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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.
Family loves these
My family loved them
Would almond milk work ok, or if not any non-dairy milk you can suggest?
Hi Crystal,
Almond milk will work great! I would love to hear how they turn out!
They 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 🙂
So happy to hear it–sounds delicious! Thanks for letting me know 🙂
Hello,
Do you think I can substitute other types of berries (for example marion berries) for this recipe. Thanks!
Hi Zoe, that should work fine!
I 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
I 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.
Happy they worked out and everyone loved them! They’d make great mini muffins 🙂
I’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.
I made the blueberry muffins last night…. and I can honestly the best recipe!!! My entire family devoured them. Thank you so much..
So happy to hear it! Thanks for coming back to comment 🙂
Here we are 4 years after trying your recipe and it’s a family favorite! Thank you for sharing this with us!!!!
That’s amazing! Thanks for sharing Diane.
These 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!
I 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!
Laura, me too…just like redhotdealer70, my issue too was severe dryness. Not “batter” like at all, very dry. I too followed to a “T”, doubled and triple checked that I did or right and the so called batter was very dry. Wondering if receipt is correct? Missing an ingredient? Help!
I think the best thing you can do with muffins is use a scale to measure the ingredients. Often when using cups we use too much flour making baked goods dry!
The 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!
Thanks 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!