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These easy blueberry muffins are soft, fluffy, and loaded with juicy blueberries in every bite. With a handful of pantry staples and 35 minutes, you get a dozen fresh, homemade muffins that beat anything from a box.
I first made these after a blueberry picking trip with my niece, and they have been a staple in my kitchen every blueberry season since. I have made them more times than I could count, and every single batch comes out exactly as it should. The crumb topping is my absolute favorite part. It bakes up sweet and crunchy, and there is nothing better than pulling these out of the oven warm and eating one while that crumble is still a little crispy.
One tip I always use: once the batter is portioned into the tin, press a few extra blueberries right into the top of each cup before adding the crumb topping. They bake up right on the surface and you get a burst of berry in every single bite.
If you love baking with blueberries, my Blueberry Muffin Bread and Blueberry Pancake Mix Muffins are two more recipes worth keeping in your back pocket.
Ingredients
For the muffin batter :
- All-purpose flour – The base of the batter. Spoon it into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and leads to dense muffins.
- White sugar – Sweetens the batter and helps the muffin tops turn golden.
- Baking powder -The leavening agent that gives the muffins their lift. Check the expiration date before you bake.
- Vegetable oil – Keeps the muffins moist. Oil-based muffins tend to stay softer longer than butter-based batters.
- Egg – Binds the batter together.
- Milk – Adds moisture and brings the batter to the right consistency.
- Fresh blueberries – Washed and patted dry. Fresh berries give the best results, but frozen will work too. See the FAQ below for tips.
For the crumb topping:
- Light brown sugar – The base of the topping. It melts as it bakes and creates a slightly caramel-y crunch.
- Flour – Helps the mixture clump into crumbles.
- Cinnamon – Just a quarter teaspoon for warmth.
- Butter, room temperature – Brings the crumble together. Room temperature butter is key here. It should press together easily when squeezed. Cold butter will not combine properly.
How to Make Easy Blueberry Muffins
Step 1: Preheat your oven to 400 degrees F. Grease a 12-cup muffin tin or line it with paper liners.
Step 2: In a large bowl, combine the flour, sugar, salt, and baking powder. Add the vegetable oil, milk, and egg. Stir until just combined. Be careful not to overmix.
Step 3: Gently fold in the fresh blueberries with a spatula. Set the batter aside.
Step 4: In a separate small bowl, combine the brown sugar, flour, cinnamon, and room temperature butter. Mix with a fork until the mixture is crumbly and holds together when pressed.
Step 5: Portion the batter evenly into the 12 muffin cups, filling each about 3/4 of the way full. Sprinkle the crumb topping generously over each one. Do not hold back.
Step 6: Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
Step 7: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
How to Store
These muffins are best on the day they are made, but they will stay soft for up to 2 days stored in an airtight container at room temperature.
To freeze, let the muffins cool completely. Place them in a zip-top freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds straight from frozen.
Frequently Asked Questions
Yes. Do not thaw them before adding them to the batter. Fold them in straight from frozen and the muffins may need 2 to 3 extra minutes in the oven. Keep in mind the batter can turn slightly purple when mixing with frozen berries, but the flavor is still great.
Pat the berries completely dry and toss them lightly in a tablespoon of flour before folding them into the batter. The flour coating helps them stay suspended while the muffins bake instead of sinking to the bottom.
The most common reason is overmixing the batter. Stir just until the wet and dry ingredients come together, then stop. A few lumps in the batter are expected and completely fine.
More Blueberry Recipes You’ll Love
Easy Blueberry Muffins
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ½ cup milk
- 1 cup fresh blueberries washed and patted dry
Crumb topping:
- ⅔ cup light brown sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- 2 tablespoons butter (at room temperature)
Instructions
- Preheat the oven to 400 degrees. Grease muffin tins or line with cupcake liners.
- Combine flour, sugar, salt, and baking powder in a bowl. Add vegetable oil, milk, and an egg. Stir ingredients until just combined, being careful not to over stir. Gently fold in blueberries. Set batter aside.1 ½ cups all-purpose flour, ¾ cup white sugar, ½ teaspoon salt, 2 teaspoons baking powder, ⅓ cup vegetable oil, 1 egg, ½ cup milk, 1 cup fresh blueberries
- In a separate bowl: Add brown sugar, flour, cinnamon and butter. Mix with a fork.⅔ cup light brown sugar, ¼ cup flour, ¼ teaspoon cinnamon, 2 tablespoons butter
- Portion batter into muffin tins (approx 12) and sprinkle crumb topping. Bake for 20 to 25 minutes or until set.
- Let cool and enjoy!
Been baking for over 50 years and your recipe is the easiest one and absolutely the best one
for the crumbling recipe it says 1/4 cinnamon but doesn’t say with what. is it tablespoon or teaspoon?
So sorry – should be a teaspoon!
Thank you! This was a great recipe! I’m not a big fan of blueberry muffins but I had to give it a good. Home made is so much better
They look so goood! I never made muffins before, but you made me want to try and make some! 🙂
Jenn,
I love the fresh blueberries and the crumble topping in these blueberry muffins.
YUM!
Thanks for sharing,
Diane