Heavenly Blueberry Muffins Recipe

If you’re a muffin lover (and honestly, who isn’t?), get ready to fall head over heels for these Heavenly Blueberry Muffins. They’re light, tender, and bursting with juicy blueberries, all wrapped up in a golden, crumb-topped crown that adds the perfect crunch. Whether you’re planning a slow weekend breakfast or need a grab-and-go snack that still feels like a treat, these muffins are here to deliver pure joy. The best part? You don’t need any fancy tools—just a mixing bowl, a muffin tin, and 30 minutes of your time. Trust me, this one’s a keeper.

Why You’ll Love This Recipe

• Bursting with blueberries in every bite—sweet, tart, and totally irresistible
• Crispy topping that adds a bakery-style finish at home
• Moist and fluffy interior thanks to the oil and milk combo
• Quick to whip up and bake—ready in just 30 minutes
• Made with pantry staples and zero fancy fuss

Recipe Snapshot

Feature	Details
Category	Breakfast
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Servings	9-10 muffins
Focus Keyword	Heavenly Blueberry Muffins

Ingredients

Here’s what you’ll need to make these Heavenly Blueberry Muffins shine:

• Low-gluten flour – For that soft, tender crumb without the chewiness
• Milk – Keeps the batter light and moist
• Eggs – Help bind everything together and give structure
• Corn oil or melted butter – Oil keeps it super moist, while butter adds richness; pick your vibe!
• Milk powder – Adds a subtle milky sweetness and enhances the crumb
• Granulated sugar – Sweetens the muffins just right
• Baking powder – Gives that perfect muffin dome rise
• Fresh blueberries – The juicy jewels of this muffin masterpiece

For the Crispy Topping:

• Low-gluten flour – The base for that delightful crumble
• Unsalted butter, softened – Blends easily for a tender crunch
• Granulated sugar – Sweetens the crispiness on top

Psst… Measurements are in the recipe card below, so scroll on for the exact details!

How to Make Heavenly Blueberry Muffins

Step 1: Whisk the Wet Ingredients

In a large mixing bowl, combine the milk and eggs. Give them a good whisk until everything’s nice and smooth.

Step 2: Add the Oil Gradually

Pour in half the corn oil and stir to combine. Then add the rest and stir again. This gradual mixing keeps your batter silky.

Step 3: Sweeten It Up

Add the sugar to your wet mix. Stir until it’s fully dissolved and the mixture looks glossy.

Step 4: Sift and Mix the Dry Ingredients

Sift in your low-gluten flour, milk powder, and baking powder. Mix gently until the batter is smooth—no overmixing, friends!

Step 5: Make the Crispy Topping

In a small bowl, blend the flour, softened butter, and sugar with your fingers or a fork until crumbly and sand-like.

Step 6: Fill Your Muffin Liners

Using a piping bag or spoon, fill each cupcake liner about ¾ full with the batter.

Step 7: Top with Blueberries and Crumbs

Gently press 2–3 blueberries on top of each muffin, then sprinkle the crispy topping over them like edible fairy dust.

Step 8: Bake to Golden Perfection

Pop the tray into a preheated oven at 175°C (350°F) and bake for 25 minutes, or until golden, domed, and lightly springy to the touch.

Pro Tips for Muffin Success

• Toss your blueberries in a little flour before topping—this helps them stay in place!
• Don’t overmix the batter. Stir until just combined for a light texture.
• Let the muffins cool in the tin for 5 minutes before transferring to a rack.

Flavor Variations

• Lemon Zest – Add a teaspoon to the batter for a citrusy zing
• Chocolate Chips – Swap half the blueberries for white chocolate chips
• Berry Medley – Use a mix of raspberries and blackberries for a wild twist
• Nut Crunch – Sprinkle chopped almonds or pecans into the topping

Serving Suggestions

• Pair with a frothy latte or chilled iced coffee
• Slice in half and slather with butter or berry jam
• Add a dusting of powdered sugar for that bakery-style flourish

Make-Ahead & Storage

You can make the batter a few hours in advance and refrigerate it—just let it sit at room temp for 10 minutes before baking.

Leftovers

Leftover muffins can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. But let’s be real… they rarely last that long.

Freezing

Absolutely! Wrap each muffin in plastic wrap and store them in a freezer-safe bag. They’ll stay fresh for up to 2 months. Defrost at room temperature or pop in the microwave for 30 seconds.

Reheating

To get that just-baked vibe, warm muffins in the oven at 160°C (320°F) for 5–7 minutes, or microwave for 20–30 seconds until soft and warm.

FAQs

Can I use frozen blueberries instead of fresh?
Yes! Just don’t thaw them first—add straight to the batter or top frozen.

Can I use regular all-purpose flour?
You can, though the texture may be a bit firmer. Still delish!

What’s the difference between corn oil and butter in this recipe?
Corn oil gives a lighter, moister crumb. Butter adds rich flavor. Choose based on your mood!

Can I skip the crispy topping?
Sure, but it adds that bakery-style magic. Totally worth the tiny extra step!

Final Thoughts

These Heavenly Blueberry Muffins are a perfect blend of cozy comfort and bakery-worthy flair. Whether you’re baking them for a lazy Sunday morning or prepping for the week ahead, they deliver big flavor with minimal fuss. Go ahead, make a batch (or two)—your kitchen’s about to smell amazing, and your taste buds will thank you.