Name: Classic Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups (190g) all-purpose flour; 3/4 cup (150g) granulated sugar; 1/2 tsp salt; 2 tsp baking powder; 1/3 cup (80ml) vegetable oil or melted butter; 1 large egg; 1/3 – 1/2 cup (80–120ml) milk; 1 1/2 tsp vanilla extract; 1 cup fresh or frozen blueberries (if frozen, do not thaw); 1/2 cup (65g) flour; 1/3 cup (65g) sugar; 1/4 cup (55g) cold butter, cubed; 1 1/2 tsp cinnamon

There’s nothing quite like the smell of fresh muffins baking in the oven, especially when they’re packed with juicy blueberries and topped with a sweet, crumbly streusel. These classic blueberry muffins are a go-to in my kitchen whenever I want something simple, comforting, and crowd-pleasing. Whether it’s for breakfast, brunch, or a midday treat, I always find a reason to bake a batch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups (190g) all-purpose flour

3/4 cup (150g) granulated sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup (80ml) vegetable oil or melted butter

1 large egg

1/3 – 1/2 cup (80–120ml) milk

1 1/2 tsp vanilla extract

1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional crumb topping:

1/2 cup (65g) flour

1/3 cup (65g) sugar

1/4 cup (55g) cold butter, cubed

1 1/2 tsp cinnamon

Directions

I start by preheating the oven to 400°F (200°C) and lining a 12-cup muffin tin with paper liners or greasing it well.

In a large bowl, I whisk together the flour, sugar, salt, and baking powder.

In a separate bowl, I beat the oil (or melted butter) with the egg, vanilla, and 1/3 cup of milk.

I pour the wet mixture into the dry ingredients and gently stir until just combined. If the batter feels too thick, I add a little more milk until it’s the right consistency.

Then, I carefully fold in the blueberries to keep them whole.

For the optional crumb topping, I mix flour, sugar, and cinnamon, then cut in the cold butter until crumbly.

I divide the batter evenly among the muffin cups (about 3/4 full), and if I’m using the topping, I sprinkle it over each muffin.

I bake them for 20–25 minutes, until a toothpick comes out clean. After cooling for 5 minutes in the pan, I transfer them to a wire rack.

Servings and timing

This recipe makes 12 standard-size muffins.

Prep time: 10 minutes

Bake time: 20–25 minutes

Total time: about 35 minutes

Variations

I sometimes add a pinch of lemon zest for a bright, citrusy twist.

When I’m out of blueberries, I swap in chopped strawberries, raspberries, or even chocolate chips.

For a healthier version, I use half whole wheat flour and cut the sugar slightly.

I like replacing the crumb topping with a sprinkle of coarse sugar for a crisp finish without extra effort.

Storage/Reheating

I store these muffins in an airtight container at room temperature for 2–3 days. If I want them to last longer, I freeze them in a sealed bag for up to 2 months. When I’m ready to eat, I just reheat in the microwave for about 20–30 seconds or let them thaw at room temp.

FAQs

How do I keep blueberries from sinking in muffins?

I toss them in a little flour before folding them into the batter. It helps distribute them more evenly.

Can I use frozen blueberries?

Yes, I do it all the time. I just don’t thaw them beforehand to avoid turning the batter purple.

Why did my muffins come out dense?

That usually happens if the batter is overmixed. I make sure to stir gently and only until the ingredients are just combined.

Can I make mini muffins with this recipe?

Absolutely. I reduce the baking time to about 12–15 minutes and check for doneness with a toothpick.

How do I know when the muffins are done?

I insert a toothpick into the center — if it comes out clean or with just a few crumbs, they’re ready.

Conclusion

These classic blueberry muffins never fail me. They’re simple, fast, and always deliver the perfect balance of sweetness and texture. Whether I’m baking for guests or just to have something on hand for the week, this recipe is one I turn to again and again.

📖 Recipe:

Classic Blueberry Muffins

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Author: Sophia
Total Time: 35 minutes
Yield: 12 standard muffins
Diet: Vegetarian

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Description

These classic blueberry muffins are soft, fluffy, and packed with juicy blueberries. Quick to make and perfect for breakfast or a snack, they can be topped with an optional crumb topping for extra sweetness and crunch.