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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- by: JENMI
- 24 years ago
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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- by: Cookdap Member
- 24 years ago
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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- by: LATTE
- 24 years ago
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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- by: LATTE
- 24 years ago
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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- by: SRBAST
- 23 years ago
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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- by: SRBAST
- 23 years ago
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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- by: Cookdap Member
- 23 years ago
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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- by: Cookdap Member
- 23 years ago
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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- by: Cookdap Member
- 23 years ago
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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- by: MOSHI LERTORA
- 23 years ago
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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- by: MOSHI LERTORA
- 23 years ago
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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- by: Cookdap Member
- 23 years ago
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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- by: Capecodlorrie
- 23 years ago
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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- by: Capecodlorrie
- 23 years ago
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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- by: Cookdap Member
- 23 years ago
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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- by: Cookdap Member
- 23 years ago
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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- by: Cookdap Member
- 23 years ago
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.
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