Fluffy Blueberry Muffin Style Cupcakes with Sweet Glaze
Fluffy Blueberry Muffin Style Cupcakes with Sweet Glaze combine the best of both worlds—a tender, bakery-style crumb with bursting blueberries and a glossy, sweet finish. Perfect for breakfast, brunch, or dessert, they offer classic comfort in a modern, cupcake-ready form that's easy to bake and hard to resist.
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk add more if needed to adjust consistency
- 1 cup fresh blueberries
For the Crumb Topping:
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup butter cut into small cubes
- 1 ½ teaspoons ground cinnamon
Instructions
- Start by gathering all your ingredients and preheating your oven to 400°F (200°C). Lightly grease 8 muffin cups or line them with paper liners to prepare your muffin pan.
- To make the muffin batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a small liquid measuring cup, add the vegetable oil and egg, then pour in enough milk to reach the 1-cup line. Stir the mixture until fully blended.
- Pour the wet mixture into the bowl with the dry ingredients and stir just until the batter is combined—do not overmix. Gently fold in the blueberries, then set the batter aside.
- To make the crumb topping: In a small bowl, combine the sugar, flour, cubed butter, and ground cinnamon. Use a fork to mix everything together until the mixture becomes crumbly.
- Assemble the muffins: Spoon the prepared batter evenly into the muffin cups, filling each one to the top. Sprinkle the crumb topping generously over each muffin.
- Place the pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.