The Best Blueberry Muffins Recipe

These are the best blueberry muffins ever! I love the extra flavor and texture of the cinnamon crumb topping- easy and delicious… just the way I like it!

To Die For Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.


Thanks AllRecipes for not disappointing me yet again!

This recipe first featured on Somewhat Simple in February 2010

Wife, mom of 5, and creator of Somewhat Simple, Stephanie has a passion to create and inspire. She is an Orange County transplant who is now enjoying life in Phoenix, AZ. She enjoys traveling, shopping, organizing, cooking and creating simple projects for her home and family.
Totally adding these 3 things to my grocery list. ;) - 8 hours ago

Latest posts by Stephanie (see all)



  1. Amanda @ Serenity Now says

    All recipes is great. I like it because I can read through the reviews to see what worked and what didn't work. This recipe looks fab! :)

  2. Debbie says

    These look wonderful! I will definitely be giving them a try. Your blog is so cute; this is my first visit, but I hope to be back. I would love for you to join me for Crock Pot Wednesday whenever you can.

  3. Kim says

    Muffins rank right up there with my favorite foods ever. These look great. (My kids will suffer through berries to get that top crust.)

  4. brandy says

    This has been our staple blueberry muffin recipe for almost a year now. SO good! And I like that I can use whole wheat flour or omit the sugar topping and they are still just as good (not that we do that very often, but sometimes 😉

  5. Lacie @ Creative Attempts says

    I am so gonna make these. I actually have huckleberries that we picked over the summer frozen and ready to go yeay

  6. Andy Porter says

    What are you doing to me? I haven't had lunch yet…I was doing alright, but those look just super yummy!

  7. Lori says

    I'm hungry and these look soooo good….

    Thanks for joining me for another great party at "Get Your Craft on Thurs." Please join me next week for another wonderful party..

    Please stop by for a big annoucement Tuesday, the 16th. I'm so excited I'm about to bust…

  8. Remodelaholic says

    Seriously Steph-

    These look beautiful! FYI I am trying out a recipe link party on Wednesdays if you want to link up! Thanks for sharing, I wish it would have been the kind of sharing that stained my fingers blue and fed my tummy!

    I guess I will just have to get to work!

  9. Shauna says

    This recipe is amazing! I have been looking high and low for a recipe like this, but up to now any recipe that I tried ended up with the muffins always turning out dense. I’m so grateful to have come across your recipe! These muffins are so amazing! Thank you so much! This will be going in my cookbook that houses all of our family favorites!

  10. Alyce Drews says

    I have had very few recipes where people (in this case my coworkers) raved and went on about how they enjoyed the muffins. I substituted buttermilk for the milk and baked them in little tart papers on a sheet pan so they were bigger than muffins. I had one coworkers husband who heated it and put ice cream on it! Others shared with children and talked about how to bake…very sweet. A major keeper in my recipe notebook.

  11. Meaghan says

    These are by far the best blueberry muffins I’ve ever made! My hubby can’t get enough! Thank you for sharing!

  12. Kerry says

    I made these muffins once last week and again today!!! they are DELICIOUS!!!

    the only thing I did different was add 1/2 tsp of vanilla extract and 1/4 tsp almond extract.

    YUM. thank you

  13. Tammy says

    Can I use frozen blueberries? I had a friend give me a lot of frozen one and would like to fine uses for them.

    • Stephanie says

      I’ve never tried to use frozen before, but I would definitely try it. Defrost them first on a paper towel and give it a try! Let me know if it works out for you- that would be nice to be able to freeze blueberries when they are on sale. They can be quite expensive!

  14. Margie says

    How would I adapt this recipe for mini muffins? Looking forward to making these for our first week of school :)

    • Stephanie says

      These would be perfect for the first week of school! I’ve never made them into mini muffins, but if you do decide to make them, I’d love to hear how they turn out!

  15. Tina says

    Delicious. I made these today; used coconut oil and coconut palm sugar instead of veg oil or white sugar. Perfect bake and this recipe will be a long standing favourite. Thank you (from Jersey,Channel Islands – UK) :)

  16. Amy says

    I made this recipe today and had to add 2/3 c of milk, making a whole cup. There wasn’t enough liquid to make these muffins edible. With the added milk, they were delicious.

  17. Candice says

    Made three batches of these last night and loved them.. They were a big hit! I even used frozen blueberries that we picked over the summer.