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    Home » The Best Blueberry Muffins

    The Best Blueberry Muffins

    Published: Feb 16, 2020 · Modified: Nov 6, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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! 

    front view of blueberry muffins on a cooling rack

    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! 

    front view of two blueberry muffins stacked on each other

    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. 

    overhead photo of the ingredients in this blueberry muffin recipe
    • 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. 
    overhead view of a blueberry muffin cut in half on a plate so you can see the inside

    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! 

    two overhead photos showing How to Make Blueberry Muffins - making the crumb topping

    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. 

    two overhead photos showing How to Make Blueberry Muffins - combining wet ingredients & sugar

    Add the dry ingredients to the wet mixture and stir until the batter is smooth and there are no lumps. 

    two overhead photos showing How to Make Blueberry Muffins - combining and adding the dry ingredients

    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!

    two photos showing How to Make Blueberry Muffins - folding the blueberries into the batter.

    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.

    two photos showing How to Make Blueberry Muffins - putting the batter into a muffin tin and adding the crumb topping.

    Bake

    Bake at 375 degrees F for 18-20 minutes, or until the top is set and springs back when touched.

    front view of blueberry muffins in a muffin tin after baking

    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. 

    front view of blueberry muffins cooling on a copper wire cooling rack

    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. 

    up close overhead view of the inside of a blueberry muffin

    FAQs about How to Make Blueberry Muffins

    Here are some answers to some frequently asked questions about making this blueberry muffin recipe! 

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

    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! 

    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. 

    overhead view of a blueberry muffin cut in half with other whole muffins around it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Blueberry Muffins Recipe

    Laura
    These are the best blueberry muffins you'll ever eat! This blueberry muffin recipe results in moist, buttery 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!
    5 from 6 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 12 Muffins
    Calories 284 kcal

    Equipment

    • glass batter bowl
    • measuring spoons
    • measuring cups
    • spatula

    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

    Serving: 1muffinCalories: 284kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 49mgSodium: 230mgPotassium: 123mgFiber: 1gSugar: 23gVitamin A: 299IUVitamin C: 1mgCalcium: 53mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Amelia Parrett

      October 13, 2022 at 8:40 am

      5 stars
      These muffins were so good! Made them for my family and were gone the next day!

      Reply
      • Laura

        October 13, 2022 at 3:21 pm

        Thank you Amelia! I'm so glad you all loved them!

        Reply
    2. Judith

      July 23, 2022 at 11:03 am

      Do you use light or dark brown sugar? I only have dark? Will it make a difference in the topping?

      Reply
      • Laura

        July 24, 2022 at 7:10 am

        Dark will work!

        Reply
    3. Debbie

      June 30, 2022 at 5:39 pm

      Since I am dairy free, how would almond or oat milk do in this recipe?

      Reply
    4. Sarah

      August 27, 2021 at 5:15 pm

      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

      Reply
    5. Jayden

      June 07, 2021 at 11:19 am

      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

      Reply
    6. Nicole Owens

      March 14, 2021 at 7:26 am

      5 stars
      Absolutely delicious every time! Thank you for sharing.

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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