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Homemade blueberry muffin on the table on a piece of burlap with blueberries to the side.
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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!
Course Breakfast
Cuisine American
Keyword blueberry muffins, crumb top muffins, homemade blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Regular Muffins
Calories 328kcal
Author Jennifer

Ingredients

MUFFINS:

CRUMBLE:

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.

Nutrition

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