Deliciously Sprinkled

Homemade Blueberry Muffins

Homemade Blueberry Muffins Recipe

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 along side 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.

Homemade Blueberry Muffins Recipe

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. 

Homemade Blueberry Muffins Recipe

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!

Homemade Blueberry Muffins

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.

HOMEMADE BLUEBERRY 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! 

Best Blueberry Muffins Recipe

MORE MUFFINS RECIPES

PEANUT BUTTER BANANA MUFFINS

Peanut Butter Banana Muffins

FUNFETTI FRENCH TOAST MUFFINS

FUNFETTI FRENCH TOAST MUFFINS

PEACH CRUMBLE MUFFINS

PEACH CRUMBLE MUFFINS

CONNECT WITH DELICIOUSLY SPRINKLED 

FOLLOW US ON SOCIAL MEDIA, SO YOU NEVER MISS A RECIPE

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER

 GET EASY-TO-MAKE RECIPES AND MORE…STRAIGHT TO YOUR EMAIL!

EMAIL SUBSCRIPTION

RATE THIS RECIPE

IF YOU MADE THIS RECIPE & LOVED IT! 

PLEASE GIVE IT A 5 STAR RATING IN THE RECIPE BELOW!

Yield: 12 Regular Muffins

Homemade Blueberry Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

MUFFINS:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups brown sugar
  • 1/2 (1 stick) cup unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to press on top

CRUMBLE:

  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons butter, softened

Instructions

  1. Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
  4. Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK! 
  5. Gently, fold in blueberries.

MAKE THE CRUMBLE:

  1. In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.
  2. 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.
  3. 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.
  4. 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.

 

* DON'T HAVE BUTTERMILK? No problem, you can make homemade buttermilk with just a few simple ingredients. Click here for my step-by-step guide and recipe on how to make homemade buttermilk!

SHARE IT ON INSTAGRAM

WE LOVE SEEING WHAT YOU MAKE. 

SHARE IT ON INSTAGRAM AND TAG US IN YOUR PHOTO!

USE HASHTAG #DELICIOUSLYSPRINKLED

PIN IT!

CLICK THE LINK BELOW TO PIN THIS RECIPE FOR LATER! 

 FOLLOW US ON PINTEREST!

HOMEMADE BLUEBERRY MUFFINS

HOMEMADE BLUEBERRY MUFFINS RECIPE

 

Some of the links above are affiliate links, which we get paid a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.

Products Used to Make this Recipe:

*may contain affiliate links

69 comments on “Homemade Blueberry Muffins”

  1. Just stumbled across these on Pinterest. I’ve been wanting to make some homemade blueberry muffins for a while. These look amazing and I can’t wait to try them! I bet my daughter (9months) will love them too!

  2. I made the blue berry muffins and I made it with your  butter milk that you explained to us and how to make it! I love how you do the step by step instructions. I have turrets and having step by step instructions like that make this so much easier to actually get the recipe done. My whole family loved them! Between my boys and husband they were all gone by morning and I made them at 9:30pm . So they were deffiently a hit!! Thanks so much.

  3. Hi

    Just made your muffins they came out perfect and delicious..
    It’s a keeper … 
    Your directions were spot on..
    Thanks for sharing ????

  4. Yummy looking blueberry muffin!! Usually, I love a warm blueberry muffin. Can I keep these in the fridge and warm it whenever I want to eat??

  5. I made these as a coffee cake in my  big cast iron skillet – needed to double my cook time but this was AMAZING!!!  

  6. These are so yummy! Can they be frozen?

  7. Pingback: Strawberry Jam Crumb Cake | The Recipe Critic

  8. These were delicious!  I made them at high altitude and other than increasing temperature and decreasing baking powder and baking soda I did not modify the recipe.  I made a double batch but I didn’t really need to double the crumb topping, I had a lot left over.

  9. Made these a few months ago. They were a hit at home and work. A coworker has been dropping hints lately about me bring some more. So I’m making another double batch tonight. Some for home and work. 

  10. These look amazing! Would it be possible to use yogurt instead of the buttermilk? 

    • Thanks, Cindy! Yes, here is what you do if you want to use yogurt instead of buttermilk.Mix 3/4 cup plain yogurt with 1/4 cup of milk. Stir and make it a quick substitution for buttermilk. ENJOY! 🙂

  11. Pingback: Blueberry Banana Bread | The Recipe Critic

  12. I made these muffins tonight and they are amazing! I usually don’t leave reviews but I just loved how these turned out. Thank you for posting this!

  13. Looks delish! What would be the cooking time and temp if I used a mini muffin pan? I’d love to make these for my 1.5 year old daughter. Thanks! 🙂

    • Cooking time and oven temp would stay the same. I would just check your muffins at around 10 minutes because every oven is different. Enjoy! 🙂

  14. Can Almond or Soy milk be substituted for the buttermilk? I am looking for an awesome muffin recipe for a brunch I’m doing on Sunday, but my husband and daughter are allergic to dairy. I already use Nucoa butter, but if buttermilk is key to this recipe… so any tips for that would be appreciated!

    • Yes! What I have done in the past, is use 1 cup almond milk and I added 2 Tablespoons lemon juice. Let the mixture sit for about 5-10 minutes.Then use it in the recipe as directed. I hope you enjoy them as much as my family does! 🙂

  15. Pingback: Strawberry Banana Oat Muffins

  16. The batter tastes like cookie dough! Made these today and they came out perfect!! I used the buttermilk recipe too!

  17. made these yesterday and even used your homemade buttermilk recipe! I loved these muffins, they were delicious, quick and easy to make! thank you!

  18. I’ve made these twice in one week. This is my new go-to blueberry muffin recipe. Thank you for sharing. My only suggestion is to bake them in cupcake liners. I had a few separate on me the first time when I tried transferring them from the pan to a cooling rack because there are so many blueberries in them! Delicious muffins.

  19. Pingback: Blueberry Muffins | Beck Bakes (And Cooks!)

  20. I love this recipe for blueberry muffins, so yummy! I am making them for the second time tonight, but this time instead of brown sugar I used coconut palm sugar and instead white sugar I used honey.

  21. These blueberry muffins turned out wonderfully! I just finished eating a couple left over from yesterday and they were even better today!!  Great recipe and a definite keeper!  The difference between from scratch and a box is immense!  Thank you for sharing:-).  

  22. Pingback: Skinny Chocolate Muffins

  23. Made these muffins and they came out superb! Everyone loved them and kept saying how delicious they are – thank you! (the crumble was uh-mazing)

  24. Just made your great blueberry muffin recipe. My husband and I loved them, so we shared some with our neighbors, and they also loved them! Thanks so much for a wonderful recipe!

  25. These muffins are DIVINE! I’m using this recipe as a base for everything! Thanks so much for sharing! 

  26. I made these tonight for a bake sale we are doing tomorrow. They are perfect!!  I also used the same base and did chocolate chips and they are awesome as well!  Thanks!

  27. Pingback: Lemon Blueberry Cupcakes

  28. I made these yesterday and they were perfect! I didn’t have any blueberries so I made them with raspberries and they were divine! However, do you have any tips on helping the crumble on top stay crumbly? I used the exact same recipe listed and it just melted on top of the muffin. It still provided a crunchy top to the muffin but I’d prefer it stay in tact. 

    Thank you for this recipe! 

  29. I just made these muffins with only one difference; I mashed up a small handful of blueberries and mixed them in the batter before adding the whole blueberries just to add some extra blueberries taste.  It tasted amazing! Thank you for sharing the recipe. I will be making more tonight seeing as how I shared some with the neighbors ;D .

  30. OH MY WORD!!!  These are some of the best muffins I have ever had/made!  I made them exactly as the recipe read, and the dough was thick, but they turned out perfect!!  The cinnamon crumble on top is so good!  They looked even better than a store bought muffin!  Thanks for the recipe!

  31. I made it today…What a great recipe! I was nervous at first because the consistency was thicker than the one in the picture. However, I thought I should try it before adding anything. I’m glad I did because they came out great. The only substitution I made was 1/2 whole wheat flour and they came out perfect! Thanks so much, I loved the muffins and so did my husband!!!

  32. Yum! These look amazing! Will using a 2% milk over the buttermilk make a difference?

    • Hi Lidia,

      Thanks, these are one of my favorite blueberry muffins! I wouldn’t substitute 2 % milk for the buttermilk but you could use 1/3 cup + 2 Tablespoons of vanilla or plain yogurt instead of buttermilk.Enjoy! 🙂

  33. Fabulous blueberry muffins.
    Must be the buttermilk which I had some whipping cream to use up, so mixed with buttermilk.
    Thanks for a great recipe

  34. Hi Jenn, thanks again…  hope you like my variation on your beautiful muffins xo http://www.bizzylizzysgoodthings.com/home/streusel-topped-blueberry-and-macadamia-muffins

  35. Hi Jenn, love your recipe! Would you mind if I blog my take on it on Good Things, with a link back to yours please? Thank you in anticipation. 

  36. Yum!  I saw these and they’ve been on my list of things to make.  I pulled everything out and got everything mixed and then my blueberries had freezer burn (lol) so I swapped them out for mini chocolate chips and decided to throw it in a small bread tin instead 🙂  Thanks for the awesome recipe!  It’s in the oven right now and I can’t hardly wait to try it again with blueberries next time! 

  37. Hey there! just made these super soft and flavorful muffins! I got to say though when I was making them it seemed like there wasn’t enough moist ingredients for the amount of flour. The dough’s consistency did not look like the above pictures. I ended up adding 1/2 cup of milk and it looked just right!
    Thank you for the recipe! My husband and brother-in-law loved them:)

  38. Great recipe, however the batter was super doughy like cookie dough, I added a little milk to make it more batter like.

    • I’m so glad you liked my blueberry muffin recipe! The muffin batter should be thicker, but adding no more than 1/2 cup or less of milk is perfectly fine to do for this recipe! 🙂

  39. It’s funny that we both posted blueberry muffin recipes on the same day. Hey, it was National Blueberry Muffin Day. Love these moist muffins!

  40. I’m glad you feel the same way about crumbles. They make things so.good. Nothing beats a warm bakery style blueberry muffin!

  41. These muffins look great! I’m such a lover of all things blueberry 🙂

  42. I absolutely love blueberry muffins! Blueberry anything really!

  43. Blueberry muffins are instant smile food in my book! These look wonderful!

  44. Oh, I love a warm blueberry muffin. Going to the Farmers Market tomorrow and will get some!

  45. i’d love one of these for breakfast!

  46. And now I’m craving muffins! I love how jam-packed these are with blueberries – so perfect! Pinned!

  47. Those blueberry muffins look so good! I love the crumble topping. It’s the perfect time to make some, blueberry season is here. 🙂

  48. I love blueberry muffins! These look perfect!

  49. Yum! Blueberry muffins are my favorite. Yours look so tender and moist!

  50. Look at all those blueberries

  51. So much blueberry goodness happening here! I love blueberry muffins. Yours look just perfect!!

  52. These look perfect! I wish I had some to go with my coffee this morning. Blueberry muffins are always my favorite. And crumble on top?! Yes please!!!

  53. I don’t really like blueberries, but, your photo and recipe look really appealing and appetizing. Can’t wait to try it.

  54. Mmmm. I love the crumble on top! Your pictures are incredible and are making me drool :p

  55. Your dessert always look amazing and these muffins are no exception! Blueberry muffins are my favorite!

  56. Yum! I just love a good muffin in the morning. And blueberry muffins are my favorite!

  57. They look amazing Jenn! Great photos. They are brilliant.

  58. You can NEVER go wrong with a homemade blueberry muffin! And with cinnamon sugar crumble…I think I want to marry these.
    Don’t tell my hubs. Pinned! 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.