Blueberry Muffins

Blueberry muffins that taste like they came straight from your favorite bakery! They’re super moist with the perfect muffin top, they’re packed with blueberries, and have an incredible crunch on top from the crumble. Enjoy them as a breakfast or a little sweet treat with your tea or coffee!

My husband loves blueberry muffins but for some reason, we only eat them while traveling. If we’re at an airport and need a snack, we’re always getting a blueberry muffin either from a coffee shop or store. They’re just so filling and satisfying so I made it my goal to perfect blueberry muffins just like the ones you might buy. It had to be super moist, not too dense and not too fluffy, sweetened just right, and have a nice crunch on top from the crumble. And that’s exactly what I achieved after 3 rounds of trial and error. Let’s bake the perfect blueberry muffins!

Make the Muffin Batter

There are two parts to making the muffin batter: the dry ingredients and the wet!

Let’s start with the dry ingredients. Here is what you need:

• All purpose flour
• Baking soda
• Baking powder
• Salt

Just add all the ingredients to a mixing bowl and whisk together. Set aside.

Now we’ll move on to the wet ingredients. Here is what you need:

• White sugar
• Brown sugar
• Eggs
• Vegetable oil
• Whole milk
• Sour cream
• Vanilla extract

Add all the ingredients to the bowl and whisk together until smooth and all combined evenly.

Add the dry ingredients to the wet ingredients and combine together until you have a batter. The consistency will be pretty thick!

Finally, add the fresh blueberries in the batter and fold in using a rubber spatula. 

NOTE: if you want to use frozen blueberries, you can but just gently fold them in the batter because they will leave blue/purple steaks in the batter.

The Crumble

Moving on to the streusel/crumble, you can prep this before the batter or after. It really does not matter.

Here is what you need:

• all purpose flour
• unsalted butter, melted
• brown sugar
• cinnamon

To a small bowl, add the flour, melted butter, sugar, and just a dash of cinnamon. Mix together until it forms a consistency similar to cookie dough. Set aside.

Baking the Muffins

Once the crumble and batter is prepared, we can assemble and bake.

This recipe makes about 12 muffins so you’ll need one cupcake tray and prepare it by adding the liners.

Scoop the batter into each cupcake right to the top. Filling it up ensures you get that muffin top that looks like it overflowed. 

Sprinkle the crumble on top gently. Don’t press the crumble or else it will sink into the cupcake. 

Pop in the oven to bake at 350°F for 20 to 25 minutes or until a toothpick comes out the center clean! 

Allow them to cool down completely before enjoying!

How to Store Leftovers

If you have any muffins you want to enjoy the next day, just transfer them completely cool to an air tight container or ziplock bag and keep on the counter for 24 hours.

To keep them longer like 2 to 3 days, also store them in a ziplock bag or airtight container but line the bag or container with paper towels underneath the muffins and on top. The napkins will absorb the moisture so they don’t get soggy.

If you want to enjoy your muffins even longer, freeze them!

OTHER SWEET RECIPES TO TRY

• Snickers Dates
• Magnolia Copycat Banana Pudding
• The Perfect Cinnamon Rolls
• Creme Brûlée Cheesecake Bars
• White Chocolate Raspberry Cookies

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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