Blueberry Muffins: Crumb-Topped + Simple Muffins (2 Recipes)
Here are two easy blueberry muffin recipes in one place: a classic crumb-topped version with a sweet cinnamon-sugar finish, and a simple beginner batch that comes together fast.
Use the jump links to pick your style—either way, you’ll get tender muffins with plenty of juicy blueberry flavor.
Recipes on this page
Use the links below to jump directly to each blueberry muffin recipe.
Blueberry Muffins (Crumb-Topped)
Ingredients
- 2/3 cup sugar
- 1/4 cup margarine (or butter)
- 1 egg
- 2 1/3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups fresh blueberries
Crumb Topping
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/3 cup all-purpose flour
- 1/4 cup margarine (or butter)
Preheat oven to 375°F.
Instructions
- Grease a muffin pan.
- Mix sugar and margarine until fluffy; beat in egg.
- Combine flour, baking powder, and salt. Stir dry ingredients into the batter alternately with milk, beginning and ending with flour.
- Stir in vanilla; gently fold in blueberries.
- Spoon batter into muffin cups, filling about 2/3 full.
- Make topping: mix sugar, cinnamon, flour, and margarine until crumbly. Sprinkle over muffins.
- Bake 20–25 minutes until golden and a toothpick comes out clean.
- Total cook time: 20–25 minutes
- Equipment: muffin pan
- Yield: 12 muffins
Blueberry Muffins (Simple)
Ingredients
- 1 cup fresh blueberries (sweetened with 2–3 tablespoons sugar)
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 cup milk
- 6 tablespoons melted shortening
- Granulated sugar (for topping)
Preheat oven to 425°F.
Instructions
- Prepare a muffin tin.
- Combine flour, baking powder, salt, and sugar.
- Make a well in the center and add the egg and milk all at once. Stir with quick strokes until just mixed.
- Fold in sweetened blueberries.
- Fill muffin cups about 2/3 full and sprinkle granulated sugar on top.
- Bake at 425°F. Start checking at 20 minutes and continue until set and lightly browned.
- Total cook time: start checking at ~20 minutes
- Equipment: muffin pan
- Yield: 12 muffins
Blueberry Muffins FAQ
Can I use frozen blueberries?
Yes. Do not thaw them first—just toss frozen blueberries lightly in flour before folding into the batter to prevent bleeding.
How do I keep blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before gently folding them into the batter.
Can I make these muffins ahead of time?
Yes. Bake and cool completely, then store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Why did my muffins turn out dry?
Overbaking or overmixing the batter can cause dryness. Check at the minimum bake time and stir just until the dry ingredients are moistened.