Homemade Blueberry Muffins are sweet and tender with either fresh or frozen blueberries and are incredibly easy to make! You can have freshly baked, steaming hot blueberry muffins in less than 30 minutes and using only one bowl.
The sugary crumb topping gives a wonderful and crispy texture to the otherwise tender and soft blueberry muffins. It is perfection in every bite. Quick and easy comfort food at its finest.
This Easy Blueberry Muffins Recipe Has Endless Variations
In this recipe I’ve used my basic muffins recipe and simply added frozen blueberries and a delicious crumb topping. There is no reason why you can’t add any other types of berries, such as raspberries, red currants or even strawberries.
Using frozen blueberries is easier to avoid getting the whole batter purple when you stir, but I don’t think that’s a deal breaker. Delicious blueberries, whether they are fresh or frozen, will make these homemade blueberry muffins kick-ass and absolutely to-die-for.
If you use bland blueberries, you will of course get a bland blueberry taste but still an awesome muffin experience in general. So high quality berries always yield better muffins.
Lemon Blueberry Muffins
You may also make them into lemon blueberry muffins which I think is mega delish. You simply zest one lemon and juice half and add to the batter. Simple as that! If you’re extra feisty you even add juice of one whole lemon. No need to change any other ratios, it’s such a small amount anyway.
Chocolate-ify the Muffins
Yes, this basic recipe can be used to make chocolate muffins as well. Simply reduce amount of flour with desired amount of unsweetened cocoa powder, maybe around 2-3 tbsp. Plus important to add your favorite chocolate chips! Stir in high quality blueberries and you’ve got yourself a winner.
Other fantastic combinations for these homemade blueberry muffins:
- Cardamom and cinnamon
- Orange liqueur
Super Easy Homemade Blueberry Muffins Recipe
All we really need for this blueberry muffins recipe is just one bowl, mixer and a lined muffin tin. Talk about easy clean-up! Pre-heat oven to 430F (220C).
We always start with creaming the sugar and butter together. In a large bowl, add room temperature butter and sugar and mix for 4-5 minutes using a handheld or stand mixer. You want it nice and creamy (4).
Add in eggs, one at a time, mixing between each egg (5). Add in 1 tsp vanilla, if using.
Pour buttermilk (or Norwegian kulturmelk) into the butter mixture. You may also use sour cream or greek yoghurt, all will yield perfectly moist homemade blueberry muffins.
Add in the dry ingredients; flour, baking powder and salt (6). Combine. Carefully fold in the blueberries (7). Frozen blueberries are easier to not crush and make a purple batter, but fresh are equally tasty.
Fill the Muffin Tins
I like to fill the muffin tins pretty full because it forces the blueberry muffins up, making a beautiful bakery style dome. This also happens in the baking process, more on that below.
Fill the lined muffin tin at least 2/3, but all the way up is also good. Pack each muffin with as much crumb topping (see below) as you can and will fit. It may look like a lot, but it is amazing.
How to Bake Muffins Bakery Style
To make beautifully domed and delicious blueberry muffins, we pre-heat the oven to a higher initial temperature. The first five minutes we bake the muffins at a high temperature, forcing them up.
Then we reduce the temperature to 375F (190C) to bake through for twelve-ish minutes. This works on most muffin recipes, including this easy blueberry muffins recipe!
Cool 5 minutes in the muffin tin, to firm up a little, before completely cooling on a cooling rack.
How to Make the Best Crumb Topping
Ok, hello fantastic crumb topping! I haven’t really used crumb toppings much before, but I’ve been completely obsessed with it lately. I’ve used it in my lemon cream cheese cake, pumpkin muffins, cranberry muffins and caramel apple pie cake, and I’m not stopping there!
Crumb toppings can come in different versions and methods, but they are all fantastic in flavor and texture. This one uses the melted butter method, and it’s actually really easy!
Melt butter, and combine with all the dry ingredients (1-2). You will get a lumpy texture. Pour it onto a parchment lined baking sheet and spread it out and let it cool (3). It doesn’t have to be completely cool before you use it.
Glazing for Homemade Blueberry Muffins
This really is just a versatile glazing that is perfect for any kind of glaze friendly dessert. I use it both for these easy blueberry muffins, but also my pumpkin white chocolate muffins.
Cream, using a handheld mixer, the cream cheese and powdered sugar together. Add water (or milk) until you reach your desired drizzliness. I used about 1/4 cup cream cheese, 1/4 cup powdered sugar and 2 tbsp water. (Side note: I also often add a splash extra water for photographic purposes, but would leave it a little thicker if I’m not using it for photoshoots.)
How to Store Leftover Blueberry Muffins with Crumb Topping
Store in a cake box or plastic bags in a dry place, at room temperature. You may add paper towels to the bottom of the cake box, and line the completely cooled muffins in a single layer. To be extra safe, add paper towels on top as well.
These are however best served fresh and the day of baking. They will still be delicious for a couple of days, but the crumb topping will kind of melt away and will not stay crispy.
I unfortunately do not have a good suggestion as how to store muffins with crumb toppings yet, but I keep trying different methods. If you have a suggestion, I am all ears.
Some add paper towels on top of the muffins to help absorb the moisture, but I haven’t had much luck with this method. I’ve also tried to keep the lid ajar, and I actually think that works ok, but obviously not perfect. Either way the muffins are still super flavorful and tasty!
Enjoy these homemade blueberry muffins fresh out of the oven, with a cold glass of milk on a hot day or a lovely cup of hot chocolate for those colder rainy Summer days.
More Muffins and Cupcakes Recipes:
- Lilac Lemon Cupcakes
- Light as Air Carrot Cake Cupcakes
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
- Ripe Banana Chocolate Muffins
- Pumpkin White Chocolate Muffins with Crumb Topping
- Cranberry Sauce Muffins (scroll down to find it)
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Easy Homemade Blueberry Muffins with Crumb Topping
Cinnamon Cardamom Crumb Topping
- 1/2 cup butter melted. 125ml
- 1/3 cup white sugar 65g
- 1/3 cup brown sugar 65g
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom optional
- 1 1/2 cups flour 190g
Easy Homemade Blueberry Muffins
- 2 sticks of butter 225g
- 1 cup 2 tbsp sugar 225g
- 4 eggs
- 1 tsp vanilla optional
- 1/4 cup buttermilk 60ml. May also use sour cream, kulturmelk or greek yoghurt
- 1 3/4 cups flour 225g
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups blueberries fresh or frozen. 150g
Basic Cream Cheese Glazing
- 1/4 cup cream cheese 4 tbsp
- 1/4 cup powdered sugar 4 tbsp
- 2 tbsp water or milk
Cinnamon Cardamom Crumb Topping
- Melt butter, and combine with all the dry ingredients. You will get a lumpy texture. Pour it onto a parchment lined baking sheet and spread it out and let cool.
Easy Homemade Blueberry Muffins
- Preparations: Pre-heat oven to 430F (220C). Line a muffin tin with muffin liners.
- Cream butter and sugar: In a large bowl, add room temperature butter and sugar and mix for 4-5 minutes using a handheld or stand mixer. You want it nice and creamy.
- Add eggs: Add in eggs, one at a time, mixing between each egg. Add in 1 tsp vanilla, if using and buttermilk*.
- Stir in the dry ingredients: Add in the dry ingredients; flour, baking powder and salt. Combine.
- Fold in blueberries: Carefully fold in the blueberries. Frozen blueberries are easier to not crush and make a purple batter, but fresh are equally tasty.
- Fill muffin tins: Fill the lined muffin tin at least 2/3, but all the way up is also good. Pack each muffin with as much crumb topping as you can and will fit. It may look like a lot, but it is amazing.
- Bake: Bake at 430F (220C) for 5 minutes and then reduce temperature to 375F (190C) and bake an additional 12 minutes. 17 minutes in total.
- Cool: Cool 5 minutes in the muffin tin before completely cooling on a wire rack.
- Glazing: Add cream cheese and powdered sugar together in a small bowl. Cream using a handheld mixer, add water to desired consistency.