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.
Preheat your oven to 375°F and generously grease a standard 12-cup muffin pan.
In a main mixing bowl, cream together the sugar and margarine until light and fluffy, then beat in the egg.
In a separate bowl, whisk the flour, baking powder, and salt. Stir these dry ingredients into your wet batter alternately with the milk, making sure to begin and end with the flour mixture.
Stir in the vanilla extract, then very gently fold in the fresh blueberries to keep them whole.
Spoon the completed batter evenly into your prepared muffin cups, filling each one about 2/3 full.
Make the Topping: In a small bowl, combine the sugar, cinnamon, flour, and margarine. Work it with a fork or clean fingers until crumbly, then sprinkle generously over the unbaked muffins.
Bake at 375°F for 20 to 25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
🧁 Blueberry Muffins (Simple)
An easy, traditional quick-bread method that highlights macerated blueberries under a sparkling sugar-dusted crust.
1 cup fresh blueberries (sweetened beforehand 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 dusting the tops)
Baking Instructions
🌡️ Oven Temp: 425°F
Preheat your oven to a hot 425°F and prepare a 12-cup muffin tin.
In a large bowl, thoroughly combine the flour, baking powder, salt, and 2 tablespoons of sugar.
Make a well in the center of the dry ingredients. Pour in the egg, milk, and melted shortening all at once. Stir using quick, light strokes just until mixed—the batter should remain slightly lumpy.
Gently fold in your pre-sweetened blueberries.
Fill the muffin cups roughly 2/3 full, then sprinkle a fine layer of extra granulated sugar across the top of each muffin to create a crisp crust.
Bake at 425°F. Begin checking on them around the 20-minute mark, and pull them once they are fully set and beautifully browned.
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.
