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Blueberry muffin on a wooden cutting board with fresh blueberries in a bowl and scattered blueberries.

Homemade Blueberry Muffins

These homemade blueberry muffins are soft, fluffy, and bursting with juicy blueberries, then finished with a buttery crumble topping. Made from scratch with simple ingredients, they're perfect for an easy breakfast, brunch or sweet homemade treat.
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Prep Time 15 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking power
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup butter melted and slightly cooled
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cup fresh or frozen blueberries
  • 1 tbsp flour for tossing blueberries
Crumble Topping
  • 1/2 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup butter melted
  • 1/2 tsp cinnamon
  • pinch salt if using unsalted butter

Method
 

  1. Preheat the oven to 375℉. Line a 12-cup muffin pan with paper liners or lightly grease it.
  2. Make the crumble: Combine flour, sugar, cinnamon and salt. Pour in melted butter and stir with a fork until coarse crumbs form. Set aside.
  3. Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking power and salt.
  4. Combine wet ingredients: In another bowl, whisk the eggs, melted butter, milk and the vanilla until smooth.
  5. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Don't overmix- the batter should still be slightly lumpy.
  6. Add blueberries: Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
  7. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Add crumble: Generously sprinkle the crumble topping over each muffin.
  9. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with few moist crumbs.
  10. Cool: Let muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

  • Don't over-mix the batter - this keeps muffins tender.
  • For taller muffin tops, fill the cups almost to the top and bake immediately. 
  • Fresh blueberries work beautifully, but frozen blueberries can also be used. Don't thaw them first. 
  • For extra flavor, add 1 teaspoon of lemon zest to the batter.
  • Want an extra sweet finish? Drizzle cooled muffins with a simple powdered-sugar glaze.
Storage: Keep covered at room temperature for 2-3 days, or freeze for up to 3 months.