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This blueberry muffin recipe makes eight extra large and yummy breakfast muffins with a sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries if you want!
This blueberry muffin recipe is moist, sweet, and bursting with fruity flavor. A buttery streusel topping takes this indulgent breakfast over the top.
How to Make Blueberry Muffins
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Blueberry Muffin Ingredients
These are the ingredients you'll need to make this blueberry muffin recipe:
- For the muffins: all-purpose flour, white sugar, baking powder, salt, vegetable oil, an egg, milk, and fresh blueberries
- For the topping: white sugar, all-purpose flour, butter, and cinnamon
How Do You Make Blueberry Muffins?
Here's a brief overview of what you can expect when you make homemade blueberry muffins:
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a liquid measuring cup.
- Add the wet mixture to the dry mixture, then fold in the blueberries.
- Make the topping.
- Pour the batter into a prepared muffin tin and sprinkle with the topping.
- Bake in the preheated oven until the toothpick comes out clean.
How to Store Blueberry Muffins
To store blueberry muffins: Line an airtight container with paper towels, then arrange the muffins in the container in a single layer. Throw in a few saltines to absorb the excess moisture. Close the lid and store at room temperature for up to four days.
Learn more: How to Store Muffins to Keep Them Fresh
Can You Freeze Blueberry Muffins?
Yes, blueberry muffins freeze well. Wrap them individually in storage wrap, then place in a freezer-safe container. Freeze for up to two months. Thaw at room temperature or gently in the microwave.
Cookdap Community Tips and Praise
"Loving this recipe," says one Cookdap community member. "I'm about to make them again because they didn't last more than an hour. They are light and fluffy, yet very creamy."
“This is the best recipe ever,” raves smackk. “Everyone that I share it with is obsessed with it!! I’m sure it’s perfect as is, but I use brown sugar for the crumble.”
“What a quick, convenient recipe,” according to Sue Blanke. “I had everything on hand. I wish I could describe how good the house smells from them baking.”
Ingredients
Crumb Topping
- ½ cup white sugar
- 1/3 cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Muffins
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup milk, or more as needed
- 1 cup fresh blueberries
- 1 large egg
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
Step 2
To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
Step 3
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
Step 4
To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
Step 5
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Step 6
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Tips
If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty cup spaces when baking. Muffins tend to burn faster in a pan with empty cups.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 381 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat5g | 23% |
| Cholesterol39mg | 13% |
| Sodium314mg | 14% |
| Total Carbohydrate57g | 21% |
| Dietary Fiber1g | 5% |
| Total Sugars34g | |
| Protein4g | |
| Vitamin C2mg | 9% |
| Calcium96mg | 7% |
| Iron2mg | 9% |
| Potassium73mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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A big hit at the office!
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These muffins are the best blueberry muffins I’ve ever tasted. They were a hit at home, as well as the office. The cinnamon crumble topping is what makes these muffins “to die for.” I like a few more berries in my muffins, so I doubled the amount. They were great.
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ABSOLUTELY THE BEST BLUEBERRY MUFFINS YOU WILL EVER HAVE! THE STREUSEL TOPPING REALLY DOES MAKE IT TO DIE FOR!
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These muffins are awesome! They are the only ones I make anymore, and are great with fresh blueberries. I sent these to a tournament with some atheletes from school and they fought over who got them, they begged for more!
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I made these muffins for Fathers’Day brunch and they were a definite hit! They are better than any blueberry muffin that I have ever had from a bakery! Thanks for the recipie.
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I made these muffins for Fathers’Day brunch and they were a definite hit! They are better than any blueberry muffin that I have ever had from a bakery! Thanks for the recipie.
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Very good. What a wonderful way to use fresh blueberries. Will definitely make these again!
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Very good. Much better than regular blueberry muffins. Will try on my family
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Very good. Much better than regular blueberry muffins. Will try on my family
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Love this muffin recipe! I doubled the amount of blueberries – turned out really good!
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This is a great muffin! If it wasn’t getting dark, I would go pick more blueberries and make more!
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This is a great muffin! If it wasn’t getting dark, I would go pick more blueberries and make more!
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These are the best blueberry muffins I have tried .. very moist and delicious. My husband loved the crumb topping for which I used 1/4c brown and 1/4c white sugar. I also used 1 1/2 cups blueberries.
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WOW! What a hit! These are to die for! This is by far the best blueberry muffin recipe I’ve ever come across and is permanently added to my collection of recipes! Wonderful! My kids were crazy for them! Thank you for sharing this recipe.
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These are the best blueberry muffins I have had! Great recipe and easy to make!
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Everyone loved these muffins. Do not forget to spray the muffin pan with non stick spray.
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Awsome!! The best blueberry muffin recipe. My family didn’t believe I made them!!!
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Excellent! Goes great with a cup of coffee in the morning. Even the kids love them!
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Excellent! Goes great with a cup of coffee in the morning. Even the kids love them!
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These are the best blueberry muffins I’ve ever tasted.
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These are the best blueberry muffins I’ve ever tasted.
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A great muffin. Plan to make these often
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A great muffin. Plan to make these often
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These muffins were grrrreat. The secret is in that wonderful topping. Thanks colleen, for sharing that with us.
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These are to die for!! Thanks for the recipe I’m sure it will be in my family for a long…….time.
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These are to die for!! Thanks for the recipe I’m sure it will be in my family for a long…….time.
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These are amazing! I just wish they didn’t have so many calories! I used equal in place of the sugar one time, and they were still very good – but that only cuts about 70 calories or so. These are the best muffins i’ve ever had!
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These muffins are excellent tasting, quick and easy to make. I used brown sugar in the topping and it was good. This recipe could be used with other fruit.
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These muffins are excellent tasting, quick and easy to make. I used brown sugar in the topping and it was good. This recipe could be used with other fruit.
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Oh my goodness!!!!!!!! I found this recipe last night and went and got fresh blueberries this morning to make these muffins. These are the absolute BEST. I usually buy blueberry muffins at Sam’s Club and enjoy those a lot, but no longer will I be doing that. Their muffins don’t even compete with this recipe. Thanks Colleen for such an excellent recipe! Do you have any more good ones like this??????
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Definitely the best recipe I’ve encountered so far.
Yum! Everyone seems to love these. -
Mouth-watering, flavorful,and a scrumptious addition to breakfast, brunch or dinner.
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These muffins were the best I ever tasted.
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Simply “delicious”!!!!!
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this recipe was great, moist and the crumb topping was great on top.
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The topping is phenomenal! I will use it for all fruit muffins I make. The muffin itself didn’t thrill me–needed to be a smidge sweeter. Next time I will use a different batter recipe. Still, the muffins were very well liked.
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When my husband bit into the muffin, all he could say was “yummm.” I also tried substituting the oil with applesauce for a low-fat version. That turned out really well also.
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These are great. Can’t wait to try them with other fruit and nut combinations. Topping really made it special.
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These are great. Can’t wait to try them with other fruit and nut combinations. Topping really made it special.
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This recipe was really delicious, quick and easy to prepare. I brought all the ingredients in to work doubled the batch and made my co-workers ooh and ahh
all morning with smiles of enjoyment.
Thanks for a great recipe. -
These were delicious, although next time I’m going to use brown sugar for the topping. Also, I think if you pat the topping into the batter a little, it will keep so much of the topping from crumbling off. This is definitely a keeper.
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I LOVE THIS RECIPE!! I have a habit of changing every recipe I get my hands on, for this one I used bananas instead of the blueberries. And I made muffin loaves instead of muffins. Turned out fabulous!!! I will try the “real” recipe next time.
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THEY ARE VERY SCRUMPTIOUS AND DELICIOUS. GREAT FOR EATING ANYTIME!
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Wonderful!! Thanks for sharing!
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Wonderful!! Thanks for sharing!
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Simply wonderful!!!
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A new family favorite. Full of blueberries and we loved the topping.
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I made these muffins for my husband and some lucky teenages who spent the weekend with us! They LOVED them!
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I made these muffins for my husband and some lucky teenages who spent the weekend with us! They LOVED them!
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We love this recipe! I have used frozen blueberries (not thawed) and they turned out awesome! I have also made them with fresh blueberries without the crumb topping and they were still delicious without being too sweet!
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We love this recipe! I have used frozen blueberries (not thawed) and they turned out awesome! I have also made them with fresh blueberries without the crumb topping and they were still delicious without being too sweet!
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I have searched and searched for the perfect blueberry muffin recipe, always disappointed I end up giving them to the dog. Not this time. I made a fresh batch this morning and refused to give even one morsel to my drooling doggie. They were just awesome! I have finally found a winner!
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Absolutely delicious! I’m a hit with my family. So much so, I’ve made this recipe three times in the past week. I plan on trying other fruits in the recipe. I have many friends and neighbors I plan to share this with as gifts. Thank you for bringing a smile to our family! Love the smell while they’re baking too.
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Absolutely delicious! I’m a hit with my family. So much so, I’ve made this recipe three times in the past week. I plan on trying other fruits in the recipe. I have many friends and neighbors I plan to share this with as gifts. Thank you for bringing a smile to our family! Love the smell while they’re baking too.
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Great recipe! Great Muffins..with fresh OR frozen bluberries. I’ll even try canned if I have to! Then they’re all year round treats!
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Great recipe! Great Muffins..with fresh OR frozen bluberries. I’ll even try canned if I have to! Then they’re all year round treats!
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My roomates and freinds devoured these muffins – they loved the topping!
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I made these muffins on Thanksgiving morning before baking my pies. My family loved them – even the two year old. They were still moist two days later. This recipe is a definite keeper.
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I made these muffins on Thanksgiving morning before baking my pies. My family loved them – even the two year old. They were still moist two days later. This recipe is a definite keeper.
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Totally wonderful. I took them to work and everyone loved them. My family also enjoyed them. The top of the muffin was too die for.
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Totally wonderful. I took them to work and everyone loved them. My family also enjoyed them. The top of the muffin was too die for.
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Be careful not to add too much topping, it makes the middle soft and fall in, but otherwise they were so YUMMY I hurt myself eating too many.
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Delicious! The second time I made them I did not fill the muffin tins to the top because the topping mixture runs over and sticks and burns, so I fill them about half way or so. They are gobbled up! I get rave reviews.
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Delicious! The second time I made them I did not fill the muffin tins to the top because the topping mixture runs over and sticks and burns, so I fill them about half way or so. They are gobbled up! I get rave reviews.
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These muffins truly live up to their name! I made them without the topping
and they still where (to die for). Doubled the recipe and made 16 smaller
muffins. My compliments to Colleen! -
These muffins truly live up to their name! I made them without the topping
and they still where (to die for). Doubled the recipe and made 16 smaller
muffins. My compliments to Colleen! -
These have to be the best blueberry muffin ever!!
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I just had to write a glowing review for these muffins because I make muffins for my husband about once every other month. When I gave him these he said, “Hands down, these are the best muffins you’ve ever made!” For the crumb topping I substitued oats for the flour and doubled the amount of blueberries. They were fantastic.
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I just had to write a glowing review for these muffins because I make muffins for my husband about once every other month. When I gave him these he said, “Hands down, these are the best muffins you’ve ever made!” For the crumb topping I substitued oats for the flour and doubled the amount of blueberries. They were fantastic.
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Perfect, yes! Plus they keep for a very long time. Also want to reiterate that it is a good idea not to fill the tins only halfway since the topping mixture does burn.
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Perfect, yes! Plus they keep for a very long time. Also want to reiterate that it is a good idea not to fill the tins only halfway since the topping mixture does burn.
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This is a very good muffin. I substituted buttermilk for the milk,and they turned out great. The topping was a bit too sweet and crumbly for my taste, though.
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All I can say is FABULOUS!!!!these were the best muffins I have ever had, and will definatly be making them again. My family gobbled them up.
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A real hit with everyone I’ve served them to. I only fill my tins 3/4 and use half of topping that is suggested for the entire recipe. They’re excellent!!
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Everyone liked these, although they seem to be very fattening and messy.
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Everyone liked these, although they seem to be very fattening and messy.
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Great recipe. The batter is thicker than I expected, but everything turned out wonderfully.
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i thought that this was an excellent recipe. I did add 1 tsp of lemon rind. they were gone by nine oclock in the office.
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i thought that this was an excellent recipe. I did add 1 tsp of lemon rind. they were gone by nine oclock in the office.
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This recipe does live up to it’s name. They are to die for. They disappeared as soon as they came out of the oven. My family loved them and I’ll be replacing my old recipe with this one. I’ve doubled the blueberries which makes them even better and I’ve also used wheat flour and they still turn out wonderfully…
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These muffins are fabulous! Whenever I have company over for breakfast or brunch, I make a batch. They disappear within minutes.
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These muffins are fabulous! Whenever I have company over for breakfast or brunch, I make a batch. They disappear within minutes.
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These muffins are the very best! Since we’re not big on sweets, I cut down the crumb topping to half the recipe. They still turned out perfect. I also used a nonstick spray on my muffin tin first. The outside of the muffins turned out nice and crisp and so tender on the inside. I’ll be making these again and again and again. Thanks, Colleen, for another great recipe.
lrw1
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Hi Coleen,
I made this wonderful recipe with frozen mixed berries (blackberries, rasberries and blueberries). I didn’t thaw them, I just mixed them in frozen and it still turned out great. The best muffin recipe ever!!
Thanks a lot,
Niblet
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I made these for an Easter brunch and they were a big hit. My major complaint is that I filled the cups to the top (as the recipe instructed) and they ran over the pans and into the stove. I would use big Texas-style muffin tins if you are going to make these muffins according to the directions. If not, then only fill them halfway.
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This is the absolute BEST recipe for blueberry muffins! I have also made blueberry bread by just pouring the batter into a loaf pan and baking about 45-50 minutes or until toothpick inserted comes out clean. I even won the local fair with BEST BREAD!
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I made these muffins for my boyfriend and myself. We both loved them! I especially liked the cinammon and sugar crumb topping. This recipe will definately go in my recipe box.
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Everyone in my apartment complex went nuts over these muffins! The more blueberries, the better. I have some trouble getting the topping to work right–it ususally ends up being more like a spread.
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Great recipe. I used frozen blueberries and I skipped the topping as suggested by the reviewers. Excellent muffins! Thanks for the recipe.
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Great recipe. I used frozen blueberries and I skipped the topping as suggested by the reviewers. Excellent muffins! Thanks for the recipe.
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I would definately add more blueberries!
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I would definately add more blueberries!
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I doubled this and added extra blueberries for are QS-9000 Audit Tuesday. They loved them.
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The best blueberry muffin recipe I’ve found!!
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I thought they were good, but not spectacular. My kids loved them, though.
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I thought they were good, but not spectacular. My kids loved them, though.
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These were good but definately not “to die for”, the batter was not delicious, but quite plain. You don?t want to fill the cups to the edge unless you want all your muffins to stick to each other, I mixed half the batter with black raspberries and the other half with coconut, they turned out pretty good. Moshi
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These were good but definately not “to die for”, the batter was not delicious, but quite plain. You don?t want to fill the cups to the edge unless you want all your muffins to stick to each other, I mixed half the batter with black raspberries and the other half with coconut, they turned out pretty good. Moshi
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This recipe is awesome. My teenage kids loved it and so did my parents and my husband and I. They are the best I have ever made.
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These were truly to die for!
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These were truly to die for!
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These were absolutely disgusting. and I followed the recipe exactly.
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These were absolutely disgusting. and I followed the recipe exactly.
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Where did I go wrong? I followed the recipe exactly and my muffins tasted horrible. They didn’t cook all the way through so I kept putting them back in the oven. The tops were very brown but there was a middle line of runniness. The crumb topping was more of a spread. My husband wouldn’t even try them because he was afraid of their looks. I tasted them and they needed more sugar or something! Sorry, I won’t be trying this recipe again.
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Well, as usual, there is a good reason so many other bakers have rated this a 5 star recipe. Of COURSE everyone loved these! They were a little sweet for my tooth, so next time I will reduce the amount of topping by half (and they will STILL be awesome). Thanks for sharing!
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Well, as usual, there is a good reason so many other bakers have rated this a 5 star recipe. Of COURSE everyone loved these! They were a little sweet for my tooth, so next time I will reduce the amount of topping by half (and they will STILL be awesome). Thanks for sharing!
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Great Blueberry Muffins! The topping stuck to my pan and made the muffins difficult to remove from pans but they sure were great.
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Good muffins. I might cut the topping in half…it makes a lot. Good flavor.
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Good muffins. I might cut the topping in half…it makes a lot. Good flavor.
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I tried the recipe minus the topping. It was light, fluffy, and tasty…not too sweet! I also added more fresh blueberries than the recipe called for.
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I tried the recipe minus the topping. It was light, fluffy, and tasty…not too sweet! I also added more fresh blueberries than the recipe called for.
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I made these with a group of kids at summer school. All of the kids and adults loved them!!
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I made these with a group of kids at summer school. All of the kids and adults loved them!!
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I like them best in jumbo muffin tins but they require a LOT more cooking time. I also noted that I only needed about half the amount of streusel topping when I made them.
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I like them best in jumbo muffin tins but they require a LOT more cooking time. I also noted that I only needed about half the amount of streusel topping when I made them.
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I don’t know if it’s because American and Australian measuring cups are different, but when I used this recipe I had to double it just to get the 8 muffins, and I ran out of what we call Self Raising Flour (all purpose flour) and had to use 1/2 cup of plain… and I had no cinnamon so just used sugar… and added some vanilla esscence just for the heck of it – and they turned out great! Best blueberry muffins I’ve ever made! (& the crunchy top is fantastic!)
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This recipe is fantastic. I add a crumb topping….it is my familys favorite!! Thanks for sharing 🙂
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This recipe is fantastic. I add a crumb topping….it is my familys favorite!! Thanks for sharing 🙂
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These were the best muffins ever! I added extra blueberries, and they turned out great. Thanks for the recipe!
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This is a great recipe!! I added closer to 2 cups of berries, and they’re great. I made a test batch, which filled 6 texas size muffin tins, then made a second batch and doubled the recipe, which filled 18 regular sized muffin tins very nicely. For anyone who found the topping to be too “spread like,” make sure you’re using cold butter when you make it, and then keep it in the fridge until you’re ready to use it. I also found that its best to let the muffins cool for at least 30 mins. before they’re taken out of the tins, and next time I’d decrease the sugar to 1/2 cup because I don’t have a big sweet tooth, but its great!! Thanks, Colleen!
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These are the best muffins I have ever made! I only use this recipe for muffins anymore 🙂
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These are the best muffins I have ever made! I only use this recipe for muffins anymore 🙂
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I will never use Blueberry muffin mix again!!! This was so easy and delicious!!!
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I will never use Blueberry muffin mix again!!! This was so easy and delicious!!!
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My 12 year old made these, and my family loved them.
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Before my 18 year old had finished his first muffin, he asked when I would make them again. They are delicious!
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Made these with my 14 yr. old and her friend – everyone thought they were definitely “To Die For”. Will use this recipe from now on! Thx!
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These were simple to make, I filled the muffins half full and put the topping on. I used applesauce instead of oil, and more blueberries. My family ate them before they had cooled off.
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These were simple to make, I filled the muffins half full and put the topping on. I used applesauce instead of oil, and more blueberries. My family ate them before they had cooled off.
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I chose this recipe because it had so many reviews. These are excellent muffins
and very easy to make. I followed many of the hints from other reviewers which
helped alot. I would double the base recipe to be able to use up all the topping,
unless, 8 muffins is all you really want. The muffins are not huge by any means
And, most definitely, double the amount of blueberries. Very Yummy. -
These muffins were fantastic – a big hit with my family. I found 1 cup of blueberries to be more than sufficient.
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These muffins are great!! They really taste like deli muffins. I will use this recipe over and over again.
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Very nice muffin with the classic crumbly texture that you get from the oil. I made 6 jumbo muffins and had to turn the temerature down to 350 and increased the cooking time to 30 minutes.
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Very nice muffin with the classic crumbly texture that you get from the oil. I made 6 jumbo muffins and had to turn the temerature down to 350 and increased the cooking time to 30 minutes.
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THEY ARE THE ABSOLUTE BEST!
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THEY ARE THE ABSOLUTE BEST!
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A superb replacement for my lost muffin recipe. I’ll be making these again for my grandbabies, who loved them.
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A superb replacement for my lost muffin recipe. I’ll be making these again for my grandbabies, who loved them.
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In order to cut down on the fat content, I substituted the same amount of applesauce for the oil that the recipe called for. They were awesome. My mom, who doesn’t bake from scratch, even took the recipe!!
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In order to cut down on the fat content, I substituted the same amount of applesauce for the oil that the recipe called for. They were awesome. My mom, who doesn’t bake from scratch, even took the recipe!!
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Very big and fluffy! A huge hit with my family
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Excellent! The topping made them really sweet, so adjust accordingly.
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