We're head over heels for these homemade blueberry muffins. Moist, fluffy, and studded with juicy berries, they're a delicious quick breakfast or snack!
I’d take these homemade blueberry muffins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit of sweet-tart berry flavor in every bite.
We’ve been lucky enough to go blueberry picking a few times this summer, and I’ve made this easy blueberry muffin recipe after every trip. The muffins disappear quickly around here—paired with a cup of coffee, they’re one of my favorite breakfast treats. Our kiddo loves them too (without the coffee, of course).
I’m hoping to make another batch this summer, while fresh blueberries are still abundant. After that, we might have to switch over to frozen blueberries for the fall. These blueberry muffins are too good to take out of the rotation! I hope you love them too.
Blueberry Muffin Recipe Ingredients
Here’s what you’ll need to make this blueberry muffin recipe:
- Blueberries, of course! Fresh or frozen blueberries will work well here. If you use frozen, there’s no need to thaw them before adding them to the batter.
- All-purpose flour – It creates the base of the batter. Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and eggs – They help the muffins rise.
- Whole milk Greek yogurt – It gives the muffins a super moist and fluffy texture.
- Cane sugar – For sweetness. Regular granulated sugar works too.
- Vegetable oil and milk – They add moisture and richness. Any type of milk goes! Use whole milk, almond milk, oat milk, or whatever you keep in your fridge.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
You’ll also need extra flour, brown sugar, cold butter, and cinnamon to create the crumble topping.
Find the complete recipe with measurements below.
How to Make Blueberry Muffins
I love this blueberry muffin recipe because it’s super easy. A muffin pan is the only special equipment required! Here’s how it goes:
Start by making the crumble topping. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work the cold butter into the flour mixture until it crumbles. Set aside.
Next, make the muffin batter. Whisk together the dry ingredients in one bowl and the wet ingredients in another.
Add the dry ingredients to the wet ingredients…
…and mix until just combined. Careful not to overmix, or the muffins will be dense.
Then, add the blueberries to the batter. Toss them with 1/2 teaspoon flour before folding them in. This little bit of flour prevents the blueberries from sinking to the bottoms of the muffins.
Evenly divide the batter into a 12-cup muffin tin that’s been greased or lined with paper liners. Sprinkle the cinnamon sugar streusel on top.
Finally, bake at 400°F for 17 to 20 minutes. The muffin tops should spring back to the touch and a toothpick inserted should come out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely (or devouring them warm).
Recipe Tips
- Don’t overmix. If you bake often, this goes without saying. But if you’re new to muffin-making, be sure to mix your batter until the ingredients are just combined. Overmixing will make your muffins dense.
- Toss the blueberries with a pinch of flour. Lightly coating the blueberries in flour before you fold them into the batter helps them stay suspended in the muffins. That way, you get a blueberry in every bite instead of ending up with a pile of berries at the bottom of each muffin.
- Make lemon blueberry muffins. Skip the crumb topping. After baking, drizzle the muffins with my lemon glaze and sprinkle them with lemon zest. I love this variation!
- Make healthy blueberry muffins. When I’m craving less-sweet muffins, I simply skip the topping. The muffins are still great without it! If you like, you can also replace 1/2 cup of the all-purpose flour with whole wheat flour.
How to Store Blueberry Muffins
These blueberry muffins keep well in an airtight container at room temperature for up to 3 days.
Can you freeze blueberry muffins?
Yes! These blueberry muffins also freeze well for up to 3 months. To thaw a muffin, set it out at room temperature for a couple of hours, or pop it the microwave for about 30 seconds.
More Favorite Blueberry Recipes
If you love these blueberry muffins, try one of these yummy blueberry recipes next:
Blueberry Muffins
Ingredients
For the muffins
- 1¾ cups all-purpose flour, spooned and leveled, plus more for the blueberries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk Greek yogurt
- ¾ cup cane sugar
- 2 large eggs
- â…“ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1½ cups blueberries
Crumble Topping
- ½ cup all-purpose flour, spooned and leveled
- â…“ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the mixture is crumbly. Set aside while you make the muffin batter.
- Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
- In a small bowl, toss the blueberries with ½ teaspoon flour.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the blueberries. Use a â…“-cup measuring cup to divide the batter among the muffin cups. Evenly sprinkle with the crumble topping.
- Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Easy and Delicious! We only used about half of the crumble topping on top, it seemed like a lot of topping if I used it all.
Also I added in 1/2 tsp of almond extract. Which I always do for blueberry muffins. 🙂
oh yum, love that addition! I’m glad you enjoyed!
Can you sub butter for oil?
Hi Cheryl, melted butter should work fine!
Hello Jeanine. Do you think coconut oil would work for this recipe? You say vegetable oil so I do not know if it would work. And since I am from Greece, we use olive oil a lot even in recipes like this. Have you tried it? Thank you.
Hi Foteini, coconut oil would work well here! I don’t think olive oil would work for the crumble topping, but you could use it in the muffins. I think it would add a lovely flavor.
Thank you for the reply Phoebe. Yes, I wanted to replace the vegetable oil so I will replace it with olive oil. I will use butter for the crumble as the recipe says.
I never, ever comment online much at all but I had to take the time to rate this recipe! I was looking for a really good blueberry muffin recipe so I Googled “best blueberry muffin recipe” and came up with this one. I’m not much of a baker so I wanted simple but yum. I baked these last night and they came out perfect! I couldn’t believe it. I used a cookie scoop for consistently and coating the blueberries in flour ensured that all the muffins had lots of berries (didn’t sink to bottom of batter). I used Fage 5% yogurt. The crumble on top is the best part! I’m so excited to find more recipes on this site.
I’m so glad you loved the muffins! Welcome!
OMGoodness – these did not disappoint. I wanted a blueberry muffin this morning, decided against my old standby and glad I veered. What a pleasant surprise. These are moist, just the right amount of sweetness and the topping is perfect. I’ll have to work these into my holiday baking this year. Great recipe.
I’m so glad you loved them!