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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 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins

Equipment

  • 12-count muffin pan
  • Mixing Bowls

Ingredients:
  

Blueberry Muffins:

  • 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)

Cinnamon Topping:

  • ½ cup brown sugar
  • 1 teaspoon 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 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.

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 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.
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
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