The Best Blueberry Muffin Recipe:

Look at that Crumb!

Moist and sweet, loaded with wild juicy plump Newfoundland blueberries; this tried and true recipe has got to be one of my favorites!

Berry picking is something I really enjoy at the end of the summer. Walking along the ocean side with my mom, sisters, nieces, grandchildren and friends.

There’s something to be said about picking berries in Newfoundland with the salty air blowing through your hair as you squint your eyes from the sunlight beaming across the ocean so brightly you think you may go blind.

Its incredibly beautiful when the sunshine warms you as the chilly salt water air brushes your skin. We usually make the day of it stopping for a cup of tea or perhaps a little picnic. A day thoroughly enjoyed by all. Memories to be cherished forever.

Berry picking picnic!

This is one of my favorite places to go its in Conception Bay North my sisters in-laws have berry picked these grounds for many many years. I would tell you where that is, but a berry picker never gives our their favorite spots!

Blueberries and partridge berries with the beautiful ocean behind I’ll share more pics at the end of this post.

In todays tutorial, I’m going to show you how to make these delicious blueberry muffins with a tried and true recipe that turns out great every time. Recipe to follow.

I sure hope you enjoyed that video tutorial. They are pretty easy to make and require minimal ingredients.

How to make the best blueberry muffins!


  • 1 cup blueberries ( I used frozen )
  • 1 & 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable or sunflower oil
  • 1/3 cup fresh milk
  • 1 egg
  • pinch of nutmeg ( optional)

For the crunchy topping

  • 2/3 cup brown sugar
  • 1/4 cup all purpose flour
  • 1/2 tsp. ground cinnamon
  • 2 Tbsps. real butter

In a large bowl combine flour, salt, sugar and your baking powder, Whisk together until nicely combined. Set this bowl aside.

Next in a separate smaller bowl whisk together your egg, oil, milk and vanilla until combined

Mix flour and milk mixture together by making a well in the center of your flour mixture and gently folding in your wet mixture.

Dust blueberries with a tablespoon or two of flour and add to batter by gently folding. Be careful not to over mix especially when using frozen berries your batter will be blue. Not that that’s a bad thing lol

In another small bowl mix all ingredients for the topping with a fork or your hands if your butter is extra hard. You’ll know when its mixed enough as it will form little pea sized bits kinda like when you make pastry.

Using an ice-cream scoop fill muffin cups that have been lined or sprayed with Pam once completed sprinkle topping mixture on top you can use as much as you want.

bake for around 20 minutes in a preheated 400 degree oven you may have to adjust your timing depending on your oven.


The finished product!

As usual, I will share a few links to my favorite ingredients this recipe requires so few that the only one I can really mention is the baking powder. It’s Magic brand because like Magic it works every time and doesn’t leave a weird aftertaste.

Find it here:

Here’s a few more pics of our berry picking adventure:

My beautiful niece Jillian taking a break
Beautiful Newfoundland blueberries
That View!
There’s even Newfoundland ponies! They love blueberries too!

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Should you ever decide to visit this beautiful place I call home, here’s a link to help you plan your wonderful Newfoundland experience.

Categories Blog, Julie’s Favorites, Muffins & CupcakesTags , , , , ,

3 thoughts on “The Best Blueberry Muffin Recipe:

  1. Kenneth Anstey Mar 10, 2022 — 11:10 am

    Thank you for the recipe.

    Liked by 1 person

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