Delicious Blueberry Muffins

a recipe for blueberry muffins

I am fortunate that I have access to wild blueberries and I take advantage of this often to make blueberry muffins.  I love blueberry muffins, the tartness of the blueberry offsetting the sweetness of the muffin and the topping.

Most areas of the country have access to fresh blueberries almost year round and every supermarket stocks frozen blueberries.  There are certain health benefits to eating blueberries (they are antioxidants) and a good muffin is the perfect way to get them into your diet.

Blueberry Muffins Recipe

This recipe has cinnamon added to it which gives the muffin a nice zingy taste.  The size of the muffin really depends on how full you fill the tin (or cup).  If you want extra large muffins you can double this recipe and fill the tins almost to the top.  You will want to check carefully to make sure that they are baked all the way through (here is where toothpicks are actually needed).  Most baking cookbooks recommend muffin cups for this type of recipes.


For The Muffins

1 1/2 cups all purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil (or canola)

1 egg

1/3 cup milk

1 cup fresh blueberries

For The Topping

1/2 cup white sugar

1/3 cup all purpose flour

1/4 cup butter cubed

1 1/2 teaspoons ground cinnamon



  1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup 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. This can be done with a stand mixer.   Fold in blueberries by hand. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

blueberry muffins recipe

The temperature of your ingredients is important.  The egg and the milk for the batter should be room temperature while the butter for the topping needs to be cold.