Blueberry Muffins with a perfect buttery crumble and fluffy texture! These muffins are quick and easy to make. Perfect for breakfast, lunch or dinner!
If you are craving muffins, you will love these fruity blueberry muffins. They are seriously good. The crumble topping alone if is to die for.
Blueberry Muffin Recipe
I make these blueberry muffins a lot and they are always quick to disappear in our house. The recipe is fail-proof and really works. The muffins turn out to be tender and have cake-like texture. They burst with tangy sweet blueberries in every bite. You can make them either with fresh or frozen blueberries. No fancy ingredients! It is an easy and straightforward recipe.
For another twist on these muffins, try Banana Blueberry Muffins.
Blueberry Muffin Ingredients
- All-purpose flour- for gluten free muffins, use high-quality gluten free all-purpose flour instead.
- Baking powder
- Ground cinnamon
- Large egg
- Milk- you can use full fat or low fat.
- Vanilla extract
- Vegetable oil- for a buttery taste, substitute oil with butter.
- Fresh blueberries-I prefer to use fresh blueberries when they are available. But, frozen blueberries work well and don’t affect the taste much. However, they tend to color the batter and muffins will be purple after baking. It happens because frozen blueberries are more fragile and melt when baking. If you crave muffins that burst with blueberries in every bite, use fresh ones.
how to make blueberry muffins
In a large bowl, whisk together your dry ingredients (flour, baking powder, cinnamon and salt).
In a measuring cup, mix your wet ingredients (egg, milk, vanilla and oil). This is for an easier clean up, to save you from washing up a few bowls.
Fold the wet ingredient mixture and blueberries into the dry ingredients until JUST mixed together. Don’t over mix!! The batter will be thick.
Evenly divide the batter between the prepared muffin cups, about 3/4 full. Top with fresh blueberries and crumble. Bake for 20-25 minutes in the preheated oven with the rack in the center.
what temp to bake blueberry muffins
Baking blueberry muffins on 400 F (200 C) temperature provides the best result. Do not open the oven during baking as this will affect the end result. Once baked, remove from the oven immediately, because it is hot and muffins will continue cooking.
Allow muffin to cool slightly for 10 minutes, then transfer them to a wire rack to cool completely.
How to store blueberry muffins
These muffins can stay for 2-3 days at room temperature. To prevent them from drying out or absorbing moisture, simply place them on a plate and cover with plastic wrap. Alternatively keep them in an airtight container.
You can freeze them for up to 3 months.
More Muffin Recipes
If you make these blueberry muffins be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!Print
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