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Craving an excellent blueberry muffin? Well, then you’ll love these delightful muffins made with big blueberry flavor! @cookinRD |

Favorite Blueberry Muffins

  • Author: Sara Haas
  • Yield: 12 muffins 1x


The taste and look of your favorite bakery blueberry muffin. And you can make them at home! Adapted from Grace Parisi’s Blueberry Muffins With Crumb Topping from Food & Wine Magazine. 



For the Crumb Topping:

  • 1/3 cup whole wheat pastry flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon packed light brown sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 2 tablespoons butter, melted

For the Muffins:

  • 1/2 cup + 3 tablespoons whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 1/2 cup to 2/3 cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • 1/3 cup vegetable oil
  • 1/2 cup 2% milk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup frozen wild blueberries
  • 12 teaspoons all-purpose flour


To Make the Crumb Topping:

  1. Place the flour, sugars, baking powder and salt in a small bowl. Stir in the melted butter with a fork. Mash and stir with a fork until the mixture becomes crumbly. Set aside.

To Make the Muffins:

  1. Preheat the oven to 375’F and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the pastry flour, all-purpose flour, salt and baking soda.
  3. In a large bowl, whisk together the sugar, eggs and oil until combined. Whisk in the milk and vanilla extract. Add the flour mixture and beat until just combined, don’t over-mix. In a small bowl, toss the blueberries with the remaining flour. Gently fold blueberries into batter.
  4. Pour batter into muffin cups, filling about 2/3 full. Top each muffin with some of the crumb topping. Bake in preheated oven for about 20-25 minutes (a toothpick inserted in the middle will come out clean). Allow to cool for a few minutes before removing from pan to a wire rack to finish cooling.


I like to use frozen, wild blueberries because they are small and packed with blueberry flavor.

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