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 coffee.

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!
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. It is guaranteed.
I spent a lot of time experimenting with these easy-to-make blueberry muffins while making them with and without streusel toppings.
But I find that muffins with sugary-cinnamon crumb topping are the best.
Blueberry muffins story
This blueberry muffin recipe started from my visit to a store to look for adorable cupcake liners.
Once I saw Burberry-like designed muffin 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 center and a tender crumb.
To "die for" is the right expression when it comes to these delicious muffins.
Why?
Because they are loaded with juicy blueberries, flavored with vanilla and almonds extracts, and topped with a sugar-cinnamon crumble.
Also, these homemade blueberry muffins are moist due to adding oil and don't fall after baking.
Finally, they are healthy blueberry muffins full of vitamins and antioxidants that you can never have enough of.
With that, this is the best blueberry muffins recipe and one of my favorite recipes and a readers' favorite, too.
Why you should try this recipe
- These muffins are made in three easy steps: mixing dry and wet ingredients, combining them, and adding fresh blueberries.
- 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 that prolongs their shelf life.
- Almond extract adds that nutty flavor that complements the berries nicely.
- 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 as an afternoon snack, and taste even better the next day!
- 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 exact amounts and instructions. I recommend making the 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 oil, olive oil, 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 one of the leavening agents that helps aerate the batter.
Salt: it enhances the great flavor 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 cold unsalted butter to make the streusel (crumb) topping.
Brown sugar: use golden brown sugar or replace it with turbinado sugar or icing (powdered) sugar.
Ground cinnamon: it brings a flavor to a crumble topping. You can omit this ingredient if desired.
How to make blueberry muffins
Heat oven to 320 degrees F/160 degrees C. Line the wells of a 12-well muffin pan with cupcake liners.
To make the muffin batter, combine all dry ingredients in a large bowl. Next, mix flour, baking powder, salt, 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.
To make the streusel, using 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.
Recipe variations
You can try baking the most popular kind of berry muffins by adding a pinch of ground cinnamon or scraped vanilla seeds to your batter.
Alternatively, you can play with streusel topping. Just sprinkle some granulated white sugar on top before muffins go into the oven so that it melts down over them when baked.
Or 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, you can replace blueberries with fresh or frozen blackcurrant, also known as black currant or cassis.
Storage
Store these muffins in an airtight container at room temperature for up to 5 days. Or freeze them in a sealable Ziploc freezer bag for up to 3 months.
Thaw a frozen muffin for 3 to 4 hours out of the fridge before serving. Reheat it in the microwave if you desire.
Expert tips
- 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 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.
Frequently asked questions
Yes, you can make these blueberry muffins with frozen berries: there's no need to thaw.
If you use paper liners, you don't have to grease them. However, if you use a muffin pan without liners, you need to grease each cavity with a baking spray, butter, or shortening.
Yes, absolutely. 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. To ensure that muffins come out perfect every time, use a toothpick as a test.
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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 degrees F/160 degrees 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 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 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
- 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
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.
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! 🙂