My favorite Blueberry Muffins recipe yields soft and moist muffins with a crumble topping that is bakery-quality. Enjoy them anytime or freeze for a quick breakfast on-the-go or snack.
This classic Blueberry Muffins is one of those staples that everyone needs in their recipe box. Classic recipes that you can always count on, and everyone loves. They take just a few minutes to whip together and they make the BEST, bakery-style, moist and delicious muffins. The delicious crumb topping really makes them next-level!
How to make Blueberry Muffins:
- Combine dry ingredients: 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.
Freezing Instructions:
Allow the muffins to cool completely, then place them in a freezer bag or container and freeze for up to 3 months. To thaw the frozen muffins, allow them to come to room temperature or place one muffin in the microwave for 15-20 seconds.
More 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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Recipe
Blueberry Muffins
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 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
- Preheat oven to 375 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, baking soda, 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. (Optional: helps them not to sink to the bottom of the muffin.) Gently fold blueberries into the batter. Divide batter between muffin cups.
- 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.
- 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
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I originally shared this recipe February 2018. Updated April 2021.
These are absolutely soooooo delicious! I was looking to an alternative to store bought packages that are filled with chemicals and this was definitely it. My oldest daughter now makes these all by herself (she’s 11) for us. We are pretty much obsessed with them. I substitute applesauce for the egg because I have an egg allergy but they still turn out divine every single time. The crumb topping adds so much flavor too (although we omit the cinnamon because my girls didn’t care for it).
Fantastic recipe! Don’t skip the topping! Thank you.
this was absolutely wonderful!!! some of the best muffins i’ve had in a very long time!!
They came out so pretty and tasted great! I used the butter milk substitute. Will definitely make these again.
Mine turned out wonderful! Thank you for this. i substituted the egg with 3 tbsp of greek yoghurt out of preference.