The Best Homemade Blueberry Muffins
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Move over box mix, these easy Homemade Blueberry Muffins are ready to blow you away. With a sweet fruity flavor and a bakery-style crumble topping, you’ll never make boxed muffins again!
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Breakfast just got good…really good. I first shared this delicious Blueberry Muffin recipe six years ago on the blog and finally am getting around to replacing the dreadful original pictures with some that do these yummy muffins justice!
These blueberry muffins are different than your standard box-mix muffin-the batter is thick and dense and the crumble topping is amazing! It’s a similar crumble topping as those I use on my streusel-topped banana bread, pumpkin muffins, and apple crumble pie.
Why I love this recipe
- These muffins are easy to whip together and bake up in less than a half hour.
- The crumble topping gives a sweet-crunchy to the muffin top (which we all know is the best part!!)
- They are light and fluffy but not too sweet so you can feel good eating them for breakfast.
They get rave reviews too:
I surprised my husband this morning and made these muffins. He said they are absolutely delicious. My Mom loved them too!! -Joy
I made it yesterday and now I can conclude: Truly It’s the best blueberry muffins I ever taste. My daughter also love it so much. -Regs
Ingredients
No fancy ingredients here, just blueberries and some pantry staples.
- flour
- sugar
- salt
- baking powder
- vegetable oil
- milk
- egg
- vanilla extract
- blueberries
- sugar
- cinnamon
- butter or margarine
Step by step
These muffins are not difficult to make at all but to get them to turn out perfectly you need to pay attention to the details. Be sure to follow the instructions to cook at a lower temperature for the first 15 minutes to achieve the bakery-style crowned top on the muffin!
- To make the muffins, simply mix the wet and dry ingredients separately then mix together in a large bowl.
- After folding in the blueberries oh-so-gently, spoon the batter into a muffin pan lined with cups or sprayed with nonstick spray.
- Next the step that takes it over the top: the crumble topping! Mix together sugar, flour, and cinnamon in a small bowl, then cut the butter into the mixture with two knives until it’s incorporated.
- Spoon the crumble topping over the muffins and pat gently into the top.
- Bake the muffins at 350 degrees for 15 minutes, then increase the heat to 400 for the final 10 minutes. This increased temperature helps make that high crown on the muffins!
Don’t you just want to reach right through the screen and take a bite??
FAQs
Yes! You can use frozen blueberries instead of fresh in this recipe. No need to thaw, simply add them as you would fresh. You can also use dried blueberries as well.
Store in an airtight container at room temperature up to 3 days. The topping may get soft with storage, to crisp it back up place in the oven at 350 degrees for 5-10 minutes.
Freeze in a freezer-safe container up to one month. Thaw at room temperature overnight and bake at 350 for 5-10 minutes to crisp the topping.
For more muffin fun try my Pumpkin Muffins, Carrot Cake Muffins, and Strawberry Muffins!
If you try this recipe, please comment and rate it below, I love hearing from you!
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Bakery Style Blueberry Muffins
- Total Time: 40 minutes
- Yield: 6 1x
Description
Bakery Style Blueberry Muffins
Ingredients
- 1 1/2 cup flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 egg
- 1 tsp vanilla
- 1 cup fresh blueberries (can substitute frozen or dried)
- 1/2 cup sugar
- 1/3 cup flour
- 1 1/2 tsp cinnamon
- 1/4 cup butter or margarine
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl mix 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. In a separate bowl mix wet ingredients. Add to flour mixture and stir well-batter will be very thick! Gently fold in blueberries.
- In a small bowl mix 1/2 cup sugar, 1/3 cup flour, and cinnamon. Cut in butter.
- Thoroughly spray muffin tin with nonstick spray. Fill six muffin cups to the top with batter. Cover with topping mixture.
- Bake at 350 for 15 minutes. Raise oven temperature to 400 and bake additional 10 minutes until golden brown.
- Let cool 15 minutes before removing from muffin tin.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 459
- Sugar: 45 g
- Sodium: 283.7 mg
- Fat: 15 g
- Carbohydrates: 77.3 g
- Protein: 5.7 g
- Cholesterol: 57.8 mg
I have a kitchenette size oven, it’s about half the size of a standard oven. Should I still cook the muffins, at the temperature in the recipe or do you have another temp to recommend that I should adjust it to?
Hi Toni, if the temperature on your oven is the same I wouldn’t change the recipe but you may want to keep an eye on them…I’m sorry not to have more guidance!
Thank you so much for the recipe. I have made them twice in the last few days. Totally delicious. Can’t wait to make them for my out of town family members. The muffins baked up just like the picture!
Help, I have come across another of your great recipes I am eager to bake this morning with my girlies, but I have no vegetable oil, can I use olive oil or coconut oil for the same result?
These look deliciously delightful I can’t wait to get baking
Thanks Karen
Hi Karen,
I wouldn’t use either of those oils but applesauce is a great substitute if you have that on hand!
Melissa
Well, I tried this recipe. I knew it was going to be “small” muffins and that was my goal. However, Once I got the recipe together I realized that I forgot the baking powder. Major mistake on my part. I added the baking powder after the blueberries and decided to make it into a loaf. So,I guess what I want to say is it turned out perfect after an hour or so of baking. 🙂 I will try to follow directions more closely the next time.
Thanks so much for linking up to Monday Funday! These look Ah-mazing and I can’t wait to try them! Pinning for sure!
Thanks so much Cheryl!
These look gorgeous and delicious. I’d love to sink my teeth into that beauty. My favorite food is blueberries, and a big crumble-topped muffin could make my week complete! Thanks so much for sharing. Visiting from I Should be Mopping the Floor. Hope your little guy’s back to 100% soon. It’s the pits when our littles don’t feel well.
Thanks so much-little guy is feeling much better…thanks for asking and for stopping by, I hope you’re having a great week!
YUM! Definitely trying these this week!
Thanks Pam, let me know how you like them! Ours were gone in about an hour!
So, these look awesome! So glad you shared at Pinworthy Projects!
Thanks so much Carrie!
Oh wow, these sound divine!
Thanks Jenn! Let me know how you like them if you give them a try!
Visiting from Tatertots & Jello … These muffins look wonderful!! Thanks for sharing 🙂 Pinning!
– Brenda @ChattingOverChocolate.blogspot.com
What an adorable Valentines idea!! I’d really love it if you’d come and share it at my link up my link party tomorrow… https://www.whatscookingwithruthie.com! 🙂 xoxo~ Ruthie
These look delicious!! I love a good muffin! I am hosting a new Pinterest Power Party and would love to have you share this if you get a chance!!
https://www.thetaylor-house.com/2013/01/17/pinterest-power-party-2.html
Chrissy
Mmm, these look delicious! I love blueberry muffins. I’ll have to try these!
Hmmm looks so good. Can I just double the recipe for a batch of 12 or more?
Yummy!! Blueberry muffins and turkey bacon are a favorite Saturday morning breakfast. I will definately have to try these!!
Ooo these look so good. G and I bake muffins together all the time so I’ll give this recipe a whirl!
Blueberry ANYTHING is my kryptonite .. these look AMAZING!
Blueberry muffins are a real weakness for me…I bet I could eat all of those! I am printing this out right now!
Yum! I would love to try these! I love anything blueberry! Thank you for sharing the recipe. Hope the little guy is doing well!
Yummo Melissa! I love blueberry anything, these muffins look delish! The topping is a nice touch too. Hope you little guy recovers quickly!