Best Recipes in the United States


Blueberry Muffin Recipe

Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 8 Yield: 8 large muffins


  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk, or more as needed
  • 1 cup fresh blueberries

Crumb Topping:

  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1 ½ teaspoons ground cinnamon


Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with muffin liners.

Step 2

Whisk flour, sugar, baking powder, and salt together in a large bowl.

Step 3

Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.

Step 4

Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.

Step 5

Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

Step 6

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

Per Serving:

383 calories; protein 4.3g; carbohydrates 56.9g; fat 16.1g; cholesterol 39.3mg; sodium 321.8mg.

Editor’s Notes:

If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon water to the empty spaces when baking. Muffins tend to burn faster in a pan with empty cups. 

These muffins are best served with homemade butter.

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