Best Blueberry Muffins Recipe
Posted Oct 02, 2025
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These are the best homemade blueberry muffins with a crumb topping! They are moist and buttery with a perfect crumb and bursting with juicy blueberries. These bakery-quality muffins will be your new go-to blueberry muffin recipe.

Say hello to the best blueberry muffin recipe ever.
These bakery-quality blueberry muffins are buttery and moist with a perfect crumb. They are loaded with fresh blueberries and topped with a cinnamon sugar crumb topping.
They’re the perfect breakfast or brunch treat – also try blueberry scones, blueberry coffee cake, banana crumb muffins and blueberry french toast casserole!
Not only are these blueberry muffins irresistibly delicious, but they’re easy to make in only 30 minutes and there’s no mixer required! Say goodbye to over-priced, sub-par bakery muffins, and hello to your new favorite blueberry muffin recipe! See what Amy says:
Hi! Just baked, and ohhhh myyyy gosh these blueberry muffins are a delight. Thank you so much for sharing. This is a keeper!
– Amy
Blueberry Muffin Recipe: Ingredients & Substitutions
Let’s discuss the ingredients and possible substituions in this recipe. Please note, this recipe turns out the best if all ingredients are at room temperature.
- All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose flour. Use an all-purpose gluten-free flour to make this recipe gluten-free.
- Butter/Canola oil. This recipe calls for melted butter and canola oil. You can use all butter or all canola oil if desired, or substitute coconut oil, ghee, etc.
- Whole milk. 2% milk and half and half are good substitutes.
- Granulated sugar. Organic cane sugar & white sugar are good choices.
- Fresh blueberries. Fresh blueberries work the best in this blueberry muffin recipe. If using frozen berries thaw and drain them first, then toss them in flour before adding them to the batter.
How to Make Blueberry Muffins
This recipe for the best blueberry muffins is very easy to make. Start by making the crumb topping, then make the muffin batter, then put it all together and bake! Don’t forget to watch the video for additional guidance.
Make the Crumb Topping
First, make the crumb topping. To do this, add all the crumb topping ingredients to a small bowl and use a fork or your hands to combine until the mixture has coarse crumbs.
Then, set it aside to use later. I often like to combine the butter and sugars first, then add the rest of the ingredients, but it comes out great either way.
Make the Blueberry Muffin Batter
Begin by greasing one or two standard muffin tins. Or line each well with a muffin liner and spray each liner with cooking spray.
Spread out the muffins
I often will bake 12 muffins in two muffin tins, making sure to spread them out in the pans. This ensures a very nice and high rise!
Next, combine the dry ingredients and set them aside.
Then, whisk the butter, eggs, canola oil, milk and vanilla in a large bowl (this will be the bowl you mix the batter in).
Next, add the sugar and whisk until it is dissolved.
Then, add the dry ingredients to the wet mixture and whisk or stir until the batter is smooth and there are no lumps.
NOTE: The batter should be thick (as pictured below). It should be a cross between a cookie dough and a quick bread batter.
Lastly, gently fold the blueberries into the batter. If you are too rough you will burst the blueberries in the batter and dye the batter purple. It won’t effect the final taste of the muffins, but it will change the look of them if that is important to you, just be careful!
Assemble the Blueberry Muffins
Fill each well in muffin pan about three quarters of the way full, using about ¼ cup of batter in each well.
Then, top each muffin with about 1 ½ Tablespoon crumb topping, gently pressing it into the muffin batter.
Bake
Bake at 375 degrees F for 18-20 minutes, or until the top is set and springs back when touched.
Cool
As soon as the muffins are removed from the oven, use a spoon or sharp knife to gently release any parts of the crumb topping that may have stuck to the pan during baking.
After you have released all the baked-on parts, carefully remove each blueberry muffin from it’s well and place it on a wire rack to cool completely.
Serve
Serve these blueberry muffins warm with a cup of coffee for a delicious morning breakfast! I also love serving them with a spread of jam, a dollop of this homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter).
Store/Freeze
Store these blueberry muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Blueberry Muffin Recipe FAQs
Sinking blueberries can be a problem when making muffins. To prevent this, toss the blueberries in a few tablespoons of flour before adding them to the batter. Then gently fold them in and bake.
Yes you can use frozen blueberries to make these muffins. I recommend thawing and draining the blueberries, then tossing them in flour before adding to the batter. If you do add frozen blueberries to the batter be aware it could cause the batter to become too cold and the muffins will take longer to bake.
Yes! I always recommend washing and drying blueberries before using them to bake with.
Yes! I freeze these often. Simply wait until they have cooled to room temperature, place them in an airtight container and put them in the freezer for up to 2 months.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Blueberry Muffin Recipe
Ingredients
Blueberry Muffins
- 1 ½ cups all-purpose flour
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ cup salted butter (melted)
- ¼ cup canola oil
- 2 eggs (room temperature)
- ½ cup whole milk (room temperature)
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- 1 cup fresh blueberries
Crumb Topping:
- ¼ cup salted butter (softened)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Grease a standard, 12-cup muffin tin or line a muffin tin with liners and grease the liners. (Or spread out the muffins between two muffin tins).
Make the Crumb Topping
- Add all ingredients to a small bowl and use a fork or your hands to combine until the mixture has coarse crumbs. Set aside.
Make the Blueberry Muffins
- Combine 1 ½ cups flour, sea salt, baking powder and cinnamon in a medium bowl. Set aside.
- In a large mixing bowl, whisk together melted butter, canola oil, eggs milk and vanilla.
- Add sugar and stir to combine (until sugar is dissolved).
- Add dry ingredients and stir until mixture is smooth and there are no lumps. The batter should be thick.
- Gently fold in blueberries.
- Fill each well in the prepared muffin pan half full (about ¼ cup batter).
- Top each muffin with about 1 ½ Tablespoons crumb topping, gently pressing it into the muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until the tops are set and spring back when touched.
- Immediately take a sharp knife and run it around the edges of the muffins, especially in places where the crumb topping may have melted onto the baking pan.
- Let the muffins cool for 5-10 minutes in the pan, then release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.
Video
Notes
- All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose flour. To make them gluten-free, use all-purpose gluten-free flour.
- Butter/Canola oil. This recipe calls for melted butter and canola oil. You can use all butter or all canola oil if desired, or substitute coconut oil, ghee, etc.
- Whole milk. 2% milk and half and half are good substitutes.
- Granulated sugar. Organic cane sugar & white sugar are good choices.
- Fresh blueberries. Fresh blueberries work the best.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2017 but has been updated with new photos and a video, the recipe remains unchanged.
Love this recipe
Thank you Amanda!
Hi! Just baked, and ohhhh myyyy gosh these blueberry muffins are a delight.
Thank you so much for sharing. This is a keeper!
These muffins were so good! Made them for my family and were gone the next day!
Thank you Amelia! I’m so glad you all loved them!
Do you use light or dark brown sugar? I only have dark? Will it make a difference in the topping?
Dark will work!
Since I am dairy free, how would almond or oat milk do in this recipe?
Soooo yummy. Made these this morning last minute for a small group breakfast and they did not last long!!! Very easy and quick to make
At first we didnt know about the crumb topping but after we saw the picture it looked Delishious so we tried it and its was sooooooo good
Absolutely delicious every time! Thank you for sharing.