and can either be omitted or replaced with coarse sugar. It’s also important to ensure all the ingredients have come to room temperature before beginning, otherwise the ingredients won’t incorporate properly, and the batter won’t be homogeneous. This recipe should make approximately 12 jumbo muffins, and the easiest way to guarantee the same size muffin for each tin is to use a standard-size ice cream scoop to divide the batter.


2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, at room temperature

1 cup sugar

2 eggs

2 tsp. vanilla extract

1/2 cup whole milk

2 cups blueberries


4 tbsp. sugar

1 tbsp. flour

2 tsp. vegetable oil


1. Preheat oven to 350ºF and line a muffin tin with 12 liners or grease the tin if not using liners.

2. Prepare topping by combining sugar and flour, and then adding oil until it becomes a sandy texture. Set aside.

Processed with VSCOcam with a5 preset

3. In a small bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla extract, and milk. Add flour, baking powder, and salt and stir slowly until just combined.

4. Stir in blueberries.

5. Divide batter evenly and fill to the top of the muffin tin.

6. Evenly divide topping on each of the muffins.

7. Back for 20 to 25 minutes, or until a toothpick inserted comes out clean and let cool completely.

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