Easy Blueberry Muffin Recipe with a crunchy muffin top. Butter and oil make these easy blueberry muffins incredibly moist with a little sugar sprinkled on top for added crunch.
The girls and I enjoy baking together, especially on the weekends when we have the opportunity to move at a slightly slower pace. We frequently make muffins because they’re so easy and everyone in the family enjoys them.
You can mix up this Blueberry Muffin Recipe in just 10 minutes and they take just 18 to bake.
Secrets to Making the Best Blueberry Muffins
Cornstarch softens the proteins in flour making the muffins soft, too. I use both oil and butter in this muffin recipe because the oil adds fluffiness while the butter adds flavor. Of course sugar on top never hurts, either.
Buttermilk also helps make muffins moist and tender breaking down the gluten as well as preventing the muffin from acquiring the blue tinge from the blueberries making them the pretty! If you don’t have buttermilk, don’t fret. You can make it in just a second with this easy 2 ingredient buttermilk recipe.
How to Make Easy Blueberry Muffins from scratch
It’s so easy! Just combine wet ingredients including butter, oil, sugar, eggs, vanilla and buttermilk and fold into dry ingredients flour, baking powder, corn starch and salt with blueberries!
How to Store Muffins
- allow them to cool in the tin for a few minutes and transfer to a wire rack
- store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture
- at room temperature
- to freeze, wrap muffins in seran wrap and place them in a freezer bag to store up to 3 months
The Best Blueberry Muffin Recipe
Blueberry Muffin Recipe
Ingredients
- 4 Tbsp butter melted
- 1/4 c vegetable oil
- 1 c sugar
- 1 large egg + 1 egg white
- 1 large egg white
- 2 tsp vanilla
- 1/2 c buttermilk
- 1 3/4 c flour
- 2 tsp baking powder
- 2 tsp corn starch
- 1/2 tsp salt
- 1 c blueberries
- sugar to top
Instructions
- Preheat oven to 350 degrees. Grease or line muffin tin.
In a large mixing bowl, combine butter, oil and sugar.
Add eggs, vanilla and buttermilk until combined on low or by hand.
In a bowl, combine flour, baking powder, corn starch and salt.
- Gradually fold dry ingredients into wet mixture, but do not overmix.
- Fold in blueberries.
Fill 3/4 full and sprinkle with sugar.
- Bake 18 minutes or until they pass the toothpick test.
Recipe Notes
How to store muffins:
allow them to cool in the tin for a few minutes and transfer to a wire rack
store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture
to freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months
Let me know if you try these Easy Blueberry Muffins by commenting below or sharing on Instagram!
This looks delicious – I want to attempt this Blueberry recipe. I think I’ll love this one because of the crunchy muffin. I just love the fact that it doesn’t take a long time to prepare and the directions are so easy to follow up.
And perhaps, when I’m done. I’ll come back here to give feedback.
Thanks a bunch Julie for sharing awesome recipe with us.