These are currently my favorite blueberry muffins. For me, the best blueberry muffins are stark white (no brown sugar or cinnamon, please) to contrast the pretty purplish blue of the bursting berries, a little dense, and quite sweet. My perfect blueberry muffin is also leavened with baking powder, as baking soda tends to give the blueberry juice a greenish tinge and the color appeal is very important to me in a blueberry muffin. In essence, my ideal blueberry muffins are blueberry cupcakes disguised as breakfast by the heaviness of the crumb and a lack of frosting. Though a nice crumb topping is certainly not out of the question. :)
Thanks to Carolyn of Inner Chef for introducing me to this fabulous recipe! It’s now my go-to, though I desperately need to make a batch with the crumb topping, as I’m sure I’ll love it even more. Thanks for helping me using up some of my Grandpa’s blueberries, Carolyn! (I inherited 16 pints back in March in a very strange way–I really need to share the story!) Thankfully, between several batches of these muffins, eating the blueberries straight, and this pound cake, not a single pint had to go to waste. :)
Favorite Blueberry Muffins
Printable recipe
Printable recipe with picture
1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
1 cup fresh blueberries*
Crumb Topping (optional)
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
*I used 1 1/2 cups fresh blueberries, which made each muffin bursting with berries (we loved this). 1 cup will give you a more typical blueberry muffin.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper liners.
Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ tsp. cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in center (not into a blueberry) comes out clean.
Recipe source: Inner Chef
Note: I photographed my muffins the day after I baked them, so the blueberries had withered up a little as the juices absorbed into the muffins, making them crazy moist. Although we enjoyed them more after storing 8 hours in an airtight container (I baked them the night before), rest assured they will be beautiful and not withered when you take them out of the oven.
Veronica's Cornucopia 
Veronica, I can see you are a blueberry muffin connoisseur! These look and sound wonderful, one can never have enough blueberry muffin recipes!
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Blueberry muffins are definitely one of my favorites. Yours look just mouth-watering. Pinning this to make after I’m off my diet. =) Looking forward to hearing that story about getting those blueberries. I was just thinking about you this morning before I saw this post….great to see you here. XO
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They do look awesome, I love blueberry muffins!
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Veronica, these look delicious! I made some blueberry muffins myself this week! I’ll try your recipe the next time I make them. I often make blueberry muffins for eating my breakfast on the run. They’re pretty much my weekday breakfast of choice. I’m thinking blueberry season is fast approaching in our area. Yummmmm!
Have a good week!
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Next time try adding a tablespoon of lemon juice and a tablespoon of grated lemon zest – the citrus just makes the blueberries pop! They look delicious and I like that there’s only 3/4 cup of sugar! :D
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I do love lemon and blueberry, but I guess I’m very particular about blueberry muffins because I couldn’t do that to them-lol! And actually this is lot of sugar for blueberry muffins-some recipes only call for 1/4 cup, relying on the sweetness of the blueberries. I need mine more like cake-hehe!
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Yum, I do love me some blueberries too! These sound great V! Wish I had blueberry bushes, have others but those have never made it past my hubs on the lawnmower…lol!
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There is something so satisfyingly delicious about blueberry muffins, I have to try this my friend :D
Bookmarked!
Cheers
CCU
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Wow that is a lot of blueberries, I can’t wait to hear the story! The muffins look delicious.
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These are gorgeous!! I love your hints and tips too. Next time we get blueberries, I’m totally making these for the family!
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They Rock! Love them – thanks
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Those berries look luscious. How do you get them to rise to the top like that. (I am all about a crumb topping too. That is a must have at our house.) These look like “The Best Blueberry Muffins”! (I am all about absolutes lately.)
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There are just so many that they were there when I scooped the batter out and they stayed there while baking. These are my best so far but I bet I’ll find an even better one soon!
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these muffins look so cakey & delicious, much like my grandma’s recipe (the only one i ever make!). :)
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I’m going to make your Grandma’s recipe!! I love how much sugar it has–it’s gotta be even better.
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They are beautiful!! I have been on the hunt for the perfect blueberry muffin recipe in like forever! Going to pin this one and give it a go! Hopefully, this will end my search!
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These muffins are berry delicious, Veronica.
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I completely see why these are your fave…love its soft and tender crumb + abundance of berries!
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Wow you really know your stuff! I have no clue what the difference is between baking soda and baking powder! Blueberry cupcakes disguised as breakfast does sound like the perfect breakfast to me! And the crumb topping sounds like the icing… wait frosting…. wait topping on the cake…. muffin… whatever! Your pics are gorg!
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These look so yummy! =)
Blueberry Muffins are one of my favorites!
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I like your purist view on the ideal blueberry muffin. These sound pretty perfect.
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