This Blueberry Muffins recipe is a homemade, from scratch recipe with a crumble topping. You can use either frozen or fresh blueberries. Perfect for a grab and go breakfast.
Updated 08/22/2020
Can you make blueberry muffins using frozen blueberries?
Yes, I have made these muffins both ways. Using frozen and using fresh. The picture above is with fresh blueberries. They turn out just as good with either.
Can you freeze blueberry muffins?
Blueberry muffins freeze well. They can be stored frozen for up to 3 months. Thaw completely at room temperature, or heat frozen muffins in the microwave or conventional oven as directed below: For microwave oven, remove muffin wrapper, wrap in a paper towel and microwave. Times will vary based on frozen or thawed muffins, and with each microwave. Always start with a minimum time.
What’s the best way to store muffins?
Now, this is for refrigerator storage. You can store muffins in the fridge up to 4 days. Either store them in an airtight container or Ziploc baggie with a paper towel. If you have more than one layer to store, place a paper towel between the layers to keep them from becoming soggy.
Other Breakfast Recipes…
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Rock on!
~Bobbi
Blueberry Muffins with Cinnamon Crumble Top
Equipment
Ingredients
- 1 1/2 cup Flour, all purpose
- 3/4 cup White Sugar
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/3 cup Vegetable Oil
- 1 Egg
- 2/3 cup Milk
- 1 cup Frozen or Fresh Blueberries
- 1/2 cup White Sugar CRUMBLE TOPPING
- 1/4 cup Stick Butter, cubed CRUMBLE TOPPING
- 1 1/2 tsp ground cinnamon CRUMBLE TOPPING
- 1/3 cup Flour, all purpose CRUMBLE TOPPING
Instructions
- Thaw frozen blueberries (if you're using frozen)Preheat Oven to 400°. Grease Muffin Pan or line with Cupcake/Muffin Liners
- Combine 1 1/2 cups flour, 3/4 cup Sugar, Salt, and Baking Powder.
- Place your vegetable oil into a separate cup or small bowl. Add the egg and milk. Make sure you end up with one full cup of this mixture. Mix ingredients with a fork.
- Mix oil/eggs mixture with your flour mixture.
- Fold in your blueberries.
- Fill your muffin cups. Now, depending on how you fill them is depending on how big they are and how many you end up with. I filled them about 3/4 of the way full.
- Cut the butter in cubes.
- Mix together the butter, 1/2 cup sugar, 1/3 cup flour and 1 1/2 teaspoons of cinnamon until crumbly with a fork.
- Sprinkle cinnamon mixture over the muffin mix.
- Cook at 400° for 20-25 minutes, depending on your oven and location. Check if done by sticking a toothpick in a muffin and it coming out clean.
This recipe made 12 perfectly delicious blueberry muffins. Next time I’ll try leaving out the cinnamon and adding a touch of lemon zest instead to the topping. This will be my go to recipe for muffins from now on.
So glad you liked it! I will have to try the lemon zest as well!!
Thank you for stopping by and letting us know!
Have a great day!
I got up early to surprise my kids with these and they were a hit! The only sub I made was avocado oil for the vegetable oil and it worked perfectly! Yum!
That’s so awesome!! I have been subbing with avocado oil lately too, how funny. Thanks so much for stopping by and letting me know how these turned out for you!
Have a great day!
Bobbi, these look amazing! I will have to make these for our family reunion. It is pinned and ready for use!
Leanne recently posted…My Favorite Things Link Party 6/7
Wow…thanks Leanne!! I’m glad you saw this! Hope you have an awesome time at your reunion. Thanks for stopping by and checking it out!
Have a great day!
They look very tasty and when you have cinnamon topping – that means these are just for me!!
I love everything with cinnamon 🙂
Winniew recently posted…עוגת גבינה עם ריקוטה
Ha…we seem to have the same taste Winnie!! Great minds!! Thanks for coming by and checking them out! I appreciate you!!
Have a good one!