These blueberry muffins are made with simple, straightforward ingredients and bursting with fresh blueberries. To taste even better, they are topped with a sweet streusel topping.
Classic Blueberry Crumble Muffins
These classic blueberry muffins are always a welcomed treat for breakfast or an easy grab and go snack. They are so easy to make you will be making them often.
These are my husband's favorite muffins—so much so that I decided to update the recipe and add a streusel topping. They are extra fluffy, soft, and moist—just like the ones you get in a bakery.
If you are a fan of these blueberries, try my recipe for Very Blueberry Breakfast Cake, Lemon Blueberry Squash Bread, and Blueberry Scones.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR VERY BLUEBERRY MUFFINS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Very Blueberry Muffins and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS FOR MAKING THE BEST BLUEBERRY MUFFINS
How to mix. Stop mixing once the batter is combined.
Measure correctly. Fluff the flour and spoon the flour into the measuring cup to keep the flour from packing into the measuring cup. When measuring the flour, scooping and leavening off the flour with a knife will help prevent the muffins from being dry.
Keep the oven door closed. While baking, keep the oven door closed to keep the muffins from deflating.
Bring all the wet ingredients to room temperature. This will ensure the ingredients are fully incorporated into the batter and help the muffins bake evenly.
Use an ice cream scoop. It is easier to distribute the batter evenly into the muffin liners.
Measure correctly. Fluff the flour and spoon the flour into the measuring cup to keep the flour from packing into the measuring cup. When measuring the flour, scooping and leavening off the flour with a knife will help prevent the muffins from being dry.
Keep the oven door closed. While baking, keep the oven door closed to keep the muffins from deflating.
Bring all the wet ingredients to room temperature. This will ensure the ingredients are fully incorporated into the batter and help the muffins bake evenly.
Use an ice cream scoop. It is easier to distribute the batter evenly into the muffin liners.
WHAT YOU NEED TO MAKE BLUEBERRY MUFFINS
12 cup muffin tin
paper cupcake liners
Large bowl
Medium bowl
Large spoon
Measuring cups
Measuring spoons
Flour
Sugar
Baking powder
Butter
Vegetable oil
Whole milk
Whole eggs
Vanilla
Lemon zest
blueberries
paper cupcake liners
Large bowl
Medium bowl
Large spoon
Measuring cups
Measuring spoons
Flour
Sugar
Baking powder
Butter
Vegetable oil
Whole milk
Whole eggs
Vanilla
Lemon zest
blueberries
HOW TO MAKE BLUEBERRY MUFFINS
For the streusel, whisk together the flour, sugar, and salt. Cut the butter into the flour mixture with a fork until crumbly; set aside.
Preheat the oven to 400 degrees F. Place liners in the well of the muffin tin or spray with a non stick cooking spray; set aside.
Add the flour, baking powder, and salt in a medium bowl, whisk together, and set aside.
Toss the blueberries in a 1/2 cup of the flour mixture; set aside.
Mix melted butter, oil, milk, sugar, vanilla, eggs, and lemon zest in a large bowl until creamy and smooth.
Add the flour mixture slowly to the creamed mixture until almost combined.
Fold the blueberries in the batter mixture.
Scoop the batter into each of the paper liners to the top.
Sprinkle the crumble topping over the filled muffin liners.
Bake for 18-20 minutes or until a toothpick comes out with a moist crumb.
Remove from the oven and rest for 10 minutes before removing the muffins to a cooling rack.
Preheat the oven to 400 degrees F. Place liners in the well of the muffin tin or spray with a non stick cooking spray; set aside.
Add the flour, baking powder, and salt in a medium bowl, whisk together, and set aside.
Toss the blueberries in a 1/2 cup of the flour mixture; set aside.
Mix melted butter, oil, milk, sugar, vanilla, eggs, and lemon zest in a large bowl until creamy and smooth.
Add the flour mixture slowly to the creamed mixture until almost combined.
Fold the blueberries in the batter mixture.
Scoop the batter into each of the paper liners to the top.
Sprinkle the crumble topping over the filled muffin liners.
Bake for 18-20 minutes or until a toothpick comes out with a moist crumb.
Remove from the oven and rest for 10 minutes before removing the muffins to a cooling rack.
WHERE YOU WILL SEE THIS RECIPE
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Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
MORE SIMILAR RECIPES
Whipped Blueberry Feta Toast
Very Blueberry Coffee Cake
Jumbo Banana Carrot Muffins
Originally published August 2010. Updated June 2023.
