Picking Fresh Blueberries and the Best Blueberry Muffin Recipe

Be excited friends, it’s blueberry week!  A couple weeks ago I discovered a blueberry farm in Auburn called Canterberry Farms.  Eric and I picked 6 pounds on Saturday, and I went back Sunday to pick another 8 1/2 pounds.   So Saturday I made an entire meal of blueberry dishes for dinner, as well as some muffins for breakfast.  I love blueberry muffins, but not as much as Eric, he made me promise blueberry muffins as his reward for helping me pick berries.  Trust me, these muffins are quite rewarding, they’ve been my favorite breakfast with my iced lattes in the morning.  The next two posts this week will have some more savory and sweet blueberry recipes for you!

The main reason Eric wasn’t excited about blueberry picking was that when he picked berries as a kid, he would get in trouble for “stealing” by eating them while he picked.  But Canterberry Farms has a great solution to that, you’re allowed to eat as many berries as you want while picking!  My guess is that they factor that into their price.  When we showed up, the parking lot was packed, and Eric was worried it would be crowded.  But it was blueberry bushes as far as the eye could see.    There was hundreds of bushes, and everyone kind of had their own row.

The bushes were so packed, we picked for an hour and didn’t even clear one bush of its ripe berries.  There was a young couple in the row next to ours with a little boy probably almost two years old.  He was having so much fun stuffing berries into his mouth, include unripe green ones, he didn’t care, he just loved that he could rip things off bushes and eat them!  The funniest thing was his dad at one point screamed and started dancing around like a possessed marionette.  Then he looked around, put his tough guy voice back on and said “Stupid spider, should know better than to crawl on me dog!”  I was very nice and pretended I hadn’t noticed a thing :)

The farm has a great system of small buckets you tie around your waist and larger buckets to dump berries into.  It does a good job of saving you from tons of bending, stooping and heavy lifting.  The farm was a great experience, Eric and I had so much fun together, we got tons of berries to freeze and preserve, and I finally redeemed a childhood disappointment.  At about 4 years old my parents excitedly told me we were going to Knott’s Berry Farm, I envisioned a land of berries free for the picking, eating and turning into delicious jam.  Imagine my surprise showing up to see a giant amusement park!  I’m sure I had fun, but I still remember feeling disappointed I wasn’t going to make jam.  But these muffins won’t disappoint.  I’ve experimented with several different recipes, and this one is our favorite!

Blueberry Muffins with Crumb Topping

makes 6 large muffins


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamon


Preheat the oven to 400 degrees.  Grease a muffin tin or line with muffin cups.

Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl.  In a glass measuring cup, pour in the 1/3 cup oil.  Add an egg and then pour in enough milk to make a full cup of liquid ingredients.

Pour liquid ingredients into dry ingredients and mix well.  Carefully fold blueberries into mix and spoon into muffin cups.

Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.

Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.

Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each.

Vegetarian: Of course there’s no meat in these, if you want to make vegan blueberry muffins I’ve heard you can replace the egg with vinegar.


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34 Responses to “Picking Fresh Blueberries and the Best Blueberry Muffin Recipe”

  1. Jen @ My Kitchen Addiction
    August 17, 2009 at 9:24 am #

    Your muffins look delicious – blueberry muffins are one of my favorites! Sounds so nice to go berry picking.

    • Ashley
      February 18, 2015 at 11:42 am #

      Very good! I added a tsp of vanilla extract, definitely making these again

      • Diana
        February 19, 2015 at 9:10 pm #

        Ooh I will have to try the vanilla extract. Sounds great!

  2. Danielle
    August 17, 2009 at 10:44 am #

    It doesn’t get any better than that does it! Nothing like a warm, fresh blueberry muffin

  3. natalia
    August 18, 2009 at 8:47 am #

    I’d love to have a similar place near here !!!

  4. Lauriane
    August 14, 2010 at 11:20 am #

    Excellent muffins thanks for the great recipe been looking for one for a long time this is definitely a keeper

  5. danielle
    August 16, 2010 at 4:04 pm #

    I live in Alaska and just picked a few pounds for free, so i cant wait to make these-today!

  6. Kimberly
    March 13, 2012 at 4:51 pm #

    LOVE LOVE LOVE this recipe. I had some blueberries that were about to go bad when I stumbled upon this recipe. Just made a batch and wow-we! I only had a 12 cupcake tin, so I had to adjust the time. 17 min was the magic number. Oh and instead of using a fork to mix the topping ingredients, i just used my hands. Worked well. Thanks for this awesome recipe :)

    • Diana
      March 16, 2012 at 9:51 am #

      You’re so welcome Kimberly! Thanks for letting me know :)

  7. Nat
    May 6, 2012 at 1:32 am #

    Nice recipe :) I love blueberry muffins… Such a great snack.
    Here’s another recipe you might like.
    Thanks for sharing.

  8. Laura
    June 12, 2012 at 9:19 pm #

    Thanks for the recipe! Made these tonight. Used half white half whole wheat flour. Mine were not as pretty as yours but Yum Yum!! This will be my new blueberry muffin recipe!!

    • Diana
      June 27, 2012 at 10:29 am #

      You’re welcome! Glad to hear it turned out well with subbing some whole wheat flour. I’ve been moving us away from white flour and will have to try making these again to see if I can “healthify” them!

  9. Susan
    August 8, 2013 at 5:59 am #

    Hi! The recipe says it makes 6 large muffins. By large do you mean cupcake pan size or bigger? I was hoping to make these, but definitely need more than six :)

    • Diana
      August 11, 2013 at 9:28 pm #

      Great question Susan. Yes, cupcake pan size, not the mini muffins.

  10. Sandra
    May 4, 2014 at 9:24 am #

    Okay so I ran into a few issues with this recipes. One the batter was more like cookie dough, so I added more milk until it was the right consistency to put in the pan. Also, 25 minutes seems like a awful long time for 6 muffins… But I will let you know how they turn out.

  11. Shannon
    May 22, 2014 at 11:44 am #

    Can you use frozen blueberries? I have a lot in my freezer from last summer.

  12. Kelly
    June 12, 2014 at 6:10 pm #

    I was wondering the same question, can you use frozen blueberries. If so how much and does it change the baking time?

    • Eric J (Diana's Husband)
      June 13, 2014 at 2:47 pm #

      Yes you can use frozen Blueberries, it should not change the baking time. However using frozen can cause them to sink more into the muffins.

  13. Amanda Richey
    June 30, 2014 at 12:35 pm #

    I made these today and they were delicious! I coated the blueberries in a light dusting of flour so they wouldn’t sink in the batter, that was surprisingly thick. Are you suppose to use 3 Tbsp flour in the crumb topping? The recipe says 3 TBS cup…I was alittle confused. And with the butter softened, the topping was more of a batter. I think chilled butter may work better next time. Overall, great recipe! Thanks for sharing!

  14. Kendall
    July 7, 2014 at 1:20 pm #

    I made this recipe the other day and it is fabulous! Today, though, I don’t have any blueberries but am craving some muffins. Do you think it would still work to make them without the blueberries but add cinnamon to make a cinnamon muffin instead?

  15. Jodi Miller
    July 18, 2014 at 9:12 am #

    My topping did not crumble. It was like batter.. What am I doing wrong? I followed the instructions.

  16. Molly A
    July 27, 2014 at 6:24 am #

    These are baking in my oven right now! I replaced the vegetable oil with coconut, and I was wondering if you’d tried baking these with a whole wheat or sprouted flour. I used unbleached all purpose this time around to get a feel for the recipe, but I’m thinking about other ways to make it a little healthier for my family. He smell in my kitchen is divine. Can’t wait to eat these!

  17. Monet
    July 31, 2014 at 12:51 pm #

    Hi! I found your recipe on Pinterest today as I was looking for a muffin recipe that uses fresh blueberries. My muffins came out PERFECT! I was worried at first about the batter consistency mine was like a doughy paste but I trusted you knew what you were doing so I went with it and I’m glad I did!

    However for some reason when I did the crumble topping the first time with a fork it it became more like a spread then a crumble so I tried again but with my mini food processor and that made a perfect crumble.

    All in all great recipe and I will recommend it to anyone! Thank you for sharing!

  18. Bonnie K
    August 7, 2014 at 4:45 pm #

    Thank you for this recipe. I found this after getting berries from Miller Blueberry Farm. My dear friend Eleanor Miller just recently was called home to Heaven and I met her son, Phil today. So this batch was made in honor of a sweet forever farm friend whose name I will never forget.She would have loved these. They taste awesome. Thank you again.

  19. Sandy
    August 10, 2014 at 5:41 pm #

    Thank you for the delicious recipe. I whipped up a batch to share with friends and made an immediate second batch to share with family. These are wonderful! My husband, friends and family thought they were the best blueberry muffins we ever had.

  20. Tonya
    September 15, 2014 at 4:58 pm #

    I’ve made this twice now and my topping doesn’t get crumbly; more creamy. What am I doing wrong??

  21. Tracy
    September 18, 2014 at 2:56 pm #

    I made these last week from some frozen blueberries I picked over the summer. Making more today. I thawed the berries and sprinkled a little of the flour mixture over them prior to adding wet ingredients to flour mixture. Then I folded berries into mixture. This keeps them from settling to the bottom. I also added some slivered almonds to the topping. ABSOLUTELY WONDERFUL!

  22. Aimee
    September 23, 2014 at 9:23 am #

    Thank you for sharing this recipe Diana. I have a toddler who firmly believes that blueberries fall into every food group and no other substance is needed. He walks around the house eating handfuls of blueberries he has snuck out of the fridge. He is very picky about his food. These muffins are his new favorite thing to eat.

    I grew up frequently eating muffins from Mimi’s Café, which may have resulted in me becoming a little bit of a muffin snob. I love these muffins just as much as he does. They are very moist and have wonderful flavor. The first time I made them, I used cut up parchment paper as I was out of the little paper cups. My husband was flying in on an international flight arriving around midnight and the airport was an hour away. I packed these muffins as a midnight snack for us. They were so good, he thought that I had bought them from a bakery in town. Keep up the good work. I can’t wait to try some of your other wonderful creations.

  23. dee
    October 4, 2014 at 10:33 am #

    just about to make these i am thinking of putting candy corn in them for a special halloween treat. What do you think?

    • Diana
      October 4, 2014 at 1:06 pm #

      I say hi for it and let me know how it turns out! Only warning is that candy corn is kind of heavy so they may sink toward the bottom of the muffins.

  24. Melissa
    November 24, 2014 at 11:53 am #

    Used this recipe this morning using frozen berries that I picked this past BB season. It turned out WONDERFUL. I thought I had failed when the batter was SO thick and almost cookie dough consistency but they turned out so light and fluffy:) They were perfect and everyone loved the topping! Definitely my go to blueberry muffin recipe from now on!

  25. Scottia
    March 16, 2015 at 10:39 am #

    These are delicious. I forgot to add the crumb topping before I put them in the oven, so I made a cinnamon/sugar butter and slathered it on after they were done cooking. yum yum yum

  26. Barb Lamar
    March 22, 2015 at 8:02 am #

    i made these this morning with fresh blueberries that were not wet, however, they did not cook through. Very tasty so after baking I put them into m/w to try to solidity batter at the bottom…I have been baking many years so I do know how to bake, but these did not bake all the way. Any ideas?

    • Diana
      April 3, 2015 at 12:05 pm #

      Hi Barb, so sorry they didn’t work out for you. I’m not sure what the issue was as this recipe has worked for so many people. I wonder if it’s just a difference in ovens? Do you have an oven thermometer? Sometimes when I had an issue with baking times before I found that I needed to re-calibrate my oven temperature.

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