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    Home » Recipes » Breakfast & Brunch » Blueberry Muffins

    Published: Jan 20, 2020 · Modified: Feb 21, 2021 by Jessica Robinson · This post may contain affiliate links

    Homemade Blueberry Muffins

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    blueberry muffins with crumb topping on white marble

    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
    Blueberry muffins with crumb topping on white marble.

    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.

    Crumb topping in clear glass bowl, spoon in bowl on white marble.

    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. 

    Red stand mixer with muffin batter in metal 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.

    Metal mixing bowl with muffin batter, folding in wild blueberries with deep red handled rubber spatula.

    Step 4: Fold in wild blueberries with a rubber spatula. (These are the best too!! Dishwasher safe!)

    Blueberry muffin batter in metal mixing bowl with deep red handle rubber spatula.

    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.

    Jumbo muffin pan with white paper liners filled with blueberry muffin batter.

    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!

    Blueberry muffins with crumb topping in paper liners on white marble,

    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
    Close up of blueberry muffin with piece out of it on small white plate.

    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.

    Close up of blueberry muffin with crumb topping, piece missing out of it.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 3 votes
    Blueberry muffins with crumb topping on white marble
    Print Rate this Recipe

    Blueberry Muffin Recipe

    Prep Time15 mins
    Cook Time30 mins
    These bakery style blueberry muffins are fluffy and moist. Full of flavor with wild blueberries, this is the best blueberry muffin recipe! 
    Course: Breakfast, Breakfast or Brunch
    Cuisine: American
    Servings: 12 muffins
    Calories: 436kcal
    Author: Jessica Robinson

    Equipment

    • Jumbo Ice Cream Scoop
    • Jumbo Cupcake Liners
    • Jumbo Cupcake Pan

    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

    Calories: 436kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 194mg | Potassium: 157mg | Fiber: 1g | Sugar: 36g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Peppermint Meringues Recipe
    Lemon Bundt Cake »

    Reader Interactions

    Comments

    1. Janelle says

      April 04, 2021 at 11:20 am

      5 stars
      Made these as mini-muffins yesterday. The muffins turned out great and the streusel topping is scrumptious!! My only mistake was to not use cupcake liners when I baked the first set and the muffins tended to stick to the pan. These were to be used for gifts and because they did not come out of the pan nicely I ended up getting to enjoy more of them than expected. I was not disappointed!

      Reply
      • Jessica Robinson says

        April 05, 2021 at 2:37 pm

        Janelle,
        Thanks so much! So happy to hear you loved this!

        Reply
    2. Laura says

      March 19, 2020 at 3:11 pm

      5 stars
      The crumb top on these blueberry muffins looks so good. I bet you could use it on any muffin!

      Reply
    3. Lisa Hatfield says

      March 18, 2020 at 9:11 pm

      5 stars
      Gosh these look look amazing with that topping! Going to be baking a batch..

      Reply

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    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

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