The BEST Blueberry Muffins made from scratch. Filled to the brim with fresh blueberries and topped with a cinnamon sugar crumble, these soft and fluffy muffins will be a staple in your kitchen.
Blueberry Muffins baby! 💙
I’ve been eating Blueberry Crumble Muffins day and night over here. And it’s no wonder, because I’ve figured out how to make unbelievably soft and fluffy muffins that are bursting with juicy, fresh blueberries. And don’t even get me started on that crunchy cinnamon topping.
If you’ve always wondered how to make big, bakery-style Blueberry Muffins at home, let’s talk 👉🏻
I LOVE a good bakery-style muffin. But it’s taken me years to figure out how to make a decent muffin at home. Mine always used to be flat and wet – or worse, dry, tough and crumbly.
But those days are over my friend.
Now we are all about those big Blueberry Muffins with sky-high muffin tops covered in sweet cinnamon sugar. I could eat these Blueberry Muffins FOR DAYS.
If you’ve ever had trouble making great muffins at home, keep reading. I’ve put together all my best tips for making soft and fluffy Blueberry Muffins from scratch.
Just like my favourite White Chocolate Raspberry Muffins, these muffins use oil for moisture and buttermilk for their soft and tender texture.
I usually opt for fresh blueberries when they’re in season, but you can make these using frozen blueberries too.
But it’s the method that truly sets these Blueberry Muffins apart. Check out my tips for perfect muffins below!
You will LOVE these Blueberry Muffins because:
- They’re quick and easy to make (no electric mixer)
- They have big, domed bakery-style muffin tops
- They are soft and fluffy on the inside
- The cinnamon crumble is delicious
- You can eat them for breakfast, lunch or tea!
So what are you waiting for? Get in the kitchen and make a batch of these Blueberry Muffins. Smear the inside with butter and enjoy one (or two) while they’re still warm from the oven. Go, go, go!
TIPS FOR MAKING PERFECT BLUEBERRY MUFFINS
- This Blueberry Muffin recipe produces seriously light and fluffy muffins with a crunchy cinnamon sugar crumble. You don’t need an electric mixer for this recipe – just use a bowl and spoon, otherwise you risk over mixing your batter.
- This recipe produces a large amount of batter because we want to fill each muffin hole almost to the top to help create those beautiful high muffin tops. Even so, I recommend using a kitchen scale when making these, as adding just the right amount of flour will help produce the perfect muffin – too much and they will be dry. Too little and they won’t hold their shape.
- You will need buttermilk for this recipe. It helps to produce a soft, light and moist muffin. If you don’t have any buttermilk on hand, make your own by adding 1 tablespoon of white vinegar to 1 cup of full fat or whole milk. Let it sit for a few minutes and then use as normal.
- I prefer using fresh blueberries for maximum flavour but you can use frozen blueberries if you like. Just add them to the batter frozen. Try not to over mix them though, as they tend to bleed into the batter.
- When it comes to mixing together the dry ingredients with the wet ingredients, use a light hand. Gently fold the mixture together and do NOT over mix. If you over mix the batter, your muffins will be tough and dry – boo.
- To get those lovely sky-high muffin tops, you need to bake your muffins in a hot oven for the first 5 minutes. This is key as it will cause the muffins to rise quickly, then turn the temperature down for the remaining 13-15 minutes.
- Muffins are best eaten on the day they are made. If you have leftovers, I recommend wrapping them in plastic wrap once they are completely cooled and placing them in the freezer. To eat, let them thaw, or heat them up in the microwave for a 30 seconds or so until warm.
MORE MUFFIN AND BREAD RECIPES TO TRY:
- Chocolate Chip Muffins
- White Chocolate Raspberry Muffins
- Chocolate Chip Banana Bread
- Blueberry Bread
- Double Chocolate Muffins
- Chocolate Banana Bread
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Blueberry Muffins
Best ever Blueberry Crumble Muffins made from scratch.
Ingredients
Blueberry muffins
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 3 level teaspoons baking powder
- 200 grams (1 cup) caster sugar or granulated sugar
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk*
- 185 grams (1 and 1/2 cups) fresh blueberries*
Crumble
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 tablespoon plain flour or all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or use cupcake liners. In a large mixing bowl, add flour, baking powder and sugar and whisk briefly.
- To a small bowl, add oil, vanilla and eggs and whisk together just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently start to fold the mixture using a wooden spoon or spatula.
- Add blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin.
- To make the crumble, stir together the sugar, flour and cinnamon. Add melted butter and stir until it forms a wet paste. Sprinkle over each muffin.
- Bake muffins for 5 minutes before turning the oven temperature down to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top (and a skewer inserted into the middle comes out clean).
Notes
Buttermilk: If you don’t have any buttermilk on hand, make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of full fat or whole milk. Let it sit for a few minutes and then use as normal.
Blueberries: I prefer using fresh blueberries for maximum flavour but you can use frozen blueberries if you like. Just add them to the batter frozen. Try not to over mix them though, as they tend to bleed into the batter.
Storage: Muffins are best eaten on the day they are made. If you have leftovers, I recommend wrapping them in plastic wrap once they are completely cooled and placing them in the freezer. To eat, let them thaw on the kitchen bench, or heat them up in the microwave for a 30 seconds or so until warm.
Nutrition Information
This recipe was first published on Sweetest Menu in May 2016.
Mary says
I’ve just made these, the only thing i was unsure about was when to add the crumble, as it was a paste not a sprinkling consistency, but i made some cinnamon sugar to sprinkle once cooked, Lovely too
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Mary. Yes, the crumble is wet, but it is supposed to be added before baking. An extra cinnamon sugar sprinkle sounds amazing though!
Joanna says
Delicious!!! This is the best blueberry muffins I have ever eaten. I love your recipes! Your blog is my favourite.❤️ Greetings from Poland 😉
★★★★★
Jessica Holmes says
Aww that makes me so happy! Thanks for the kind feedback Joanna!
Meegan says
Hi, at what temperature do you recommend cooking them for the first 5 mins? Before turning down to 180?
Thank you.
Jessica Holmes says
Hi Meegan, check out step 1 and 5 of the recipe. It’ll be 200/180C and then 180/160C. Hope that helps.
Gertrude Beal says
I made these because I had looked at the previous recipe and made up too much buttermilk. I had blueberries but no more overripe bananas. They were good. I didn’t choose to add the topping. I simply sprinkled some sugar on the top of each muffin before they baked. I wasn’t convinced I would like the cinnamon with the blueberries. I did love it with the apple muffins.
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Gertrude!
Angella says
Hello! I’m wondering if I could use cupcake pan instead of the muffin one, since I don’t have one. Thank you!
Jessica Holmes says
Yes definitely!
Sam says
Thanks so much, that’s really helpful, and thanks for taking the time to reply ☺️ X
Reena says
I was craving these and was so happy to find you had the recipe on your page! I used tulip cases and got 11 large muffins. Delicious!!!!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Reena!
Michelle Wagner says
I’m slowly baking my way through the sweetest menu recipes. This is another winner! The muffins are fluffy, moist and sweet but not too sweet. I used frozen blueberries and I made double the crumble (I love crumble).
★★★★★
Jessica Holmes says
Love hearing that Michelle! And I’m with you – I think the crumble is the best part!
Sam says
I’ve just made these, and WOW they are amazing! You are literally my go to for recipes and they never fail me, thank you so much. Just out of curiosity, would you be able to substitute the oil for butter like in your chocolate chip muffins? Would this make a lot of difference, or is there a reason this recipe uses oil? ☺️ Xx
★★★★★
Jessica Holmes says
So happy to hear that Sam! You definitely can if you like. Oil adds moisture so helps keep cakes and muffins soft and moist, whereas butter adds flavour but can dry them out. With the blueberries and the crumble, I liked the softness of the oil and didn’t feel like these muffins were missing any flavour. While I felt muffins with only chocolate chips, needed the extra flavour butter can bring. That’s a very long winded way of saying, yes you can use butter if you prefer – both will produce a slightly different but equally delicious muffin!
Adam says
At last you have a dedicated cook who tests and shares every aspect of the baking process.
Thank you for the tips on the quality of the muffins regarding the quantiy of flour used and the very important oven temperature.. I have had hit and miss results with blueberry muffins and will try your recipe . Thanks
Jessica Holmes says
Hope you enjoy them Adam!
Dada says
Ho can i use canned blueberries? Thank you
Jessica Holmes says
Hi, yes you can!
Natalie says
I just LOVE blueberry muffins! These look amazing!
★★★★★
Jessica Holmes says
Thanks Natalie!
Josh says
These were fantastic!
★★★★★
Jessica Holmes says
Glad you liked them Josh!
Maria says
Does the crumble top stay crunchy after freezing and defrosting?
Jessica Holmes says
Hi Maria, it’s not as crunchy but still delicious!
Elena says
What about using milk and not buttermilk?
Jessica Holmes says
Hi Elena, it’s best to use buttermilk. If you don’t have any at home, simply add 1 tablespoon of white vinegar to 1 cup of milk and let it sit for 5 minutes before using.