Blueberry Muffins
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.
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:
Storage
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!
More Muffin Recipes You’ll Love
Ingredients
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
Instructions
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 flour½ cup (100 g) granulated sugar½ cup (100 g) light brown sugar½ teaspoon salt1 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 milk¼ cup (56 g) unsalted butter¼ cup (60 ml) neutral tasting oil2 large eggs1 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 sugar3 tablespoons (24 g) all-purpose flour½ teaspoon ground cinnamon2 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.
