These soft and tender blueberry muffins are a breakfast favorite that comes together in just 40 minutes. With their golden-brown tops and bursts of sweet berries in every bite, they’re the perfect balance of moistness and flavor. Whether you’re rushing out the door or savoring a slow weekend morning, these homemade treats deliver all the comfort of a neighborhood bakery right from your kitchen. Simple to make and impossible to resist, they’re a guaranteed crowd-pleaser that will fill your home with an irresistible aroma.
Essential Ingredients
- Flour Mix: 2¼ cups all-purpose flour – measured precisely for perfect texture
- Sweetener: 1 cup granulated sugar – creates ideal sweetness balance
- Leavening Agents: 1 tsp baking soda + 1½ tsp baking powder for perfect rise
- Wet Ingredients: 2/3 cup oil, 1 egg, ½ cup buttermilk – ensures moisture
- Star Ingredient: 1 cup blueberries (fresh/frozen) – coat with flour to prevent sinking
- Crumb Topping: Mix of sugars, flour, cold butter, and cinnamon for crispy finish
Step-by-Step Instructions
- Oven Preparation: Heat to 375°F, line muffin tin with liners or grease well
- Mix Dry Base: Combine flour, sugar, salt, baking soda, and baking powder in large bowl
- Wet Integration: Add oil, egg, buttermilk, vanilla – mix until just combined, avoid overmixing
- Berry Addition: Toss blueberries in flour, fold gently into batter
- Topping Creation: Mix sugars, flour, butter, cinnamon until crumbly
- Final Assembly: Fill muffin cups, sprinkle with crumb topping
- Baking Magic: Bake 17-20 minutes, check with toothpick for doneness
- Cooling Phase: Cool briefly in pan, then transfer to wire rack
Cooking Techniques
The secret to perfect blueberry muffins is in the mixing! When combining your wet and dry ingredients, mix just enough to bring everything together – a few small lumps are totally fine. This gentle mixing keeps your muffins light and fluffy. The neat trick of coating blueberries in flour helps them stay evenly spread throughout your muffins instead of sinking to the bottom. For the crumb topping, use cold butter and work it in until you get small, pea-sized pieces – this creates that lovely, crispy texture on top!
Variations & Substitutions
You can make these muffins your own! Feel free to swap the oil with applesauce for a lighter version. No buttermilk? Mix regular milk with a splash of lemon juice or vinegar and let it sit for 5 minutes. Fresh or frozen blueberries both work great – no need to thaw frozen ones before using. Love other berries? Try raspberries or mixed berries instead. For a lemon twist, add some lemon zest to the batter!
Storage Tips
These muffins stay fresh at room temperature for 2-3 days when stored in an airtight container. Pop them in the fridge to keep them fresh for up to a week. They also freeze beautifully! Just place them in a freezer bag and freeze for up to 3 months. To enjoy a frozen muffin, let it thaw at room temperature or warm it in the microwave for about 30 seconds. The crumb topping might lose some crunch after storage, but a quick trip under the broiler will crisp it right up!
Serving Suggestions
Warm muffins are pure magic! Try splitting one open and adding a pat of butter that melts right in. These make a perfect grab-and-go breakfast with coffee or tea, or pack them in lunch boxes for a sweet treat. For brunch, serve them alongside fresh fruit and yogurt. Want to make them extra special? Add a dollop of whipped cream or a drizzle of honey on top!
Blueberry Muffins
Equipment
- Muffin tin
Ingredients
Muffin Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2/3 cup oil vegetable, canola oil or applesauce
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Crumb Topping
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cold butter chopped
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
- In a large mixing bowl combine the flour, sugar, salt, baking soda, and baking powder. Add oil, egg, buttermilk, and vanilla and mix just until combined. Don’t over mix (the batter doesn’t need to be “smooth”).
- Toss the blueberries in a spoonful of flour. (Optional: helps them not to sink to the bottom of the muffin.) Gently fold blueberries into the batter. Divide batter between muffin cups.
- Make the crumb topping by adding all ingredients to a bowl. Use a fork or pastry blender to cut the butter into the mixture. Sprinkle topping over the tops of each muffin.
- Bake for for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Remove muffins from oven and allow to cool in the pan for a few minutes before removing to a wire rack to cool completely.
