Posted Feb 16, 2020, Updated May 12, 2024 I can’t think of a more classic breakfast baked good than a blueberry muffin. And these are the best homemade blueberry muffins ever! They are tender and moist and are better than bakery muffins. This homemade blueberry muffin recipe results in buttery blueberry muffins with a perfect texture and crumb. They are loaded with fresh blueberries and topped with a cinnamon sugar crumb topping. They’re the perfect breakfast or brunch treat – also try blueberry scones. Not only are these blueberry muffins out-of-this-world delicious, but they’re easy to make! They come together in only 30 minutes and there’s no mixer required! Say goodbye to over-priced, sub-par bakery muffins, and hello to your new favorite blueberry muffin recipe!
Blueberry Muffins Recipe: Ingredients & Substitutions
Let’s discuss the ingredients and possible substituions in this recipe. Please note, this recipe turns out the best if all ingredients are at room temperature.
All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose flour. I recommend using unbleached all purpose flour for the best results. Butter/Canola oil. This recipe calls for melted butter and canola oil. You can use all butter or all canola oil if desired, or substitute coconut oil, ghee, etc. Whole milk. 2% milk and half and half are good substitutes. Granulated sugar. Organic cane sugar & white sugar are good choices. Fresh blueberries. Fresh blueberries work the best in this blueberry muffin recipe. If using frozen berries thaw and drain them first, then toss them in flour before adding them to the batter.
How to Make Blueberry Muffins
This recipe for the best blueberry muffins is super simple to make! Start by making the crumb topping, then make the muffin batter, then put it all together and bake! Don’t forget to watch the video.
Make the Crumb Topping
First, make the crumb topping. To do this, add all the crumb topping ingredients to a small bowl and use a fork or your hands to combine until the mixture has coarse crumbs. Then, set it aside to use later. I often like to combine the butter and sugars first, then add the rest of the ingredients, but it comes out great either way!
Make the Blueberry Muffin Batter
Next, combine the dry ingredients and set them aside. Then combine the wet ingredients and sugars and stir until everything is evenly mixed and sugars are dissolved. Add the dry ingredients to the wet mixture and stir until the batter is smooth and there are no lumps. NOTE: The batter should be thick (as pictured below). It should be a cross between a cookie dough and a quick bread batter. Gently fold the blueberries into the batter. If you are too rough you will burst the blueberries in the batter and dye the batter purple. It won’t effect the final taste of the muffins, but it will change the look of them if that is important to you, just be careful!
Assemble
Once the batter is done, generously grease the wells of a standard, 12-cup muffin tin. Or line each well with a muffin liner and spray each liner with cooking spray. Fill each well in muffin pan half full, using about ¼ cup of batter in each well. Top each muffin with about 1 ½ Tablespoon crumb topping, gently pressing it into the muffin batter.
Bake
Bake at 375 degrees F for 18-20 minutes, or until the top is set and springs back when touched.
Cool
As soon as the muffins are removed from the oven, use a spoon or sharp knife to gently release any parts of the crumb topping that may have stuck to the pan during baking. After you have released all the baked-on parts, carefully remove each blueberry muffin from it’s well and place it on a wire rack to cool completely.
Serve
Serve these blueberry muffins warm with a cup of coffee for a delicious morning breakfast! I also love serving them with a spread of jam, a dollop of this homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter).
Store/Freeze
Store these blueberry muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
