My favorite Blueberry Muffins recipe is light and tender with a cinnamon and sugar crumb topping. We love these for an easy Sunday morning brunch or snack. They freeze great, too.
Everyone needs basic recipes, like these blueberry muffins, in their recipe box. Classic recipes that you can always count on, and everyone loves. Like perfect chocolate chip cookies, or a great lasagna or homemade spaghetti sauce recipe.
These Blueberry Muffins are AMAZING. They take just 5-10 minutes to whip together and they make the best, bakery-style muffins!
How to make Blueberry Muffins:
Start by mixing the wet and dry ingredients separately. Toss the blueberries in a little bit of flour. This will help keep them from sinking when they bake.
Mix the wet and dry ingredients together, just until combined. You don’t want to over-mix the batter, or your muffins will not be as light and tender.
Fold in the blueberries. Fill the greased or lined muffin cups just 2/3 full with batter.
Add the crumb topping, and bake them for about 20 minutes. Allow them to cool for 10 minutes in the pan and they will be easier to remove.
The delicious crumb topping real seals the deal for me. These blueberry muffins are delicious and have become the only blueberry muffin recipe I ever use. I probably make them way too often. 🙂
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
- Lemon Zucchini Bread
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Delicious, bakery-style Blueberry Muffins with a cinnamon and sugar crumb topping. Nothing beats an amazing homemade blueberry muffin!
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup oil (vegetable or canola oil)
- 1 large egg
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries , fresh or frozen
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cold butter , chopped
- 1/2 teaspoon ground cinnamon
Preheat oven to 374 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
In a large mixing bowl combine the flour, sugar, salt and baking powder.
Add oil, egg, buttermilk, and vanilla and mix just until combined. Don't over mix (the batter doesn't need to be "smooth")
Toss the blueberries in a spoonful of flour. This will help them not to sink to the bottom of the muffin. Gently fold blueberries into the batter.
Fill muffin cups 2/3 full with batter.
Make the crumb topping by adding all ingredients to a bowl. Use your fingers or a fork to work the butter into the mixture.
Sprinkle crumb mixture over the tops of muffins in the pan.
Bake for for about 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 10 minutes, before removing to a wire rack to cool completely.
Adapted from All Recipes
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Jessica Burgess says
February 21, 2015 at 8:50 amThe muffins look AH-mazing!!! I’m so glad that you came up and introduced yourself to some other St. Louis bloggers!!!
I love having the connection! Your blog is absolutely fabulous too! XO!
Lauren Allen says
February 23, 2015 at 8:09 amThanks Jessica! It was so fun to meet you! We should totally have a bloggers lunch or something sometime–I’d love to get together with you guys!
redhotdealer70@yahoo.com says
February 23, 2015 at 11:35 amThese muffins are in the oven as we speak, but I’m tense that they will turn out right. I followed the recipe to a “T”, but it is very thick and sticky. It seems there isn’t enough liquid. Had to use frozen berries, but it was way too thick, I think. I will update after I have tasted the finished product!
Lauren Allen says
February 23, 2015 at 3:23 pmI should have clarified that the dough will be thick and sticky. Sounds like you’ve made it right to me! I’d love to hear how you liked them!
Diane Laenen says
July 29, 2015 at 1:22 pmI made the blueberry muffins last night…. and I can honestly the best recipe!!! My entire family devoured them. Thank you so much..
Lauren Allen says
July 30, 2015 at 11:18 amSo happy to hear it! Thanks for coming back to comment 🙂
Amber says
February 11, 2016 at 7:50 pmI’m nearly a year late but I just found your blog. These muffins are amazing! By far the best blueberry muffin recipe I have found. My toddler asks for them often even going so far as to get his apron and telling me that we need to cook. I tend to share with my neighbor though because I could inhale 5 by myself. This is going to sound a bit crazy and perhaps OCD but I think what I love the most is that your serving amount is completely accurate. I’ve tried so many muffin recipes that claim to be 10 or 12 and I always have left over batter. I’ve made this recipe 6 times now and have always had exactly 10 muffins.
GrahamCracker_21 says
November 12, 2016 at 4:36 pmI literally just baked these muffins like 15 minutes ago. Stupid me forget the crumb topping until they were almost done cooking but I just threw the topping on and the put the muffins back in the oven for a few minutes. Even with the messed up crumb topping they still tasted really good! My kids wanted mini muffins so I made the same recipe but put the batter in a mini muffin tin. They are simply adorable.
Lauren Allen says
November 13, 2016 at 6:48 amHappy they worked out and everyone loved them! They’d make great mini muffins 🙂
cakengifts.in Noida says
July 8, 2017 at 3:39 amI made this Cake, it was awesome!!!. My whole family enjoyed very much after taking it. Thanks for this amazing recipe………
Such cake i saw on CakenGifts.in
Zoe Kilmer says
January 2, 2018 at 8:03 pmHello,
Do you think I can substitute other types of berries (for example marion berries) for this recipe. Thanks!
Lauren Allen says
February 5, 2018 at 2:57 pmHi Zoe, that should work fine!
Crystal Wood says
March 23, 2018 at 10:20 pmWould almond milk work ok, or if not any non-dairy milk you can suggest?
Lauren Allen says
April 3, 2018 at 11:44 amHi Crystal,
Almond milk will work great! I would love to hear how they turn out!
Crystal says
April 22, 2018 at 9:00 amThey tasted so yummy!! They lasted about 20mins after cooling off before they were all gone. Blueberries went on sale just the other day, so I plan on making a couple of batches to freeze 🙂
Lauren Allen says
April 22, 2018 at 9:53 amSo happy to hear it–sounds delicious! Thanks for letting me know 🙂