Homemade Blueberry Muffins
These Homemade Blueberry Muffins are moist and fluffy with a cinnamon-sugar crumb topping!
I love having fresh muffins for breakfast, especially homemade blueberry muffins.
There is just something about waking up in the morning and having a fresh, homemade muffin to go alongside my coffee, it just makes the morning that much better.
These homemade blueberry muffins are soft, buttery, and loaded with blueberries.
I also love the cinnamon crumble topping which gives these muffins a sweet, crunchy topping that is to die for.
INGREDIENTS TO MAKE BLUEBERRY MUFFINS
MUFFINS INGREDIENTS:
● FLOUR: 2 1/2 cups of all-purpose flour.
● BAKING SODA: 1 teaspoon of baking soda.
● BAKING POWDER: 1 teaspoon of baking powder.
● SALT: 1/2 teaspoon of salt.
● BROWN SUGAR: 1 1/4 cups of light brown sugar.
● BUTTER: 1/2 cup (1 stick) of unsalted butter.
● EGG: 1 large egg.
● VANILLA EXTRACT: 2 teaspoons of vanilla extract.
● BUTTERMILK: 1 cup of buttermilk. Learn how to make your own buttermilk.
● BLUEBERRIES: 1 1/2 cups of fresh or frozen blueberries, plus 1/2 cup to press on top of each muffin.
CRUMBLE TOPPING INGREDIENTS:
● GRANULATED SUGAR: 1/3 cup of granulated sugar.
● FLOUR: 1/4 cup of all-purpose flour.
● GROUND CINNAMON: 2 teaspoons of ground cinnamon.
● BUTTER: 2 Tablespoons of butter. Make sure it’s softened to room temperature before making the crumble.
HOW TO MAKE BLUEBERRY MUFFIN
To make these Homemade Blueberry Muffins, simply:
PRE-STEP: Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
STEP 1: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
STEP 3: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!
STEP 4: Gently, fold in blueberries.
MAKE THE CRUMBLE:
STEP 5: In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.
STEP 6: 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.
STEP 7: Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
STEP 8: Let muffins cool for 5-10 minutes before enjoying!
ADDITIONAL BAKING TIPS
MAKE YOUR OWN BUTTERMILK: I love using buttermilk in my muffin recipes because it makes the muffins super soft and tender, just how everyone loves them. But if you don’t have buttermilk in your fridge, no worries. You can simply make your own homemade buttermilk with only two simple ingredients. All you will need is some milk and lemon juice. I have posted a step-by-step guide on how to make homemade buttermilk here, it’s super simple!
SCOOPING THE BATTER: I like to 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.
LETTING THE MUFFINS COOL: After the muffins have baked, don’t let the muffins “cool” in the hot muffin pan. After about 5 minutes take the muffins out of the muffin pan 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.
BAKING TOOLS NEEDED
MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!
MUFFIN PAN: This is one of my favorite muffin pans.
MIXING BOWLS: These are my favorite mixing bowls, I use them for everything!
MORE MUFFINS RECIPES
Homemade Blueberry Muffins
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. 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
- STORE: In an airtight container at room temperature for up to 5 days. Muffins can be frozen for up to 3 months.
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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!