A timeless breakfast recipe, these are to die for blueberry muffins, flavored, easy, and moist. Packed full of healthy blueberries that burst in every bite, they are perfect for a school lunchbox and you with a cup of coffee.
Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.

Have you ever been disappointed with blueberry muffins? Some muffins have berries on top; others have blueberries that fell to the bottom. You will love these muffins where berries are nicely distributed!
The best part is that they are made easy as one-two-three with closed eyes, without a stand or an electric mixer. Once you make these muffins, you will want to make them over and over again.
And if you still wonder about making them with and without streusel toppings, opt for this sugary-cinnamon crumb topping. It's the best.
Blueberry muffins to die for
To "die for" is the right expression when it comes to these best blueberry muffins ever. Why? Because they are
- loaded with juicy blueberries, flavored with vanilla and almonds extracts, and topped with a sugar-cinnamon crumble;
- super moist due to adding oil, and don't fall after baking;
- healthy and full of vitamins and antioxidants that you can never have enough of.
Why you should try this recipe
- The muffins are made in three easy steps: mixing dry and wet ingredients, combining them, and adding fresh blueberries.
- This easy blueberry muffin recipe is dish-washing friendly: a mixing bowl, a measuring glass, and a hand whisk are the three that require washing!
- Adding oil makes these muffins moist, which prolongs their shelf life. Have you read what ingredients make cakes moist yet?
- Almond extract adds that nutty flavor that complements the berries nicely. To learn about other flavor combinations, download and print out this 10-page fruit flavor pairing chart.
- Blueberries are evenly distributed in muffins: there is no need to toss berries with the flour before adding them to the batter.
- They are perfect for afternoon snacks and taste even better the next day.
- These muffins could be made all year round: use fresh or frozen blueberries interchangeably.
Ingredients
Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card below. Also, discover the essential baking tools I rely on for daily baking.
- Eggs: The recipe calls for whole large-sized eggs at room temperature. Make sure to bring them to the kitchen counter an hour before you start.
- Flour: Use all-purpose flour.
- Grapeseed oil is a flavorless oil used to make these muffins. Replace it with sunflower oil, olive oil, or vegetable oil if desired.
- Sugar: Use granulated or caster sugar for the muffin batter and brown sugar for making streusel topping.
- Milk: Use whole milk or replace it with vegetable milk to make dairy-free muffins.
- Baking powder is one of the leavening agents that helps aerate the batter.
- Salt enhances the flavor of blueberry muffins.
- Vanilla extract: Use the best Madagascar vanilla extract or replace it with an alcohol-free vanilla flavor.
- Almond extract is optional, but adding it to the recipe would be nice.
- Blueberries: Use fresh or frozen blueberries interchangeably; thawing frozen berries is unnecessary. You can replace blueberries with fresh or frozen blackcurrant, also known as black currant or cassis.
- Butter: Use cold unsalted butter to make the streusel (crumb) topping.
- Ground cinnamon brings a flavor to a crumble topping. You can omit this ingredient if desired.
How to make homemade blueberry muffins
Heat oven to 320°F/160°C. Line the wells of a 12-well muffin pan with muffin liners.
Make muffin batter
Combine all dry ingredients in a large bowl. Next, mix flour, baking powder, salt, and granulated sugar, and set the flour mixture aside (photo 1).
In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts, using a hand whisk (photo 2).
Pour the mixture over the dry muffin mix and combine with the hand whisk until the batter is smooth (photo 3). Fold in blueberries and gently mix with a rubber spatula (photo 4).
Using a large cookie scoop, scoop the batter into paper liners arranged in the muffin mold. Fill them almost to the top edge, leaving a margin of 5 mm (photo 5). Add a few extra blueberries on top if desired.
Make crumb topping
Using your hands or a fork, combine all the ingredients in a small bowl and make a crumbly dough (photo 6).
Top the muffins with the streusel topping (photo 7). Bake in the preheated oven for 35 to 40 minutes, placing the pan directly on the oven rack.
Cool muffins in the pan for 10 minutes (photo 8). Remove and serve or cool completely before storing.
Expert Tips
- Replace fresh blueberries with frozen berries: there's no need to thaw.
- Switch blueberries for other kinds of fresh berries.
- Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if desired.
- To make a dairy-free version, replace whole milk with vegetable milk.
- If you like the soft edges of muffins, use liners; if you are a fan of crisp edges, use a well-greased, unlined muffin mold.
- Get the muffin mold filled with the batter into the oven immediately since the added baking powder is activated by moisture.
Recipe variations
- Try baking the most popular kind of berry muffins by adding ½ teaspoon of ground cinnamon or scraped vanilla seeds to your batter.
- Sprinkle some granulated white sugar on top before the muffins go into the oven so that it melts down over them when baked.
- Top muffins with lemon sugar (a mixture of ¼ cup sugar and 1 ½ tablespoon lemon zest) or a crumble topping made from brown sugar, butter, and oats for an extra crunch.
- Finally, download the streusel recipe template and play with crumb topping.
Storing and freezing
Store blueberry muffins in an airtight container for up to 5 days at room temperature.
Can you freeze blueberry muffins? You can freeze them in a sealable Ziploc freezer bag for up to 3 months. Then, thaw them for 3 to 4 hours out of the fridge before serving. Reheat it in the microwave if you desire.
Recipe FAQ
Frozen blueberries work perfectly well in blueberry muffins without any need for thawing.
If you use paper liners, you don't have to grease them. However, using a muffin pan without liners, you must grease each cavity with baking spray, butter, or shortening.
If you want to make a large batch, you have to increase the baking time and decrease it for mini-batches since muffin tin sizes vary in dimensions. Use a toothpick test to ensure that muffins come out perfectly every time.
Blueberry muffins stay fresh for 5 days at room temperature and up to 3 months when frozen.
You can freeze blueberry muffins in a freezing bag or a freezer-friendly box for up to 3 months.
Love teacakes? Try these next!
If you like these cuties - homemade blueberry muffins, you won't want to miss our other mouth-watering teacakes, a perfect complement to your morning or afternoon cup of tea.
- French madeleines
- Blackberry friands
- French financiers
- Mixed berry muffins
- Or browse all the teatime cakes
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Recipe card
To Die For Blueberry Muffins
A timeless breakfast recipe, these are flavored, easy, and moist blueberry muffins to die for. Packed full of healthy blueberries that burst in every bite, they are perfect for a school lunchbox and you with a cup of tea.
- Total Time: 1 hour
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Ingredients
For muffins:
- ⅔ cup + ½ tablespoons (170 g) eggs (see note #1)
- 1 ⅔ cup + 2 tablespoons (225 g) all-purpose flour
- ⅔ cup + 3 ½ tablespoons (190 g) grapeseed oil
- ⅔ cup + 2 ½ tablespoons (190 g) granulated sugar
- 5 tablespoons (75 g) milk
- 1 teaspoon (5 g) baking powder
- 1 pinch of salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 6.7 oz. (190 g) blueberries
For streusel:
- 1 tablespoon (14 g) butter, unsalted
- 3 tablespoons (25 g) all-purpose flour
- 1 tablespoon (14 g) brown sugar
- 1 teaspoon ground cinnamon
* If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 320°F/160°C. Line the wells of a 12-well muffin pan with cupcake liners.
- To make the batter, combine all dry ingredients in a large bowl. Mix flour, baking powder, salt, granulated sugar, and set the flour mixture aside. In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts with a hand whisk. Pour the mixture over the dry muffin mix and combine with the hand whisk until the batter is smooth. Fold in blueberries and gently mix with a rubber spatula.
- Using a large cookie scoop, scoop the batter into baking cups arranged in the muffin mold. Fill them almost to the top edge, leaving a margin of 5 mm. Add a few extra blueberries on top if desired.
- To make the streusel, using your hands or a fork, combine all the ingredients and make a crumbly dough. Top the muffins with the streusel topping and bake for 35 to 40 minutes, placing the pan directly on the oven rack.
- Cool muffins in the pan for 10 minutes. Remove and serve or cool completely before storing.
Notes
- 170 g eggs, approximately equal to 3 whole extra-large chicken eggs (eggshell removed).
- Replace fresh blueberries with frozen berries: there's no need to thaw.
- Switch blueberries for other kinds of fresh berries.
- Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
- To make a dairy-free version, replace whole milk with vegetable milk.
- If you like soft edges of muffins, use liners; if you are a fan of crisp edges, use a well-greased, unlined muffin mold.
- Get the muffin mold filled with the batter into the oven immediately since the added baking powder is activated by moisture.
- Store muffins in an airtight container at room temperature for up to 5 days.
- Freeze muffins in a sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours out of the fridge before serving. Reheat the muffins in the microwave if you desire.
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 17.9 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 33.1 g
- Fiber: 0.9 g
- Protein: 4 g
- Cholesterol: 53 mg
Keywords: blueberry muffins, breakfast muffin recipe, blueberry muffin recipe, to die for blueberry muffins
Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on November 18, 2019. It has been revised to include improved content and photos. All the posted pictures are mine.
Anita says
Yes, finally someone who understands how annoying it is to get a muffin with all the blueberries either on top or on the bottom! But not this recipe, evenly distributed muffins, and super easy. 🙂
★★★★★
Irina says
Thank you Anita! Once you make these muffins, you will fall in love!:)
Abigail Raines says
I usually just add vanilla extract but I love that a little almond flavoring is added too because in my experience a little adds a lot of flavor. Love all the tips for making these the perfect muffins!
★★★★★
Irina says
Thank you. I also find that adding some extracts brings unbeatable flavors to desserts!
Diana Reis says
So good and so full of blueberries. Can't have a skimpy blueberry muffin.
Irina says
Thank you! These muffins are my favorite!
Emmeline says
Blueberry muffins is one of my favorite baked goods of all times - best thing about going to the States as a kid was having them for breakfast. I love the look of yours and will definitely be trying them out!
Irina says
Thank you Emmeline! Happy baking and enjoy!
Tara says
These muffins would be great for a school lunchbox! They look incredible and I love all your tips to help make them perfect.
★★★★★
Irina says
Thanks. These muffins are great for a work lunchbox as well:) I always enjoy them at work.
Tayo says
I'm going to make these muffins this weekend. I know my kids are just gonna love it!
★★★★★
Irina says
Oh, WOW! Tayo, let me know, please, how these muffins turn out!:) Happy baking!
Krissy Allori says
Yes, these are so good! They filled out nicely and the blueberry distribution is perfect!
★★★★★
Irina says
Thank you so much!!!
Cathleen says
I actually JUST made blueberry muffins for the first time this year, and I am addicted! I need to make up for lost time now. Your recipe looks like a winner!!
★★★★★
Irina says
You will love these blueberry muffins, Cathleen! Thanks for your comment.
Sara Welch says
What a perfectly fluffy and sweet muffin! These paired wonderfully with my morning cup of coffee!
★★★★★
Irina says
Oh, Sara! I am happy to hear that you love these muffins! Thanks.
wendy says
Can you substitute grapeseed oil with any other oil ?
Irina says
You can substitute grape seed oil with avocado oil, almond oil. You can use olive oil or sunflower oil but they have a distinct flavor, while grape seed oil is a neutral in flavor. So, grape seed oil is mostly used in baking since it is flavorless. Please, let me know if you have more questions.
wendy says
Thanks for your helpful feedback.
Irina says
You are welcome! 🙂
Caroline says
Lovely fruity muffins, easy to follow recipe!
★★★★★
Irina says
Thank you so much, Caroline!
Otilia Ionita says
They are delicious. I prepare them sometimes for the breakfast, just so fast as you say breakfast. Spoil yourself and the loves ones. You can not go wrong with this muffins.
★★★★★
Irina says
Thank you very much, Otilia! Yes, these muffins are unbeatable in texture and taste!
Melanie C says
So glad that the blueberries were even throughout the muffins! Thank you so much for a great recipe!
★★★★★
Irina says
You are very welcome, Melanie! Please, enjoy it.
Jill says
That photo of a muffin cut in half is just stunning! Perfect blueberry distribution. And they look so moist! I can't wait to try these.
★★★★★
Irina says
You will love them once you bake, Jill! Thanks for visiting the recipe, and happy baking!
Jessie says
These sound to die for, and I am going to need to try soon. I love blueberry muffins.
★★★★★
Irina says
Jessie, happy baking and enjoy it. Please, let me know how it went.
Veena Azmanov says
Blueberries are yum, and adding them to making some delicious Muffins is a treat. I love to check this out when friends and family are around for tea. The weekend is the best.
★★★★★
Irina says
It seems like your next baking project, Veena. 🙂 Please, enjoy it.
Anjali says
These blueberry muffins were like bakery quality muffins!! They turned out great - were moist and delicious!
★★★★★
Mirlene says
These muffins came out so good. My son, who is a picky eater, enjoyed them very much.
★★★★★
Irina says
It is great to hear that your son loved the muffins. Thanks for making the recipe, Mirlene!!!
Saif says
I love blueberry muffins. I can tell it is so moist and delicious. Definitely going to make one.
★★★★★
Irina says
Happy baking, and enjoy it, Saif! Please, let me know how it went. 🙂
Cyndy says
Perfect name as these really are to die for! These are really the most delicious blueberry muffins I've had in a long time. Great recipe!
★★★★★
Irina says
Thank you very much, Cyndy! Please, stay tuned for more recipes. 🙂
Wanda says
My kids love blueberry muffins, and I think it's time to make a batch. Bookmarking this recipe!
★★★★★
Irina says
Perfect, Wanda! Happy baking!
Jo says
These are the best blueberry muffins that I have tried! My kids even love them!
★★★★★
Irina says
Thanks for trying and making the recipe, Jo! I am glad to hear that.
Beth says
These look amazingly delicious and so yummy! I am so excited to give them a try!
★★★★★
Irina says
Thanks, Beth. Happy baking and enjoy them!
Katie Beck says
These came out exactly like the picture! And the blueberries were throughout the muffin - excellent recipe!
★★★★★
Irina says
Perfect, Katie. I am happy to hear that!!! Thanks.
Biana says
These muffins look amazing, I am going to try making them for brunch!
★★★★★
Irina says
Happy baking and enjoy the recipe, Biana! Please, let me know how it went.
Aimee Mars says
I love blueberry muffins with evenly distributed blueberries!! I can't wait to make these for my family. They're the perfect grab-and-go breakfast.
★★★★★
Irina says
Yes, and the best snack ever, Aimee. Happy baking!
Irina says
I agree with you, Alison. A few drops of almond extract make a difference. Thanks for visiting the recipe. 🙂
Alison says
I love the addition of the almond extract in these muffins. It really brings out the flavor of the other ingredients!
★★★★★
Diana Deaconu says
Hello, everybody. I've done this recipe, and it's delicious. The kids loved muffins; I hardly got one ...just for the taste😊. Thanks for the recipe!
★★★★★
Irina says
I am so happy to hear that the recipe worked for you and your kids, and you loved the muffins. It's a pleasure to hear.
Melody says
Is there any way to get the old recipe? I never printed it out, and we loved it! I don't love almond extract and never use grapeseed oil. I’m sure this new recipe is great; the other one was just SO good. Unless I’m mistaken, and I’ve always just left out those ingredients, haha...
Irina says
Hi Melody, thanks for your interest in the recipe. Yes, I updated the recipe some time ago, but I did not change the muffin batter ingredients. I just enhanced the recipe with the streusel on top. So, the almond extract and grapeseed oil were in the recipe card even before. You can omit almond extract or replace it with vanilla extract if desired. As for grapeseed oil, it is flavorless, the most neutral oil ever. But you can replace it with vegetable oil. Please, let me know if you have more questions. Happy baking!!!
Kesia Susan Lucin says
I really enjoyed making this recipe for the first time: the ingredients are affordable, and the instructions are really straightforward. Definitely, I will make them for business ☺️.
Irina says
Thank you, Susan, for your comment. I am happy to hear that the recipe will be working for your business!!
Mandy says
Probably the best blueberry muffins I’ve ever had.
★★★★★
Irina says
Thank you very much, Mandy, for coming back to leave a comment. I am happy you loved the muffins!
Tara says
I wish I was starting my day with these gorgeous blueberry muffins! That texture looks amazing. Definitely perfect for pairing with tea.
★★★★★
Irina says
Thanks, Tara, for visiting the recipe. Please, enjoy it!
Tawnie Kroll says
These really were do die for! My new favorite muffin recipe, thank you!
★★★★★
Irina says
You are very welcome, Tawnie! Thanks for your comment. 🙂
Mairead says
What beautiful muffins just bursting with blueberries. What a great way to start the day. They're even great as a snack or a sweet treat pick-me-up. I really like this recipe.
★★★★★
Irina says
I am happy to hear that, Mairead! Please, stay tuned for more recipes. 🙂
Lauren says
These blueberry muffins are so perfect and moist. I can't recommend it enough!
★★★★★
Irina says
I appreciate your comment, Lauren! Thanks a lot!
Julie says
These really do look marvelous! I love that you got your inspiration from the liners.
★★★★★
Irina says
Thank you very much, Julie! Please, enjoy the recipe. 🙂
Elizabeth says
Seriously the BEST blueberry muffins! My whole family loved them!
★★★★★
Irina says
I am glad to hear that, Elizabeth! Thanks!
Jack says
These are super easy to make and delicious 🙂
★★★★★
Irina says
Thanks for your comment, Jack!
Stephanie says
We love muffins at my house, and these blueberry muffins are amazing! I want to try with other berries, but my kids keep asking for them just like this.
★★★★★
Irina says
I am happy to hear that your family loves this kind of muffins, Stephanie! Just keep making them. 🙂
Carrie Robinson says
I am ALL about that crumb topping! These muffins look perfect. 🙂
★★★★★
Irina says
Thanks, Carrie! Please, enjoy the recipe!
Nancy says
I can't wait to try, but have you made sugar-free ones? Would using a sugar substitute alter the taste or texture?
Irina says
Hi Nancy, thank you for your interest in the recipe! Yes, sugar is responsible for the sweetness and texture of baked goods. Unfortunately, I have not tried to make a sugar-free version of these muffins, so I cannot make any suggestions.
Julie says
Wonderful recipe! As a professional pastry chef, I am always looking for recipes that are perfectly balanced between cakey and moist and delicious! However, I am plagued with the urge to tinker...So I thought I'd share one of my tinkers.
I add some finely ground nuts to the crumble, like pistachio (which also adds some beautiful color) or almond. Do not replace, but add about half the amount of flour; add ground nut flour. So, about 12-13 gr almond flour to the all-purpose. It gives it a little bit more crispiness/crunch.
★★★★★
Irina says
Hello Julie, Thank you for making the recipe and for your suggestions. It always benefits the readers. Please, feel free to provide more tasty tips for other recipes on the blog! 🙂