These are hands down the best blueberry muffins.
And it’s not just me who thinks so. Chris loves them. He devoured about 4 straight out of the oven the last time I made them. And my best friend’s kiddos gobbled them up when she tested the recipe out on them. You read that right– kids love these muffins!
These muffins are so easy to whip up with either fresh or frozen berries (although I prefer to use fresh whenever I can). They’re not too sweet, but the sweetness they do have come from plump berries and crumble top.
The key to these muffins is the blueberry distribution. I mash up some of the blueberries and toss other whole berries with flour before folding them into the batter. This helps some of the berries kind of float in the batter so they don’t all collect at the bottom.
Crumb Topping Ingredients:
- 1/3 Cup Flour
- 3 Tablespoons Cold Butter, cut into squares
- 1/2 Teaspoon Cinnamon
- 1 Tablespoon Sugar
- 3 Tablespoons Brown Sugar
Crumb Topping Instructions:
- Place all items in a bowl. Using your fingers, a fork, or a pastry cutter, combine ingredients until it resembles wet sand with pea-sized chunks.
- Place the crumb mix in the refrigerator until it’s ready to be used.
Blueberry Muffins Ingredients:
- 1/2 Cup Unsalted Butter, softened
- 1 Cup Sugar
- 2 Eggs
- 1/2 Cup Milk
- 1 Teaspoon Vanilla
- 1 Pint Blueberries, washed and checked for stems
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
Blueberry Muffins Instructions:
- Using a hand mixer, cream together the softened butter and sugar.
- Beat the eggs in one at a time until smooth.
- Beat in the milk and vanilla until fully incorporated.
- In a small bowl, mash 1/3 of the blueberries. This works best with a fork or back of a spoon… be careful of blueberry juice splash! Using a spoon, stir the mashed blueberries into the batter.
- In a separate bowl, mix together 1 3/4 Cups of flour, baking powder, and salt together. Stir into batter being careful not to overmix. It is okay to still have a little flour not fully incorporated. This is better than overmixing!
- toss the remaining blueberries with the remaining 1/4 Cup of flour (this keeps the berries from sinking to the bottom of the muffins). One the blueberries are coated, pour the blueberries and flour into the batter and fold in.
- Distribute batter evenly into lined muffin tins, filling cups about 2/3 full. Top with crumb topping.
- Bake at 400 degrees Fahrenheit for 15 – 18 minutes. Tops should be golden brown. Remove from the oven and allow muffins to cool in the tin for 5 minutes before removing and cooling completely on a wire rack.
This recipe makes approximately 12 regular-sized muffins, depending on how full you fill the cups.
I hope you enjoy these. Let me know how you like them, and make sure to tag me or drop me a DM on Instagram if you make them so I can see how they turned out!