Home » Breakfast Recipes » Blueberry Muffins

Blueberry Muffins

This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

These Blueberry Muffins with Crumb Topping are a mouthwatering, bakery-style muffin made right at home! They’re light, fluffy, and moist, topped with a buttery cinnamon sugar streusel, and filled with sweet, juicy blueberries. 

Fresh blueberries next to muffins on white dishes.

Easy Homemade Blueberry Muffins

Looking for the perfect blueberry muffin? Look no further! This recipe for Blueberry Muffins with Crumb Topping is exactly the one you’re looking for. 

This is a great recipe for a couple of reasons:

  • It’s so easy! This muffin recipe is made with simple ingredients and requires just 15 minutes to prep. 
  • You can use frozen or fresh blueberries. No matter what you have on hand, you can whip up a batch of these easy blueberry muffins in no time. 
  • The texture is perfect. We’re giving the muffins a kickstart by cooking them at a higher heat for a few minutes, then dropping the temperature down to finish out the baking time. This creates the most fluffy muffins! Plus, with milk and oil in the batter, these muffins are deliciously moist and tender. 

How to Make Blueberry Muffins

This easy blueberry muffin recipe is so quick and easy to make and tastes like it came straight from the best bakery in town!

Here’s a quick summary of the recipe. Scroll to the recipe card below for the full list of ingredients and instructions!

  1. In a large bowl, mix together all-purpose flour, sugar, salt, and baking powder. In a separate bowl, combine the butter, canola or vegetable oil, eggs, and vanilla.
  2. Pour the wet ingredients into the dry ingredients, then stir until just combined. Fold in the blueberries. 
Flour mixture poured over butter mixed with oil and milk.
Fresh blueberries on top of muffin batter.
  1. Divide the blueberry muffin batter evenly into the muffin cups a muffin tin greased with cooking spray or lined with paper liners. 
  2. In a small bowl, combine brown sugar, flour, cinnamon, and melted butter to make the topping. Sprinkle that over the top of the muffins.
  3. Bake your muffins in a preheated oven at 425ºF for 5 minutes, then reduce the temperature and bake at 350ºF for 17-20 minutes.
Crumb topping in a glass bowl.
Crumb topping added to unbaked muffin batter.

Tips and Notes

  • Use a neutral-flavored oil. I recommend oil such as canola or vegetable. More recognizable flavors, such as olive oil or coconut oil, will add an underlying flavor to the muffins. 
  • Don’t over-mix. Over-mixing can result in a dry or dense texture. Mix the muffin batter only until just combined! You may see a few little flour streaks. That’s okay!
  • Line or grease the muffin pan. This just makes it so much easier to get the muffins out once they’re done baking. You can line it with muffin liners or grease it with a light layer of cooking spray.
  • Fill the muffin cups evenly. I recommend about ⅔-¾ full. We just want them to be as even as possible so that all the muffins bake at the same rate. 
  • Bake at two different temps. The initial few minutes at a higher heat helps kickstart the baking process so the muffins rise quickly. This creates the fluffiest, most delicious bakery-style blueberry muffins. Dropping the temperature down a bit for the remainder of the baking time prevents them from overflowing while they bake. 
  • Check for doneness. The best way to tell that the muffins are done baking is to insert a toothpick into the center. If it comes out clean, then they’re good to go!

Serving Suggestions

These classic blueberry muffins are an excellent breakfast or snack served warm with a pat of butter and alongside a hot cup of coffee. 

They also make a great addition to a big breakfast or brunch table! Here are a few more delicious breakfast recipes to try:

Close up view of muffins and blueberries in a muffin pan.


Room Temperature: Leftover muffins can be stored in an airtight container at room temperature for 3-4 days. 

Refrigerator: For slightly longer storage, you can store the muffins in an airtight container in the fridge for up to 5 days. 

Freezer: To freeze your muffins, let them cool completely, then transfer them to a freezer bag or freezer-safe container. Store in the freezer for up to 3 months. When you’re ready to enjoy again, simply thaw at room temperature. 

Frequently Asked Questions

Can I use frozen blueberries for the muffins?

Yes, you can definitely use frozen blueberries. Just make sure to not thaw them before adding to the batter to prevent them from bleeding color.

How can I make the muffins fluffy and light?

The key to fluffy muffins is not to overmix the batter. Mix only until the dry and wet ingredients are just combined.

Why are my muffins dry?

Overbaking is a common reason for dry muffins. Make sure to remove the muffins from the oven as soon as they’re baked through.

Another common reason for dry muffins is not using enough fat. Using oil instead of butter or a combination of oil and butter helps keep muffins moist.

Why did the blueberries sink in my muffins?

Sometimes, mix-ins such as blueberries are too heavy for the batter and can sink to the bottom of the muffin tin. 

To ensure that your blueberries are evenly distributed throughout, try tossing the blueberries in just a little bit of flour to lightly coat them. This helps them stay afloat!

Like this recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Blueberry muffins on a stack of plates.

Blueberry Muffins

5 from 1 vote
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 12 Servings


For the Muffins:

  • 2 ¼ cups (280 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) whole milk, at room temperature
  • ¼ cup (56 g) unsalted butter, at room temperature or melted and cooled
  • ¼ cup (60 ml) neutral tasting oil, canola or vegetable work well
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries, fresh or frozen

For the Topping:

  • ¼ cup (50 g) light brown sugar
  • 3 tablespoons (24 g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons (29 g) unsalted butter, melted


To Make the Muffins:

  • Preheat the oven to 425°F, and lightly grease a muffin pan or line with paper liners. Set aside.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl.
    2 ¼ cups (280 g) all-purpose flour
    ½ cup (100 g) granulated sugar
    ½ cup (100 g) light brown sugar
    ½ teaspoon salt
    1 tablespoon baking powder
  • In a separate small bowl, combine the milk, butter, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and stir until a few dry streaks remain.
    1 cup (240 ml) whole milk
    ¼ cup (56 g) unsalted butter
    ¼ cup (60 ml) neutral tasting oil
    2 large eggs
    1 teaspoon vanilla extract
  • Fold in the blueberries, and divide the batter evenly between the muffin cups (about ⅔ to ¾ full).
    1 ½ cups blueberries

To Make the Topping:

  • In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. Sprinkle the mixture over the muffin batter and press it in gently to ensure it sticks.
    ¼ cup (50 g) light brown sugar
    3 tablespoons (24 g) all-purpose flour
    ½ teaspoon ground cinnamon
    2 tablespoons (29 g) unsalted butter
  • Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Serve warm! Scroll up and see the post for tips, FAQs, and storage recommendations.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*It’s important to start baking the muffins at 425°F then reduce the temperature to 350°F to give the muffins lift. Otherwise, they may overflow the pan while they bake.
*Optional: While you can absolutely bake these muffins immediately after mixing the batter, we like to cover the bowl and let the batter rest in the fridge for about an hour. This gives the flour time to hydrate and moisten which leads to a better texture in the finished muffins.


Serving: 1muffinCalories: 286kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 45mgSodium: 225mgPotassium: 97mgFiber: 1gSugar: 20gVitamin A: 260IUVitamin C: 2mgCalcium: 103mgIron: 2mg
Don’t Lose This Recipe!Save it on Pinterest! Follow us @morethanmeatandpotatoes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating