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Homemade Blueberry Muffins with a crumble streusel topping that are ready in just 30 minutes! They're perfect for breakfast meal prep or weekend brunch.
Blueberry Muffins worth fighting over.
I've been making these homemade blueberry muffins for years, and they never fail to disappear within minutes of coming out of the oven. I love that you can use fresh or frozen blueberries and they're so simple to make and taste bakery worthy. The baked muffins also freeze great for the kid's lunchboxes, or an afternoon snack.
Try more of my muffin recipes, like our Chocolate Chip Muffins, Healthy Muffins, Bran Muffins or Applesauce Muffins.
How to Make Blueberry Muffins From Scratch:
Make Muffin Batter: Stir flour, sugar, salt, and baking powder in a mixing bowl. In a separate bowl, mix oil, egg, buttermilk, and vanilla. Stir just until combined, don't over mix! Toss the blueberries with a spoonful of flour (a good trick so they don't sink to the bottom!). Gently fold the blueberries into the batter.
Fill Pan and Top With Streusel: Using a pastry blender, fork, or your fingers, mix all of the ingredients for the crumb topping until it's a course sand texture.
Bake: Place muffin tin in the oven and bake at 375°F for 20 minutes, or until the toothpick inserted in the center comes out clean, or with just a few crumbs. Remove muffins from the oven and let it cool in the pan for 10 minutes then remove these easy blueberry muffins to a wire rack to cool completely.
Blueberry Muffins
Equipment
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2/3 cup oil, ,vegetable, canola oil, avocado oil or applesauce
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries, , fresh or frozen
Crumb topping:
- 3 Tablespoons granulated sugar
- 3 Tablespoons light brown sugar
- 3 Tablespoons all-purpose flour
- 3 Tablespoons cold butter, , chopped
- 1 teaspoon ground cinnamon
Instructions
- Prep Muffin Tin: Preheat oven to 375 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
- Combine Dry Ingredients: In a large mixing bowl combine the flour, sugar, salt, baking soda, and baking powder.2 ¼ cups all-purpose flour, 1 cup granulated sugar, ¾ teaspoon salt, 1 teaspoon baking soda, 1 ½ teaspoons baking powder
- Mix Wet Ingredients: Add oil, egg, buttermilk, and vanilla and mix just until combined. Don't over mix (the batter doesn't need to be "smooth").2/3 cup oil, 1 large egg, ½ cup buttermilk, 1 teaspoon vanilla extract
- Add Blueberries: Toss the blueberries in a spoonful of flour. (Optional: helps them not to sink to the bottom of the muffin.) Gently fold blueberries into the batter. Divide batter between muffin cups.1 cup blueberries
- Make Streusel: Make the crumb topping by adding all ingredients to a bowl. Use a fork or pastry blender to cut the butter into the mixture. Sprinkle topping over the tops of each muffin.3 Tablespoons granulated sugar, 3 Tablespoons light brown sugar, 3 Tablespoons all-purpose flour, 3 Tablespoons cold butter, 1 teaspoon ground cinnamon
- Bake for for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Remove muffins from oven and allow to cool in the pan for a few minutes before removing to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2018. Updated April 2021 and February 2026.
Absolutely terrible. Taste like pure sugar and the crumb topping ruined them by making them sink.
These are delicious! The best blueberry muffins! Very easy and fast to make. I just made them today and half of them are gone already. I have more blueberries, I know what I’m going to be doing with them! Thanks Lauren
These muffins are fabulous! Everytime I make them someone asks for the recipe. They are always a hit!
These are absolutely delicious! Thank you!
These muffins taste wonderful! I have made this recipe a couple of times and I seem to have one problem: the centers all sink. They are fully cooked and taste great but what could be causing the huge dip in the middle of my muffins? I have been baking a long time and this recipe is the first time this has happened…every time I make them. Any feedback would be appreciated. I followed the recipe to the T each time I’ve made them. Help! They taste good but I want them to pretty muffins too!!
I’m glad you love the taste! Sinking centers can be caused by a few things: overmixing the batter, the oven temperature being too low, or opening the oven door too early. Try mixing just until combined, ensuring your oven is properly preheated, and avoid opening the door until they’re almost done. Hope this helps make them look as good as they taste!
I made this recipe with and without the crumb topping. It’s definitely the crumb topping that made the center sink.
These are wayyyyy too good!! I made them 3 days ago and they’re already all gone and have been requested to make another batch! Thank you for sharing your recipe!