Blueberry Muffins

Dive into the world of baking with these incredibly moist and flavorful blueberry muffins! Made with fresh blueberries and topped with a cinnamon crumb topping, these muffins are perfect for breakfast or a mid-day snack. The crumb topping adds a sweet and slightly crunchy texture to the soft and juicy muffins. Easy to make and even easier to devour, these muffins will quickly become a family favorite.


  • 2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup oil
  • 1-1/2 cups blueberries
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter


Preheat your oven to 400Ā°F and grease and flour a 12-item muffin pan (or use paper liners).

Start by making the batter. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix together the milk, egg, and oil. Add the wet ingredients to the dry ingredients and beat slightly until the ingredients are moistened. Be careful not to overmix. Gently fold in the blueberries. Fill the prepared muffin cups half full with the batter.

Next, make the crumb topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Using a fork, cut in the butter until the mixture has a coarse consistency. Sprinkle the topping evenly over the muffin batter in the cups.

Bake the muffins in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. This recipe makes 12 muffins.

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