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Blueberry Muffins

These homemade Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries. Whether you love blueberry streusel muffins, bakery-style blueberry muffins, or a healthier twist, this recipe is perfect for breakfast, snacks, or even as part of a spread of blueberry desserts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil or melted butter
  • 1 large egg
  • ⅓ cup milk plus more if needed
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • Optional Streusel Topping:
  • ½ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter cubed
  • 1 ½ teaspoons ground cinnamon

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, salt, and baking powder.
  3. In a separate bowl, combine oil, egg, milk, and vanilla extract.
  4. Mix wet ingredients into the dry until just combined (do not overmix).
  5. Gently fold in the blueberries.
  6. Divide the batter evenly into muffin cups (about ¾ full).
  7. (Optional) For streusel topping: combine sugar, flour, butter, and cinnamon until crumbly. Sprinkle over muffin batter.
  8. Bake for 20–25 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Let muffins cool slightly before serving.

Notes

  • For Blueberry Muffins with Crumble Topping, always add the streusel before baking.
  • Swap regular milk with buttermilk for bakery-style blueberry muffins.
  • Use frozen blueberries (do not thaw) to prevent the batter from turning purple.
  • These muffins can be frozen in an airtight container for up to 3 months.