This easy blueberry muffin recipe is soft, fluffy, and filled with sweet berries. They’re topped with a buttery cinnamon crumb and baked until golden. Perfect for a quick breakfast, afternoon treat, or weekend baking with simple pantry ingredients.

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Ingredients Needed:

Muffins:

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk, or more as needed
1 cup fresh blueberries

Crumb Topping:

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

How To Make Blueberry Muffins Recipe?

Preheat the Oven: set it to 200°C. Grease 8 muffin cups or line them with paper liners.
Mix the Dry Ingredients: in a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine the Wet Ingredients: pour the oil into a measuring cup, crack in the egg, then add milk until the total liquid reaches 1 cup. Stir gently to mix.
Make the Batter: pour the wet mixture into the dry ingredients. Mix until just combined – don’t overdo it. Fold in the blueberries and set the batter aside.
Prepare the Crumb Topping: in a small bowl, mix sugar, flour, cubed butter, and cinnamon using a fork. It should look crumbly, not smooth.
Assemble the Muffins: divide the batter evenly between the muffin cups, filling them to the top. Sprinkle each one generously with the crumb topping.
Bake: pop the tray into the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean. Let them cool slightly before serving.

Recipe Tips:

Measure the flour correctly: always spoon the flour into your measuring cup, then level it off. If you scoop straight from the bag, you might pack in too much and get dry muffins.
Don’t overmix the batter: once you add the wet ingredients to the dry, mix just until everything is combined. Too much mixing will make the muffins dense instead of soft.
Use fresh blueberries if possible: fresh berries keep their shape better and don’t bleed color into the batter. If using frozen, don’t thaw them before adding.
Check the crumb texture before topping: the crumb should look like small, buttery lumps. If it’s too dry, add a tiny bit more butter. If too wet, add a pinch more flour.
Fill the muffin cups all the way up: this helps the muffins rise tall and look bakery-style. Don’t worry—they won’t overflow if your pan is standard size.

How To Store Leftovers?

Refrigerate: First, let the leftover blueberry muffins cool completely at room temperature. After that, place them in an airtight container and store them in the fridge for up to 5 days.
Freeze: Let the muffins cool fully, then wrap each one in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.

Nutrition Facts:

Calories: 270 kcal
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 160mg
Potassium: 85mg
Total Carbohydrate: 37g
Dietary Fiber: 1g
Sugars: 21g
Protein: 3g

Try More Nigella Lawson Recipes:

Nigella Red Velvet Cake Recipe
Nigella Dorset Apple Cake Recipe

Nigella Blueberry Muffins Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

270

kcal

Ingredients

Muffins:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping:
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Directions

Preheat the Oven: set it to 200°C. Grease 8 muffin cups or line them with paper liners.
Mix the Dry Ingredients: in a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine the Wet Ingredients: pour the oil into a measuring cup, crack in the egg, then add milk until the total liquid reaches 1 cup. Stir gently to mix.
Make the Batter: pour the wet mixture into the dry ingredients. Mix until just combined – don’t overdo it. Fold in the blueberries and set the batter aside.
Prepare the Crumb Topping: in a small bowl, mix sugar, flour, cubed butter, and cinnamon using a fork. It should look crumbly, not smooth.
Assemble the Muffins: divide the batter evenly between the muffin cups, filling them to the top. Sprinkle each one generously with the crumb topping.
Bake: pop the tray into the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean. Let them cool slightly before serving.

Notes

Measure the flour correctly: always spoon the flour into your measuring cup, then level it off. If you scoop straight from the bag, you might pack in too much and get dry muffins.
Don’t overmix the batter: once you add the wet ingredients to the dry, mix just until everything is combined. Too much mixing will make the muffins dense instead of soft.
Use fresh blueberries if possible: fresh berries keep their shape better and don’t bleed color into the batter. If using frozen, don’t thaw them before adding.
Check the crumb texture before topping: the crumb should look like small, buttery lumps. If it’s too dry, add a tiny bit more butter. If too wet, add a pinch more flour.
Fill the muffin cups all the way up: this helps the muffins rise tall and look bakery-style. Don’t worry—they won’t overflow if your pan is standard size.