Best Blueberry Muffins


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.

Blueberry Muffins with Streusel Topping | Cooking Classy

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!

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Best Blueberry Muffins

5 from 3 votes

Yield: 12 muffins

Prep Time: 20 minutes
Cook Time: 20 minutes


  • 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


  1. For the crumb topping:
  2. 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.
  3. For the muffin:
  4. 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.
  5. Recipe Source: Cooking Classy
Blueberry Muffins with Steusel Topping | Cooking Classy



  • Susan Taylor: Literally, the best blueberry muffins ever! December 8, 2018 at 6:47am Reply

  • Caren house: Brought home some fresh blueberries and was looking for something yummy to make. I made these for breakfast and they were a hit with everyone (which is really hard in a house with 6 people!). Thanks for sharing such a yummy recipe!! August 12, 2018 at 10:07am Reply

    • Jaclyn: Thanks for your review! August 13, 2018 at 12:37pm Reply

  • Carmen: Just made them this evening. Made it as a cake instead of muffins, increased cooking time to 38 minutes for an 8 x 8
    Really is fantastic. July 27, 2018 at 7:35pm Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 11:57am Reply

  • Hanna @ Filipino Christmas Dessert Recipes: OMG! These mildly sweet and moist Blueberry muffins are better than the ones that are sold at the local coffee store! My kids enjoyed it. December 4, 2016 at 12:26pm Reply

    • Jaclyn: I’m so glad you and your children loved them Hanna! December 7, 2016 at 12:54pm 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

  • 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

  • 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

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