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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I made these as a coffee cake in my big cast iron skillet – needed to double my cook time but this was AMAZING!!!
These are so yummy! Can they be frozen?
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.
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.
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! 🙂
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!
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! 🙂
I linked to your recipe on my blog for easy and healthy recipes for students! https://louisenaumann.wordpress.com/2016/02/23/easy-and-healthy-recipes-for-students/
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! 🙂
The batter tastes like cookie dough! Made these today and they came out perfect!! I used the buttermilk recipe too!