Blueberry Muffins

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!

Blueberry muffins

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

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.

Two mixing bowls containing wet and dry ingredients

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.

Whisking wet ingredients in glass mixing bowl

Add the dry ingredients to the wet ingredients…

Adding dry ingredients to 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.

Mixing muffin batter with rubber spatula

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).

Sprinkling streusel topping over blueberry muffins in muffin pan

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.

Blueberry muffin recipe

More Favorite Blueberry Recipes

If you love these blueberry muffins, try one of these yummy blueberry recipes next:

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Blueberry Muffins

rate this recipe:
5 from 52 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves 12
Moist, fluffy, and packed with juicy berries, these easy blueberry muffins are a delicious breakfast treat!

Ingredients

For the muffins

Crumble Topping

  • ½ cup all-purpose flour, spooned and leveled
  • 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 ⅓-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.

 

128 comments

5 from 52 votes (24 ratings without comment)

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Rate this recipe (after making it)




  1. Joanne
    09.01.2024

    I make these muffins and was so excited to eat them.
    They were very bitter. All I can think is the 2 tsp of baking powder was a recipe error.
    It seemed like a lot to me and I mixed it well with a whisk.
    Please help. I was going to share them with a neighbor.

    • Jeanine Donofrio
      09.02.2024

      Hi Joanne, hmm, we haven’t had that happen – I would check if you’re using aluminum free baking powder.

  2. Kat H
    08.11.2024

    I can’t eat dairy, would a coconut based yogurt affect the flavour too much?
    Thanks!

    • Jeanine Donofrio
      08.15.2024

      Hi Kat, a coconut based yogurt should work just fine and should taste fine too!

  3. Codruta
    08.11.2024

    Hi!

    A “cup” is so different from person to person, spoon and level don’t really works! How many grams are in one cup of yours?

    Thanks!

  4. Geeta
    08.11.2024

    The blueberry muffins recipe looks delicious. My son has an egg allergy. What can I use instead of eggs ? And if there is an alternative, what is the measurement? Thanks.

    • Nadine
      08.11.2024

      Had he tried Just Eggs. It’s a vegan alternative to chicken eggs.

    • Vicki
      08.11.2024

      You can make substitutes for eggs using either flax seed or chia seeds and water. Search internet or Pinterest for exact recipe.

  5. Sarah
    08.11.2024

    I made the older recipe for blueberry muffins today, and they are very good and healthier. Why do alot of your recent recipes have more sugar and items like butter? I started using your recipes some years ago, but the change in ingredients makes them hard to use for a healthy diet.

    • Katie
      08.18.2024

      Do you have the older recipe / is it somewhere else on this site? I had the link saved and was baffled when it opened to a different recipe this afternoon.

  6. Itene
    08.11.2024

    Why are the comments mentioning lemon oil and whole wheat? Am I blind? I don’t see them in the recipe card..

    Thanks!

  7. Matjorie
    08.07.2024

    5 stars
    Soooo delicious! Thank you so much for sharing your recipe.

    • Jeanine Donofrio
      08.08.2024

      I’m so glad you loved them!

  8. Sue
    08.05.2024

    Absolutely delicious! My tummy is happy.

  9. Vicki Vaccaro
    07.31.2024

    Why is there no nutrition information?

    • Phoebe Moore (L&L Recipe Developer)
      08.02.2024

      Hi Vicki, we don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate.

  10. Aksel
    05.24.2024

    5 stars
    Perfect muffins. Thanks a lot for this recipe.
    I didn’t have whole wheat flour so I added more classic flour. And added a tea spoon of lemon juice instead of lemon oil.

    I absolutely love them. And I personally prefer to let it cool before eating. I thought it released more of the blueberries.

    Sharing with family now. Perfect!

    • Phoebe Moore (L&L Recipe Developer)
      05.24.2024

      Hi Aksel, I’m so glad you loved the muffins!

  11. Julia
    02.28.2024

    5 stars
    Yum! These turned out great and I loved how they weren’t too sweet. I didn’t have the other types of flour suggested, but I used all purpose and didn’t have a problem. Used olive oil and didn’t include the lemon oil because I don’t have any. A great treat!

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Julia, I’m so glad you enjoyed the muffins!

  12. Deb
    02.20.2024

    What is the nutrition information on the blueberry muffins please

  13. louis
    12.08.2023

    5 stars
    i added raspberries and sourdough discard to the recipe, they are so light and fluffy and great flavour

  14. Diana
    10.07.2023

    5 stars
    These are wonderful! How much sugar is in them? I can’t use stevia, can I? I try not to eat too much sugar. Thanks

    • Jeanine Donofrio
      10.08.2023

      Hi Diana, I don’t recommend stevia as a substitute in baking, however, I know Truvia makes a baking blend would work fine here.

  15. Natasha
    08.30.2023

    Hi there! I just made these muffins tonight and I love them! Incredible flavor. ? What are some suggestions for storing the muffins? I’m not sure if I should refrigerate them. Thanks!

  16. Ang
    08.21.2023

    5 stars
    L&L never disappoints. These muffins are delicious! I had lemon zest on hand so I did use that instead of lemon oil. They are perfectly moist and tasty. I will absolutely be making these on repeat.

    • Jeanine Donofrio
      08.22.2023

      I’m so happy you loved them!

  17. Lindley
    08.01.2023

    5 stars
    1 Muffin. 185 calories (22.4g carbs/ 8.7g fat/ 4.6g protein) … Needed a recipe to go with my farmer’s market blueberries! Really enjoyed these muffins and plan to try making the zucchini ones next. For anyone interested, I entered my exact ingredients into myfitnesspal to get these macros. That being said.. these were my exact ingredients down to the brand and I eyeballed and spooned the batter into the muffin tins. I didn’t weigh it out exactly or use the 1/3 cup because I couldn’t find mine. So again, just an approximation, but if you don’t feel like calculating it yourself it should be a very close estimate unless you substituted ingredients.

    • Phoebe Moore (L&L Recipe Developer)
      08.04.2023

      Hi Lindley, Thanks for sharing this! So glad you enjoyed the muffins.

  18. Ian
    07.12.2023

    5 stars
    My family and I loved them! I cannot eat egg so I whisked 2 TBL ground flax and 6 TBL water together until it became the consistentcy of egg to replace it. Worked like a charm. Rose just fine with the other ingredients. I also used unflavored coconut oil instead of olive oil. Also worked perfectly.

    • Jeanine Donofrio
      07.13.2023

      I’m so glad these were a hit!

  19. Destiny Stewart
    02.24.2023

    5 stars
    Omg these recipes are delicious! I made them for my mom and her friends and they were so good!!

    • Phoebe Moore (L&L Recipe Developer)
      02.24.2023

      Aww so glad they were a hit!

  20. Mary
    02.09.2023

    Can you substitute lemon extract for lemon oil?

    • Phoebe Moore (L&L Recipe Developer)
      02.09.2023

      Hi Mary, yes! Lemon extract should work fine.

      • Mary
        02.09.2023

        Thank you for such a quick reply! I had already made the muffins without the added lemon. They are wonderful! I’ll try the lemon extract next time. Love your site and recipes!

        • Phoebe Moore (L&L Recipe Developer)
          02.10.2023

          I’m so glad you loved the muffins!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.