Quick and easy blueberry muffins that are simple to make with few ingredients. Topped with a crumb topping which makes them To Die For Blueberry Muffins.
This recipe for blueberry muffins has to be our family's favorite muffins. My kids also enjoy my recipe for Banana Blueberry Muffins With Crumb Topping, Pumpkin Muffins, and Chocolate Chip Banana Bread Muffins.
To Die For is right when it comes to these blueberry muffins. These muffins are so amazing. With a golden crumb topping, the muffin is moist and flaky while loaded with plump blueberries. Simply heaven in a muffin shape.
Quite often I get a request from my family to make these moist delicious muffins. Nevertheless, my family gobbles them up within a day of making them because they are so popular in my home.
To Die For Blueberry Muffins Recipe
Being from Michigan we have a lot of Blueberry farms to get fresh blueberries from. I'll buy enough to freeze for the long winter months when the cost of blueberries is high. By doing this it allows me to make these delicious crumbed topped blueberry muffins all year long.
For this recipe, I combined the flour, sugar, salt, and baking powder into a mixing bowl; set this aside. When I do any type of baking I always sift my flour with a sifter.
I talk about why in the baker's dozen article. In another bowl, I combined the oil, eggs, and milk. I then mixed the dry ingredients into the wet.
With the wet and dry ingredients combined, I gently folded in the blueberries. The night before I make these muffins I'll pull the frozen blueberries out of the freezer and place them in the refrigerator to thaw. Add into the batter the blueberries and any of the juices that were in the bag with the blueberries.
Fresh blueberries will work great in this recipe, I would rinse them in water and pat them dry a bit. Then dust them lightly with flour. This will help the berries from sinking to the bottom of the muffins. I like to use frozen blueberries that have been thawed.
When the berries thaw they create a juice that I use in the batter to add a bit more moisture to the batter. However, you could use frozen berries, maybe coat them in flour before adding to the batter. That way when they bake they sink or bleed into the muffin.
With the blueberries nicely folded in, I'll fill the muffin cups that I have lined with cupcake liners, ¾ of the way leaving room for the crumb topping.
How To Make The Crumb Topping
To make the crumb topping for these to die for blueberry muffins, mix together sugar, flour, and butter (mine was room temperature) with a fork.
Sprinkle the crumb topping onto the batter. I have had the crumb topping drip over the sides of my muffin pans so you may want to put a cookie sheet under your muffin pan in case of spillover.
Bake in a 400℉ oven for 20-25 minutes or until done. This recipe makes about 12 muffins. We hope you enjoy our To Die For Blueberry Muffin recipe as much as we do.
They sure can. Once the muffins are completely cooled I place them in a freezer bag. They will keep in the freezer for about 2 months.
Yes, the batter for these to die for muffins is thick this helps to hold them blueberries in place. You can think it out with more milk.
You can replace the milk with buttermilk to make them even moister.
Yes, these muffins are perfect with or without the crumb topping.
If you enjoy the taste of cinnamon it sure can be added to the crumb topping mixture.
To bring in a robust flavor to these to die for blueberry muffins. Replace the white sugar in the crumb topping with brown sugar. This may change the texture of the crumb topping and the topping will be darker in color.
A couple of ways to bring more flavor to these to die for blueberry muffins would be. Adding in vanilla extract or blueberry emulsion to the muffin batter. Drizzle a powdered sugar glaze on top of the freshly baked muffins.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
These great muffin recipes you may also enjoy:
- Banana Blueberry Muffins With Crumb Topping
- Double Chocolate Muffins
- Banana Blueberry Muffins With Crumb Topping
If you are looking for homemaking inspiration whether it be decorating, cleaning tips, or organization. Head over to our sister sites Youtube channel where we share many homemaking ideas.
To Die For Blueberry Muffins
How to make a blueberry muffin with a crumble topping.
For the Muffin
- 1 ½ Cups Flour Sifted
- ¾ Cups Sugar
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- ⅓ Cup Canola Oil Can Use Vegetable Oil
- 1 Egg
- ⅓ Cup Milk
- 1 Cup Blueberry
- ½ Cup Sugar
- ⅓ Cup Flour
- ¼ Cup Butter Cubed
Preheat Oven to 400 Degrees
Place cupcake liners in muffin pan or spray muffin tin with cooking spray
For the Muffin
Combine 1 ½ Cups flour, ¾ cups sugar, salt and baking powder in a bowl; set aside.
In another bowl combine oil, egg, and milk.
Add the oil mixture to the flour mixture until combined
Fold the blueberries into the dough.
Fill muffin cups ¾ of the way with the dough.
MIx together ½ cup sugar, ⅓ cup flour, and ¼ cup butter with a fork until all the ingredients are combined and resemble crumbs
Add crumb mixture to the dough
Bake in a 400-degree oven for 20-25 minutes or until done. Make about 12 muffins
Oven Temperatures vary insert a toothpick to make sure it comes out clean.
When I make my muffins I always use an ice cream scoop that fills my muffin liners up about ¾ of the way.
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
Ann F. Snook-Moreau
Yum! Blueberry muffins are my favorite. I love those warm, juicy berries mixed into the soft cake. And the crumb topping looks like it would add some extra "oomph."
Thank you, yes these are very good.
Has anyone added some cinnamon to the topping??
Yes, cinnamon can be added to the topping.
Just tasted one of your warm blueberry muffins and this recipe is excellent….just added to my list of favourites on Pinterest. Thank you I’m always looking for new and improved versions for my cooking and baking..
It sure is wonderful to hear others enjoying our recipes. Thank you for the wonderful comment, we are so happy you like these delicious muffins.
These were scrumptious! I did change quite a few things around for substitutions with what I had on hand, nonetheless this is a great base recipe!
I swapped the oil for coconut oil, the egg for a flax egg, the sugar for brown sugar, and added a tsp of vanilla. For the topping I mixed cinnamon and brown sugar and then sifted it over the top.
The crust is crunchy and caramelized, and the middle compliments with its blueberry packed flavor and soft texture.
I’d like to make these ahead of time for a party, are they still as good the next day and how should I store them?
Yes these can be made ahead of time, there are two options you can choose from. Fully bake the muffins then store them in an airtight container or sealed plastic bag at room temperature for up to two days. Or you can prepare the muffin batter, fill the muffin cups, and store them in the refrigerator overnight. Bake the muffins first thing in the morning of the party. This allows you to have fresh, homemade muffins ready for your party without the need for last-minute preparation.
Just made these! Yummmmmm! I used fresh (not frozen) blueberries with no extra juice. I was afraid it wasn’t “wet” enough, but I was wrong. They are amazing. Super easy recipe with basic ingredients packed with deliciousness.
Yes, this is a "thicker" type of batter. I feel it helps hold the blueberries in place better. I'm happy that you liked this recipe.
I love keeping baked goods on the table during the weekends, especially when I have company over. Blueberry muffins are a house favorite. This had to be the best blueberry muffin that I've ever had! I used both fresh and frozen blueberries and added just a touch of lemon. My family barely let them cool before eating them. They were moist, not too sweet, and the crumb topping was perfect! Thank you.
Thank you for the wonderful compliment on this recipe. I'm thrilled that you and your family like it so much.
Can these be frozen after baking?
Oh yes, they sure can. I freeze them all the time so the kids can grab one and heat it up in the microwave for breakfast.
I made these blueberry muffins tonight. I too was wondering if the batter was too thick, but they were amazingly perfect! The crumb topping was so
Good. I will use this recipe again and again. I love blueberry muffins for breakfast and snacks!
Thank you, it is always a delight to hear how others like our recipes as much as we do. This is a thick batter, that helps to hold the blueberries in place.
I made these muffins but the tops sunk in what would cause this?
There is a couple of possiblities as to why. Was the oven preheat and at temperature? If baking powder is expired then it won't help to leaven the muffins.
Oh my goodness.. these muffins turned out AMAZING! So simple but everything comes together so yummy- So fluffy & moist!! I substituted sugar in the muffins for monkfruit sweetener to reduce the sugar and used paleo baking flour for 20 mins and it turned out great! So obsessed with this recipe, definitely making these again!
This brings a smile to my face to hear how pleased you are with this recipe.
Didn’t have any blueberries but did have frozen mixed berries. Turned out great! Yesterday I bought tons of fresh blueberries and made these again. Love these and had great compliments. This will be my go to muffins! Thinking next - — orange chocolate chip.
I'm glad that you enjoyed these to die for blueberry muffins. I think that is the fun thing about cooking and baking is changing recipes up to fit your liking or use up ingredients you have on hand.
I made does muffins yesterday and you are right they are to die for ! So yummy they are amazing ! can I put strawberry jam in the middle was just wondering?
Thanks again for sharing your recipe !
Thank you happy that you enjoyed our recipe. I have never tried strawberry jam in the middle of these blueberry muffins. I'm sure this would be a great flavor combination.
When using frozen blueberries do you let them thaw before adding?
Yes, I usually take them out the night before so the blueberries can be completely thawed before making the muffins.
Thank you, I will be making them today. Can’t wait.
You are welcome
how do these muffins freeze?
What I do is once they are completely cooled I place a muffin into a sandwich baggie, then place them into a freezer zip lock bag.
Hello, do you use all purpose flour or self rising? Can’t wait to try these!
I use all-purpose flour. Hope you enjoy.
There is vanilla in the video and not in the ingredients list. Also the blueberries are stirred into the batter in the video not “folded”. I thinned my batter with milk. Waiting to see how they come out.
You are right the video does have vanilla added but the recipe does not. This recipe can be made with or without. In the video, I did start to gently fold the blueberries in and then sped the video speed up so it looks like I'm stirring but it's a really fast fold. This is a thicker batter but adding a bit more milk than the recipe calls for won't hurt it any. I hope you enjoy these muffins.
These were good but not great. The muffin itself was not very sweet which was good but the crumb topping was Very sweet. That along with some mistakes in the video- stirring in the blueberries instead of folding and the omittance of the vanilla makes them a pass for me.
I'm sorry that you didn't enjoy these muffins.
Janice Lee-Jean Ward
can I add lemon juice and lemon zest to this recipe
I'm sure you could I have not so I don't know how it would taste.