This blueberry muffin recipe is moist, sweet, and bursting with fruity flavor. A buttery streusel topping takes this indulgent breakfast over the top.
How to Make Blueberry Muffins
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
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Blueberry Muffin Ingredients
These are the ingredients you'll need to make this blueberry muffin recipe:
- For the muffins: all-purpose flour, white sugar, baking powder, salt, vegetable oil, an egg, milk, and fresh blueberries
- For the topping: white sugar, all-purpose flour, butter, and cinnamon
How Do You Make Blueberry Muffins?
Here's a brief overview of what you can expect when you make homemade blueberry muffins:
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a liquid measuring cup.
- Add the wet mixture to the dry mixture, then fold in the blueberries.
- Make the topping.
- Pour the batter into a prepared muffin tin and sprinkle with the topping.
- Bake in the preheated oven until the toothpick comes out clean.
Recipe Tip
If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty cup spaces when baking. Muffins tend to burn faster in a pan with empty cups.
How to Store Blueberry Muffins
To store blueberry muffins: Line an airtight container with paper towels, then arrange the muffins in the container in a single layer. Throw in a few saltines to absorb the excess moisture. Close the lid and store at room temperature for up to four days.
Learn more: How to Store Muffins to Keep Them Fresh
Can You Freeze Blueberry Muffins?
Yes, blueberry muffins freeze well. Wrap them individually in storage wrap, then place in a freezer-safe container. Freeze for up to two months. Thaw at room temperature or gently in the microwave.
Allrecipes Community Tips and Praise
"Loving this recipe," says one Allrecipes community member. "I'm about to make them again because they didn't last more than an hour. They are light and fluffy, yet very creamy."
"This is the best recipe ever," raves smackk. "Everyone that I share it with is obsessed with it!! I'm sure it's perfect as is, but I use brown sugar for the crumble."
"What a quick, convenient recipe," according to Sue Blanke. "I had everything on hand. I wish I could describe how good the house smells from them baking."
Ingredients
Muffins:
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1 ½ cups all-purpose flour
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¾ cup white sugar
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2 teaspoons baking powder
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½ teaspoon salt
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⅓ cup vegetable oil
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1 large egg
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⅓ cup milk, or more as needed
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1 cup fresh blueberries
Crumb Topping:
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½ cup white sugar
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⅓ cup all-purpose flour
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¼ cup butter, cubed
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1 ½ teaspoons ground cinnamon
Directions
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Gather all ingredients.
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Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
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To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
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Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
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Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
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To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
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Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
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Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
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Nutrition Facts (per serving)
| 381 | Calories |
| 16g | Fat |
| 57g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 381 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 5g | 23% |
| Cholesterol 39mg | 13% |
| Sodium 314mg | 14% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 1g | 5% |
| Total Sugars 34g | |
| Protein 4g | 9% |
| Vitamin C 2mg | 2% |
| Calcium 96mg | 7% |
| Iron 2mg | 9% |
| Potassium 73mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
