Homemade Blueberry Muffins
These Homemade Blueberry Muffins are buttery, moist, and fluffy with a cinnamon-sugar crumb topping that gives them a crunchy topping you will love! They’re even better than those you get at the bakery!
Love homemade muffins? Then you’ve got to try these muffins next. Fresh Strawberry Muffins, Lemon Poppyseed Muffins, and my kid’s favorite Peanut Butter Banana Muffins.
Why You’ll Love These Blueberry Muffins!
- Great Start For Your Mornings. There is just something about waking up in the morning and having a fresh, homemade muffin to go alongside your coffee, it just makes the morning that much better.
- A Tasty Muffin For All Types of Occasions. They are great for an easy weekday breakfast but also make a nice addition for special occasions.
- Bakery Style Muffins at Home. Skip the bakery and save some money by making blueberry muffins at home.
- Delicious Flavor. These muffins are full of juicy blueberries and have a fluffy texture while the crumble topping adds a bit of crunch on top.
Ingredients
Here’s a look at the main ingredients you need to make the best blueberry muffins at home.
- Flour: Use your favorite all-purpose baking flour.
- Leavening: We will be using a combination of baking powder and baking soda.
- Sugar: I love the deeper flavor that brown sugar adds to these muffins while granulated sugar works best to make a crunchier crumble topping.
- Butter: Unsalted butter works best so you can more accurately flavor your muffins. You will need some for the muffins and the topping mixture. Make sure to soften it ahead of time, especially to make the topping.
- Egg: All you need is 1 large egg to make these muffins.
- Vanilla extract: Adds a bit of hominess and sweet flavor and aroma to these blueberry muffins.
- Buttermilk: The acid in the buttermilk makes the muffins super soft and tender but also helps to activate the baking soda to help your muffins rise. Don’t worry if you don’t have any you can easily make homemade buttermilk.
- Blueberries: You can use fresh or frozen blueberries in this recipe. This means you can enjoy homemade blueberry muffins any time of year.
- Cinnamon: Adds a little bit of spicy warmth to the crumble topping.
Tips & Variations
- Scoop the Batter. Use an ice cream scooper to fill the muffin batter into each muffin tin. It makes it super easy and you know that each muffin will be the same size.
- Don’t Cool in the Pan. Take the muffins out of the muffin pan five minutes after removing them from the oven and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins.
- Add Berries On Top. Adding 3-4 blueberries on top of the muffins after scooping them into the pan is the best way to have blueberries visible in your muffins. So be sure to set a few aside when you’re mixing the muffin batter.
- Add Some Nuts. Chopped nuts make a great addition to the crumble topping.
- Use Another Berry. Raspberries, blackberries, or even a mixture of berries will work well.
How To Make Homemade Blueberry Muffins
Mixing up your muffins takes just a few minutes and some simple steps. Here’s a look at the main steps involved.
- Combine and Mix. Place the brown sugar, butter, egg, vanilla extract, and buttermilk in a medium bowl and mix until combined.
- Add the Flour. To the bowl and mix just until combined. Be aware that the muffin batter will be thick.
- Add the Blueberries. Gently fold the blueberries into the muffin batter.
- Scoop the Muffins. Use an ice cream scooper to scoop the muffin batter into the prepared muffin tins. Sprinkle each muffin with the crumb mixture and press some extra blueberries into the tops of each muffin.
What To Serve With Muffins
These muffins are delicious for brunch, breakfast, or simply a snack. Here are some meal-planning ideas if you are having a Sunday Brunch or Party.
- Main Dish: We love this Breakfast Casserole, Air Fryer Eggs, French Toast Bake, Buttermilk Pancakes, and Crockpot Ham.
- Drinks: I love a good smoothie, try my Strawberry Smoothie, Banana Smoothie, and this Green Detox Smoothie.
- Bread: Must-make for brunch is Banana Nut Bread, Strawberry Banana Bread, and Unicorn Bread for the kids!
- Sides: We love making Air Fryer Tater Tots, BLT Pasta Salad, and Cool Whip Fruit Salad.
- Dessert: Strawberry Cream Pie, Orange Creamsicle Cookies, Oreo Cupcakes, and Energy Bites.
Recipe FAQ
Is it better to use fresh blueberries in muffins?
They both work great! I prefer using fresh blueberries whenever possible but when they aren’t in season frozen blueberries work just as well.
What is the secret to making moist muffins?
The best way to prevent dry muffins is to avoid baking them too long or letting them cool in the pan. The muffins will continue to cook as they cool in the pan so after five minutes make sure to remove them from the pan and finish cooling on a rack.
Should blueberry muffin batter be thick or thin?
It’s usually going to depend on the recipe but these muffins have a thick batter. They cook up plenty moist and the buttermilk keeps them tender and fluffy despite the thickness of the batter.
Leftovers & Storing
- Store. Your leftover homemade blueberry muffins in an airtight at room temperature for up to 5 days.
- Freeze. Muffins freeze great. Place them in a single layer inside an airtight container or bag and freeze for up to three months. You can thaw them out on the counter in a few hours.
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Homemade Blueberry Muffins
These Homemade Blueberry Muffins are buttery, moist, and fluffy with a cinnamon-sugar crumb topping that gives them a crunchy topping you will love! They're even better than those you get at the bakery!
Print Recipe
Pin Recipe
Ingredients
MUFFINS:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- ½ cup unsalted butter, softened, 1 stick
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries, plus 1/4 cup to press on top
CRUMBLE:
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 2 Tablespoons butter, softened
Instructions
- Preheat oven to 425°F. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
- Mix flour mixture until just combined. The muffin batter will be thick.
- Gently, fold in blueberries.
MAKE THE CRUMBLE:
- In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.
- Using an ice cream scooper, scoop muffin batter into prepared muffin tins.Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.
- Bake at 425°F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5-10 minutes before enjoying!
Notes
- Scoop the Batter. Use an ice cream scooper to fill the muffin batter into each muffin tin. It makes it super easy and you know that each muffin will be the same size.
- Don’t Cool in the Pan. Take the muffins out of the muffin pan five minutes after removing them from the oven and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins.
- Add Berries On Top. Adding 3-4 blueberries on top of the muffins after scooping them into the pan is the best way to have blueberries visible in your muffins. So be sure to set a few aside when you’re mixing the muffin batter.
- Add Some Nuts. Chopped nuts make a great addition to the crumble topping.
- Use Another Berry. Raspberries, blackberries, or even a mixture of berries will work well.
Calories: 328kcal, Carbohydrates: 54g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 41mg, Sodium: 333mg, Potassium: 113mg, Fiber: 1g, Sugar: 31g, Vitamin A: 359IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 2mg
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These are the best Blueberry muffins I’ve ever had, I make them all the time!
These are the best blueberry muffins ever, been making them for few years now. My kids asked for chocolate chip muffins yesterday and I made this exact recipe but instead of blueberries I added chocolate chips, and for the crumble instead of the cinnamon I added cocoa powder. It was the best chocolate chip muffins I made. Thank you for this very tasty recipe.
This is the best and I mean the very best muffins I have ever made. I’m 60 yrs old and I’ll tell ya I have done so much baking since I was a little girl and I always use this recipe. I like them best with raspberries in them too and add more berries than it calls for and they ALWAYS turn out delicious. Thank you Jennifer for sharing this with us, much appreciated. Have a sweet day…Smile
Thank you so much for sharing this amazing blueberry muffins recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!