The best blueberry muffins recipe ever! Fluffy muffins stuffed with fresh blueberries topped with a delicious crumb topping, these homemade blueberry muffins are soft, sweet, and so simple to make!
Muffins might be my favorite things to bake because I love having them in the morning with a hot breakfast. They go perfectly with a stack of Fluffy Pancakes, a Breakfast Casserole or a thick Belgian Waffle.
The Best Blueberry Muffins
Simply put, these blueberry muffins are to die for! Several months ago I went to a baby shower brunch for a friend and the hostesses made the most delicious blueberry muffins I have ever had. (Which says a lot, ’cause I am a huge fan of blueberry muffins!) She emailed me this easy recipe a week later and I’ve already made them for my family four times!
I just love the extra flavor and texture of the cinnamon crumb topping on these blueberry muffins – it is so delicious!! PLUS, these muffins are super simple to make and with the exception of the fresh blueberries, the ingredient list is made up of things I always happen to have on hand! Easy and delicious blueberry muffins… what are you waiting for? Let’s get baking!
How To Make Blueberry Muffins
Prepare – Preheat the oven to 400 degrees F. You can line a muffin pan with paper liners or grease the pan with non-stick cooking spray.
Muffin Mix – In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
Wet Ingredients – Place the vegetable oil into a 1 cup measuring cup. Add the egg into the measuring cup and then just enough milk to fill the cup.
Combine – Pour the wet ingredients into the bowl of dry ingredients, and whisk just until combined.
Stir – Gently fold in the blueberries with a spoon, being careful not to over-mix.
Fill – Fill the muffin tin with the muffin batter and then set it aside.
Crumb Topping – Mix the butter, flour, sugar, and cinnamon together using a fork. Sprinkle the cinnamon crumb mixture over the top of the muffin batter.
Cook – Bake the muffins for 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
Serve – These muffins taste great fresh from the oven or cooled to room temperature.
Store – Store any leftovers in a freezer bag or airtight container.
Don’t Over Mix – Be careful not to over-mix the blueberry muffin ingredients when you’re stirring everything together. If you over-mix, the muffins won’t be as fluffy. If they turn out dense, then you probably overmixed the batter.
Allow To Cool Outside The Muffin Tin – Once you can safely remove the muffins from the muffin tin, transfer them to a wire rack to finish cooling. If you don’t transfer them to the rack, they will continue to cook inside the tin which will cause them to over-cook and dry out.
How Do I Make Mini Muffins – You can use this recipe to make mini muffins but you will need to adjust the cooking time down. The time will vary based on the size of the mini muffin tin but I typically cut the cooking time in half. Just be sure to keep an eye on them to make sure they don’t burn.
Can I Use Frozen Blueberries – Yes, you can but frozen blueberries have a tendency to have the colors run more than fresh blueberries. Just be careful how much you fold the blueberries into the batter to minimize the amount they will run.
More Delicious Muffin Recipes
- Apple Muffins With Streusel Topping
- Lemon Poppy Seed Muffins
- Pumpkin Muffins Recipe
- Nutella Banana Muffins
- Easy Donut Muffins
Easy Blueberry Muffins Recipe
Not only do these homemade muffins go perfectly with any breakfast or snack, but they also make a great gift for a friend or neighbor.
Here’s a printable recipe card for your convenience –
Blueberry Muffins Recipe
- 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
- Preheat your oven to 400 degrees F (200 degrees C). Line a muffin pan with cupcake liners, or grease them with some non-stick cooking spray.
- Combine the flour, sugar, salt and baking powder in a large bowl.
- Place the vegetable oil into a 1 cup measuring cup. Add the egg and just enough milk to fill the cup. Add this with flour mixture.
- Gently fold in blueberries. Do not over mix!
- Fill muffin cups right to the top and set aside.
- To make the crumb topping, mix together the cup sugar, flour, butter, and cinnamon using a fork. Sprinkle over muffins, then place muffin pan inside the preheated oven.
- Bake for 20 to 25 minutes, or until done.
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My husband loves when I bake these! Delicious!And the recipe is easy, which I love!
I’m so glad! Thanks Robin!
I LOVE this recipe so much! I found this about a year ago and use since then! The crumbs on the top is just perfect! I used way less sugar, but that is just our preference 😄
I’m so glad you love this recipe as much as I do! Thanks for stopping by!
These look scrumptious, and I’m in love with that crumble topping! Thanks for sharing all the tips, too!
You’re right, that crumble topping is to die for!
The best grab-and-go breakfast! This needs to happen soon!
You’re right, they’re perfect to eat on the go!
What is it about a blueberry muffin? It’s like like a hug from your grandmother!! That crumb topping is calling my name.
LOL, totally agree!
Just picked up 2 pounds of fresh blueberries and I know just how I’m going to use them!
You’re going to love them!
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.
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.
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) 🙂
How would I adapt this recipe for mini muffins? Looking forward to making these for our first week of school 🙂
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!
These are smelling amazing.Cant wait to eat one or two
I can eat whatever ones you don’t finish. 🙂
Can I use frozen blueberries? I had a friend give me a lot of frozen one and would like to fine uses for them.
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!
I made them with frozen ones right out of the freezer.. no defrost needed.
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
YUM! I will try it this way next time- that sounds great!!!
Made the muffins this morn. They were fabulous !! Thank you
So glad you like them! Thanks for stopping by!
These are by far the best blueberry muffins I’ve ever made! My hubby can’t get enough! Thank you for sharing!
Ah, thanks so much! I am glad you like them!
So good! Just made these, will be making again for sure!!!
I am so glad you like them!! Thanks for stopping by!
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.
Thanks Alyce! I appreciate your comment! 🙂
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!
Thanks for your sweet comment Shauna- I am so glad you like this recipe!
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!
I'm hungry and these look soooo good….
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YUM!!! I love blueberry muffins! Thanks for posting the recipe 🙂
What are you doing to me? I haven't had lunch yet…I was doing alright, but those look just super yummy!
They sound yummy
I am so gonna make these. I actually have huckleberries that we picked over the summer frozen and ready to go yeay
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 😉
I'm making these tomorrow!!!
Muffins rank right up there with my favorite foods ever. These look great. (My kids will suffer through berries to get that top crust.)
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.
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! 🙂