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!
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.