These are the best blueberry muffins you'll ever eat! This blueberry muffin recipe results in moist, buttery homemade blueberry muffins with a perfect texture that are loaded with fresh blueberries and topped with a crumb topping. They're easy to make in only 30 minutes and no mixer required!
I can't think of a more classic breakfast baked good than a blueberry muffin. And these are the best homemade blueberry muffins ever! They are tender and moist and are better than bakery muffins.
This homemade blueberry muffin recipe results in buttery blueberry muffins with a perfect texture and crumb! They are loaded with fresh blueberries and topped with a cinnamon sugar crumb topping. They're the perfect breakfast or brunch treat!
Not only are these blueberry muffins out-of-this-world delicious, but they're easy to make! They come together 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!
Blueberry Muffins 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 if desired! I recommend using unbleached all purpose flour for the best results.
- 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. Just be aware that any substitutions will change the final outcome of the muffins slightly in both taste and texture.
- Whole milk. I recommend whole milk for the best results, however 2% milk may be used as well!
- Granulated sugar. Using only granulated sugar results in a light tasty bakery style blueberry muffin, so I don' recommend making substituions. I usually bake with organic cane sugar.
- 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 super simple 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.
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
Next, combine the dry ingredients and set them aside. Then combine the wet ingredients and sugars and stir until everything is evenly mixed and sugars are dissolved.
Add the dry ingredients to the wet mixture and 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.
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!
Putting it together
Once the batter is done, generously grease the wells of a standard, 12-cup muffin tin. Or line each well with a muffin liner and spray each liner with cooking spray. Fill each well in muffin pan half full, using about ¼ cup of batter in each well.
Top each muffin with about 1 ½ TBS 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.
Transfer to a wire cooling rack
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.
Enjoy
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).
To 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.
FAQs about How to Make Blueberry Muffins
Here are some answers to some frequently asked questions about making this blueberry muffin recipe!
Sinking blueberries can be a problem when making muffins. To prevent this simply 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.
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Blueberry Muffins Recipe
Ingredients
Blueberry Muffins
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ cup butter melted
- ¼ cup canola oil
- 2 eggs room temperature
- ½ cup milk room temperature
- 2 tsp pure vanilla extract
- ¾ cup granulated sugar
- 1 cup fresh blueberries
Crumb Topping:
- ¼ cup butter softened
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup flour
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 375 degrees F. Grease a standard, 12-cup muffin tin or line a muffin tin with liners and grease the liners.
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 TBS crumb topping, gently pressing it into the muffin batter.
- Bake at 375 degrees F for 18-20 minutes, or until the top is set and springs 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.
- Release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.
Video
Notes
To 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. Ingredient substitutions- All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose 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. Just be aware that any substitutions will change the final outcome of the muffins slightly in both taste and texture.
- Whole milk. I recommend whole milk for the best results, however 2% milk may be used as well!
- 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.
To use 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.Nutrition
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Amelia Parrett
These muffins were so good! Made them for my family and were gone the next day!
Laura
Thank you Amelia! I'm so glad you all loved them!
Judith
Do you use light or dark brown sugar? I only have dark? Will it make a difference in the topping?
Laura
Dark will work!
Debbie
Since I am dairy free, how would almond or oat milk do in this recipe?
Sarah
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
Jayden
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
Nicole Owens
Absolutely delicious every time! Thank you for sharing.