There is nothing quite like fresh homemade blueberry muffins for breakfast. Fresh blueberry anything, actually! Growing up my mom always made the Betty Crocker blueberry muffins from a box. I always loved them. I liked to help make them and draining the blueberries was especially fun because how many foods do you get to play with that are blue? I would smother my muffin in butter and gobble it up. I could really throw down when I was younger.

As I grew up, I carried on the same tradition and made my blueberry muffins the same way. From a box! Along the way I have tried to make blueberry muffins from scratch here and there, but they always came out really heavy and cakey or too bland. I had given up on making them.

About a week ago I came across this blueberry muffin recipe and honestly the muffins on her blog looked so good that I thought I would give it a try. Little did I know that I made the best decision of my day. I did have a whole box of fresh blueberries that needed a higher purpose after all. I am glad that I made them because they are THE BEST BLUEBERRY MUFFINS THAT I HAVE EVER EATEN!!! Did I yell that?!?!

I mean it! These are so fluffy and moist with just the perfect amount of berries and sweetness. I love the bursts of warm berries as you bite into these. I like that the recipe called for brown sugar instead of the regular granular sugar. I think that made a big difference. The sweet and cinnamon crumble on top to top it off was perfect. It didn’t take me long to throw these together either, which I like. This recipe also calls for buttermilk, which is super easy to make if you don’t have any and she also explains how to do that on her blog. She really took the time to make a really great post with detailed instructions. So I will let her do the teaching on this. You can find the recipe for these amazing muffins at this really cool blogged called Simply Delicious.
The Best Blueberry Muffins
Yields 15
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
  2. •2 1/2 cups all-purpose flour
  3. •1 teaspoon baking soda
  4. •1 teaspoon baking powder
  5. •1/2 teaspoon salt
  6. •1 1/4 cup brown sugar
  7. •1/2 (1 stick) cup unsalted butter, softened
  8. •1 large egg
  9. •2 teaspoons vanilla extract
  10. •1 cup buttermilk
  11. •1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to press on top
  13. •2 teaspoons unsalted butter, melted
  14. •1/2 cup granulated sugar
  15. •2 teaspoons ground cinnamon
  1. PRE-STEP: Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
  2. STEP 1: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
  4. STEP 3: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!
  5. STEP 4: Gently, fold in blueberries.
  1. STEP 5: In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.
  2. STEP 6: Using an ice cream scooper, scoop muffin batter into prepared muffin tins.Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.
  3. STEP 7: Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
  4. STEP 8: Let muffins cool for 5-10 minutes before enjoying!
  1. *STORE: In an airtight container at room temperature for up to 5 days. Muffins can be frozen for up to 3 months.
Adapted from Simply Delicious
Adapted from Simply Delicious
The Texas Bohemian

After you make these yummy little blueberry babies, smother them in butter and enjoy them with a glass of milk. That is my favorite way to eat them. I hope you get a chance to make these muffins and that you enjoy them as much as I do. I have a new favorite blueberry muffins recipe and I will be holding onto this one for a while.

Blessings to all


 Blueberry muffins | The Texas Bohemian
Check out my previous post on
How to freeze your leftover berries