An easy blueberry muffin recipe that can be made with fresh or frozen blueberries. It’s an easy recipe that produces muffins bursting with blueberries and topped with plenty of streusel.
With blueberries in season, it is the perfect time to make these muffins. Though really, they are great to make year-round.
The batter comes together in just a few minutes and tastes so much better than store-bought muffins. They are made with oil so they are soft and moist. Every bite is full of blueberries and they are finished with a crunchy sugary streusel topping. I just love muffins with streusel topping.
Ingredients
• All-purpose flour
• Granulated sugar
• Salt
• Baking powder
• Vegetable oil
• Egg
• Milk
• Fresh blueberries
• Cold unsalted butter cut into cubes
• Ground cinnamon
Recipe Instructions
Preheat the oven to 400°F and grease a muffin pan or you can line it with paper liners.
Whisk the flour, sugar, salt, and baking powder in a large bowl.
In a small bowl, mix the oil, egg, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in blueberries.
Fill the muffin cups 2/3 full with the muffin batter.
For the topping, mix sugar, flour, butter, and cinnamon in a bowl. Mix with fork until the mixture is crumbly and then sprinkle it over the muffins before baking.
Bake for 20 to 25 minutes at 400°F. The muffins are done when a toothpick comes out clean.
Baking with Fresh vs Frozen Blueberries
I used fresh blueberries for this recipe, but you can also substitute frozen blueberries. Frozen blueberries are especially nice to use when blueberries aren’t in season.
They are frozen at their peak ripeness so the flavor is sweet. Out of season blueberries are often too tart. Depending on where you live, blueberries are usually in season during July and August.
Storage Tips
Keep the cooled muffins in an airtight container. They will keep for a few days at room temperature or you can keep them in the refrigerator for a few days longer. Or you can freeze them for a few months.
I could eat these all day long – they are the best blueberry muffins! This was the first recipe I ever tried and even though I’ve tried many other recipes over the years, this one is still my favorite.
More Blueberry Muffin Recipes
Avocado Blueberry Muffins | Avocado and blueberry flavored muffins with plenty of streusel topping. These muffins are a twist on traditional blueberry muffins and are a great addition to your weekend brunch.
Low-Calorie Blueberry Muffins | Fresh blueberry muffins that are low in calories. This is an easy one bowl recipe that produces fluffy delicious low-calorie blueberry muffins.
Blueberry Coffee Cake Muffins | Part muffin part coffee cake these blueberry coffee cake muffins pair perfectly with a cup of coffee.
Green Tea Muffins |These muffins are soft and not overly sweet. They’re flavored with matcha green tea with blueberries and pomegranates mixed in.
Blueberry Muffins
Ingredients
Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 2 cups fresh blueberries
Streusel Topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter cubed
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Grease muffin cups or line with muffin liners.
- To make the muffin batter, combine the flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups about 2/3 full.
- To make the streusel topping, Mix together the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. (I mixed with fork and then mixed with my hands, pressing the mixture together and then rubbing it between my fingers to make it crumbly).
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
