A light, fluffy, blueberry filled muffin, with a crumble top. These muffins are so tender and delicious and make a great snack or breakfast.
One of my favorite things to do is make a bunch of muffins and toss them in the freezer. Usually right along side my freezer smoothie packs. That way breakfast is ready to go in minutes. I love having something homemade for busy mornings. The problem with these blueberry muffins is they never last long enough for me to get them into the freezer.
They are just so good we gobble them up too fast. Not that my banana bread muffins, chocolate chunk muffins, or carrot cake muffins aren’t good. It is just something about these that makes me want to eat them warm. Maybe it is the crumble topping. Or the scent of the vanilla and blueberries mingling while they bake. Whatever it is, they rarely last long.
Blueberry Muffin Tips:
- Don’t open the oven: When baking you never want to open the oven door until the time is up. This can cause some temperature fluctuations and with things like muffins can cause the centers to sink. Not good! So use the light instead.
- Sift your flour. I never knew what a difference sifting flour could make until I finally started doing it. It just makes these muffins so light and fluffy. And trust me, it is worth the $10 it costs to buy the recommended sifter on Amazon: Click here to get one!
- Don’t turn your batter blue: If you aren’t using fresh blueberries it could get messy and turn your batter blue. So avoid this by rinsing frozen berries in water in a colander, then patting them dry with paper towels. Then fold them into your batter.
So to sum it all up, this is a great blueberry muffin recipe, and you do not necessarily have to use blueberries. I once had a bunch of apple slices I needed to use up, so I chunked them up and used them instead, and my kids gobbled them up. When we go camping (which my kids swear we never do), I make a batch of these to take a long. They are more like a dessert or a goodie, but we call them muffins and pretend they are super healthy, and LOVE them, even though there is not much healthy about them.
The crumb topping really makes the muffin for me. It makes it taste like cake. So, if you want it to be a little healthier, leave off the crumb topping, and do half wheat flour.
Blueberry MuffinsPrint Pin Rate
- 1 1/2 c flour
- 3/4 c white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 c vegetable oil
- 1 egg
- 1/2 c milk
- 1 c blueberries fresh, dried, or frozen
- Crumb topping:
- 1/2 c white sugar
- 1/3 c flour
- 1/4 c butter cubed and soft
- 1 1/2 tsp cinammon
- Preheat oven to 400
- Combine 1 1/2 c flour, 3/4 c sugar, salt, baking powder together
- Add vegetable oil, and egg to a 1 cup measuring cup, then fill the rest with milk, add to dry ingredients
- Mix well
- Fold in blueberries
- Fill muffin tin 3/4 full
- Mix crumb topping together, should be lumpy
- Top with crumb topping
- Bake at 400 degrees for 20-25 mins
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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