blueberry muffins

I love all kinds of muffins, lemon poppyseed, chocolate, cream cheese, but the one I always go back to is blueberry. These blueberry muffins are something special compared to other recipes. It has a special crumble topping that puts the finishing touch on these baked goods. Try for yourself and you’ll fall in love!blueberry muffinsblueberry muffinsblueberry muffins

Bluebery muffins

45 minTotal Time

Yields 8 muffins

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    Crumb topping
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 tsp ground cinnamon
  • Muffins
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1 cup blueberries
  • 2 tbsp granulated sugar


  1. Preheat oven to 400 degrees F. Line muffin pan with liners.
  2. Prepare the crumble. Use a pastry cutter to blend together sugar with flour, butter, and cinnamon. The mixture should resemble coarse sand. Set aside.
  3. Prepare the batter. Combine the dry ingredients (all-purpose flour - baking powder) in a large bowl. Make a well in the center and add the oil, egg, milk, vanilla extract, and lemon zest. Mix together just until combined.
  4. Gently toss the blueberries with 2 tbsp sugar. Fold into the muffin batter just until combined. Fill muffin pan 3/4 way full and top with crumb topping. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

**Helpful tips and common mistakes

Anyone can make ordinary blueberry muffins, but the real special ones have a cinnamon sugar crumble on top to send them over the edge. A little tip for the blueberries: if you toss them with a little sugar, just enough to coat, the sugar will prevent the berries from bleeding out the blue color into the muffins. You can use either frozen or fresh blueberries, but in my experience, frozen blueberries do not bleed as much as fresh do.

When making the topping, use room temperature butter to make it easier to mix with the other ingredients. Make sure not to top the muffins with too much of the crumb topping. Too much crumble and the muffins will sink from the weight.

I went overly generous with my muffin portions and made 6 extra large ones instead of 8 causing them to have huge muffin tops (my favorite part!). What can I say, I’m a generous baker!

These muffins are perfect for breakfast, a snack, or dare I say, dessert. I have also made these with cranberries and the outcome was still great. Experiment yourself with other fruits!
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