Blueberry Muffins
Soft, fluffy, and packed with juicy blueberries, these easy muffins have the most delicious cinnamon crumb topping and taste just like they came from a bakery. Perfect for breakfast, brunch, or a sweet snack. 🫐✨
🛒 You’ll Need:
For the muffins 🧁
🫐 2 1/4 cups all-purpose flour
🫐 1 cup granulated sugar
🫐 3/4 tsp salt
🫐 1 tsp baking soda
🫐 1 1/2 tsp baking powder
🫐 2/3 cup oil
🫐 1 large egg
🫐 1/2 cup buttermilk
🫐 1 tsp vanilla extract
🫐 1 cup blueberries
For the crumb topping ✨
🫐 3 Tbsp granulated sugar
🫐 3 Tbsp light brown sugar
🫐 3 Tbsp all-purpose flour
🫐 3 Tbsp cold butter, chopped
🫐 1 tsp ground cinnamon
Instructions:
1️⃣ Preheat oven to 375°F. Line a standard muffin tin with liners, or grease well with nonstick cooking spray.
2️⃣ In a large bowl, combine 2 1/4 cups flour, 1 cup sugar, 3/4 tsp salt, 1 tsp baking soda, and 1 1/2 tsp baking powder.
3️⃣ Add 2/3 cup oil, 1 egg, 1/2 cup buttermilk, and 1 tsp vanilla. Mix just until combined. Do not overmix.
4️⃣ Toss 1 cup blueberries with a spoonful of flour, if desired, then gently fold them into the batter.
5️⃣ Divide the batter evenly between the muffin cups.
6️⃣ In a small bowl, make the crumb topping by combining 3 Tbsp granulated sugar, 3 Tbsp brown sugar, 3 Tbsp flour, 3 Tbsp cold butter, and 1 tsp cinnamon.
7️⃣ Use a fork or pastry blender to cut the butter into the mixture until crumbly.
8️⃣ Sprinkle the topping evenly over each muffin.
9️⃣ Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
🔟 Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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Find the full recipe at Tastes Better From Scratch (link in bio!)
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Baking blueberry muffins at home is not only rewarding but also allows you to control the freshness and quality of the ingredients. One tip I’ve found essential is gently folding in the blueberries after tossing them with flour. This simple step prevents the berries from sinking to the bottom during baking and keeps them evenly distributed throughout the muffins. Using buttermilk in the batter adds a subtle tang that balances the sweetness and helps create a tender crumb. If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. The cinnamon crumb topping is a game-changer for these muffins. Cutting cold butter into the sugar-flour mixture until crumbly ensures a perfect texture that crisps nicely while baking. For added texture, you might sprinkle some chopped nuts like pecans or walnuts on top before baking. For baking, make sure your oven is fully preheated to 375°F, and avoid overmixing the batter to keep the muffins soft and fluffy. Overmixing can develop gluten and lead to a denser texture. Lastly, cooling the muffins in the pan for a few minutes before transferring them to a wire rack helps them set properly and prevents sogginess at the bottom. These blueberry muffins are wonderful fresh but also freeze well. To reheat, pop them in a toaster oven to restore the crumbly topping's crispness. I often prepare these muffins for brunch or a quick breakfast on busy mornings, and they never fail to impress family and friends. The combination of juicy blueberries and the warm, sweet cinnamon crumb topping is simply irresistible and will have you craving these bakery-style muffins anytime.
