Best Blueberry Muffins Recipe

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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.

a stack of two blueberry muffins with crumb topping, surrounded by blueberries and 3 additional blueberry muffins

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:

six blueberry muffins with crumb topping on a wire cooling rack surrounded by blueberries
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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. 

overhead photo of the labeled ingredients in this blueberry muffin recipe in bowls like canola oil, brown sugar, blueberries, flour, sugar, eggs, butter, milk and more.
  • 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. 
one blueberry muffin with a bite taken out of it so the inside crumb and blueberries can be seen, with blueberries and small crumbs around it

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!

a buttered 12-cup muffin pan to be used to make blueberry muffins

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. 

blueberry  muffins batter in a muffin pan before baking

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. 

5 blueberry muffins on a wire cooling rack with crumb topping surrounded by blueberries and 3 other muffins.

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). 

a blueberry muffin with a bite taken out of it so the inside crumb and blueberries can be seen, with blueberries and 4 other muffins around it

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. 

a stack of two blueberry muffins with crumb topping, the top one has a bite taken out fo it so the inside crumb and blueberries can be seen, surrounded by blueberries and  additional blueberry muffins

Blueberry Muffin Recipe FAQs

How do you keep blueberries from sinking to the bottom of muffins?

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.

Can I use frozen blueberries for muffins?

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. 

Should you wash blueberries before baking?

Yes! I always recommend washing and drying blueberries before using them to bake with. 

Can I freeze blueberry muffins? 

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. 

one blueberry muffin with a bite taken out of it so the inside crumb and blueberries can be seen, with blueberries and small crumbs around it

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Blueberry Muffin Recipe

Laura
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.
5 from 12 votes
Course Breakfast, brunch
Cuisine American
Servings 12 Muffins
Calories 284
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients 
 

Blueberry Muffins

Crumb Topping:

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

Ingredient Substitutions
  • 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.
Using Frozen Berries
    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. 
    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. 

    Nutrition

    Serving: 1muffin | Calories: 284kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 230mg | Potassium: 123mg | Fiber: 1g | Sugar: 23g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you enjoy this recipe? Have a question? Leave a comment below!

    This recipe was originally published in 2017 but has been updated with new photos and a video, the recipe remains unchanged.

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    5 from 12 votes (7 ratings without comment)

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    11 Comments

    1. 5 stars
      Hi! Just baked, and ohhhh myyyy gosh these blueberry muffins are a delight.
      Thank you so much for sharing. This is a keeper!

    2. 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

    3. 5 stars
      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