What makes the BEST blueberry muffins? Loads of fresh blueberries, a soft, moist crumb and delicious flavor in absolutely ever single bite!

blueberry muffins

I love the Crazy Cooking Challenge – it’s a fun way to meet new food bloggers, make delicious recipes and share with others.

This month was Blueberry Muffins which is perfect for me, because I love muffins, and I especially love Blueberry Muffins.

I used the little Food Blog Recipe Search I have at the bottom of my page and typed in “blueberry muffins” and after skimming through a whole page of results, I found a whole bunch I wanted too try.

And I tried several to see which one I liked best, and finally stopped when I made this one from A Cook’s Quest.

blueberry muffins recipe

Yep, her recipe is that good. I only made minor tweaks and the first time I didn’t make either of the toppings. I did the second time and I prefer the lemon sugar one. VERY delicious.

It wasn’t until after I had already made them and got this blog post together that I realized she also participates in the Crazy Cooking Challenge which I figured out via the graphic for the challenge on her blog. I love it! I cannot wait to see what she does for this challenge since these Blueberry Muffins are titled The Best Ever Blueberry Muffins.

She wasn’t kidding either – they are the best ever, which is why I chose them!

Recipe from here, and Cooks Illustrated.

blueberry muffins

Tina from Mom’s Crazy Kitchen hosts this challenge every month and this is our sixth month of the Crazy Cooking Challenge.

Here are my previous entries:

Best Blueberry Muffins

Nicole Cook
What makes the BEST blueberry muffins? Loads of fresh blueberries, a soft, moist crumb and delicious flavor in absolutely ever single bite!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breads-Muffins
Cuisine American
Servings 12 muffins
Calories 380 kcal


For the Muffins:

  • 2 cups fresh blueberries picked over
  • 1 ⅛ cups granulated sugar plus 2 teaspoons
  • 2 tablespoons water (might need a little more)
  • 2 ½ cups unbleached all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoons salt
  • 2 large eggs
  • 4 tablespoons unsalted butter melted and cooled slightly
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract


  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • cup all purpose flour
  • 5 tablespoons melted butter


  • cup granulated sugar
  • teaspoons lemon zest


  • Preheat oven to 375 degrees F.
  • Prepare your muffins tins.
  • In a saucepan on the stove, bring 1 cup of blueberries, the water and 2 teaspoons sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until the berries have broken down and mixture is thickened and reduced by about half.
    Put it all in a bowl and allow it to cool until it is room temp.
  • In your stand mixer or a medium bowl, whisk together the remaining sugar (1 1/8 cups) and the eggs. Slowly add the butter and the oil. Whisk until combined. Then add the buttermilk and the vanilla and whisk until combined.
  • In another bowl, whisk the flour, the baking powder and the salt together. Using a spatula or large kitchen spoon add the dry ingredients to the wet ingredients a little at a time. Mix until combined – batter will still be very lumpy with a few spots of dry flour. Gently fold in the blueberries and stir just until they are moistened. You don’t want to over mix.
  • Using a measuring cup, large spoon or an ice cream or cookie scoop, divide the batter equally among prepared muffin cups.
  • Spoon a teaspoon of cooked berry mixture into the center of each bit of batter. Using a fork, a chopstick or skewer, gently swirl the berries through the top.
  • If you are using any of the toppings (directions below) sprinkle these on now.
  • Bake until muffin tops are golden and just firm, about 20-30 minutes. Start checking at about the 20 minute mark and remove as soon as a toothpick comes out clean of batter (not the blueberries). Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

For Streusel:

  • Combine the four ingredients listed until completely blended and sprinkle on top of muffins before baking.

For Sugar: (my favorite)

  • Stir together sugar and lemon zest in small bowl until combined; sprinkle on top of muffins before baking.


Calories: 380kcalCarbohydrates: 58gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 56mgSodium: 355mgPotassium: 98mgFiber: 1gSugar: 34gVitamin A: 354IUVitamin C: 3mgCalcium: 88mgIron: 2mg
Keyword easy muffin recipes
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  1. This was my favorite month so far. I love blueberry muffins but have never made them from scratch. Looking through all the recipes makes me want to bake a batch but my oven isn’t working right now.

    1. Blueberry Muffins were a fantastic idea for one of our challenges. I, much like Tina -had no idea there were so many different ways to make a blueberry muffin.
      I feel so bad for you – your oven not working? I am not sure what I would do. I hope the stovetop at least works. xoxo

  2. Nicole

    It is so fun to find a recipe that is “the one!” It’s even more fun to share it.

    CCC #87

    1. I think that is what makes the crazy cooking challenge so much fun. A few times I’ve thought I’d found the one only to see someone else post their {CCC} recipe and realize that one might be the one instead. Thank you!

  3. I love the blueberry muffin I made, but I also printed off your recipe. I will surely give it a try. I love baking with buttermilk, they look delish…..and I like that you choose a recipe from a fellow ccc. that’s kinda cool……………… andi the wednesdaybaker.blogspot.com

    1. And I didn’t even set out to try one from a fellow CCC, but it doesn’t look like she participated this month (probably because she already had the perfect recipe…. ha!)
      Buttermilk is amazing. No doubt.
      Off to come see yours.

    1. I have never had a blueberry muffin that was as good as these. My kids ate them all up the first day. However, we have plans to bake them again this weekend. Love that you used this recipe too!

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