Blueberry Muffins

Homemade muffins are a wonderful way to say Good Morning to your family!

I love to bake. I’m probably not the best baker in the world but I think I’m pretty good. I really like making muffins. Banana muffins, corn muffins, chocolate chip muffins, pumpkin muffins – I love them all and they come out great.

But for some reason the perfect Blueberry muffin was always just out of reach for me. I honestly started to feel like I was some kind of dummy for not being able to make a blueberry muffin that looked as good as it tasted.

My blueberry muffins would always sink in the middle, or worse, they would not rise at all.

Now I know all of you experienced bakers are probably shaking your heads knowing exactly what I’m probably doing wrong.

I researched “Why are my blueberry muffins not rising? Why are my blueberry muffins sunken in the middle?” I tried the different suggestions with increased baking powder/fresh baking powder, oven temps, etc etc.

I actually felt really silly and kind of like an amateur when I finally realized what was making my blueberry muffins a disaster.

Frozen Blueberries. – Don’t get me wrong, I love using frozen blueberries to make toppings, syrups, jams, and cupcake filling. But I will never use frozen blueberries again when making muffins. I’m sure if I thaw them out completely, let them come to room temperature and made sure excess moisture was drained they would be fine. I don’t want to risk it. After 3 successful batches of blueberry muffins in a row I am not going to change anything in the recipe I’m using.

My downfall was always when the recipe says – use fresh or frozen blueberries, I would choose frozen and put them in the batter without thawing them out! D’oh!!

Lesson learned – Always use FRESH blueberries!

This is my favorite blueberry muffin recipe that I found on!

Blueberry Muffins 2


To Die For Blueberry Muffins

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Thanks for reading! Enjoy your morning and your delicious Blueberry Muffins!

~ Tami


25 thoughts on “Blueberry Muffins

  1. I love muffins, dislike blueberry. Something about fruity things in pies, cakes etc doesn’t sit well LOL. It feels odd on my throat. Ammount of times i go mums and shes like apple pie? NO ill just take the crust. Looks yummy though! Much better looking than them rubbery things in a coffee shop display ❤

    Liked by 1 person

    1. You’re so weird Rebecca! ❤ Substitute chocolate chips for the blueberry or put leave the blueberry out and put a few teaspoons of cinnamon in there and you'll have a snickerdoodle muffin! You're funny you always make me laugh!! 😀

      Liked by 1 person

      1. Hahaha! I’m fussy I can’t even look at a sprout and feel creeped out! Will have to deffo put chocolate chips in, never tried cinnamon? Seen the challenge where people eat a spoon full lol. Love your recipes 😀

        Liked by 1 person

  2. Blueberry is my personal favourite muffin. Sadly my oven needs replacing as it now picks whatever temperature it feels like, not the one you have selected! So no baking here for a while!

    Liked by 1 person

    1. Oh no!! Do you have a haunted oven Puff?????? That would be a fabulous ghost story – the oven terrorizes a family by overcooking and undercooking everything that gets put in it!! 😀

      Liked by 2 people

  3. After eating a couple of different store-bought (aka “sugar-coated cardboard”) blueberry muffins this weekend, I was really hungry for a GOOD one…and now I know how to make one! Thank you for posting this!

    Liked by 1 person

    1. They are actually pretty easy to make too. I NEEDED a muffin this weekend. I’ve been low carb since January and every once in a while there are cravings that I CANNOT deny! 😀

      Liked by 1 person

    1. Thank you so much for stopping by! They were very moist and delicious. If you ever make the recipe I forgot to mention that the batter is very thick but that’s the way it is supposed to be. 🙂

      Liked by 1 person

    1. Mine too!! I just made a batch of these last weekend! I love this recipe because it’s not too too sweet, but just sweet enough. I even left the crumbly topping off this time and they were still so moist and delicious – I could eat them every day!! 😀


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