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.

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 in these cute cakes!

What's more? 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. It is guaranteed.

I have experimented with these easy-to-make blueberry muffins a lot, making them with and without streusel topping.

But I find that sugar-cinnamon crumble top blueberry muffins are the best.

Jump to:

• Blueberry muffins story
• Why are these blueberry muffins to die for?
• Why you should try this recipe
• Ingredients
• How to make blueberry breakfast muffins
• Expert tips
• Frequently asked questions
• Love fruit desserts? Try these next!
• Recipe
• Comments

Blueberry muffins story

These muffins started from my visit to a store to look for adorable cupcake liners.

Once I saw Burberry-like designed baking liners (you might like these pink zebra baking cups), I knew what kind of muffins I will make.

Well, muffins and cups' designs should complement each other!

I ended up with blueberry muffins loaded with tons of healthy blueberries and have a moist and tender center.

To Die For is the right expression when it comes to these muffins.

Why are these blueberry muffins to die for?

1. These muffins are loaded with tons of juicy blueberries.
2. They are well-inflated without falling after baking.
3. These best blueberry muffins are moist due to adding oil.
4. They are flavored with vanilla and almonds extracts and sugar-cinnamon crumb topping.
5. Finally, they are healthy: blueberries are full of vitamins and antioxidants that you can never have enough of.

Why you should try this recipe

1. These muffins are made in three easy steps: mixing dry and wet ingredients, combining them, and adding fresh blueberries.
2. Blueberry muffin recipe is dish-washing friendly: a mixing bowl, a measuring glass, and a hand whisk are the three that require washing!
3. Adding oil makes these muffins moist that prolongs their shelf life.
4. Almond extract adds that nutty flavor that complements the berries nicely.
5. Blueberries are evenly distributed in muffins: there is no need to toss berries with the flour before adding them to the batter. 
6. Muffins could be made all year round: use fresh or frozen blueberries interchangeably.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results. 

Eggs: the recipe calls for whole large-sized eggs at room temperature.

Flour: use all-purpose flour.

Grapeseed oil: it is a flavorless oil used to make these muffins. Replace it with sunflower or vegetable oil if desired.

Sugar: use granulated white sugar.

Milk: use whole milk or replace it with vegetable milk to make dairy-free muffins.

Baking powder: it is a leavening agent that helps aerate the batter.

Salt: it enhances the flavors of blueberry muffins.

Vanilla extract: use the best Madagascar Bourbon Pure Vanilla extract or replace it with alcohol-free vanilla flavor if you desire.

Almond extract: this ingredient is optional.

Blueberries: use fresh or frozen blueberries interchangeably. There is no need to thaw frozen berries.

Butter: use unsalted cold butter to make the streusel (crumb) topping.

Brown sugar: use golden brown sugar or replace it with icing (powdered) sugar.

Ground cinnamon: it brings a flavor to a crumble topping. You can omit this ingredient if desired.

How to make blueberry breakfast muffins

Preheat the 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 bowl. Mix flour, baking powder, salt, granulated sugar, and set 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 dry ingredients and mix 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 baking cups arranged in the muffin mold. Fill them almost to the top, leaving a margin of 5 mm (photo 5).

To make the streusel, using hands or a fork, combine all the ingredients and make a crumbly dough (photo 6).

Top the muffins with the streusel topping (photo 7) and bake 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

1. 170 g eggs approximately equal to 3 whole extra-large chicken eggs (eggshell removed).
2. Replace fresh blueberries with frozen berries: there's no need to thaw.
3. Switch blueberries for other kinds of fresh berries.
4. Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
5. To make a dairy-free version, replace whole milk with vegetable milk. 
6. 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. 
7. Get the muffin mold filled with the batter into the oven immediately since the added baking powder is activated by moisture.

Frequently asked questions

Love fruit desserts? Try these next!

• Brownie Birthday Cake
• Blackberry Friands
• Fresh Fruit Cake (Fruit Charlotte cake)
• Browse all the Cake Recipes

Print

Recipe

The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool. Please, read the disclaimers in our Privacy Policy.

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.