While we have eaten a great portion of our 20 pound box of blueberries by the handful, I have also been using them in a few other ways. We’ve made fruit salad with them, added them to our spinach salad, and today I used them in some muffins. If you are not fortunate enough to have fresh blueberries at the moment, fear not…frozen berries can be used as well. See the very bottom of this post for frozen berry directions.
In order to make these baking posts simpler for you, I’m going to do what a lot of other bloggers do, which is to walk you through the recipe with pictures and then post the actual recipe at the bottom of this post. Then should you wish to print the recipe, you can just copy and paste the ingredients and directions into something like a Word document and print it. That way you won’t have to waste pages and pages of paper the way you would if you tried to print a recipe with all the pictures. Feedback on this would be good…if you hate it or you love it, let me know. I want to do what is most user friendly for you.
So, here’s how to make blueberry muffins.
First, heat your oven to 350. This way it should be properly heated right about the time you’re ready to bake your muffins.
Mix the dry ingredients together. I find that a wire whisk is the best tool for this.
Then beat the milk, egg, and oil together. My hand-dandy manual egg beaters do a great job right in the measuring cup.
Measure 1 cup of fresh blueberries,
and gently mix them into the flour mixture.
Add the liquid ingredients and gently mix until you have a mostly homogeneous mixture. You do not want to over stir, or your muffins will be tough. Ideally, you’ll still have a few streaks of flour.
Spoon the muffin batter into a greased 12 cup muffin pan (alternatively, you can use muffin liners).
To make the streusel topping, combine the flour, sugar and cinnamon, and using a pastry blender or a fork, cut in the butter.
Sprinkle atop the muffins. Bake for 20 minutes. Let cool in pan for a few minutes, then remove to a wire rack.
Blueberry Muffins
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
3/4 cup milk
1/3 cup oil or melted butter
1/2 teaspoon vanilla
1 egg
Streusel Topping
2 tablespoons flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Heat oven to 350.
Mix flour, sugar, baking powder, and salt together. Gently mix in blueberries. Mix milk, oil, vanilla, and egg, and gently fold into the flour mixture. Spoon into greased 12 cup muffin pan.
To make streusel, combine flour, sugar, and cinnamon in a small bowl. Using a pastry blender or two forks, cut in butter.
Sprinkle over tops of muffins and bake for 20-25 minutes, or until lightly browned.
Note: When I use frozen blueberries, I don’t thaw them and I gingerly mix them in after I’ve combined the wet and dry ingredients so as to avoid having a lot of blue streaks throughout the batter.
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Looks soooo delicious!
Recipe looks good and I *much* prefer the new format where the complete recipe is listed at the end of the post. It makes it easier to print.
No muffin liners. In the words of Alton Brown: These are no cupcakes!
They look really nice. You can also use a disher or an ice cream scoop with the sweep thing to evenly portion them.
Ummm… these look yummy. I have been trying muffin recipes for a while, without much luck. (They are always too heavy.) I’m going to try this one and follow your tips, too. Thanks!
Yummy! Thank you for posting this, I keep meaning to find a quick and easy recipe for these muffins, and the streusel topping looks oh-so-delicious!
I’d love to see a banana bread recipe sometime since I can’t seem to make any that is edible.
I am excited to try this…the topping looks so yummy!
They look fabulous! I also prefer the new layout. One of the cooking blogs I visit tells a story interlaced with the pictures (a story usually, but not always, related to the recipe), then just posts the recipe at the bottom. The pictures tend to speak for themselves!
Where in New Jersey did you get the blueberries? Looks like they were a good price. I can’t wait to try these! Yum!
Battra-yeah, portioning muffin batter evenly is not my forte. lol
Barb, if you just remember go VERY lightly with the mixing, your muffins should be fine. Much better to undermix a bit than to overmix.
Kimberly, I’ll post a banana bread recipe for you one of these weeks.
Mandy, I have no idea! lol Someone from our church drives up each year and brings back a trailer full of the boxes.
I baked a similar (vegan, of course
recipe just last week (but without streusel, I gotta add that part from your recipe) and I have good luck using half regular flour and half Bob’s Red Mill whole wheat pastry flour. It’s very light and adds extra fiber, which I need for my child who’s an extremely picky eater. Oh, I sneak fiber in that way in just about all my baking recipes, even cookies. The poor kid doesn’t know what hit him! 
I like the new format, too. I printed out a bunch of your recipes a few weeks back and it would be a lot easier this way. Thanks for generously sharing your recipes.
Thanks for the recipe. I, too, use part soy flour (for protein) and part whole wheat flour for the fiber. Anything to get it into the kids. tee hee.
These look wonderful. If I have a 6 muffin pan would I need to adjust the cooking time or temp?
Also, is it possible for you to create a PDF of the ingredients and recipe directions and add that as a link similar to your images? This would allow readers to click the link, open the PDF and print it. I haven’t tried it myself so not sure how WordPress would handle it. Just a thought.
I don’t think the cooking time or temp. would need to be adjusted. You only have to do that if your actual baking container is larger, i.e. if you used a 9×13 pan instead of an 8×8 when baking brownies.
The PDF thing is a great idea except that I have no idea how to do that! lol Maybe I can look into it. If any of you have some helpful tips for me along those lines, I’m totally willing to listen!
I made these the other day with my daughter, and they turned out *fabulous*! Thanks so much for sharing the recipe and your tips.
I just got finished baking a double batch of this recipe and it is delicious! I already had all the ingredients at home with exception to the blueberries, which I purchased with a gift card! I’ll be eating these all week for breakfast and as snacks. Yum.
Thanks so much for this recipe. I made it for son and family, especially for him since he has allergy to wheat products. So we made it wheat-free, used gluten free flour blend. Didn’t tell my husband, until after he ate the muffin. Said he really could not tell difference were better tasting than store brand or Betty Crocker muffins. We will be trying more recipes on your blog. And other gluten free websites. I now realize I can do this, and make his life better and better tasting.
Great recipe I made them tonight, and they are fantastic!!!
Kristen, What is your recipe for english muffins? They look fantastic!
Thanks!
Hi Kristen!
Love your site, found it 1 month ago and i read through 80% of your archives during this period!
Your blue berry muffins looks awesome. However, I am from Malaysia and Blueberries cost a bomb here. A small punt of blueberry cost RM 18-19 (you need 1 and a half punt to make a cup ) so i switch it banana (only cost me RM 2).
Unfortunately, i did not have all purpose flour and used self raising flour. Hence, my muffin turn out to be rather fluffy.. which is good! But i love the strudel topping! First time my muffin actually look presentable!
Thanks for all your lovely post and God bless you and your lovely family!
(P.S. i dont owe a camera or would love to show you the photo of how the muffin turn out )
I made the blueberry oatmeal bread as muffins and then added the topping from this recipe, sooooo good! Very healthy snack for my husband, he doesn’t even want me to freeze some because he says he’ll eat them all.
Any type of cupcakes of muffins i make for myself are full of sugar and chocolate, because i need to gain a lot of weight. But my husband needs to lose weight so these are perfect, he loves them, and they are so easy to make.
I’m making these right now. The third batch is in the oven. They are so delicious! Thank you for the great recipe. With 4 teenagers in the house muffins are always a hit and money saver
Thanks again,
Nicole
p.s. For the streusel I used oatmeal and brown sugar in replace of the flour and white sugar. Looks really pretty.