This blueberry muffin recipe was originally posted in August of 2009. Today (February 2019) I’m updating it with new photos and more details about the recipe. It’s the same great recipe you’ve loved for the past 10 years. Just easier to print and prettier to look at!
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 blueberry muffins for breakfast. I love blueberry crumble muffins, but not as much as Eric. He made me promise the best blueberry muffins with crumble topping as his reward for helping me pick berries.
Well trust me, these blueberry muffins are quite rewarding. They’ve been my favorite breakfast with my coffee in the morning (plus some turkey sausage for protein!).
And since I’m so blueberry rich, the next two posts this week will have some more savory and sweet blueberry recipes for you!
BERRY PICKING AT CANTERBERRY FARMS
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 were 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. Lots of berries for blueberry muffins!
There was a young couple in the row next to ours with a little boy who was probably almost two years old. He was having so much fun stuffing berries into his mouth, including 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.
Berry picking was a great experience, Eric and I had so much fun together. We got tons of berries to freeze and preserve (and turn into blueberry muffins!), 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 seeing a giant amusement park when we arrived! I’m sure I had fun, but I still remember feeling disappointed I wasn’t going to make jam.
But these blueberry crumble muffins won’t disappoint. I’ve experimented with several different recipes, and this one is our favorite!
HOW TO MAKE THE BEST BLUEBERRY MUFFINS
There are two things that make these the best blueberry muffins EVER. The first is the muffin itself. A lot of blueberry muffin recipes are mostly bread (or cake!) with a few blueberries thrown in.
These blueberry muffins are PACKED with fresh blueberries. You are going to get sweet juicy blueberry in every bite! They are also big muffins, that spread out nice and poofy on top as they bake.
The second reason this is truly the world’s best blueberry muffin recipe, is the crumb topping. Sweet, crunchy, cinnamon bits top every muffin. So don’t skip the crumble, it’s the best part!
- 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 1/3 cup vegetable oil (I prefer avocado oil or melted coconut oil).
- Add an egg to the oil 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 brown sugar, white sugar, flour, butter, and cinnamon 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.
DAIRY FREE BLUEBERRY MUFFINS
You can easily make these blueberry muffins dairy free. I’ve made them with both almond milk and coconut milk (from a carton not the canned kind) with great success. Coconut milk was my favorite!
For the blueberry muffins’ crumble topping, swap coconut oil for the butter. Add a pinch of salt as well, since the coconut oil is not salted like the butter is.
Blueberry Muffins with Fresh Blueberries and Crumb Topping
These blueberry crumble muffins made with fresh blueberries are the best blueberry muffin recipe you'll ever try!
Ingredients
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
- 1/3 cup milk, approximately
- 1 1/2 cups fresh blueberries
Topping:
- 2 TBS white sugar
- 2 TBS brown sugar
- 3 TBS all-purpose flour
- 3 TBS butter, cubed and softened
- 1 teaspoon ground cinnamon
Instructions
- 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.
Notes
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 crumble muffins I’ve heard you can replace the egg with vinegar.
Nutrition Information:
Yield:
6Serving Size:
6 muffinsAmount Per Serving: Calories: 431Saturated Fat: 14gCholesterol: 43mgSodium: 264mgCarbohydrates: 61gFiber: 1gSugar: 33gProtein: 5g
Your muffins look delicious – blueberry muffins are one of my favorites! Sounds so nice to go berry picking.
Very good! I added a tsp of vanilla extract, definitely making these again
Ooh I will have to try the vanilla extract. Sounds great!
These BB Muffins were amazing! Thank you!
You’re so welcome!
Thanks for this delicious and easy recipe. I love that I can hand mix this in one bowl and it’s perfect with simple ingredients. I have made it a few times and I love to do 1/2 white sugar and 1/2 brown sugar for a little something extra. Even without the topping these are delightful!
It doesn’t get any better than that does it! Nothing like a warm, fresh blueberry muffin
I’d love to have a similar place near here !!!
Excellent muffins thanks for the great recipe been looking for one for a long time this is definitely a keeper
I live in Alaska and just picked a few pounds for free, so i cant wait to make these-today!
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 🙂
You’re so welcome Kimberly! Thanks for letting me know 🙂
Nice recipe 🙂 I love blueberry muffins… Such a great snack.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat
Can you use frozen berries in this recipe? We picked fresh blueberries this season and I still have some frozen.
You absolutely can. I would recommend shaking them with a bit of flour to coat first. That can help prevent sinking into the batter.
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!!
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!
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 🙂
Great question Susan. Yes, cupcake pan size, not the mini muffins.
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.
Can you use frozen blueberries? I have a lot in my freezer from last summer.
I was wondering the same question, can you use frozen blueberries. If so how much and does it change the baking time?
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.
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!
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?
My topping did not crumble. It was like batter.. What am I doing wrong? I followed the instructions.
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!
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!
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.
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.
I’ve made this twice now and my topping doesn’t get crumbly; more creamy. What am I doing wrong??
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!
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.
just about to make these i am thinking of putting candy corn in them for a special halloween treat. What do you think?
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.
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!
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
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?
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.
I added a teaspoon of vanilla and a tablespoon of mayonnaise to the muffins, and they came out great. Thank you for the great recipe!
Hi Rebecca, so sorry I’m just now replying. We got way behind on comments with our new baby! I’ve never added mayonnaise to muffins before. I’ll have to give it a try.
These made my husbands morning! The flour measurement for the topping was a little confusing so I just went with the tablespoons not the cup and used my fingers to grind it up. These were absolutely wonderful!
Hi Jessica, so sorry I’m just now replying. We got way behind on comments with our new baby! Glad these turned out so well for you (and your husband!). Thanks for pointing out my typo, it’s been fixed.
My topping was not crumbly. Either to much butter or not enough dry ingredients.
Hi Amber, so sorry I’m just now replying. We got way behind on comments between our new baby and various medical emergencies. I’m bummed the topping didn’t work for you. I think it is how soft the butter is. I will play with this recipe again and see if chilled butter may be easier for people. I say softened because I don’t use it right from the fridge, but it also can’t be completely room temperature.
Awesome. My wife and I try to go blueberry picking every year, we will have to use this recipe next time we do.
Thanks for all the great resources throughout the site, has been good inspiration for my own site economicalchef.com. Really appreciate it.
Thanks again.
They were great. I baked them too long since I made 12 regular size instead of 6 large.
These were so yummy. My 4-year-old said that they were the best he ever had! We did use extra blueberries because we just love them 🙂
So.. I never leave comments but this recipe is just so good. I make it probably once a week! I do add a tsp or so of vanilla and when I fold in the blueberries I also fold in probably 3/4c of sour cream too!
Sour cream always makes coffee cake better and it makes muffins better too apparently! Thanks for the recipe!
Ooh the sour cream addition sounds great! Thanks for commenting!
Could you replace the vegetable oil with apple sauce?
I would think you can. I currently use avocado oil for the vegetable oil, but am planning to develop a whole foods version of the recipe in the future. Let me know if you try apple sauce!
These are delicious…..thank you
I am making this as I am sending this to you.
The recipe made 12 regular size muffins.
For the topping I just cut the butter in as you would pie crust.
They are baking and look great.
I am sure they will be good.
I did add lemon rind to the muffin flour.
Karin
Thanks Karin, sounds great with the lemon!
This recipe was great! My daughter has Celiac Disease so I used gluten free flour and the recipe was delicious! This was the first time I tried it and I loved it. They tasted just like blueberry muffins made with regular flour. Other than using gf flour and adding a few extra blueberries, I made the recipe as stated. I wouldn’t change a thing! Thank you for sharing this recipe.
I’m so happy to hear that, thanks for sharing Pamela!
Super recipe…very moist and just the right amount of sweet. Although I did add an extra egg as my batter was a bit tight. Crumble was perfect too.
Just got done making these and they are amazing! I also added a Tbsp of vanilla
Going to be making these again since they won’t last long in my house
I really want to make these but am a tad perplexed about the number it makes. I have a regular muffin pan that can hold 12 muffins/cupcakes. Withe this pan does the recipe make just 6?
Hi Kathy, it will make 12 normal sized muffins, or 6 in a regular muffin pan that will have giant poofy tops that meld together. Just depends on your preference. We like more of the muffin top so make it into six.
Hello!
First I would like to apologize my English. I am portuguese, living in Brazil.
I loved your recepie and I will try to make it. Thanks for sharing it.
I was shocked when you told us “you can eat free, as much as You can”. Of course it is included in the price, but if it was in Brazil, never, ever, jamais, it would be possible because the person would take lots and lots of bluebarries, to sell it in the and, taking advantanges…. unfortunately this people are like this.
So I would like to congratulate all american people, for being this this: correct!
Thank you!
Cecília