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.
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?!
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).
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:
- 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 ¾ 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.
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.
How To Make Blueberry Muffins:
- Dry Ingredients: Whisk together flour, sugar, baking soda, baking powder, and salt in a medium-sized bowl.
- Wet Ingredients: In a large mixing bowl, whisk together milk, yogurt, vegetable oil, egg, and vanilla extract.
- 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.
- Muffin Pan: Divide the batter up amongst the muffin pan, filling each cup ¾ 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.
- 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.
Frequently Asked Questions:
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.
Yes! This muffin recipe can be made year-round, either with fresh or frozen blueberries.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
More Muffin Recipes You'll Love:
Blueberry Muffins with Cinnamon Topping
- 12-count muffin pan
- Mixing Bowls
- 1 ¾ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup vanilla yogurt (or plain)
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 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 ¾ 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.