This blueberry muffin recipe has a crunchy muffin top that glistens and adds incredible texture. They are surprisingly easy to make, too. Soft bakery style blueberry muffins – without the effort!

Butter and oil make these easy blueberry muffins an incredibly moist breakfast or snack.

blueberry muffins in a white serving bowl
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The girls and I enjoy baking together.  We tend to spend Saturdays and Sunday mornings making breakfast.

We frequently make muffins because they’re so easy and everyone in the family enjoys them. They make a delicious breakfast, are the prettiest addition to brunch and also a great snack!

It’s so easy! Skip the mix! Chances are, you have all the ingredients you need in your kitchen. These blueberry muffins are made with staple ingredients.

Blueberry Muffin Recipe

A single batch can be enjoyed for breakfast, brunch or snack. They’re also perfect to share with family and friends for Easter or Mother’s Day brunch.

Why You’ll Love this Recipe

  • SO EASY – This easy blueberry muffin recipe takes just 10 minutes hands on time and they take just 18 to bake. Enjoy fresh, warm muffins in less than 30 minutes.
  • BEAUTIFUL TO SERVE – You can serve them alone or with a little bit of butter or even better, a little sugar butter!
  • FOOLPROOF – It’s one of my favorite sweet bread recipes! These muffins are foolproof and come out perfect every time.
blueberry muffins stacked in a bowl

Ingredients and Substitutions

  • Butter – Melted, salted or unsalted.
  • Vegetable Oil – I use both oil and butter in this muffin recipe because the vegetable oil adds fluffiness while the butter adds flavor.
  • White Granulated Sugar – For the perfect sweet texture. The granulated sugar adds a little crunch that glistens and makes these muffins bakery beautiful!
  • Egg – This recipe calls for just one egg, plus an egg white.
  • Vanilla Extract – Use true vanilla extract, not imitation. Learn how to make homemade vanilla extract here.
  • Buttermilk – Buttermilk also helps make muffins moist and tender, breaking down the gluten. It also prevents the muffin from acquiring the blue tinge from the blueberries! If you don’t have buttermilk, you can make it with just two staple ingredients. Learn how to make buttermilk here!
  • All Purpose Flour – No need to sift!
  • Baking Powder – For the rise in these muffins.
  • Corn Starch – Cornstarch softens the proteins in flour making the muffins soft, too.
  • Salt – To balance out the sweetness. If you use salted butter, you can cut back on the salt.
  • Blueberries – Fresh blueberries are best for this recipe, but if you prefer, use frozen blueberries. Swirl them into the batter direct from the freezer to avoid purple muffins.


These muffins are amazing as is, especially with the crunchy muffin tops, but you can also drizzle, dip or drench them in this lemon glaze!

blueberry muffins on a plate in muffin liners

How to Make

  1. Prep – Preheat oven and gather ingredients.
  2. Make Batter – Combine wet ingredients in a mixing bowl and dry ingredients in a separate mixing bowl. Gradually fold dry ingredients into wet and swirl in blueberries.
  3. Fill Muffin Pan – Line muffin tins with paper liners or use cooking spray if you prefer. Fill the muffin cups with muffin batter using a measuring cup to easily fill.  Sprinkle with sugar.
  4. Bake – A toothpick inserted will ensure they are cooked through, but 18 minutes is generally perfect in my oven.


  • Sugar – While you can use extra granulated white sugar for the topping on these muffins, turbinado sugar is often used in bakeries for its crunchy, coarse crystal texture!
  • Don’t Overfill Your Muffin Pan Cavities – Fill no more than 3/4 full to compensate for rise.
  • Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.

Frequently Asked Questions

Should I use fresh or frozen blueberries in muffins?

Frozen berries generally work well for baking. However, frozen blueberries do have a little extra moisture as they bake, and tend to bleed more.

Why are my blueberry muffins mushy?

Try removing them from the muffin tin as soon as you are able. Muffins are meant to be very moist, but sometimes the extra heat in a muffin tin gets trapped and “steams” the muffins inadvertently as they cool.

What sugar is on top of muffins?

Turbinado sugar is often used for the topping in bakery style muffins!

closeup of blueberry muffins with crunchy top

How to Store

You can enjoy these muffins for days, weeks and months to come! They keep incredibly well using the tips below.

  • Room Temperature – Store these muffins in a sealed plastic bag or covered in saran wrap at room temperature for up to five days.
  • Refrigerate – Refrigerate for up to seven in an airtight container or sealed bag.
  • Freeze – Freeze muffins by wrapping them tightly in heavy foil or plastic wrap. Then place them in freezer bags and freeze for up to 3 months. Bring to room temperature to serve.

To Reheat

  • To thaw from frozen, bring to room temperature on your kitchen counters (about 3-4 hours).
  • To warm, preheat oven to 350 degrees and bake 3 minutes, just enough to heat through.
  • Or, wrap an individual muffin in a damp paper towel and heat in the microwave for 20-30 seconds.
blueberry muffin in cupcake liner

For more amazing Muffin Recipes, check out my recipe collection – it’s filled with deliciously easy muffins you can make with pantry staples.

More Muffins

closeup of blueberry muffins with crunchy top
5 from 11 votes

Blueberry Muffin Recipe

This blueberry muffin recipe has a crunchy muffin top that glistens and adds incredible texture. Butter and oil make these easy blueberry muffins an incredibly moist breakfast or snack. Bakery quality blueberry muffins – without the effort!
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 10
Pin Rate Print


  • 4 tablespoons butter melted, salted or unsalted
  • ¼ cup vegetable oil
  • 1 cup white granulated sugar
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons vanilla
  • ½ cup buttermilk
  • cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • ½ teaspoons salt
  • 1 cup blueberries
  • sugar to dust


  • Preheat oven to 350℉. Grease or line muffin tin.
  • In a large mixing bowl, combine melted butter, oil and sugar.
  • Add the 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 each cavity 3/4 full and sprinkle with sugar.
  • Bake 18 minutes, or until they pass the toothpick test.

Julie’s Tips


  • Use fresh or frozen blueberries.
  • Don’t overbake! 

How to Store

  • 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


Calories: 267kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 176mg | Potassium: 157mg | Sugar: 22g | Vitamin A: 170IU | Vitamin C: 1.4mg | Calcium: 62mg | Iron: 1.1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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  1. 5 stars
    I’ve been wanting to try one of your recipes during this time of a stay at home order and today was the day! I’m so glad I did. These blueberry muffins were perfect and guess what? I didn’t have buttermilk and decided to try plain greek yogurt in its place and it was DELISH! I did have to cook them about 5 min longer….also as I prepared to fold in the blueberries the batter felt too thick so I added a splash of milk. Perfect. I also stole the topping from your banana muffins and added that here for my sweet tooth husband. So yummmmy!

  2. 5 stars
    These were amazing! I even substituted sucanat (unrefined sugar) for the regular sugar, and added about 2 tablespoons of maple syrup, and they turned out perfectly! Great recipe. Thank you!

  3. 5 stars
    Very easy and delicious muffins. Not too sweet, perfectly moist.
    Made a double recipe the first time, second time I used chocolate chips in place of blueberry. Next time I’ll try cherries.