That’s what a friend said when he tasted one of these blueberry muffins! Wow! I love it when people are enthusiastic about my cooking.

On a whim I decided to make these muffins and I’m so glad I did. I had about two cups of fresh blueberries left in a container and I wasn’t sure how long they would last. I needed to either freeze them or use them up in the next few days. I found this recipe on Allrecipes.com and after a couple minor modifications we were enjoying these yummy muffins.

I have been going to quite a few garage sales lately, looking for household items for Alex’s new place and dorm room stuff for Travis. I found a mini fridge for $10 not too long ago, yay! At one of the many sales, I found a muffin tin that makes HUGE muffins.

Even though I doubled the original recipe, I still only ended up with 8 giant muffins. I had a lot of extra leftover topping, which completely made these muffins. I ended up using the last of the topping on some zucchini nut muffins that I made a few days later, they were delicious too – but not as good as these blueberry muffins! I made a second batch of these muffins and put them into regular sized muffin tins and it made 18 muffins.

We used the leftover crumble topping on French toast and I have also been sprinkling it on my oatmeal. Too good to toss!

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine flour, sugar, salt and baking powder.

Place vegetable oil into a 2 cup measuring cup, add the egg and enough milk to fill the cup.

Mix this with flour mixture.

Zest a lemon over the mixing bowl and then fold in blueberries.

The dough will be very sticky. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes for the larger muffins or 15 to 20 minutes for the smaller ones. Just keep checking to be sure that they don’t over cook. Makes approximately 18 regular sized muffins and 8 giant muffins.

These pictures don’t do the size of these muffins justice- they truly are massive!

Best Blueberry Muffins
3 cups flour
1 1/2 cup white sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
Approximately 2 tsp of lemon zest
2 cups fresh blueberries

Crumb Topping
You probably could get by with only making a half batch of topping – but why?
1 cup white sugar
2/3 cup flour
1/2 cup butter, cubed
2 1/2 tsp cinnamon

Directions:

Preheat oven to 400 degrees F Grease muffin cups or line with muffin liners.
Combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Zest a lemon over the mixing bowl and then fold in blueberries. The dough will be very sticky? Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes for the larger muffins or 15 to 20 minutes for the smaller ones. Just keep checking to be sure that they don’t over cook. Makes approximately 18 regular sized muffins and 8 giant muffins.

Cindy