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    Home » Muffins

    Blueberry Muffins with Cinnamon Topping

    April 17, 2021 by Ginger Snap 4 Comments

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These Blueberry Muffins with Cinnamon Topping are my most requested muffin recipe and for good reason! They're soft and tender, are loaded with fresh blueberries, and are topped off with a crunchy cinnamon brown sugar streusel. This bakery-style muffin is so easy to make and requires only basic ingredients.

    blueberry muffin recipe with a cinnamon topping surrounded by frozen blueberries

    This recipe was originally published in June of 2020, but was updated on April 17 , 2021 with newer content and fresh pictures.

    Growing up my mom would make the best blueberry muffins and always covered them with a cinnamon sugar topping. They are to this day one of my favorite muffins to make and eat. With that being said, I knew I needed to introduce you to these blueberry muffins.

    Not only does this recipe come together in under 30 minutes, but they also make for an easy breakfast all week long. They stay soft and moist in the refrigerator too. Simply reheat them in the microwave and they taste just like they did fresh out of the oven! They're truly the best.

    I love having muffins for breakfast, whether it's Chocolate Chip or Lemon Raspberry Poppy Seed, I just can't get enough of these delicious baked goods that can also be eaten as a snack or even dessert!

    But when it comes down to it, these classic blueberry muffins might just hold the top spot in my muffin-baking heart. With fresh blueberries and a cinnamon sugar topping, what's not to like?!

    blueberry muffin cut in half full of blueberries and a moist interior

    Why these will be your new favorite muffins:

    • They're easy to prepare, requiring just two mixing bowls.
    • All you need are simple pantry ingredients.
    • You can also make them using frozen blueberries.
    • The center of the muffin is soft and moist.
    • The cinnamon streusel topping adds a nice crunch!

    One of the best parts about these muffins is that they can be made year-round. How? By using frozen blueberries. Unfortunately, blueberries are not always in season, but the next best thing to use is frozen! I love being able to make my blueberry muffins whenever the cravings hit.

    Let's talk about the texture. It's absolutely perfect. They're so light and fluffy and just melt in your mouth with every bite. And when that bite includes the cinnamon topping, you also get a nice crunch. I can't imagine anything better than these bakery-style blueberry muffins (okay, maybe chocolate, but that's a different conversation).

    cinnamon covered one dozen blueberry muffins

    Secret For Making Moist Muffins

    The key to a perfectly soft, moist, and tender muffin involves just a few simple ingredients. Nobody wants a hard or dense muffin (at least I don't), so how do we create that desired texture?

    Yogurt: I typically have a container of vanilla yogurt in my fridge for baking purposes. Yogurt, when added to recipes that specifically call for it, helps to add moisture to the batter. This is a great ingredient when wanting a super light and moist muffin!

    Milk: Not only does it provide flavor, but milk also helps with creating a light and soft texture. I use 2 % milk in my recipes unless clearly stated otherwise.

    Oil: Either canola or vegetable oil works great with these muffins! Oil always helps with creating moisture inside of baked goods.

    With the combination of these three ingredients, I don't have to worry whether or not my muffins will be the right texture once they're done baking. Time and time again, my muffins turn out moist and that's because of these ingredients.

    Baking Tips Before Starting:

    1. Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don't have liners, spray each muffin cup with non-stick spray.
    1. Muffin Batter: Your muffin batter will be thick and that's what we want. Fill each muffin cup about 3/4 of the way full.
    1. Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
    1. Blueberries: You can use either fresh or frozen blueberries.

    Ingredients Needed:

    This blueberry muffin recipe uses basic ingredients to create a very flavorful muffin! Most of these items, if not all, you'll probably already have in your pantry.

    • All-Purpose Flour: Provides body and structure.
    • Sugar: Adds sweetness.
    • Baking Soda & Baking Powder: The leavening agents used for the muffins to rise when baking.
    • Salt: Enhances all of the other flavors.
    • Milk: Helps to make the muffins soft and tender.
    • Yogurt: Adds moisture to the muffin batter.
    • Oil: You can use either vegetable or canola oil. This helps to also create a moist muffin.
    • Egg: One large is used to help bind the ingredients together.
    • Vanilla Extract: Adds flavor (be sure to use real vanilla extract not imitation)
    • Blueberries: You can use either fresh or frozen blueberries.
    • Brown Sugar: The main component of the streusel topping.
    • Cinnamon: Adds flavor to the topping.
    Ingredients needed to make muffins: flour, milk, egg, vanilla extract, baking powder and soda, salt, sugar, brown sugar, blueberries, yogurt, cinnamon, oil

    How To Make Blueberry Muffins:

    1. Dry Ingredients: Whisk together flour, sugar, baking soda, baking powder, and salt in a medium-sized bowl.
    1. Wet Ingredients: In a large mixing bowl, whisk together milk, yogurt, vegetable oil, egg, and vanilla extract.
    1. Combine Ingredients: Pour the dry ingredients into the wet and fold them together using a silicone spatula or wooden spoon. Then gently fold in the blueberries.
    1. Muffin Pan: Divide the batter up amongst the muffin pan, filling each cup 3/4 of the way full (I like to use my cookie scoop for this part). Mix together the brown sugar and cinnamon in a small bowl and top each muffin with the cinnamon topping.
    1. Bake: Bake for 17-20 minutes, using a toothpick to check for doneness (should come out clean). Cool in the muffin pan for 10 minutes then transfer over to a wire rack to finish cooling.
    how to make muffins
    brown sugar cinnamon topping on top of muffin batter

    Frequently Asked Questions:

    Can I Make Muffins Without Liners?

    Yes you can, although I recommend using them. They make clean-up easier and the muffins won't stick to the pan. If you don't have liners, generously spray each muffin cup with non-stick spray.

    Can I Use Frozen Blueberries

    Yes! This muffin recipe can be made year-round, either with fresh or frozen blueberries.

    two muffins stacked on top of each other covered in cinnamon sugar and surrounded by blueberries

    If you made this recipe, please leave a comment and star rating below. I love hearing from you!

    And as always, if you have any questions or recipe ideas, let me know below in the comments or on Facebook, Instagram, and Pinterest.

    Happy baking!

    More Muffin Recipes You'll Love:

    • Apple Crumb Muffins
    • Plum Streusel Muffins
    • Chocolate Chip Muffins

    Blueberry Muffins with Cinnamon Topping

    Karissa Parrish (Ginger Snap)
    These Blueberry Muffins with Cinnamon Topping are my most requested muffin recipe and for good reason! They're soft and tender, are loaded with fresh blueberries, and are topped off with a crunchy cinnamon brown sugar streusel. This bakery-style muffin is so easy to make and requires only basic ingredients.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 Muffins

    Equipment

    • 12-count muffin pan
    • Mixing Bowls

    Ingredients:
      

    Blueberry Muffins:

    • 1 3/4 cups all-purpose flour
    • 3/4 cup sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup milk
    • 1/3 cup vanilla yogurt (or plain)
    • 1/3 cup vegetable oil
    • 1 egg
    • 1 tsp vanilla extract
    • 1 cup blueberries (fresh or frozen)

    Cinnamon Topping:

    • 1/2 cup brown sugar
    • 1 tsp cinnamon

    Instructions:
     

    • Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or spray with non-stick spray.
    • In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
    • In a large mixing bowl, whisk together the milk, yogurt, vegetable oil, egg, and vanilla extract. Pour the dry ingredients into the wet and fold together with a silicone spatula or wooden spoon. Then gently fold in the blueberries. Fill the muffin pan 3/4 of the way full with batter.
    • Mix together the brown sugar and cinnamon in a small bowl and top each muffin with the cinnamon topping. Bake for 17-20 minutes, using a toothpick to check for doneness (should come out clean). Cool in the muffin pan for 10 minutes then transfer over to a wire rack to finish cooling.

    Notes:

    Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don't have liners, spray each muffin cup with non-stick spray.
    Muffin Batter: Your muffin batter will be thick and that's what we want. Fill each muffin cup about 3/4 of the way full.
    Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
    Blueberries: You can use either fresh or frozen blueberries.
    Leftovers: Keep any leftover muffins in an airtight container in the refrigerator for up to 5 days.
    Keyword blueberry muffins, blueberry muffins with cinnamon topping, cinnamon covered blueberry muffins
    Homemade blueberry muffins are so quick and easy to make with simple pantry ingredients. Not only are they moist and loaded with fresh blueberries, but these muffins are finished off with a cinnamon brown sugar topping just the way mom makes them!
    « Banana Chocolate Chip Oatmeal Bars
    Classic Peanut Butter Cookies »

    Reader Interactions

    Comments

    1. Mirriam Dictionary

      June 09, 2020 at 8:47 am

      Definitely sending this to my friend who's a chef since I'm too lazy to cook 😅 thanks for the recipe 😁 never knew cupcake liners are not necessary 😂

      Reply
      • Ginger Snap

        June 09, 2020 at 3:01 pm

        That's awesome haha! Enjoy! 🙂

        Reply
    2. LaRena Fry

      June 30, 2020 at 5:55 am

      5 stars
      This muffin recipe sounds amazing. Thanks for sharing.

      Reply
      • Ginger Snap

        June 30, 2020 at 4:03 pm

        Thank you!

        Reply

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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

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