This blueberry muffin recipe was originally posted in August of 2009. Today (February 2019) I’m updating it with new photos and more details about the recipe. It’s the same great recipe you’ve loved for the past 10 years. Just easier to print and prettier to look at!
Be excited friends, it’s blueberry week! A couple weeks ago I discovered a blueberry farm in Auburn called Canterberry Farms. Eric and I picked 6 pounds on Saturday, and I went back Sunday to pick another 8 1/2 pounds.
So Saturday I made an entire meal of blueberry dishes for dinner, as well as some blueberry muffins for breakfast. I love blueberry crumble muffins, but not as much as Eric. He made me promise the best blueberrymuffins with crumble topping as his reward for helping me pick berries.
Well trust me, these blueberry muffins are quite rewarding. They’ve been my favorite breakfast with my coffee in the morning (plus some turkey sausage for protein!).
And since I’m so blueberry rich, the next two posts this week will have some more savory and sweet blueberry recipes for you!
BERRY PICKING AT CANTERBERRY FARMS
The main reason Eric wasn’t excited about blueberry picking was that when he picked berries as a kid, he would get in trouble for “stealing” by eating them while he picked.
But Canterberry Farms has a great solution to that, you’re allowed to eat as many berries as you want while picking! My guess is that they factor that into their price.
When we showed up, the parking lot was packed, and Eric was worried it would be crowded. But it was blueberry bushes as far as the eye could see. There were hundreds of bushes, and everyone kind of had their own row.
The bushes were so packed, we picked for an hour and didn’t even clear one bush of its ripe berries. Lots of berries for blueberry muffins!
There was a young couple in the row next to ours with a little boy who was probably almost two years old. He was having so much fun stuffing berries into his mouth, including unripe green ones. He didn’t care, he just loved that he could rip things off bushes and eat them!
The funniest thing was his dad at one point screamed and started dancing around like a possessed marionette. Then he looked around, put his tough guy voice back on and said: “Stupid spider, should know better than to crawl on me dog!” I was very nice and pretended I hadn’t noticed a thing 😉
The farm has a great system of small buckets you tie around your waist and larger buckets to dump berries into. It does a good job of saving you from tons of bending, stooping and heavy lifting.
Berry picking was a great experience, Eric and I had so much fun together. We got tons of berries to freeze and preserve (and turn into blueberry muffins!), and I finally redeemed a childhood disappointment.
At about 4 years old my parents excitedly told me we were going to Knott’s Berry Farm. I envisioned a land of berries free for the picking, eating and turning into delicious jam. Imagine my surprise seeing a giant amusem*nt park when we arrived! I’m sure I had fun, but I still remember feeling disappointed I wasn’t going to make jam.
But these blueberrycrumble muffins won’t disappoint. I’ve experimented with several different recipes, and this one is our favorite!
HOW TO MAKE THE BEST BLUEBERRY MUFFINS
There are two things that make these the best blueberry muffins EVER. The first is the muffin itself. A lot of blueberry muffin recipes are mostly bread (or cake!) with a few blueberries thrown in.
These blueberry muffins are PACKED with fresh blueberries. You are going to get sweet juicy blueberry in every bite! They are also big muffins, that spread out nice and poofy on top as they bake.
The second reason this is truly the world’s best blueberry muffin recipe, is the crumb topping. Sweet, crunchy, cinnamon bits top every muffin. So don’t skip the crumble, it’s the best part!
- Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.
- Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl.
- In a glass measuring cup, pour in 1/3 cup vegetable oil (I prefer avocado oil or melted coconut oil).
- Add an egg to the oil and then pour in enough milk to make a full cup of liquid ingredients.
- Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
- Mix brown sugar, white sugar, flour, butter, and cinnamon together with a fork until crumbly. Sprinkle over the top of the muffin batter.
- Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.
DAIRY FREE BLUEBERRY MUFFINS
You can easily make these blueberry muffins dairy free. I’ve made them with both almond milk and coconut milk (from a carton not the canned kind) with great success. Coconut milk was my favorite!
For the blueberry muffins’ crumble topping, swap coconut oil for the butter. Add a pinch of salt as well, since the coconut oil is not salted like the butter is.
http://farm3.static.flickr.com/2517/3824942047_a5c6b49902.jpg
Yield: 6 muffins
Blueberry Muffins with Fresh Blueberries and Crumb Topping
These blueberry crumble muffins made with fresh blueberries are the best blueberry muffin recipe you'll ever try!
Ingredients
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, approximately
- 1 1/2 cups fresh blueberries
Topping:
- 2 TBS white sugar
- 2 TBS brown sugar
- 3 TBS all-purpose flour
- 3 TBS butter, cubed and softened
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.
- Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.
- Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
- Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.
- Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.
Notes
Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each. Vegetarian: Of course there’s no meat in these, if you want to make vegan blueberry crumble muffins I’ve heard you can replace the egg with vinegar.
Nutrition Information:
Yield:
6Serving Size:
6 muffins
Amount Per Serving:Calories: 431Saturated Fat: 14gCholesterol: 43mgSodium: 264mgCarbohydrates: 61gFiber: 1gSugar: 33gProtein: 5g
We'd love to keep in touch. Be sure to sign up for our newsletter and get your free download of our favorite healthy cute kid snacks.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission.
This helps us to cover some of the costs for this site. Thank you so much for your support!
Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.
