To Die For Blueberry Muffins Recipe

Modified: Mar 3, 2025 · Published: Aug 8, 2021 by Irina Totterman · This post may contain affiliate links · 88 Comments

Hello and welcome! Grab a cup of coffee and enjoy the recipe (or your next baking tip). Don’t forget to save it for later!

Jump to Recipe

A timeless breakfast recipe, these are to die for blueberry muffins. They are flavored, easy, and moist. Packed full of fresh blueberries that burst in every bite, they are perfect for a school lunchbox and with a cup of coffee.

Unwrapped blueberry muffin on a marble board; other muffins in the background

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!

Jump to:

Blueberry muffins to die for
Why you should try this recipe
Ingredients
How to make homemade blueberry muffins
Expert Tips
Recipe variations
Storing and freezing
Recipe FAQ
Love teacakes? Try these next!
Recipe card
Comments

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 muffin in a paper liner on a marble/wooden board; other muffins in the background

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.

Sliced muffin featuring lots of blueberries with the rest of muffins in a baking pan

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

For ingredients and detailed instructions, refer to the recipe card below.

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).

Photo 1: Dry ingredients in a glass bowl Photo 2: Mixed wet ingredients in a bowl — **PHOTO 1 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).

Photo 3: Dry and wet ingredients in a bowl Photo: Batter with blueberries in a bowl — **PHOTO 3 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).

Photo 5: Butter into cupcake liners in a pan Photo 6: Streusel in a glass bowl — **PHOTO 5 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.

Photo 7: Muffins topped with a crumble topping Photo 8: ready baked muffins in a pan — **PHOTO 5 PHOTO 6**

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

Can you make blueberry muffins with frozen blueberries?

Frozen blueberries work perfectly well in blueberry muffins without any need for thawing.

Do you need to grease muffin cups?

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.

Can you make large muffins or mini muffins using the recipe?

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.

How long do blueberry muffins last?

Blueberry muffins stay fresh for 5 days at room temperature and up to 3 months when frozen.

Can blueberry muffins be 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.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Recipe card

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.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.

Comments