These could very well be the Ultimate Blueberry Muffins. If you know someone who loves blueberry muffins, make these for them & they will not forget!
Use fresh blueberries–the muffins will not be nearly as good if you use frozen berries. One reviewer says you can use other fresh fruit & the muffins are very good.
Be sure to double the recipe as these will disappear. The recipe as written makes 12 regular size muffins or 5-6 jumbo muffins. Do not make these as mini muffins because the blueberries are too big for that.
From the reviews:
“replace all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe . . . I then baked them in a 400F oven for 18 minutes. They were excellent!”
“It’s important to use butter at room temp (to a point that if you put a fork through it, it would smush) . . . I noticed a lot of people had trouble w/their muffins sinking. You’re over mixing or it’s from adding TOO MUCH topping to 1 muffin. . . If you must drown yourself in topping, try this fail proof one I use that has less butter (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. Just as crunchy & delicious . . . EXCEPT it doesn’t cause the muffins to sink!”
There is some debate as to whether you need to use vanilla or not because you can’t taste it. It sounds like you can leave out the vanilla. Many prefer brown sugar in the topping, some like white sugar, and a few leave the topping off altogether.
Click the title of this post to link to the recipe at AllRecipes. There are almost 5,000 people who rated these fabulous muffins 4.5 stars out of 5.