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 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

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. They are perfect as an afternoon snack, and taste even better the next day! 
7. 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 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 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

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

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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. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. 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.