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

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
about 1/3 cup milk
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.

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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41 thoughts on “Picking Fresh Blueberries and the Best Blueberry Muffin Recipe”

  • 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 🙂

  • 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 🙂

  • 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.

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

  • 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?

  • 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 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.

    • 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!

  • 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.

    • 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.

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