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.
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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?
- These muffins are loaded with tons of juicy blueberries.
- They are well-inflated without falling after baking.
- These best blueberry muffins are moist due to adding oil.
- They are flavored with vanilla and almonds extracts and sugar-cinnamon crumb topping.
- Finally, they are healthy: blueberries are full of vitamins and antioxidants that you can never have enough of.
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.
- 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
- 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.
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.
Love fruit desserts? Try these next!
- Brownie Birthday Cake
- Blackberry Friands
- Fresh Fruit Cake (Fruit Charlotte cake)
- Browse all the Cake Recipes
Please, note that the recipe was primarily developed using gram measurements for high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
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Recipe
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) 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
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 bowl. Mix flour, baking powder, salt, granulated sugar, and set aside. In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts with a hand whisk. Pour the mixture over dry ingredients and mix 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, leaving a margin of 5 mm.
- 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
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.
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!!!