Blueberry Vanilla Muffins
These Blueberry Vanilla Muffins did not last long in my house the last time I made them. I love a crumb topping on ALL muffins, so I added a simple buttery cinnamon and sugar crust to these. Delicious for breakfast, brunch, or a treat! I love how blueberries burst when you bake them. It makes for such a pretty sight!
All you need is a couple bowls and some standard baking ingredients. Mix the wet and dry ingredients together, fold in your blueberries and that’s it!
The blueberries I had on hand when I photographed were HUGE. Super juicy, sweet and delicious! If you have giant blueberries like these, make sure and let your muffins cool really well. Because the berries are wet when they burst, they need to settle after baking.
The crumb topping
The crumb topping is flour, sugar, butter, and cinnamon. I use a fork to crumble everything together. You could also use a pastry cutter if you prefer. It doesn’t have to be perfect. It just melts down over the top of the muffins and creates a tasty cinnamon sugar crust, yum!
I used my go-to silicone muffin pan (no liners or spray needed)! I also let them cool almost completely in the pan before lifting them out due to the juicy blueberries!
These come together in just about 30 minutes so are perfect to make ANY day. I like to dab a little butter on while slightly warm. So good!
Look at the beautiful color! The blueberries have been so delicious lately. I’ll definitely be making these on the regular.
Hope you and your family love these Blueberry Vanilla Muffins as much as we do! If you love this bursting blueberry color, check out these Blueberry Lemon Cupcakes!
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Blueberry Vanilla Muffins
Fluffy muffins bursting with beautiful and tasty blueberries with a cinnamon sugar crusted top!
- 1 ½ cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegetable or canola oil
- 1 egg
- 1 ½ tsp vanilla extract
- 2/3 cup milk
- 1 cup fresh blueberries
For the topping
- 1/4 cup sugar
- 1/4 cup flour
- 4 tbsp cubed butter
- 1 tsp cinnamon
Preheat oven to 400°. Line a 12-cup muffin pan with liners, or use a silicone pan.
In a large bowl whisk together the flour, sugar, baking powder, and salt. In a small bowl gently whisk together the oil, egg, vanilla, and milk. Gently stir the wet ingredients into the dry ingredients just until combined. Gently fold in the blueberries. Scoop evenly into muffin pan.
In a bowl, using a fork, combine the topping ingredients to form a crumble. Add a heaping scoop on top of each muffin, press down lightly.
Bake for 15-18 minutes or until toothpick comes out clean. Cool, enjoy, and store in an air-tight container.
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