Blueberry Muffins

Blueberry muffins are a classic breakfast treat that never fails to delight with their moist, tender crumb and bursts of juicy blueberries. This easy recipe yields muffins that are perfectly sweet, with a delightful crumb topping that adds a touch of crunch to every bite. Whether enjoyed warm out of the oven or as an afternoon snack, these homemade blueberry muffins are sure to become a favorite in your household.

Why Try Blueberry Muffins?

There’s something comforting about the aroma of freshly baked muffins wafting through the kitchen, and these blueberry muffins deliver on both flavor and nostalgia. With simple ingredients and straightforward instructions, they’re a breeze to whip up for a weekend brunch or to enjoy as a weekday treat. Plus, the addition of a cinnamon-infused crumb topping takes these muffins to the next level of deliciousness.

Ingredients Summary

For the Muffins:

• All-purpose flour
• White sugar
• Baking powder
• Salt
• Vegetable oil
• Egg
• Milk
• Fresh blueberries

For the Crumb Topping:

• White sugar
• All-purpose flour
• Butter
• Ground cinnamon

Directions

1. Preheat and Prepare: Preheat the oven and prepare the muffin tin by greasing the cups or lining them with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Prepare Wet Ingredients: In a separate liquid measuring cup, combine the vegetable oil, egg, and milk. Stir until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the flour mixture and mix until just combined. Be careful not to overmix. Gently fold in the fresh blueberries.
5. Make Crumb Topping: In a small bowl, combine the sugar, flour, butter, and cinnamon. Use a fork to mix until crumbly.
6. Assemble Muffins: Spoon the batter into the prepared muffin cups, filling them to the top. Sprinkle the crumb topping evenly over the batter in each cup.
7. Bake: Bake the muffins in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.
8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips and Tricks

• Be gentle when folding in the blueberries to prevent them from bursting and turning the batter purple.
• If using frozen blueberries, do not thaw them before folding into the batter.
• Customize the crumb topping by adding chopped nuts or oats for extra texture.

Variations

Feel free to get creative with these blueberry muffins by adding your favorite mix-ins or flavorings. Try adding lemon zest to the batter for a citrusy twist, or fold in a handful of chopped nuts for added crunch. You can also experiment with different types of berries or even a combination of fruits for a unique flavor profile.

FAQs about Blueberry Muffins

Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries in this recipe. Keep them frozen until ready to use, and fold them into the batter directly from the freezer to prevent them from bleeding into the batter.

Q: How should I store leftover muffins? A: Store leftover muffins in an airtight container at room temperature for up to 2 days. To extend their freshness, you can also freeze the muffins in a freezer-safe bag for up to 3 months. Simply thaw them at room temperature or reheat them in the oven before serving.

Blueberry Muffins

Indulge in homemade blueberry muffins with a delightful crumb topping! This easy recipe yields moist muffins bursting with juicy blueberries and topped with a sweet cinnamon crumble.

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Course: Breakfast

Cuisine: American

Keyword: Blueberry muffins, Muffins

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Equipment

- Muffin pan with 8 muffin cups

Large mixing bowl

- Small bowl and fork

Ingredients

Muffins:

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup milk or more as needed
• 1 cup fresh blueberries

Crumb Topping:

• ½ cup white sugar
• ⅓ cup all-purpose flour
• ¼ cup butter cubed
• 1 ½ teaspoons ground cinnamon

Instructions

• Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line them with paper liners.
• To make the muffins, whisk together flour, sugar, baking powder, and salt in a large bowl.
• In a small liquid measuring cup, combine the oil, egg, and enough milk to reach the 1-cup mark. Stir until well combined, then pour this mixture into the flour mixture. Mix just until the batter is combined. Gently fold in the blueberries and set the batter aside.
• For the crumb topping, in a small bowl, combine sugar, flour, butter, and cinnamon. Mix with a fork until the mixture becomes crumbly.
• Spoon the batter into the prepared muffin cups, filling them right to the top. Sprinkle each muffin with the crumb topping.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.
• Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Be careful not to overmix the batter to avoid tough muffins. Fold in the blueberries gently to distribute them evenly throughout the batter. The crumb topping adds a delicious texture and flavor to the muffins.