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
- ⅓ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1½ cups blueberries
Crumble Topping
- ½ cup all-purpose flour, spooned and leveled
- ⅓ 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.
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.
Hi Joanne, hmm, we haven’t had that happen – I would check if you’re using aluminum free baking powder.
I can’t eat dairy, would a coconut based yogurt affect the flavour too much?
Thanks!
Hi Kat, a coconut based yogurt should work just fine and should taste fine too!
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!
Agreed!
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.
Had he tried Just Eggs. It’s a vegan alternative to chicken eggs.
You can make substitutes for eggs using either flax seed or chia seeds and water. Search internet or Pinterest for exact recipe.
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.
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.
You can find our whole wheat blueberry muffin recipe here: https://www.loveandlemons.com/healthy-muffin-recipes/. Sorry for the confusion!
Why are the comments mentioning lemon oil and whole wheat? Am I blind? I don’t see them in the recipe card..
Thanks!
This link used to go to a different recipe—I was sitting here wondering if I’d lost my mind because it was so different!!
Hi Katie, you can find that recipe at the bottom of this post: https://www.loveandlemons.com/healthy-muffin-recipes/. Sorry for the confusion!
Soooo delicious! Thank you so much for sharing your recipe.
I’m so glad you loved them!
Absolutely delicious! My tummy is happy.
Why is there no nutrition information?
Hi Vicki, we don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate.
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!
Hi Aksel, I’m so glad you loved the muffins!
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!
Hi Julia, I’m so glad you enjoyed the muffins!
What is the nutrition information on the blueberry muffins please
i added raspberries and sourdough discard to the recipe, they are so light and fluffy and great flavour
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
Hi Diana, I don’t recommend stevia as a substitute in baking, however, I know Truvia makes a baking blend would work fine here.
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!
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.
I’m so happy you loved them!
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.
Hi Lindley, Thanks for sharing this! So glad you enjoyed the muffins.
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.
I’m so glad these were a hit!
Omg these recipes are delicious! I made them for my mom and her friends and they were so good!!
Aww so glad they were a hit!
Can you substitute lemon extract for lemon oil?
Hi Mary, yes! Lemon extract should work fine.
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!
I’m so glad you loved the muffins!