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!
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
No fancy ingredients here, just blueberries and some pantry staples.
- baking powder
- vegetable oil
- vanilla extract
- 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??
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.
If you try this recipe, please comment and rate it below, I love hearing from you!Print
Bakery Style Blueberry Muffins
- 1 ½ cup flour
- ¾ cup sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 egg
- 1 tsp vanilla
- 1 cup fresh blueberries (can substitute frozen or dried)
- ½ cup sugar
- ⅓ cup flour
- 1 ½ tsp cinnamon
- ¼ cup butter or margarine
- Preheat oven to 350 degrees.
- In a medium bowl mix 1 ½ cups flour, ¾ 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 ½ cup sugar, ⅓ 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.
- Serving Size: 6
Keywords: blueberry, muffin