Homemade blueberry muffins are fluffy and moist. Full of flavor with wild blueberries and a delicious crumb topping, this is the best blueberry muffin recipe!
I love homemade blueberry muffins! The ones that bake up nice and fluffy and have a delicious crumb topping! This is my go-to muffin recipe.
Fresh baked homemade muffins are one of our favorites and we often swap out the blueberries with different fruits, such as apples or peaches. Be sure and try my Apple Muffins.
Why these are the best muffins
- Easy to prepare in ONE bowl
- Made with simple ingredients
- Made with plenty of WILD blueberries for extra blueberry flavor
- Soft, cakey texture and super moist
- Delicious streusel topping with plenty of cinnamon
How to make Streusel Topping
Step 1: In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside.
You can make crumb topping ahead of time in large batches, place into large freezer-style zip-top bags and freeze for up to 1 month.
How to make Blueberry Muffins
With only one bowl of either a stand mixer or using an electric hand mixer and simple ingredients, you’ll have delicious blueberry muffins quickly. Use either fresh or frozen blueberries for this blueberry muffin recipe.
Step 1: Cream together the shortening, sugar, and vanilla in a mixing bowl.
Step 2: Add the eggs, one a a time, mixing after each addition.
Step 3: Mix in the sour cream and milk. Add the flour, baking powder, and salt. Mix until combined.
Step 4: Fold in wild blueberries with a rubber spatula. (These are the best too!! Dishwasher safe!)
Step 5: Scoop the batter evenly into paper liners, about three-fourths full.
Step 6: Spoon a heaping tablespoon of crumb (streusel) topping on each muffin.
Step 7: Bake for 25-30 minutes in a preheated 375 degree F oven.
How to make Jumbo Blueberry Muffins
For these delicious jumbo blueberry muffins, I simply doubled the recipe and used an ice cream scoop to scoop the batter into larger cupcake liners. Sprinkle each muffin with buttery, cinnamon crumb topping and bake as directed below.
You need to bake a few extra minutes for the jumbo muffins. As always, test with a toothpick when inserted comes out clean. Rotate your muffin tins half way through baking.
Be very gentle when turning the muffin pans, careful not to bump them and make the muffins deflate.
I use that same jumbo ice cream scoop to scoop perfect rounds for my Chocolate Chip Cookies and Molasses Cookies. It’s dishwasher safe and made in the USA!
Don’t these blueberry muffins look good!? Topped with a delicious streusel topping and so easy to make with simple ingredients. Let your muffins cool completely before removing from the baking pan.
More Muffin and Cake Recipes
- Sour Cream Coffee Cake (can be made into muffins)
- Raspberry Muffins
- Banana Bread Muffins
- Cranberry Orange Muffins
These blueberry muffins are freezer friendly! (If they last that long!) Just let them cool completely, wrap individually with plastic wrap and place in a large freezer-style zip-top bag for up to 1 month.
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Blueberry Muffin Recipe
Ingredients
Streusel Topping
- ½ cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1-2 teaspoons ground cinnamon
Blueberry Muffins
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ½ cup full-fat sour cream OR vanilla Greek yogurt
- ¾ cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup wild blueberries (fresh or frozen)
Instructions
Streusel Topping
- In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside
Blueberry Muffins
- Preheat the oven to 375 degrees F. Line a cupcake pan with paper liners, set aside.
- Using either a stand mixer or an electric hand mixer, cream together the shortening, sugar, and vanilla in a mixing bowl.
- Add the eggs, one a a time, mixing after each addition. Use a rubber spatula to scrape the bottom and sides of the mixing bowl occasionally.
- Mix in the sour cream and milk. Add the flour, baking powder, and salt. Mix until combined. Scrape the bottom and sides of the bowl again.
- Fold in the blueberries with a rubber spatula.
- Scoop the batter evenly into paper liners, about three-fourths full.
- Spoon a heaping tablespoon of crumb (streusel) topping on each muffin.
- Bake for 25-30 minutes in the preheated oven. Or until the tops are golden and a toothpick when inserted comes out clean.
- Let cool slightly before removing the muffins from the baking pan. Let cool completely.
Recipe Notes
Blueberry Muffins:
Do not over mix the batter. Mix just until everything is combined. Carefully fold in the blueberries with a rubber spatula. Use either fresh or frozen blueberries. (Do NOT thaw the berries)How to Freeze Blueberry Muffins:
Let the muffins cool completely. Wrap individually with plastic wrap. Then plop into a large freezer-style Ziploc bag. They will last up to 1 month in the freezer.Nutrition
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Laura says
The crumb top on these blueberry muffins looks so good. I bet you could use it on any muffin!
Lisa Hatfield says
Gosh these look look amazing with that topping! Going to be baking a batch..