Blueberry Muffins

Making fluffy and moist Blueberry Muffins has been a part of my morning tradition since I was a child. And honestly, nothing beats Blueberry Muffins fresh out of the oven.

When I was a little girl, my mom owned a catering business and worked a lot of nights. I would have sleepover parties at my Nonnie’s house and every morning we would get up and make blueberry muffins together.

They usually were from a box (and I am embarrassed to admit to you that I do love a boxed blueberry muffin) but I remember her letting me mix the batter and crack the eggs. I also remember learning to crack the eggs into another bowl instead of the actual batter bowl because you never know when you are going to get a bad egg. I think on that particular morning we made a trip to Dunkin Donuts for our blueberry muffin fix. But I loved this morning tradition and still do.

There is nothing better than a blueberry muffin fresh out of the oven. Well, maybe if you slather it in some sweet cream butter. Then there really is nothing better. I love to bake, but I do not necessarily want to have baked goods around. You see, I lack self-control.

So I usually will bake to my heart’s content and then as soon as I can, I pawn off my baked goods to some unsuspecting person. On this particular day, I had gorgeous Victoria Island blueberries that needed to be used and not a ton of time so a muffin was the obvious solution.

The thing that I love about muffins is that the whole process from conception to eating can be completed in about 30 minutes. Really, it is just a matter of mixing dry into wet and putting them into the oven. Simple. Easy. A perfect way to start a morning. I was so inspired by my delicious little muffin that I baked a second batch with new flavors to be shared with you at a later time.

Who was the unsuspecting person that received these blueberry muffins you ask? The lovely office staff at William’s (and soon to be Ava’s) school. I love being able to live so close to their school that the muffins were still warm when I delivered them. That would make me happy. I hope that it made them happy.

About an hour after I dropped the muffins off I got an email asking for the recipe. I guess that they liked them.

This recipe comes from the The Gourmet Cookbook. I have to be honest with you here, this book was a gift, and I was a little disappointed when I opened it. It has no pictures. Pictures are my favorite thing about cookbooks. This is a book that I probably would never have bought myself, but a book that truly is my go-to cookbook.

I find myself leafing through it every now and again and finding a new gem that I need to try or one that I need to make again. This recipe is no different. A tender muffin full of fresh berries. A crumb top that adds a little something extra. A truly delicious and simple blueberry muffin.

blueberry muffin recipe

Ingredients //

  • 6 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups blueberries

For the crumb topping:

  • 3 Tablespoons cold butter cut into small cubes
  • 1/2 cup flour
  • 3 1/2 Tablespoons sugar

Instructions //

Step 1:

Melt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended.

blueberry muffin recipe

Step 2:

In another bowl, whisk together the flour, sugar, baking powder, and salt.

blueberry muffin recipe

Step 3:

Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.

blueberry muffin recipe

Step 4:

Add the dry ingredients to the wet ones.

blueberry muffin recipe

Step 5:

And mix until just combined. Fold in the blueberries.

blueberry muffin recipe

Step 6:

In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.

blueberry muffin recipe

Step 7:

Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.

blueberry muffin recipe

Put in a basket and deliver them to some nice people that deserve a treat.

blueberry muffin recipe

How good do these look? I could could eat about 10 of them right now.

blueberry muffin recipe

Make a batch of these for someone and I promise you that you will have a friend for life.

The best blueberry muffins

Blueberry Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

These are the best blueberry muffins, I think that it will be hard to find a better muffin. Topped with crumb and loaded with blueberries.

Ingredients

  • 6 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups blueberries

For the crumb topping:

  • 3 Tablespoons cold butter cut into small cubes
  • 1/2 cup flour
  • 3 1/2 Tablespoons sugar

Instructions

  1. Melt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended.
  2. In another bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.
  4. Add the dry ingredients to the wet ones.
  5. And mix until just combined. Fold in the blueberries.
  6. In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.
  7. Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 233mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 51 Comments

  1. Mary (Sisters Running the Kitchen)

    I knew I could count on you for a wonderful, fool-proof recipe! These were so simple to make and by far the best muffins I have ever made! I made them with cinnamon and apples, as you commented above, for my Kindergarteners to go along with our apple theme. The kids LOVED them (and so did I) and they were all asking for the recipe! Thank you again!

    1. bakedbree

      I am so glad Mary. My kids love these muffins and have become my base muffin recipe. Raspberry is really good too.

  2. Marissa Kubinski

    Hi Bree

    My husband and I made these muffins this morning and although they turned out delicious, we had problems with one of the steps. When we added the cold milk to the melted better (which we let cool), it created clumps of butter. It look us three times to finally get it right but only after we mixed the eggs and milk and then added the butter. Luckily we had spare eggs to work with. Do you think the milk needs to be at room temperature or warm? Regardless, they were delicious but I want to make sure I’m doing it right the next time. Thanks!

    1. bakedbree

      I am not sure to be honest, I need to make them again and let you know. Thanks for the feedback.

  3. Jacyn

    Founds you recipe link on Pinterest….making them for the second time already! Amazing and incredible. The crumb topping is ridiculous..ly delicious! I didnt add enough topping the first time, but when they puff up, its just the right amount, so I was more generous this round. Thanks for sharing.

    1. bakedbree

      Thank you! I love these muffins too. It is also a great base recipe. You can change out the fruit to suit the seasons. Raspberries are great.

  4. Lori

    Found this on Pinterest. I just made a batch (with strawberries) and they are great!!! But I only had enough batter for seven muffins. How many should a batch make?

    1. bakedbree

      12.

    1. bakedbree

      I am so glad! I never would have thought that blueberries would be hard to get! You can use any kind of berry, and chocolate chips are always good too. 🙂

  5. Janessa

    these look beautiful! How many does a batch make?

    1. bakedbree

      18ish? I don’t remember, I made these a few years ago.

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