Finally, The Blueberry Muffin of My Dreams


Could somebody please tell me how to use a dslr camera!  I’m so tired of all these non-sharp photos!  It’s crazy trying to learn how to take good food photos.  It’s frustrating because I feel I make this scrumpious food, like these muffins I was so excited about, and then I go to take pictures and hate them so my recipe isn’t conveyed properly.  Sorry, just venting.  I guess I can cook a pretty good meal but still learning how to take pics of it.  Anyone with tips feel free to share =).

Finally, I have done it!  I’ve created the blueberry muffin of my dreams.  It has taken years of trial and error until at last I can proudly say I have made the exact blueberry muffin I’ve been dreaming of.  I had a few good ones along the way, but none this good.  These are fluffy, perfectly sweet, incredibly moist, flavorful, generously filled with the perfect amount of blueberries, and they’re finished off with a heavenly light crumb topping and garnished with sweet sparkling jewels, that ever so spectacular raw sugar (I LOVE raw sugar, I could eat it like candy =).

Upon eating one, my sister said it was the best blueberry muffin she’s ever had and I’d have to say I agree.  After about 6 years of trial and error with the blueberry muffin I think I have bragging rights now =).  I hope you try this recipe so you no longer have a need to go to that fancy bakery down the street to buy one muffin when you could make 12 even better ones for the same price at home, where you can kick back and enjoy one in the comfort of your home in your pjs =).

These are a different batch, if you want this size fill muffin cups 2/3 full and make 14-15 muffins, personally I prefer the big muffin top, the above.


Finally, The Blueberry Muffin of My Dreams

Yield: 14 muffins


  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 7 Tbsp vegetable oil* (the easiest way to measure: measure 1/2 cup remove 1 Tbsp)
  • 1 large egg
  • 2 Tbsp sour cream
  • 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
  • 1 1/2 Tbsp Raw Sugar


  1. Prepare crumb topping by combining 1/3 cup flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter in a food processor. Pulse just a few seconds until combine, it should be very fluffy (if you pulse it too much it will become dense). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar (please do not leave this ingredient out, it's the crowning jewel of these muffins, it's a MUST), set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In a seperate mixing bowl, using a wire hand whisk (no electric mixer allowed here =), mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute. Gently whisk in dry mixture just until combine, batter should be slightly lumpy (do not over-mix, key to fluffy muffins). Fold in blueberries with a spatula. Divide mixture evenly among 12 - 14 paper lined muffin tins. Allow muffins to rest at room temperature 10 minutes, meanwhile preheat oven to 400 degrees.
  3. After muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture (if doing 14 muffins you will want to do a scant tbsp). Bake muffins 19 - 23 minutes until lightly golden and toothpick inserted in the center comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.

Recipe Notes

*If you want the cupcake to be a bit denser, use 3 1/2 Tbsp vegetable oil and 3 1/2 Tbsp melted butter. I've tried both ways and love both I just prefer it a bit fluffier so I use all vegetable oil.


  • Katie: Ah, yes. These do look heavenly! January 26, 2012 at 11:02am Reply

  • Tina: After all your effort, it would be hard to not try this recipe. The muffins do look amazing! The ingredient list tells me that these muffins do have a wonderful texture. I have actually never seen a muffin recipe with vegetable oil in it, but I do know the effect it has on using it in cupcakes. Great post and I have saved this! January 26, 2012 at 12:43pm Reply

  • YummyInspirations: Wow! They look so light & fluffy! Thanks for sharing! January 26, 2012 at 3:47pm Reply

  • Simply Tia: Your blueberry muffins look beautiful and delicious! January 27, 2012 at 6:32pm Reply

  • Joy: I feel your pain about the pictures…..I am currently having the same problem and it is a little frustrating! However, if it makes you feel any better, I think your pictures came out great! They made me want to take a look at the recipe, so I’d say you are on the right track. Now I have to go try your recipe :) January 28, 2012 at 7:02am Reply

  • MyFudo™: It looks like something I would really dream of too. I think I will use the denser variation. This has been bookmarked, of course. I will have to try this! January 28, 2012 at 7:31am Reply

  • Angela: this is my first visit to your blog and i knew i was going to love it from the title of this post! i love your writing style and the recipe sounds delicious :) January 28, 2012 at 9:09pm Reply

  • Jaclyn: Thanks everyone for your comments! It keeps me motivated to continue posting =) January 29, 2012 at 12:04am Reply

  • Purple_Penguin_Eats: for picture taking, maybe you should add a darker background so that you can see your muffins better. *for an easy background, just put a tablecloth or colored paper either on the table or against the wall. January 31, 2012 at 1:39pm Reply

  • Jaclyn: Thanks purple penguin eats for the comment! If anyone knows what causes blurred images, for example when I zoom in and focus as much as possible the edges are still blurry and even bright, then when I view them on the computer and zoom in there’s thousands of tiny squares. I really know nothing about photography, can anyone tell =)? January 31, 2012 at 2:05pm Reply

  • Andrea: I love love love these. I am going to have to make these as soon as I get some blueberries. February 1, 2012 at 12:31pm Reply

  • qutins: Just wanted to say that these are amazing!! I couldn’t wait for it to cool. it smelled great while baking as well. thank you for sharing a lovely recipe :) February 12, 2012 at 10:10am Reply

  • Mimi: If I don’t have raw sugar, can I just double the amount of granulated sugar? March 24, 2012 at 10:55am Reply

  • Jaclyn: Mimi – I wouldn’t recommend it, my sister tried and her muffins sank. I think the raw sugar is a must, it is probably my favorite part along with the blueberries. March 24, 2012 at 2:14pm Reply

  • Jolene: I just made these and this recipe is a keeper! The only change I made ( I didn’t have raw sugar) was that I used light brown sugar and cinnamon for a more traditional streusel. May 8, 2012 at 2:58pm Reply

  • Anonymous: I just made these this morning and I love the recipe. The only thing I changed was I used half the blueberries, and added raspberries as well. They broke apart in the mix and added a really nice flavor. Thank’s for the recipe! May 11, 2012 at 3:02pm Reply

  • Jaclyn: Jolene and Anonymous – I love when I get then comments that let me know one of my recipes was tried and loved =)! Thanks so much for taking the time to comment, glad you enjoyed! The raspberry addition sounds incredible. One of my favorite pancake recipes is buttermilk oat flour pancakes with blueberries and raspberries it’s the best combo, aww I’m getting so hungry thinking of all these things. May 11, 2012 at 5:05pm Reply

  • Amy: Seriously the best blueberry muffins ever. I didn’t have any raw sugar, so I doubled the granulated and they were fine :) I also ran out of all purpose flour, so used 3/4 cup of wholemeal flour (Can you tell I need to go grocery shopping??). These are really amazing! :) October 12, 2012 at 1:06am Reply

  • grossy: THIS IS THE BEST THING I HAVE EVER TRIED BAKING. Thank you very much. Next time, I will remember to double the recipe. December 2, 2012 at 4:36pm Reply

  • Erica: Hi! I am a teenage baking blogger! I have this series on my blog called Recipe Showdown where I try different, popular recipes and compare them side by side and see which one is the best. I compared your blueberry muffin recipe to Joy the Baker and Smitten Kitchen and you were the CLEAR winner! Check out the post here February 3, 2013 at 6:24pm Reply

    • Jaclyn: Hi Erica – I love your blog, it’s been on my blogroll since I’ve had my new site =). You take amazing pics and everything you makes look delicious. Thank you so much for making, featuring and voting for my recipe =)! That is awesome especially considering who I was up against =). I’m so glad you enjoyed the muffins! February 4, 2013 at 8:28pm Reply

      • Erica: Sorry for the very late response! Thank you so much for having me on your blogroll! August 14, 2013 at 6:42pm Reply

        • Jaclyn: Yes of course! Love your blog!! August 14, 2013 at 8:40pm Reply

  • Irene: I tried this just an hour ago and they were amazing and the crumble was seriously dangerously TO DIE FOR. Thank you so much for sharing this with us :) February 13, 2013 at 1:00am Reply

    • Jaclyn: Irene – I’m so glad you thought so =). A secret tip – I love the crumble so much that sometimes I do double the crumble and bake it divided among separate paper lined muffin cups for a shorter amount of time (maybe half or even less) then I sprinkle it over the already crumble topped muffins because I’m a crumble obsessed woman =). I’ve tried adding more directly too the muffins but it’s too heavy and it just sinks into the muffins so if you want the bakery style with lots of crumble you should try it out =). February 14, 2013 at 9:22am Reply

  • Michelle: I have made these a few times and they are terrific muffins! I think you could do any flavor with these. Going to try it with cranberry and orange next time. One thing I do different is the crumb topping, I just used all granulated sugar based recipe and had no issues with it sinking in. Thanks for the recipe! I have tried so many looking for “the one” and this is it, I my search is over! May 26, 2013 at 4:49pm Reply

    • Jaclyn: I’m so glad you’ve found your search to be over with these Michelle! I haven’t made them for a while, thanks for the reminder, I need these in my life :). May 29, 2013 at 8:04pm Reply

      • Michelle: Hi, I was just wondering why the rest period. I bake a lot and I have never seen that before in a quick bread recipe. June 10, 2013 at 11:21am Reply

        • Jaclyn: That is a good question Michelle, back when I first started this blog (about the time of this post) I wasn’t very experienced in baking – well at least making recipes, baked a lot but hadn’t written very many of my own recipes so I was baking more by trial and error and didn’t really know any of the sciences of baking. I think now I would probably just use room temp buttermilk and eggs instead of letting them rest. I’ve been craving these lately so I need to make them again soon, I’m always just baking new things so I can blog them and don’t make it back to the other things very often – unless I’m going to a party or something then I always turn to my favorites like these :). June 10, 2013 at 8:23pm Reply

  • Kimie: I’m SO excited to try these!! My sister and I both look forward to getting your emails. And I have to say that when I’m looking for a recipe for something I want to make, I come here 1st to see if you’ve done it. Everything is to die for!! And I never feel worried that it won’t come out :) (other sites I can’t say the same) Anyway, thank you for everything!! I can’t wait to make them! June 4, 2013 at 1:43pm Reply

    • Jaclyn: Thanks so much for your nice comment Kimie!! I’m so glad you’ve enjoyed my site, I hope you continue to like what you find :)! June 17, 2013 at 10:12pm Reply

  • Kathy: I have these in the oven right NOW! I’m so excited to try… just hope it comes out of the pan ok since I used Pam baking spray in lieu of cupcake liners! June 19, 2013 at 4:28pm Reply

  • Kathy: Follow-up:
    These muffins are soo tasty! They have a great texture and aren’t too sweet. Perfect for a morning muffin. I will, however, be using liners (instead of baking spray) next time. Baking directly in the pan created a slightly chewy crust around the base of the muffin which I am, personally, not a fan of.
    Oh well, still scrumptious, nonetheless. :) June 19, 2013 at 4:54pm Reply

    • Jaclyn: I’m so glad you liked these Kathy! Yes next time I would recommend the liners – thanks so much for the info :) and thanks for your comment! June 19, 2013 at 7:51pm Reply

  • Yii-Huei: Jaclyn, these are amazing blueberry muffins, thanks so much for the recipe! The texture is so soft and fluffy, and the crumb topping is delicious too! Definitely right about the not missing out the raw sugar part, and I also added a hint of cinnamon because I love cinnamon!

    If you’re interested, you can see them on my blog: June 23, 2013 at 3:37pm Reply

    • Jaclyn: They look great Yii-Huei! And very cute cupcake liners – now you’ve got me craving them again :). Im so glad you liked them! June 27, 2013 at 7:02pm Reply

  • Ratih: Delicious muffins!! Ended up making 3 batches of them. Lucky neighbors and co-workers. My husband and I went to a u-pick-em blueberry farm and we got 2 gallons of blueberries! Perfect use for them. July 7, 2013 at 4:55pm Reply

  • Loretta: My cup cakes are in resting period,,but 400 degrees for cooking. OMG I hope this is correct!!!!!!!! July 12, 2013 at 1:58pm Reply

  • Patty McGuire: These are great!! I made them up last night. I reduced the sugar to half cup and added white chocolate chips. I love white chocolate chips in my blueberry muffins. What a wonderful, tender cake this made up. Thanks for sharing such wonderful recipes!!! I appreciate that you are making and testing everything. I have found that a lot of the recipes online are not consistent, and obviously not being tested. I had almost given up on online recipes and have been using cook books. Only, I moved recently and all my cook books are still at my old house. I follow you on twitter and decided to try your recipes. I have made 4 of your recipes in the past 3 weeks and all are fantastic!! Thank you!! July 30, 2013 at 4:50am Reply

    • Jaclyn: You’re very welcome Patty! I’m so glad you’ve enjoyed the recipes! July 30, 2013 at 6:12am Reply

  • Crissy S: OMG! OMG! These are amazing!! Just made it today and its buttery and moist. Sooooo good. My husband snuck another one when I wasn’t looking, his comment is “mmmmm,!”. Thank you south for this awesome recipe!!!! August 1, 2013 at 1:51pm Reply

    • Jaclyn: You’re very welcome Crissy! I’m so glad you and your husband liked these! I wish I had one now :). Thanks for leaving a comment! August 3, 2013 at 8:54am Reply

  • Blueberry Crumb Muffins | Dine with Deja: […] adapted from Cooking Classy […] August 3, 2013 at 3:27pm Reply

  • Jennifer Swann: About using a dSLR… :) It’s not that your images are not in focus, you are just using a very narrow depth of field, which only allows a small portion of the subject to be in sharp focus. Personally, I think this is a good look in food photography, but if you want more of the image to be sharp, I would put the setting on ‘A’ for aperture priority, and check what it’s at. The lower the number, the less depth of field i.e. less area will be sharp. Alternatively, sometimes you’ll get a blurred image if you are shooting in low light, because the camera slows the shutter speed right down to let in enough light, which can show up any slight movement of your hand as blur. You can overcome this by ideally moving to a brighter spot or use a tripod to prevent hand shake, or if that’s not possible, reduce the F number (which increases aperture size) and/or increase the ISO. Beware of increasing ISO too much though, or you’ll get grainy images.I think the main thing you could do to improve your images is to increase the exposure slightly, even if t means they are a little over-exposed. This will make them more eye catching when they appear on a search. Sorry if that’s too much like I’m having a rant! You photos are really very good though, don’t stress :) August 20, 2013 at 2:44am Reply

    • Jaclyn: Thanks so much for the tips Jennifer! I’m still learning so much about photography every time I take pics. It’s a lot of fun but there is also so much to learn. August 22, 2013 at 8:00pm Reply

  • Nancy: What is raw sugar? I could only find cane sugar which looks like coarse beigy coloured sugar. August 22, 2013 at 2:28pm Reply

    • Jaclyn: That should be the one, it looks like the square sanding sugar sprinkles and its tan-ish. August 22, 2013 at 2:53pm Reply

  • Lily: I don’t have sour cream; can I just substitute it with more buttermilk? I am dying to try this recipe! November 30, 2013 at 4:18pm Reply

    • Jaclyn: It might work as that is often a recommend substitute I just haven’t tried it before so I cant guarantee with this recipe. December 7, 2013 at 10:03pm Reply

  • cella: These sound delicious, I can’t wait to try them! Do you think they will work in a cake form? And do you have any suggestions on ingredients/baking temp and time changes? December 28, 2013 at 10:53pm Reply

    • Jaclyn: I haven’t tried it yet so I can’t say for sure? I think they should work in cake form though, the only thing I wonder is if the crumb topping would stay afloat on cake. January 12, 2014 at 8:30pm Reply

  • Chris: Hello! Unfortunately, fresh blueberries are a rarity here in the Philippines (and expensive too). I’m wondering if canned ones would work too? And would it still be with the same measurements as the fresh one? Thanks! Love your blog! January 26, 2014 at 2:55am Reply

    • Jaclyn: They should probably be okay as long as you drain them well, I would probably set aside a few tbsp of the flour though to toss the blueberries with. I’m so happy to hear you love my blog Chris :)! January 26, 2014 at 10:52pm Reply

  • Dreamy Blueberry Muffins – Creme De La Crumb: […] *recipe adapted from Cooking Classy […] February 11, 2014 at 7:00am Reply

  • raizy: Hi jaclyn! Just wanted to let you know that I made these heavenly blueberry pillows of yumminess for the second time and the taste and texture are incompatible to any muffin out there!
    Just one question, with my second batch, the insides of the muffins caved in, like a well. The taste and texture were still delicious, just the look not. Is it because I used regular sugar in the topping? (Though I’ve made them before already with regular sugar and they turned out perfectly ok.)
    Thank you, thank you many times over for constantly inspiring me to try new recipes in my kitchen! February 15, 2014 at 9:30pm Reply

    • Jaclyn: I posted a second recipe update I think you left a comment on them so you must have noticed :). February 25, 2014 at 11:12pm Reply

  • jahnvi chowdhoory: Can the cake be made in a microwave? And if so how many minutes? June 25, 2015 at 10:49am Reply

  • Renata: I made them in the morning (London). They are increadible…The best I have ever eaten:-) April 15, 2016 at 10:13am Reply

  • Julie: Hi there…I have been following your blog for years now, and I have never left a comment! EVERY recipe I have made has been wonderful…I have several favorites and have shared this lovely site with many friends and family. I just completed these blueberry muffins and they are AMAZING!! Thank you for the cheery candor and instructions…they absolutely MAKE your recipes!! So happy to be able to continue following you!! February 21, 2017 at 3:08pm Reply

    • Jaclyn: I love my followers! Thanks for taking the time to leave a comment and for sharing my site! February 27, 2017 at 12:42pm Reply

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