Best Blueberry Muffins

02.21.2014

Blueberry Muffins with Streusel Topping | Cooking Classy

Since this is the second “best” recipe in a row, I decided I better clarify something so I don’t come off as arrogant and rude. I label them as the best because these are the best blueberry muffins to me. They are the best I’ve had for my taste. I don’t mean to say this is the best the world has to offer – that would be taking it too far. I just hope they become the best in your opinion too. I don’t believe I make the best recipes in the world but I do hope they taste pretty amazing.

With that said, this is basically a recipe repost. Not entirely though. I made a few minor tweaks to give the recipe more structure. I first posted them just over 2 years ago and back then I didn’t know a lot about baking – especially in creating a recipe. It was more my best guess then trial and error. I also wanted new pictures for a muffin I loved so much (I’ve learned a little more about picture taking too. I’ve still got a ways to go though).

These things are little pillows of happiness. Or something to that effect, I know I’m happy when I’m eating one :). They are incredibly soft and perfectly fluffy. You’d think they lack flavor because they lack butter (in the cake portion), but that isn’t the case. It just leaves more room for the blueberry flavor to shine, plus the buttermilk steps in and helps enhance the flavor. The oil produces a moister muffin than butter can, which is why I’ve used it in these. The crumb topping is a must, and I’ve said it before and I’ll say it again, so is the raw sugar. It gives the muffins that sweet little crunch over the top (just like the kind at the bakery) and these muffins just wouldn’t be the same without it.

Be sure to try these soon because I have the feeling you’re going to love them. Enjoy!

Blueberry Muffins with Streusel Topping | Cooking Classy

Blueberry Muffins with Steusel Topping | Cooking Classy

Best Blueberry Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 muffins

Best Blueberry Muffins

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 7 Tbsp canola or vegetable oil* (measure 1/2 cup remove 1 Tbsp)
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 large egg eggs
  • 1 1/2 cups fresh blueberries
  • Crumb Topping
  • 1/3 cup all-purpose flour
  • 1 1/2 Tbsp granulated sugar
  • 2 1/2 Tbsp chilled butter, diced into small cubes
  • 1 1/2 Tbsp Raw Sugar

Directions

  • For the crumb topping:
  • To a food processor add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy (if you pulse it too much it will become dense and too wet, which will just weigh down the tops of the muffins and it will sink). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar, set aside.
  • For the muffin:
  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combine (batter should be slightly lumpy. Don't over-mix, key to fluffy muffins). Gently fold in blueberries. Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture. Bake muffins in preheated oven 18 - 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool. Best served day baked.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/02/best-blueberry-muffins/

Blueberry Muffins with Steusel Topping | Cooking Classy

Blueberry Muffins with Streusel Topping | Cooking Classy

73 comments

  • Maggie: We recently tried an almond muffin base (like you often see paired with sesame seeds) and added blueberries in. It is unbelievably good! February 21, 2014 at 11:54am Reply

  • Katrina @ WVS: I can definitely see why these are “the best” – they look great!! February 21, 2014 at 12:24pm Reply

  • Laura (Tutti Dolci): Just gorgeous, love the bursting blueberries and streusel topping! February 21, 2014 at 1:08pm Reply

  • Becky @ lovetobeinthekitchen: These look so amazing! I can’t wait to try it. I think your pictures are always so stunning! February 21, 2014 at 2:21pm Reply

    • Jaclyn: Thanks Becky, that’s so nice of you to say :)! February 21, 2014 at 2:26pm Reply

  • Mindy Delano: These are screaming my name. I’m gonna have to make these gems! February 21, 2014 at 2:23pm Reply

  • Stacy | Wicked Good Kitchen: Beautiful blueberry muffins, Jaclyn! Love the crunchy topping to contrast with the fluffy muffin and tart berries. Thanks for sharing! February 21, 2014 at 2:27pm Reply

    • Jaclyn: Thanks Stacy for leaving a comment! February 21, 2014 at 4:03pm Reply

  • liz @ Virtually Homemade: I love blueberry muffins! These look beautiful :) February 21, 2014 at 2:53pm Reply

  • Averie @ Averie Cooks: Thanks for sharing your idea of the Best! They look like THE BEST to me too! Funny, I have been studying bb muffin recipes the past 2 weeks or so like it’s my job because I want to make some and want them to be…the best :) Now I have to put these into the running and start studying these because they look perfect!! I also love the crumb topping! And I posted a ‘best’ recipe today too. I cheated on a recipe that was 2.5 yrs old. As bakers, yes, we do that. Thanks for sharing your experiments & the story! February 21, 2014 at 3:11pm Reply

    • Jaclyn: I’m sure yours will be incredible Averie just like everything else you make! Thanks for the compliment :)! February 22, 2014 at 11:43pm Reply

  • Lizzy (Good Things): Yummy, totally yummy! February 21, 2014 at 3:23pm Reply

  • Michelle Nash: She had it right, they are the best, in the world!!! I have loathed blueberries in general since a childhood allergy prevented me from eating them. Once I outgrew said allergy, I could barely “stomach” eating anything with blueberries in them. When I was pregnant, Jaclyn brought over some freshly made blueberry muffins…I’ve been ADDICTED ever since. These are absolutely the best muffin I have ever had, of any variety–even a chocolate chip muffin and that is saying something. February 21, 2014 at 3:44pm Reply

    • Jaclyn: Thanks Michelle for leaving a comment :)!! February 21, 2014 at 4:01pm Reply

  • Shawn @ I Wash You Dry: Gorgeous!! Blueberry muffins are one of my favorites! Pinned! February 21, 2014 at 3:53pm Reply

    • Jaclyn: Thanks for sharing Shawn! February 21, 2014 at 4:03pm Reply

  • Stephanie @ Eat. Drink. Love.: Nothing beats a perfect blueberry muffin! February 21, 2014 at 10:14pm Reply

  • alana: Cant wait to try them, need to get blueberries! yum yum thanks Jaclyn!:))) February 21, 2014 at 11:47pm Reply

    • Jaclyn: I hope you love them Alana! February 22, 2014 at 12:39am Reply

  • Laura | Fork Knife Swoon: That first picture is absolutely STUNNING! Gorgeous muffins. This recipe sounds delicious – especially that crumb topping. Pinning! February 22, 2014 at 6:51am Reply

    • Jaclyn: Thanks Laura! February 22, 2014 at 10:36am Reply

  • Elisa @ Insalata di Sillabe: These little babies look simply too delicious to be true! I love blueberry anything but trust me when I say I’m already sure they’ll become my favorite blueberry baked-good ever!

    xo, Elisa February 22, 2014 at 10:24am Reply

    • Jaclyn: I hope the do Elisa!! March 1, 2014 at 11:49pm Reply

  • Angela: Hi,
    This is the first time I have left a comment, although I am an avid subscriber of your blog. It is simply gorgeous & packed full of beautiful recipes.
    I actually made your previous muffins and thought they were sensational. Can I ask what do the changes do for your muffins?
    Cutting out 1 teaspoon baking powder…won’t it make it more dense rather than light & fluffy?
    Also what are the benefits of changing the amounts of buttermilk & sour cream?
    Thanks so much…and looking forward to trying your chocolate cake!
    Regards from Australia,
    Angela February 22, 2014 at 1:56pm Reply

    • Jaclyn: I’m so glad you’ve been following my blog Angela! For the muffins I just had someone mention theirs sank (which never happened to mine) but I just wanted to make it a more structurally sound recipe and these were slightly over leavened – normally you only need 1 tsp baking powder or 1/4 tsp baking soda per cup of flour. If you add too much of either leavening agent it can cause them to rise then sink. Then I added the extra egg to also help the batter hold better for the amount of sugar and oils in the recipe therefore I cut back a few tbsp on the amount of liquid (buttermilk) and just decided to do even amounts sour cream and buttermilk to make things easier and keep the muffins moist. Hope that makes sense I’m not a pro in baking recipes but I know a little more than I used to :). If you’ve never had problems with the old recipe you can definitely stick to that one they taste the same to me. February 22, 2014 at 3:30pm Reply

  • raizy: I’ve made your other blueberry muffin quite a few times and they’re outrageously good! Since I did have that they sank once, I’m excited to try the improved version! And your gorgeous pictures have me drooling! On my to – bake list this week! February 22, 2014 at 11:12pm Reply

    • Jaclyn: I’m so glad you’ve liked them – and yes it was your comment that inspired me to update them :)! March 1, 2014 at 11:46pm Reply

  • Chung-Ah | Damn Delicious: These muffins are GORGEOUS! They really look like the best, no doubt. And that crumbly topping – absolute perfection! February 22, 2014 at 11:35pm Reply

    • Jaclyn: Thanks Chung-Ah :)! March 1, 2014 at 11:46pm Reply

  • Helen @ Scrummy Lane: I think it’s wonderful to find a recipe that you consider to be ‘the best’ – precious! And even more precious when you share with others. Pinning this! February 23, 2014 at 12:21am Reply

  • Chelsea @chelseasmessyapron: Wow Jaclyn! These are so beautiful and really do look like the “best” blueberry muffins out there! February 24, 2014 at 4:47pm Reply

    • Jaclyn: Thanks Chelsea! February 24, 2014 at 5:19pm Reply

  • Janine: Jaclyn, you have forever spoiled me for muffin mixes! These are incredible! I love the taste of lemon with blueberries so I added a 1/4 tsp of lemon extract. Great job! February 26, 2014 at 8:08pm Reply

    • Jaclyn: I’m so glad you liked these muffins Janine! Thanks for your feedback! February 26, 2014 at 9:15pm Reply

  • Kathy: Hi Jaclyn,
    I just made these muffins in a mini muffin pan, and they look like I bought them from a bakery. The tops are so puffy and the crumble looks impressive. The insides are moist and not overly sweet. I was so surprised that I could make muffins this pretty! Thank you for a gorgeous recipe! February 27, 2014 at 3:35am Reply

    • Jaclyn: You’re very welcome Kathy! I’m so glad you liked them! I will have to try them as minis sometime too. I’m sure my kids would love that! March 9, 2014 at 1:51pm Reply

  • Shelly: I just made these. They are amazingly fantastic and yes…the best blueberry muffin ever!!! Thank you for putting this recipe out there. I have a feeling I will be making these quite often. March 1, 2014 at 6:31pm Reply

    • Jaclyn: I’m so glad you think so Shelly!! Thanks so much for your feedback! March 1, 2014 at 8:28pm Reply

  • Kathy: Hi Jaclyn! This is the second time I’ve made your blueberry muffins!! They are perfectly moist and puffy–looks like I bought them at a bakery. It’s a great base too, I’ve used it to make vanilla bean muffins and also mini chocolate chip muffins. Thanks for a truly perfect recipe!! March 1, 2014 at 11:16pm Reply

    • Jaclyn: I’m so happy to hear you’ve made these twice Kathy, and that you’ve used the base for other versions! Thanks so much for letting me know :)! March 1, 2014 at 11:43pm Reply

  • Marysol: Hi Jacklyn, I’m a huge fan of yours from a small city called Los Mochis in Mexico. I’d really love to make these cupcakes, but unfortunately there’s no buttermilk where I live. Can I substitute it for anything else? Thanks! March 14, 2014 at 9:07pm Reply

    • Jaclyn: I’m so glad you are a fan Marysol :)! The traditional buttermilk substitute is to add 1 Tbsp white vinegar or lemon juice to a liquid measuring cup, then add enough low-fat milk to reach a cup (so basically you’d be adding 3/4 cup + 3 Tbsp milk) For this recipe, it would be 3/4 tsp vinegar then enough milk to reach 1/4 cup. I hope you love these muffins as much as I do! March 23, 2014 at 5:19pm Reply

  • Payal: These look fantastic! Am going to try them as an ‘end-of-exams’ treat!
    Do you think I could substitute the sour cream with full fat yogurt? March 15, 2014 at 3:02am Reply

    • Jaclyn: You might be able to but I wouldn’t recommend it for best results is use the sour cream. March 16, 2014 at 5:01pm Reply

  • katy: I just made these and they are gorgeous. Can’t wait for them to cool so I can try them. The prettiest muffins I’ve ever made. Thank you! March 15, 2014 at 6:08am Reply

    • Jaclyn: I’m so happy to hear that Katy! I hope you love them! March 15, 2014 at 10:29am Reply

  • Jenna: I wish I had sour cream on hand right now! These look delish! April 13, 2014 at 12:24pm Reply

  • Triple Berry Orange Muffins | The Dining Duo: […] Triple Berry Orange Muffins, modified from this recipe.  […] April 22, 2014 at 5:33pm Reply

  • Blueberry Muffins | We Like Two Cook: […] Recipe from Cooking Classy […] May 15, 2014 at 3:08am Reply

  • Blueberry Streusel Muffins |: […] since I saw these delicious looking blueberry muffins, I have been wanting to make them. But, blueberries have been expensive, so I haven’t.  When […] May 18, 2014 at 6:59pm Reply

  • Kathy Alger: OMG – I agree these look wonderful.
    Your recipe calls for fresh blueberries. I have frozen wild (Wylers) bluberries in my freezer. Would they work? Any changes needed? Thaw first or not? Roll in some flour before adding to batter?
    Would love your insight on these questions.
    Thanks so much.
    Your recipes are an inspiration to all of us bakers trying to make yummy homemade scratch goodies. Thanks again. May 21, 2014 at 8:00pm Reply

    • Jaclyn: They would probably work I just love the flavor of the fresh in these. But yes I’d roll in a tbsp or two of flour first if using frozen. I hope you love them Kathy!! June 17, 2014 at 11:14pm Reply

  • Gwen: I just baked these…the house smells like a bakery and they are awesome!! Very light and fluffy! I also love that they are not too sweet and my fresh picked blueberries are warm and tasty!!…=0) June 7, 2014 at 10:39am Reply

    • Jaclyn: Thanks for your review Gwen! I’m glad you liked them! June 7, 2014 at 12:19pm Reply

  • Joy: I just finished making these, and they ARE literally the best blueberry muffins I’ve ever had. Thank you for sharing your recipe June 28, 2014 at 6:33pm Reply

    • Jaclyn: Thanks for your review Joy! I’m so glad you loved them too :)! June 29, 2014 at 10:10pm Reply

  • Sunitha De Silva-Cant: Hi Jaclyn

    Thanks so much for sharing the recipe. I made these today and they turned out well. I didn’t have buttermilk or sour cream so, I used 1/2 cup greek yoghurt instead and they turned out really moist and fluffy. And I also reduced the sugar to 1/2 cup and they were sweet enough.

    I had a problem with the crumb topping though…couldn’t get it to stick to the muffin. Any ideas on how to make this work? July 19, 2014 at 2:13am Reply

    • Jaclyn: I think it was maybe the lack of buttermilk so the batter wasn’t as wet and sticky, just my guess. August 9, 2014 at 11:47pm Reply

  • » Blaubeer-Nuss-MuffinsMaras Wunderland: […] Inspiriert von diesem Rezept von Cooking […] August 3, 2014 at 1:45am Reply

  • Sandy: Just made these last night. WOW! Giant hit with family – best muffins I ever tasted! I made a couple of minor changes –
    *I added a little over a half teaspoon of vanilla.
    * I upped the blueberries to 2 cups (I like my muffins bursting with berries. Next time I will add even more!)
    * I wanted to make them a little healthier, so I did not use your delicious topping. Instead, I sprinkled the raw sugar. I didn’t miss the topping AT ALL – honestly, I have the biggest sweet tooth of anyone I know, and the sprinkles of crunchy raw sugar were the perfect compliment to this incredibly moist and fluffy muffin! Thank you, Jaclyn, for an amazing recipe!
    * The batter was enough for 16 muffins for me! September 9, 2014 at 10:04am Reply

    • Jaclyn: I’m so glad they were a hit with your family Sandy! Thanks for your review! September 9, 2014 at 10:23am Reply

  • Jen: This is a great recipe! absolutely delicious July 9, 2015 at 12:38pm Reply

  • Asma: Oh wow! Can’t wait to try these!! Just 1 question, can we use frozen blueberries, or would they sink? Thank you for this gorgeous recipe xxx July 10, 2015 at 5:34am Reply

    • Jaclyn: I do recommend fresh for best results with these but you could try frozen if you can’t find fresh, just toss with a little of the flour mixture and add to the batter frozen so they don’t discolor the batter too much. July 10, 2015 at 10:02pm Reply

      • Asma: Thank you so much for replying. Hoping to make them tomorrow. Can’t wait! July 11, 2015 at 4:23pm Reply

  • Mommyof2: I made these blueberry muffins last night and it’s delicious…light, fluffy & moist! The fresh blueberries and the buttermilk (and sour cream) really make a difference in this recipe. My family absolutely loved it! My husband and kids woke up early to have some for breakfast 😊 I didn’t have raw sugar on hand so I substituted light brown sugar and it worked fine. I also doubled the recipe and it made 24 regular and about 12 mini muffins 😋 Thanks for such a yummy recipe! January 9, 2016 at 10:42am Reply

  • Nat: This recipe is a perfect base! I used butter instead of oil (mostly because I didn’t have enough oil…oops!), and I added lemon zest and lemon juice. It’s absolutely perfect! January 26, 2016 at 2:10pm Reply

  • Siobhan. Troyer: Made these today, very nice. I’d describe them as half muffin, half cupcake, a little sweet & insubstantial, but definitely good. May 12, 2016 at 1:08am Reply

  • Susan: Hi Jaclyn,
    We just finished eating these amazing muffins! We couldn’t wait the few minutes for them to cool a bit. Mine made only 11 as I made them larger and had to bake longer. Whenever I need to find a recipe and try a new one, I automatically go to your site! You are my “recipe guru”!!! I recently made your key lime cheesecake–YUM–the best ever!!
    Thank you for such a wonderful site and inspiration! August 5, 2016 at 9:11am Reply

    • Jaclyn: Thanks so much Susan! August 5, 2016 at 4:55pm Reply

  • Emilie: These are my new favorite. I ate three, THREE, the first time I made them. They certainly are THE BEST! The crumb topping makes them superior to any store bought, super fancy muffin. I will be making these for years to come. Thanks so much for the perfect recipe. August 30, 2016 at 8:28pm Reply

    • Jaclyn: I’m so happy you love them Emilie! August 31, 2016 at 10:32am Reply

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