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Delicious blueberry muffins with a crumbly topping and a hint of sweetness. Perfect for breakfast or a quick snack!
Know Before You Scroll
Servings: 12
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Sweet, buttery, and packed with juicy blueberries. The cinnamon crumb topping adds a warm, cozy crunch, and that vanilla glaze? Just the right amount of extra.
Easy. One bowl for the batter, one for the topping, and you’re on your way to muffin magic in under 30 minutes.
All-purpose flour, granulated sugar, baking powder, salt, egg, milk, butter, vanilla extract, blueberries, brown sugar, ground cinnamon, confectioners’ sugar
Two mixing bowls, whisk, muffin pan, paper liners, spoon or scoop, wire rack, measuring cups and spoons
Don’t overmix the batter or the topping—gentle folds make soft muffins and perfectly crumbly tops.
Use frozen blueberries (no need to thaw!) and melt all the butter at once—divide it as needed for batter and topping.
No brown sugar? Use coconut sugar or regular white sugar with a tiny splash of molasses. No fresh blueberries? Frozen work great!
An Updated Classic
This blueberry muffin recipe was one of the very first I ever posted on the blog — way back in 2014 when I was still figuring everything out. The original photos didn’t do it justice, and it never really got the attention it deserved, even though it quietly picked up a handful of glowing 5-star reviews (thank you, muffin fans!). So, I gave it a little refresh with new photos, a step-by-step video, and a whole lot of love. It’s the same beloved recipe —soft, fluffy, bursting with flavor, and crowned with a luscious, buttery crumb. The only difference? I’ve added even more blueberries for an extra pop of sweetness. If you watch the video, you’ll see the first batch didn’t have quite enough, so I re-baked them for the photos — because more juicy bursts of blueberry? Always a good idea.
Ingredient Notes
All-purpose flour strikes just the right balance, giving your muffins structure without being too heavy or too airy—just pure perfection in every bite!
If using gluten free baking flour, use a 1:1 replacement.
Use unsalted butter to control the salt levels
Salted butter can be used but you might want to lower the amount of salt to a 1/4 teaspoon.
Fresh blueberries work best for that burst of flavor.
You can use frozen blueberries just keep them frozen to prevent bleeding into the batter.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Start with the Dry Ingredients
Okay, let’s kick things off by whisking together the flour, sugar, baking powder, and a pinch of salt in a big mixing bowl. Just a few dry ingredients to get us started, and it already smells like home.
Mix the Wet Ingredients
In a separate bowl, crack in your egg, pour in the milk, melted butter, and a splash of vanilla. Give it a quick mix until it’s smooth and silky—so simple and so satisfying.
Bring It All Together
Now, pour the wet ingredients into the dry ones. Stir just until it’s combined—don’t overmix here. The batter should be thick and a little lumpy, in the best way possible.
Fold in the Blueberries
Toss in your blueberries and gently fold them into the batter. We’re talking sweet, juicy little bursts of flavor in every bite. Try not to eat them all while you mix!
Fill Your Muffin Tins
Line your muffin pan with paper liners and scoop the batter in—about three-quarters of the way full. These babies are gonna rise and get that perfect bakery-style top.
Make the Crumb Topping
In a small bowl, mix together brown sugar, flour, and cinnamon. Pour in melted butter and stir just until everything is moistened and crumbly. Resist the urge to overmix—you want those chunky, buttery crumbles.
Top and Bake
Sprinkle that cinnamon-sugar crumble generously over each muffin. Bake at 375°F for around 20 minutes, until the tops are golden and a toothpick comes out clean.
Let them rest in the pan for five minutes, then transfer to a wire rack. This helps them set up and not get soggy on the bottom. Major muffin win.
Glaze & Serve
If you’re feelin’ fancy, whisk together some powdered sugar, a little milk, and vanilla for a sweet drizzle. It’s optional—but highly recommended.
That’s it! Soft, fluffy blueberry muffins with a buttery crumble topping and just a little bit of extra sweetness. Serve them warm, or snack on them at room temp. Honestly? They’re dreamy either way.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 12
For the Muffins
- ▢ 1¾ cups all-purpose/plain flour
- ▢ ½ cup granulated sugar
- ▢ 2 teaspoons baking powder
- ▢ ½ teaspoon salt
- ▢ 1 egg
- ▢ ½ cup milk
- ▢ 4 tablespoons butter (melted)
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup blueberries
For the Topping:
- ▢ 3 tablespoons butter (melted)
- ▢ ¼ cup brown sugar
- ▢ ¼ cup all-purpose/plain flour
- ▢ ½ teaspoon ground cinnamon
Vanilla Icing (optional)
- ▢ 1 cup confectioners’ sugar
- ▢ 3 tablespoons milk
- ▢ ½ teaspoon vanilla extract
Preheat oven to 375°F/190°C
Line 12 muffin cups in a muffin pan with paper liners.
In a medium mixing bowl, mix the flour, sugar, baking powder, and salt
In a separate bowl, mix the egg, milk, butter, and vanilla. Then add the wet ingredients to the flour mixture and mix until combined.
Fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
Combine the flour, brown sugar, and cinnamon in a mixing bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you want to moisten the flour and mix until there is no visible dryness).
Crumble the topping onto the batter in the muffin pan. Bake for 20 minutes or until golden brown and a cake tester comes out clean.
Cool in the pan for 5 minutes and then transfer to a wire rack to cool completel
To prepare the glaze, combine confectioners’ sugar, milk, and vanilla extract in a bowl and whisk until smooth. Drizzle the glaze over the muffins before serving.
Serve warm or at room temperature
Erren’s Top Tips
Don’t overmix the batter.
Seriously—just stir until the wet and dry ingredients are barely combined. Overmixing = dense muffins.
Toss the blueberries in a little flour.
If you’re using fresh or especially juicy blueberries, tossing them in a teaspoon of flour before folding them in helps keep them from sinking to the bottom.
Use a cookie scoop for perfect portioning.
It keeps things tidy and ensures all your muffins bake evenly.
Let the muffins rest before baking.
A quick 5–10 minute rest once the batter is in the tin gives the flour time to hydrate and helps with that beautiful domed top.
Don’t skip the crumb topping.
It’s what takes these muffins from “good” to “bakery-style brunch legend.” Big, buttery crumbles are what we’re going for—don’t overmix the topping into a paste!
Frozen blueberries? No problem.
Add them straight from the freezer. Don’t thaw or you’ll get purple streaks and soggy muffins.
Use room temperature ingredients.
Room temp egg and milk mix more easily into the batter and help it bake more evenly.
Storage & Freezing Instructions
Countertop:
Store muffins in an airtight container at room temperature for up to 3 days. If they have glaze, wait until they’re fully cooled and the glaze is set before stacking.
Refrigerator:
Not recommended—chilling tends to dry muffins out. Room temp is better unless your kitchen is super warm.
Freezer:
Once completely cooled, place muffins in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or airtight container. Store for up to 3 months.
To reheat, warm in the microwave for 20–30 seconds or pop into a 300°F oven for about 8–10 minutes. Glaze after reheating for best results.
Calories: 225 | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 126mg | Potassium: 112mg | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 1.1mg
FAQs
Can I use frozen blueberries instead of fresh?
Yes! No need to thaw—just fold them in frozen. It keeps the batter from turning purple and prevents sogginess.
Why did my muffins come out flat?
This can happen if your baking powder is expired or the batter was overmixed. Make sure your leavening is fresh and mix gently.
Can I make these muffins gluten-free?
You can try using a 1:1 gluten-free flour blend. The texture may vary slightly, but it usually works well in muffin recipes like this.
What’s the best way to get tall, domed muffins?
Make sure your oven is fully preheated before baking, and don’t overfill the muffin cups. About ¾ full is the sweet spot.
How do I know when the muffins are done?
They should be golden brown on top, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I skip the glaze?
Absolutely. The muffins are still delicious without it, but if you love a little extra sweetness, that simple vanilla glaze really takes it up a notch.
English (US) · 