Blueberry Muffins (Metric + US Measurements)

These Blueberry Muffins are light, fluffy, and topped with a buttery, crispy crumb that makes them irresistible. I love how they balance a tender crumb with bursts of juicy blueberries, creating a bakery-style muffin that’s easy to make at home. With both metric and US measurements, it’s foolproof no matter where I’m baking.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet produces beautifully soft muffins every time. The combination of milk and oil keeps them moist, while the milk powder adds richness and a delicate flavor. The crumb topping gives just the right touch of texture and sweetness. These muffins are perfect for breakfast, brunch, or a cozy afternoon snack. I especially enjoy how quickly they come together — from mixing bowl to oven in under 10 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Muffins

• 240 g cake flour (2 cups)

• 160 ml milk (2/3 cup)

• 2 large eggs

• 100 ml cooking oil or melted butter (1/2 cup)

• 30 g milk powder (1/4 cup)

• 90 g sugar (1/4 cup + 2 tablespoons)

• 9 g baking powder (2 teaspoons)

• 27 blueberries (about 2 tablespoons or a small handful)

Crispy Topping

• 20 g cake flour (2 1/2 tablespoons)

• 10 g unsalted butter, softened (2 teaspoons)

• 10 g sugar (2 1/4 teaspoons)

Directions

1. Prepare the batter
   I start by preheating my oven to 175°C (350°F) and lining a muffin tin with paper liners. In a mixing bowl, I whisk together the milk and eggs until smooth.

2. Add oil and sugar
   I pour in half the cooking oil (or melted butter), stir to combine, then add the remaining oil and mix again. I whisk in the sugar until it’s well blended.

3. Add dry ingredients
   I sift the cake flour, milk powder, and baking powder directly into the wet ingredients. I gently fold everything together until the batter is smooth and lump-free, being careful not to overmix.

4. Make the crispy topping
   In a small bowl, I combine the cake flour, sugar, and softened butter. I use my fingertips or a fork to rub the butter into the dry ingredients until the mixture becomes crumbly.

5. Assemble the muffins
   I fill each cupcake liner about two-thirds full with the batter, using a piping bag or spoon for neatness. I scatter blueberries on top of each muffin, then sprinkle over the crispy crumb mixture.

6. Bake
   I bake the muffins in the preheated oven for about 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean.

7. Cool and serve
   I let them cool in the tin for 5 minutes, then transfer them to a wire rack. These muffins taste wonderful slightly warm or at room temperature.

Servings and timing

This recipe makes 6–8 muffins, depending on the size of your liners.

• Prep time: ~10 minutes

• Baking time: ~25 minutes

• Cooling time: ~10 minutes

• Total time: ~45 minutes

Variations

• I sometimes fold the blueberries directly into the batter for an even distribution.

• For a citrusy twist, I add 1 teaspoon of lemon zest to the batter.

• To make them extra indulgent, I drizzle a simple glaze made from powdered sugar and milk once they’ve cooled.

• If I’m out of milk powder, I skip it and add a splash more milk; the muffins will still turn out soft.

• I’ve also swapped the blueberries for raspberries or chocolate chips for fun variations.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for 10–15 seconds or pop them in a 160°C (320°F) oven for about 5 minutes to refresh the crumb.

If I want to freeze them, I wrap each muffin individually and store them in a freezer-safe bag for up to 2 months. I thaw at room temperature or warm in the oven before serving.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I can. I use them straight from the freezer and toss them lightly in flour to prevent bleeding before adding to the batter.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. I sometimes replace 2 tablespoons of the all-purpose flour with cornstarch to mimic cake flour’s softness.

Why do I add the oil in two stages?

Adding it gradually helps the batter emulsify more smoothly, resulting in a lighter texture and more even crumb.

How do I make the crumb topping crunchier?

I use cold butter instead of softened and mix the topping just until it forms coarse crumbs. That helps it stay crispy after baking.

Can I double the recipe?

Absolutely. I double all ingredients evenly and bake in two batches or use two muffin tins. The baking time remains about the same.

Conclusion

These Blueberry Muffins are soft, moist, and bursting with flavor, with a delightful crisp topping that makes them stand out. I love making them for a quick breakfast or when I want a simple homemade treat that feels special. The easy method and everyday ingredients make this recipe one I turn to again and again — especially when I want the taste of a bakery muffin fresh from my own oven.