Friday, September 16, 2011

Best Blueberry Muffins

Blueberry Muffins....the quintessential breakfast food. Who doesn't love a good Blueberry Muffin with their morning coffee? I have tried many Blueberry Muffin recipes in my time and this one really is the best....light, moist, tender and bursting with blueberries. The crumb topping gives them a crunch and puts them over the edge. I hope you'll try this recipe & love them as much as I do.

THE Best Blueberry Muffins
Yields approx. 7-9 muffins


1 1/2 c all purpose flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c canola oil
1 egg
1/3 c milk
1 c fresh blueberries (ok to subsitute frozen, but fresh is best!)

1/2 c sugar
1/3 c all purpose flour
1/4 c butter cubed
 1 1/2 tsp ground cinnamon

Preheat oven to 400 degrees. Line regular size muffin tin with paper liners or spray with non-stick cooking spray.

Rinse and dry the blueberries.

In a large size bowl combine the flour, sugar, salt and baking powder. Whisk together to combine.

In a small bowl combine the oil, milk and egg. Whisk to combine.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and with a rubber spatula fold until just combined. Do not overmix or your muffins will be tough. Tough muffins bad...light, tender muffins good!

Gently fold in the blueberries.

Using a large cookie scoop, evenly scoop the batter into the muffin tin. The muffin cups should be approx 2/3 full.

Combine the topping ingredients in a small bowl, cutting the butter in with a pasty cutter or 2 knives. Sprinkle evenly over the muffin batter. Press lightly.

Bake for approx 20-25 minutes or until done (a toothpick inserted in the center should come out clean). Careful not to overbake.

Cool in the muffin tins approx 10-15 minutes, or until easy to remove. Enjoy warm or at room temp! Store in air tight container for up to 2 days.


  1. These look like my MIL's Blueberry Crumble, but as a muffin! Can't wait to try them ;)

  2. These turned out delicious and so pretty! Would definitely be able to show them off at work or a get together. I had wayyy too much topping though and had to throw some out. I was worried at first because the batter was much thicker than I expected, but they turned out great! Thanks for the recipe! :)

  3. Hi Caitlin! Thanks for the comment. Glad you liked the muffins, they're my favorite. I agree that it seems like a lot of topping but I actually use it all up : ) It makes a nice crumb topping. But hey, you cut down the calories by using less : )

  4. The batter was thick -- which I know to be necessary for a good, well-risen muffin -- but it also seemed really greasy -- almost like a cookie dough. As a result, the batter seems to be spreading rather than rising. Anyone else experience this?

    1. Hi! Thanks for the comment. I've made these muffins many times and have never had that problem. Also, I haven't received any other feedback with this issue.

      The batter is pretty thick and the muffins rise pretty well. Here are a few trouble shooting tips that could have caused the excessive spreading.

      1. Could you have possibly substituted baking soda instead of baking powder? Or maybe the baking powder was expired?
      2. Measurements could have been off?
      3. Maybe oven temp was off? Some ovens vary.

      I hope you enjoyed the taste and will try the recipe again. It really is one of my favorites and always gets rave reviews.