These muffins are incredibly soft, bursting with juicy blueberries, and topped with a buttery cinnamon-sugar crumb that makes them irresistible.

Why You’ll Love This Recipe

These blueberry muffins are everything you want in a classic homemade treat — moist, fluffy, and rich with fruit. The crumb topping adds just the right amount of sweetness and texture, while the batter comes together easily with simple pantry ingredients. Perfect for breakfast, brunch, or an afternoon snack, these muffins taste bakery-quality but are simple enough to make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Preheat the oven to 400 °F (200 °C). Grease eight muffin cups or line them with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a measuring cup, combine the vegetable oil, egg, and enough milk to reach the 1-cup mark. Stir until blended.
4. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix.
5. Gently fold in the blueberries.
6. In a small bowl, combine the sugar, flour, butter, and cinnamon for the crumb topping. Use a fork to mix until crumbly.
7. Fill the muffin cups right to the top with batter, then sprinkle each with the crumb topping.
8. Bake for 20–25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
9. Cool for a few minutes in the pan before transferring to a wire rack.

Servings and timing

Servings: 8 large muffins
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

Variations

• Substitute fresh blueberries with frozen (do not thaw before adding).
• Add 1 teaspoon of lemon zest to brighten the flavour.
• Swap half of the oil for melted butter for a richer taste.
• Use brown sugar instead of white sugar in the crumb topping for a deeper caramel flavour.
• Stir in ½ teaspoon vanilla extract to the wet mixture for extra aroma.
• Replace ½ cup of all-purpose flour with whole wheat flour for added fibre.
• Add ¼ cup chopped walnuts or pecans to the crumb topping for a nutty crunch.
• Turn them into mini muffins by baking for 12–15 minutes instead.

Storage/Reheating

Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
To freeze, wrap each muffin individually and place them in a freezer-safe bag or container for up to 2 months.
To reheat, warm in the microwave for 15–20 seconds or in a preheated oven at 325 °F (160 °C) for 5 minutes.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly — just add them directly to the batter without thawing to prevent discoloration.

2. Why are my muffins dense?

Overmixing the batter can cause dense muffins. Stir only until the ingredients are just combined.

3. Can I make smaller muffins?

Yes. Use a 12-cup muffin tin and bake for about 18–20 minutes instead of 25.

4. How do I stop the blueberries from sinking?

Toss the blueberries with a tablespoon of flour before folding them into the batter.

5. Can I make these dairy-free?

Yes. Use a plant-based milk such as almond or soy and a dairy-free butter alternative in the topping.

6. How can I make the crumb topping crunchier?

Use cold butter and mix lightly — larger crumbs will bake up crispier.

7. Can I add other fruits?

You can replace or mix blueberries with raspberries, blackberries, or chopped strawberries.

8. Can I prepare the batter ahead of time?

It’s best baked immediately, but you can refrigerate the batter for up to 6 hours before baking.

9. What can I serve with blueberry muffins?

They’re great with coffee, tea, or a side of yogurt and fresh fruit for breakfast.

10. How do I know when the muffins are done?

They’re ready when the tops are golden and a toothpick inserted in the centre comes out clean.

Conclusion

These To Die For Blueberry Muffins are a true classic — soft, fluffy, and bursting with sweet blueberry flavour. The crumb topping adds the perfect crunch, making each bite satisfying. Whether you enjoy them warm from the oven or reheated later, they’re the kind of homemade treat that feels special every time.

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