There’s something undeniably comforting about a freshly baked blueberry muffin—warm from the oven, bursting with juicy berries, and topped with a golden, buttery crumb. Whether you’re enjoying one with your morning coffee or as an afternoon treat, these homemade muffins are a classic everyone loves. This recipe is simple, reliable, and makes perfectly moist muffins every single time.
Ingredients:
For the Muffins:
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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½ tsp salt
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2 tsp baking powder
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⅓ cup vegetable oil
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1 large egg
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⅓ cup milk (or more as needed)
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1 ½ tsp vanilla extract
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1 cup fresh or frozen blueberries
For the Crumb Topping (optional but delicious):
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¼ cup granulated sugar
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2 tbsp all-purpose flour
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2 tbsp butter, cold and cubed
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¼ tsp ground cinnamon
Instructions:
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Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease with cooking spray.
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Mix dry ingredients in a large bowl: flour, sugar, salt, and baking powder.
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Combine wet ingredients in a separate bowl: whisk together the oil, egg, milk, and vanilla extract.
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Combine the wet and dry ingredients just until mixed. Do not overmix; batter should be lumpy. Gently fold in the blueberries.
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Scoop batter into muffin cups, filling them about ¾ full.
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Make the crumb topping: Mix sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Sprinkle over each muffin.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
These blueberry muffins are best enjoyed warm, with a little butter or honey. They freeze beautifully too—perfect for batch baking!
Would you like a version with lemon zest or cream cheese filling?
