Cracker Barrel Blueberry Muffins Recipe

Cracker Barrel Blueberry Muffins are classic American bakery treats made with fresh fruit, full-fat milk, and a crunchy sugar topping. This easy bake uses a simple mixing method to create golden, domed tops and a light, airy texture.

I’ve tried a few versions of these and this one from Cracker Barrel is the one I keep going back to because the oil keeps them moist for days. The first time I made this, I tried to get the batter perfectly smooth and ended up with tough, rubbery cakes. Now I leave the batter lumpy and thick, which is the only way to get that soft, open crumb you want in a proper muffin.

The high oven temperature is doing more work than you’d think. Without that initial blast of 200°C (400°F/Gas Mark 6) heat, the baking powder doesn’t react fast enough to push the batter up into a high dome. I always spray the top of my tin with a bit of oil as well, so the edges don’t catch when they rise over the paper liners.

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Blueberry Muffins Ingredients

• 190g (6.5oz) plain flour
• 150g (5oz) granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 80ml (3fl oz) vegetable oil
• 1 large egg
• 80ml (3fl oz) full-fat milk
• 1 1/2 tsp vanilla extract
• 170g (6oz) blueberries
• 1 tbsp granulated sugar (for topping)

How To Make Blueberry Muffins

1. Prep the oven: Preheat the oven to 200°C (400°F/Gas Mark 6) and place 8 to 10 paper liners into a muffin tin. Grease the top surface of the tin with oil or cooking spray to make sure the tops don’t stick as they expand.
2. Whisk dry ingredients: Combine the plain flour, 150g (5oz) sugar, baking powder, and salt in a large mixing bowl. Whisk them together for a few seconds to break up any lumps and add air to the flour.
3. Measure wet ingredients: Pour the oil into a measuring jug, add the egg, and then pour in enough milk until the liquid reaches the 250ml (9fl oz) mark. Add the vanilla extract and beat with a fork until the egg is completely broken up and the liquid looks pale.
4. Combine: Pour the jug of wet ingredients into the dry flour mixture and stir gently with a spatula. Stop mixing whilst there are still visible streaks of dry flour and the batter looks lumpy.
5. Fold in fruit: Throw in the blueberries and use two or three slow turns of the spatula to spread them through the thick batter. Make sure you don’t overwork the mix or the berries will burst and turn the muffins grey.
6. Scoop and top: Spoon the batter into the paper liners, filling them right to the top for a taller rise. Sprinkle the extra tablespoon of sugar over the raw batter in each cup.
7. Bake: Place the tin on the middle rack and bake for 15 to 20 minutes. Take them out when a skewer inserted into the centre comes out clean and the tops feel firm and springy.
8. Cool: Leave the muffins in the tin for 5 minutes before moving them to a wire rack. Let them cool slightly before eating so the fruit doesn’t burn your mouth.

Recipe Tips

Leave the lumps alone. A smooth batter is a sign that you’ve overworked the flour, which leads to tunnels inside the muffin and a tough texture. The mixture should look messy and uneven before it goes into the oven.

Toss frozen fruit in flour. If you’re using frozen berries, coat them in a teaspoon of plain flour before adding them to the batter. This stops them from sinking to the bottom and prevents the juice from bleeding into the rest of the mix.

Use a neutral oil. Vegetable or sunflower oil gives you a much softer crumb than butter. Muffins made with butter tend to go hard and dry the next day, whilst oil-based ones stay springy for up to three days.

Fill the cups to the brim. To get those big, bakery-style tops, you need to use more batter per hole than you would for a cupcake. Filling them nearly to the top of the liner ensures they spring up and over the edges.

Check the baking powder. Ensure your raising agent hasn’t expired by stirring a pinch into hot water. If it doesn’t bubble instantly, your muffins will stay flat and dense instead of rising into domes.

Avoid thawing frozen berries. Use fruit straight from the freezer if you aren’t using fresh. Thawing them releases too much liquid, which turns the entire batter purple and changes the moisture levels.

What To Serve With Blueberry Muffins

These muffins are great with a hot cup of coffee or a strong breakfast tea. The vanilla in the batter works well with the bitter notes of a dark roast.

For a proper treat, split them open while warm and add a bit of salted butter or a dollop of thick Greek yoghurt. They also sit well on a brunch table next to crispy bacon or a fresh fruit salad.

How To Store Blueberry Muffins

Fridge

Place the cooled muffins in an airtight container lined with kitchen roll to absorb any excess moisture. They’ll stay fresh on the counter for 2 days or in the fridge for up to 5 days.

Reheat

Warm a muffin in the microwave for 10 seconds to soften the crumb. For a better texture, split it in half and toast it under the grill for a minute until the edges are golden.

Freeze

Wrap each muffin tightly in clingfilm and store in a freezer bag for up to 3 months. Let them thaw on the counter for an hour or use the defrost setting on your microwave.

Blueberry Muffins Nutrition Facts

Per serving (1 of 10): Calories: 210, Protein: 3g, Fat: 9g, Carbohydrates: 30g, Sugar: 16g, Sodium: 180mg. Estimated. May vary based on ingredients and cooking methods.

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