Best Blueberry Muffins Recipe

Family-friendly and easy to make, these Blueberry Muffins are perfect for an on-the-go breakfast or a fancy holiday brunch. They are plump full of fresh berries, and topped with a delectable cinnamon crumb topping.

Course breakfast/snack

Cuisine American

Keyword blue berry muffins, blueberry muffin recipe, how to make blueberry muffins, recipe for blueberry muffins

Prep Time 15

Cook Time 20

Servings muffins

Calories 293kcal

Author Beth Pierce

Ingredients

Streusel Crumble Topping

½ cup brown sugar
½ cup all purpose flour
1 teaspoon ground cinnamon
¼ teaspoons salt
¼ cup butter melted

Muffins

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg room temperature
½ cup vegetable oil
⅓ cup milk
1 ½ teaspoons vanilla extract
1 ¼ cups fresh blueberries see notes for frozen

Instructions

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.
Preheat oven to 425 degrees. Line a standard 12-count muffin pan with paper liners.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a large bowl, whisk together the egg, vegetable oil, milk, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined.
Add 1 tablespoon of batter to each muffin hole in the prepared pan. Carefully fold in the blueberries and divide the batter evenly in the pan, filling the muffin cups up. Top 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 little blueberry juice.
Allow to cool for 5-10 minutes before removing from the pan to cool on a wire rack.

Notes

Always preheat your oven and load the filled muffin tin on the middle rack in the center of the oven.
Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
For optimal flavor, always use the biggest, freshest blueberries you can get your hands on.
Frozen blueberries can be used but do not thaw. They may bleed a little more than fresh blueberries. Handle them carefully.
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.
Remove muffins from the tin after 5-10 minutes. Place on a wire rack to cool.
Store at room temperature for 2-3 days or in the refrigerator for up to a week.
To freeze, first fully cool, then place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are fully frozen, place them in a freezer zipper bag or sturdy container and freeze for up to 3 months.

Nutrition