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Easy Blueberry Muffins Recipe

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This is the BEST Blueberry Muffins recipe. Quick to make, full of blueberry flavor, and topped with the most amazing crumble topping. Better than bakery!

Blueberry Muffins sitting on a grey counter

I lean hard towards the savory side of breakfasts. Sweet items are a rare occurrence in our kitchen when it comes to breakfast. However, there are a few exceptions. I’ll bend over backwards for a good cinnamon waffle or muffin.

Especially quick and easy blueberry muffins like these! They mix up in a jiff and taste INCREDIBLE. The secret really is in the crumble topping. Little bits of sugar goodness that pair beautifully with the burst of flavor from blueberries.

Recipe Features

  • One Bowl Muffin Recipe- Ok, so technically there will need to be a second bowl for the topping- if you use it. But there won’t be many dishes to wash!
  • Light and moist muffins!
  • Freezer Friendly- YES. You can freeze these muffins for up to 3 months. Although, we have never had ours stick around that long before they are all eaten.
How to make blueberry muffins from scratch

Blueberry Muffin Ingredients:

In case you haven’t caught on, this is my Favorite Blueberry Muffin Recipe. I think it largely has to do with the minimal ingredient list and the ease of the instructions. Most of what you need is a pantry staple!

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder and Salt
  • Oil
  • Egg
  • Buttermilk
  • Vanilla
  • Blueberries

Kitchen Tip: No buttermilk? No problem! Add a tablespoon of white vinegar to the bottom of your measuring cup. Fill to the 1 cup line with milk. Let that sit for 5 minutes and use in the recipe as directed.

How To Make Moist Blueberry Muffins From Scratch

  1. Preheat the oven to 400 degrees. Line a 12 cup muffin tin with paper liners and set aside.
  2. Whisk together the flour, sugar, salt and baking powder.
  3. In a medium measuring cup whisk together the oil, egg, buttermilk, and vanilla until combined. Stir into the dry ingredients.
  4. Gently fold the blueberries into your batter until they have only just been incorporated.
  5. Divide the batter evenly between your prepared liners, they should be roughly 2/3 full. I like to use a cookie scoop to keep things even.
  6. In a small bowl whisk together the brown sugar, flour, butter, and cinnamon.
  7. Sprinkle onto the tops of your muffin batter.
  8. Bake for 20-23 minutes or until a toothpick comes out clean.
Blueberry Muffins in a muffin tin

Muffin Tips and FAQs

Ready for my quick guide to muffin making? One day I will write a full post, but for now I’ll leave you with my tried and true tips for making perfect muffins every single time.

  • Use room temperature ingredients. This helps everything mix together quickly and fully incorporate.
  • Always mix muffins by hand. To get that light and fluffy texture you want to make sure you do not over mix the ingredients.
  • Gently fold in the fruit. That way you won’t add too much moisture to the batter by squishing the fruit.
  • Use a large scoop (affiliate) for even sizes.

How To Make Muffins Light And Fluffy

The secret here comes down to a few things. First, too much leavening agent (baking powder or baking soda) can cause the muffins to rise then fall into a more dense cake. The second most common issue I see is over mixing. Be sure to follow the tips above to get perfect muffins every time.

Can You Use Frozen Blueberries In Muffins?

Yes. This is actually one of my favorite ways to make muffins. Blueberries aren’t always in season, but we always have them in our freezer. The best little secret is that you do not even need to thaw them before adding to the batter!

Easy Blueberry Muffins Recipe with crumble topping

Related Recipes:

Muffins are a quick and easy breakfast recipe. Once you’ve mastered the basics the flavor options are endless. Here are a few of our all-time favorite muffin recipes:

Best Blueberry Muffins

Best Blueberry Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This is the BEST Blueberry Muffins recipe. Quick to make, full of blueberry flavor, and topped with the most amazing crumble topping. Better than bakery!

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries, rinsed and dried
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/4 tablespoons soft butter
  • 1-1/2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 400 degrees. Line a 12 cup muffin tin with paper liners and set aside.
  2. Whisk together the flour, sugar, salt and baking powder.
  3. In a medium measuring cup whisk together the oil, egg, buttermilk, and vanilla until combined. Stir into the dry ingredients.
  4. Gently fold the blueberries into your batter until they have only just been incorporated.
  5. Divide the batter evenly between your prepared liners, they should be roughly 2/3 full. I like to use a cookie scoop to keep things even.
  6. In a small bowl whisk together the brown sugar, flour, butter, and cinnamon.
  7. Sprinkle onto the tops of your muffin batter.
  8. Bake for 20-23 minutes or until a toothpick comes out clean.

Notes

  • Use room temperature ingredients. This helps everything mix together quickly and fully incorporate.
  • Always mix muffins by hand. To get that light and fluffy texture you want to make sure you do not over mix the ingredients.
  • Gently fold in the fruit. That way you won’t add too much moisture to the batter by squishing the fruit.

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Nutrition Information:
Yield: 12 Serving Size: 1 Servings
Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 193mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 3g

Cindy

Tuesday 20th of July 2021

Like would like these recipes they look yummy

Cindy

Tuesday 20th of July 2021

@Cindy, thank u for sharing ur recipes I would like to see more of them

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