; Print

To Die For Blueberry Muffins

Halved muffin loaded with blueberries with the rest of the cakes in the background.
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 36 reviews

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. 



For muffins:

  • 2/3 cup + 1/2 tablespoons (170 g) eggs (see note #1)
  • 1 2/3 cup + 2 tablespoons (225 g) all-purpose flour
  • 2/3 cup + 3 1/2 tablespoons (190 g) grapeseed oil
  • 2/3 cup + 2 1/2 tablespoons (190 g) granulated sugar
  • 5 tablespoons (75 g) milk
  • 1 teaspoon (5 g) baking powder
  • 1 pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/4 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.


  1. Preheat oven to 320°F/160°C. Line the wells of a 12-well muffin pan with cupcake liners.
  2. 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.
  3. 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.
  4. To make the streusel, using your 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. 
  5. Cool muffins in the pan for 10 minutes. Remove and serve or cool completely before storing.


  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 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.
  8. Store muffins in an airtight container at room temperature for up to 5 days.
  9. 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. 





Sign up and get a 9-page PDF with recipes and a grocery list!