A light, fluffy, blueberry filled muffin, with a crumble top. These muffins are so tender and delicious and make a great snack or breakfast.
These blueberry muffins are bursting with flavor fresh blueberry taste!
So much flavor packed inside one muffin! These are great for on-the-go or sitting at the table with a tall glass of milk.
The soft, sweet taste in every bite bursts with flavor and that fresh
Blueberries are one of my favorite berries. They are so easy to pop in your mouth and just has a sweet texture that is yummy!
If you love blueberries as much as I do, try these blue berry recipes that are my favorite: Pineapple Fruit Salsa, Blueberry Coconut Peach Frozen Lemonade, Blueberry Chipotle BBQ Glazed Pork Tenderloin or Blueberry Banana Bread.
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.
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.
What you need to make blueberry muffins
These are a classic muffin recipe that is so versatile with add in’s and varieties that you love.
I love how simple they are to make and can be made quickly.
They are Eazy Peazy to make and simple ingredients to use.
The nice thing about muffins are how tasty they are with minimal ingredients!
- Flour: all purpose flour is best.
- White Sugar: brings in extra sweetness, texture and helps with baking all around.
- Salt: just a pinch!
- Baking Powder: helps with baking and “puffing” up the muffin
- Vegetable oil: use either corolla or vegetable oil. It is your preference!
- Egg: thickens and adds moisture to the muffins.
- Milk: creates a strong batter and helps aid in rising.
- Blueberries: fresh, frozen or dried.
Topping is always the BEST!
It looks pretty, it tastes delicious and has an extra sweet dash of sugar to make these EXTRA special!
These are simple to make and the muffins are irresistible, almost addicting!
- White sugar: bring on some sugar and add for the top coating for a little more sweetness.
- Flour: you will want to mix this well and it will cling tight to the muffins.
- Butter: mmm. the taste of sweet butter. Cubed and soften for best results!
- Cinnamon: a bold, strong flavor that enhances these muffins to the next level!
How do you make blueberry muffins?
Okay, this is so Eazy Peazy to make that my kiddos always help me in the kitchen.
Just a few easy, simple steps to follow and you will end with a baked sweet treat that everyone loves!
Take your time adding the blueberries into the muffin batter.
This can slow you down but it is worth it in the end.
The beauty of the muffins will make up for those extra seconds of stirring slowly.
These bake to perfection and end with a sweet, sugary crumble topping.
So satisfying and So Good!
- Combine dry ingredients together: First, preheat Oven to 400. Combine 1 1/2 c flour, 3/4 c sugar, salt, baking powder together.
- Combine wet ingredients together: Add vegetable oil, and egg to a 1 cup measuring cup, then fill the rest with milk,
- Combine wet and dry ingredients together: add to dry ingredients. Mix well.
- Carefully add in blueberries: Fold in blueberries to the batter.
- Fill muffin tin: add batter about 3/4 full to each muffin tin.
- Mix crumb topping: add all the ingredients to the crumb topping. It should be lumpy.
- Top muffins with crumb topping: Top with crumb topping.
- Bake muffins: at 400 degrees for 20-25 mins.
Fresh, dried or frozen blueberries:
Each type of blueberry will work great with this recipe.
It is all in how they are added to the batter and if there are any special instructions regarding that blueberry.
The taste from a blueberry fills me up with pure joy and happiness.
Having a muffin filled with blueberries looks delicious and tastes even better with the soft, sweet flavor and texture that melts in your mouth.
When blueberries are in season, fresh is my favorite!
They are just the right amount of juiciness and the flavor gets me every time.
You can’t go wrong with frozen blueberries. They are always tasty and still have the sweet flavoring that make these muffins irroestiable.
If you are using frozen blueberries, you will not need to thaw them before adding them to the batter. Simply rinse the frozen blueberries under cool water.
You will see the water turn dark blue at first, then change to a lighter blue.
Carefully pat dry with paper towels before adding to the batter.
Blueberries that are not rinsed with bleed blueish-purple. This will reduce the bleeding in the muffin batter.
Fold in the frozen blueberries to your batter.
It is just the Eazy Peazy!
What other add-ins can you use?
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 Muffin Tips:
My favorite things as a kid was always watching through the glass on the oven with the light on.
It brings back so many fond memories of my mom baking and us kids watching our baked good transform into something wonderful.
When baking my mom would let us watch her move around the kitchen so smoothly and knew just what she was doing.
I learned a lot from her and all the tips she has about sifting flour, rinsing fruit and knowing what type of fruit is best for what I am baking.
Tips and tricks help me to make the PERFECT muffin I can.
- Keep the oven closed. Turn your light on and watch from the outside to trap in all the heat. When opening and closing your oven the temperature will begin to fluctuate. This will result in your baked goods dropping, falling or sinking in the middle.
- Sifting your flour can help make your muffins more light and fluffy.
- Make sure to rinse your blueberries well and pat them dry softly without squishing them.
- For more accurate measurements on your batter use a large cookie scoop to have each muffin equal in size.
- You can add mashed berries to the batter to help add flavor and keeps them moist.
- Lemon zest is a fun burst of flavor.
- Mixing blueberries and flour together before adding to the batter helps avoid your blueberries from sinking in.
- When ready to bake, add blueberries on top of the batter for a prettier look and more direct taste.
- For a crispier top, springing sugar on tops of muffins before baking them.
Storing Blueberry Muffins
Room Temperature: Your blueberry muffins will stay on the counter in a cool, dry area either in an airtight container or ziplock bag. They will stay at room temperature for 4 to 5 days.
Freezing: Prepare muffins according to recipe. Let cool completely and add to an airtight container or ziplock bag. Store in freezer for up to 1 month.
Reheat: Sit at room temperature or place in microwave for 10 to 15 seconds.
Are muffins your thing? Try these muffin recipes today!
- Peanut Bitter Chocolate Chip Banana Bread Muffin
- Spiced Bacon Muffins
- Peanut Butter Banana Oat Muffins
- Pumpkin Spice Muffins
- Blueberry Sour Cream Lemon Muffins
- 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.