Best Blueberry Muffins Recipe

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These Blueberry Muffins with a streusel crumb topping are just heavenly. They are slightly crunchy on the outside, tender and soft on the inside, and plump full of sweet, juicy blueberries with a delectable sweet cinnamon crumb topping. Enjoy them as a quick on-the-go breakfast, afternoon snack, or light dessert.

Perfect Blueberry Muffins

The topping on these Blueberry Muffins is an absolute must. It puts the muffins over the top with texture and crunch, achieving that better-than-bakery-style taste we all long for. These muffins are perfect for weekday on-the-run breakfasts yet fancy enough for a Mother’s Day brunch. If you like these muffins, try applesauce muffins, banana oatmeal muffins, and peach muffins.

Ingredients Needed

Brown sugar and granulated sugar
All-purpose flour
Cinnamon: such a great spice with blueberries.
Salt: some for the muffin batter and just a touch for the crumb topping.
Butter: salted or unsalted. If using salted butter in the crumb topping, eliminate the added salt.
Baking powder: to get that bakery rise.
Egg: large one, please
Vegetable oil: or safflower oil
Milk: whole or 2%
Vanilla extract: the pure stuff, please
Blueberries: fresh is best, but you can use frozen

Multiple blueberry muffins on a wire rack cooling.

How To Make Blueberry Muffins

First, you will mix your crumb topping. In a small bowl, whisk together the brown sugar, flour, cinnamon, and salt. Drizzle in the melted butter while stirring with a fork. Continue stirring until crumbs form. Set the bowl aside for a few minutes.

Make the flour mixture, crumb topping and wet ingredients for the muffins.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Then, whisk together the egg, vegetable oil, milk, and vanilla extract in a large bowl. Add the dry mixture to the wet mixture and stir just until combined. Add 1 tablespoon of batter to each muffin hole in the prepared pan. Now carefully fold in the blueberries and divide the batter evenly in the pan, filling the muffin cups up.

Sprinkle each muffin evenly with the crumb topping that you set aside. Bake for 5 minutes. Without opening the oven, reduce the oven temperature to 350 degrees and bake for 17-19 minutes or until a toothpick inserted in the center comes out clean, with the exception of a bit of blueberry juice. Allow the muffins to cool for 5-10 minutes before removing them from the pan and cooling them on a wire rack.

Mix the flour mixture into the wet ingredients. Divide the batter into the muffin tins and top with crumb topping. Bake the muffins.

Recipe Tips

Always use the freshest blueberries you can get for optimal flavor.
Do not overwork the batter. Mix just combined.
Add a tablespoon of batter to the muffin pan before folding in the blueberries to keep the berries from sinking to the bottom of the muffins.
Use a large ice cream scoop to put the muffin batter in the paper liners.

Storage and Freezing

Store these muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

To freeze, fully cool them, then put them back in the tin. Place the tin on a flat-level surface in the freezer. Once fully frozen, put them in a freezer bag or sturdy container and freeze for up to 3 months.

Multiple bueberry muffins on a wire cooling rack. One has been bitten into.

Frequently Asked Questions

Can I use frozen blueberries?

Frozen blueberries can be used but do not thaw. They may bleed a little more than fresh blueberries. Handle them carefully.

Do I have to use paper liners?

They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes. However, you don’t have to use them. Just grease your muffin tin well with butter or shortening.

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