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Homemade Blueberry Muffins

This is the BEST Blueberry Muffin recipe I have made, and you will love it too! Bursting with juicy blueberries and topped with sweet streusel, these really are so delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 12 muffins
Calories: 390 kcal
Course: Breakfast
Cuisine: American

Ingredients

Blueberry Muffins
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup (57g) salted butter melted
  • ¼ cup (57g) vegetable or canola oil
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 2 cups blueberries fresh or frozen
Crumb Topping
  • ⅔ cup (83g) all-purpose flour
  • ⅓ cup (66g) granulated sugar
  • ⅛ teaspoon salt
  • ¼ cup (57g) salted butter melted

Instructions

    Cup of Yum
  1. Heat oven to 375°F. Line muffin tins with baking cups or grease well with cooking spray.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.
  4. Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost them before adding them to the batter.
  5. Fill each baking cup ¾ full, then add a few extra blueberries on the top of each muffin, if desired. Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins, and sprinkle about 1 tablespoon on the top of the muffin batter before baking.
  6. Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

  •  
  • Storage: Store these muffins in an airtight container or muffin tin at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
  • Freezing: This is a great recipe to make ahead as muffins freeze very well for up to 3 months. Simply bake as normal, allowing them to completely cool before storing the muffins in a freezer-safe container or in freezer bags. Allow the muffins to defrost before eating, or microwave them to defrost.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 61g (20%) Protein 7g (14%) Saturated Fat 6g (30%) Cholesterol 57mg (19%) Sodium 206mg (9%) Fiber 2g (8%) Sugar 21g (42%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 61g 20%
Protein 7g 14%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 206mg 9%
Fiber 2g 8%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.