Blueberry Muffin Recipe

5 from 12 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: Muffins

Author: Laura

Equipment

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

US Customary - Metric

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