Traditional Blueberry Muffins

If you love the sweetness of blueberries and the rich hearty flavor of a sweet muffin, have I got a treat for you. These traditional Blueberry Muffins are loaded with flavor, have a crunchy topping, and are easy to make! 

A Muffin Everyone will Love

I got a sweet little five-year-old grandson named Isaac. Tomorrow his school is hosting “pastries” day and I’ve been commissioned to make blueberry muffins. 

I have a great lemon-blueberry muffin recipe. I’ve even got a nice oatmeal-blueberry muffin recipe. 

But you know kids. They are going to want a traditional muffin without any excess ingredients. So, I decided to come up with something to fit the bill. 

This muffin recipe makes 16 muffins and trust me when I say every one will get eaten. They’re absolutely amazing–from the crunchy exterior to the light, fluffy interior, filled with juicy berries!

Traditional Blueberry Muffin Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these wonderful muffins. These are simple ingredients you likely have in your pantry or refrigerator.

FOR THE TOPPING

• all purpose flour
• butter
• brown sugar

FOR THE MUFFINS

• white sugar
• brown sugar
• eggs
• sour cream
• whole milk
• vanilla extract
• vegetable oil
• all purpose flour
• salt
• baking powder
• blueberries (fresh berries are best)

How to Make these Delicious Blueberry Muffins

These came together so easily! I’m so very happy with this simple recipe and can’t wait to use it again and again.

Start by preheating your oven to 350 degrees Fahrenheit. 

Make your Topping:

Combine cold butter, brown sugar, and flour with a pastry cutter or blending fork. Set aside. 

Place berries in a medium bowl. Coat in a couple tablespoons of flour and set aside. 

Make Your Muffins:

Combine remaining flour, salt, and baking powder in a large bowl and whisk. Set dry ingredients aside. 

In a separate large bowl combine oil, sugar, eggs, and vanilla extract. Whisk well. 

Add sour cream and milk into the sugar mixture and mix until well combined. 

Pour liquid over flour mixture and whisk together. Don’t over mix. 

Fold in the floured blueberries. This is a thick batter, but that’s just what you want.

Scoop muffin batter into greased (or lined) muffin tins. I used an ice cream scoop, which was the perfect size. You want to fill your tins to the 3/4 point. 

Spoon a tablespoon of topping on each muffin, spreading as best you can. 

Place in preheated oven and bake for 30 minutes or until golden brown. 

Remove from oven and place on wire rack to cool. 

After ten minutes remove muffins from tins and place directly on rack to continue cooling. 

Enjoy your muffins!

Wait until they are completely cooled before storing in an airtight container. You can store at room temperature for up to four days.

These muffins can be frozen, if you don’t want to eat them right away. Freeze up to two months and allow to thaw naturally.

What to Expect from these Homemade Blueberry Muffins

Y’all, can I just say. . .the addition of the streusel topping was a genius idea! The butter, brown sugar and flour gave the top of the muffins a lovely crisp texture. 

And the inside of the muffins was absolutely perfect. Like. . .perfect! I’m so thrilled with how these turned out. 

I sent a picture to my daughter so that she would know my little experiment worked. I can’t wait to take these to the kids in the morning. 

In fact, I’m so inspired that I’m thinking about turning this into a chocolate chip muffin recipe. I’ll probably make it in a loaf pan for a different eating experience. 

Variations on this Classic Blueberry Muffin Recipe

As I mentioned above, I plan to make it again with chocolate chips. I’m sure it will be luscious! 

Orange and chocolate: I love this combination. You can add the juice and the zest of one orange to the batter, then use chocolate chips in place of berries. (Yum!) 

Blackberries. I think it would be an easy task to replace the blueberries with blackberries but I would probably cut them into pieces about the size of blueberries before adding to the batter. 

Lemon Raspberry: Replace blueberries with raspberries and add the zest and juice of two lemons. (Lemon zest adds great flavor to blueberry muffins!)

Almond extract: If you like, you can skip the vanilla extract and add almond in its place.

Questions People are Asking about these Easy Blueberry Muffins

Do I have to use fresh blueberries?

You can use frozen if you like but be careful! They will lock up your batter if they’re too cold. Be careful not to over mix them, as frozen berries put off more juice, discoloring the batter.

Can I use this recipe to make blueberry pancakes?

I haven’t tried it but I’m guessing you could. I would probably add an additional quarter cup of milk and skip the crumble topping altogether.

Can I use paper liners in my cupcake pan?

If you don’t want to grease your muffin tin cups you can use liners, sure! I usually skip the liners on muffins to se them apart from cupcakes.

Other Muffins from Out of the Box Baking

Here at Out of the Box we do love our muffins! Here are a few fan favorites: 

Easy Cinnamon-Sugar Muffins: If you love the combination of cinnamon and brown sugar and you’re in a hurry, these muffins will be perfect for you. They come together (start to finish) in under 20 minutes. And best of all, they start with a simple white cake mix.

Traditional Banana Nut Muffins from Scratch: If you love the rich taste of banana and the crunch of walnuts or pecans, this is the recipe for you! This simple from-scratch banana nut muffin recipe is incredibly easy. It’s also delicious and economical!

Double Dark Chocolate Espresso Muffins: You love chocolate. You love coffee. You love muffins. These amazing, gooey Double Dark Chocolate Espresso Muffins merge all three of those things into one delicious bite! You’ll swoon, I promise!

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That’s it for this post, friends! I hope you enjoyed this classic blueberry muffins recipe. This is one of those muffin recipes I plan to use again and again, in a variety of different ways!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.