Blueberry Muffins

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My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

Blueberry muffins on a cooling rack.


Confession: I have an addiction to my coffee shop’s drive-through. It’s convenient, quick, and a java and pastry are the ultimate pick-me-up when my energy is crashing right around 3 p.m.

But that habit is starting to do a number on my budget, so I decided to recreate some of my favorite bakery case goodies at home. (And I may or may not have a fancy espresso machine hanging out in my online shopping cart. Decisions, decisions!)

I already shared my secrets for bakery-style Lemon Poppy Seed Muffins, Coffee Cake Muffins, and just-like-Starbucks Lemon Yogurt Cake. Now, I’ve taken to the test kitchen to perfect a classic Blueberry Muffin recipe.

They can be fresh from the oven just 45 minutes from now, so I have even fewer reasons to swing by the coffee shop.

With all the money I’ll be saving, I think that espresso machine is sounding like a pretty reasonable and worthy investment, don’t you think?

Recipe ingredients

Labeled ingredients for blueberry muffins.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems and toss any wrinkly or damaged berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs” below.)

Step-by-step instructions

  1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
Dry ingredients for blueberry muffins next to a muffin tin.
  1. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
Blueberry muffin batter in a clear bowl.
  1. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt.
Streusel topping ingredients in a small glass bowl next to a pastry cutter.
  1. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Streusel topping in a small white bowl.
  1. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
Blueberry muffins in a tin before being baked.
  1. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Blueberry muffins on a cooling rack.

What is the best muffin pan?

When I bake my muffins, I always reach for my USA Pan 12-Cup Nonstick Muffin Pan. My muffins always come out easily and I like that it has a large overhang, so I can easily grip it with an oven mitt without squishing them. You can get it at Amazon for $29.95, and I also rounded up the best muffin pans if you’re looking for another option for your fluffiest muffins ever.

Recipe tips and variations

  • Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  • Storage: Store leftovers covered at room temperature for up to 4 days.
  • Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
  • Ease up on the stirring: Don’t overmix; doing so results in less tender muffins. Your batter should be a little lumpy as you add it to the muffin pan.
Blueberry muffins in a bowl on a counter next to a cup of espresso.

Frequently Asked Questions

Could I try this muffin recipe with a different kind of fruit?

Definitely. Cherries, raspberries, chopped peaches, chopped nectarines, or chopped apples would all taste incredible incorporated into this muffin batter. Let your creativity take the lead, just stick with 2 cups of your favorite fresh or frozen fruit and cut it to about the same size of blueberries.

Why does the butter temperature matter?

You’ll notice that I call for melted butter for the muffin batter and cold butter for the streusel. This isn’t just to keep you guessing, I promise! The melted butter mixes seamlessly into the batter, while the cold butter is essential to create that crave-able crumbly texture for the muffin topping. Try not to overwork (and overheat) the streusel so it stays coarsely textured.

Can I make these in a different size of muffin pan?

You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.

How can I add even more flavor to Blueberry Muffins?

Add 1 tablespoon lemon zest to batter, if desired.

Bonus blueberry ideas

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Blueberry muffins on a cooling rack.

Blueberry Muffins

My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Course Bread, Breakfast
Cuisine American
Calories 290
5 from 1249 votes



For the blueberry muffins:

For the streusel topping:


  • Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
  • In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
  • To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
  • Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Recipe Video


  1. Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems and toss any wrinkly or damaged berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs”.)
  2. Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  3. Storage: Store leftovers covered at room temperature for up to 4 days.
  4. Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.


Serving: 1muffinCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 292mgPotassium: 86mgFiber: 2gSugar: 25gVitamin A: 372IUVitamin C: 4mgCalcium: 66mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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  1. Hi Megan I love your recipes. Did you use salted or unsalted butter? I just wanted to ask for clarification. Thanks so much keep up the amazing content 💕

    1. Thank you so much for your kind words, it means a lot! 🙂 I tend to keep salted butter on hand (and I prefer the taste) so that’s what I use here, but unsalted butter is fine too. I usually list if one is needed over the other in a recipe if it makes a difference. So unless it specifies “unsalted butter,” I use salted. I just do. I like it more. Thank you so much again! – Meggan

  2. Excellent! These are my favorite blueberry muffins! Only tweak for me is I add my homemade vanilla extract because I will find any excuse to add it lol. Cannot recommend this recipe enough!5 stars

  3. These muffins are delicious. I have printed the recipe to keep – I make mini muffins for my toddlers to last us for two weeks. Perfect frozen, I am high altitude so I added some extra milk, and shredded zucchini and chia seeds so I can get some good stuff in there for the kids. Perfect recipe!5 stars

  4. This is my go to recipe for Blueberry muffins. I personally use frozen blueberries, I just find them easier to work with. I always add 2Tbsp of Flax and 2Tbsp of Chia seeds and use only 1/2 c sugar instead of a whole cup in the batter. I have made this recipe several times but, today I mixed it up a bit by adding grated orange peal and I replaced half the milk with orange juice. It is hard to mess up this recipe. It leaves room for personal taste. The streusel topping is great as it is or you can throw in some grated lemon or orange. Slivered almonds are also a nice addition.5 stars

    1. It’s great that you personalize this recipe to add your own twist and yours sounds yummy! Thank you! – Meggan

  5. Very delicious!! I haven’t tried many muffin recipes but I can say that this one is very nice I didn’t think they would turn out this good in taste.5 stars

  6. These were really moist and the muffin wasn’t overly sweet. I used sour cream instead of milk 1:1 (someone used up in the last of the milk in their cereal) and it turned out so well, I may even stick with this option next time. I topped some with sugar crystals instead of the streusel. Will definitely make again!5 stars

  7. Finally found a blueberry muffin recipe that doesn’t have buttermilk and the blueberries stay evenly disbursed in the batter. Great recipe, thank you!5 stars

  8. My toddler and I made this today. It was so good that she even couldn’t stop eating the batter. I didn’t have enough all purpose flour so I used 1/2 cup all purpose flour and 1 cup oat flour and 1/2 cup gluten free flour and it still came out super fluffy. Oh and I just put it the batter in a square pan and baked it for 28 minutes and it came out perfect!

    1. Sounds delicious Elizabeth. Hope you both had fun making (and eating) them! – Meggan

  9. These muffins are absolutely delicious! Moist and tender with plenty of bursts of flavor from a combo of fresh and frozen blueberries. I didn’t make any changes to recipe except, I did add a zest of one lemon when I mixed in the dry mixture into wet. I just like the pairing of lemons and berries and had extra lemons on hand. Everyone, raved about them and they didn’t last long!

  10. I love the smell of fresh blueberry muffins and this recipe was great! I did add 2 tbsp of water but it worked just fine. I think next time I’ll try adding lemon juice instead of water. I sprinkled mine with just raw sugar and the tops sparkled. Thank you for this recipe and for helping my house smell amazing! Saving this recipe for sure.

    1. Hi Christine, thank you so much for trying the recipe and I’m so happy you enjoyed it! The lemon juice is such a nice touch, I know other readers have done that with great results. I love the idea of making them sparkle with raw sugar. Thank you again for your support and I hope you have a great weekend! Take care – Meggan

  11. My 65-year old husband said these are the best blueberry muffins he has ever had!! It had been years since I have used a sifter, but this recipe looked worth the extra effort and it paid off! Thank you!5 stars

  12. I have made these twice now. Both times they were fantastic! I did have to add about 2 TBS more milk both times. Could have something to do with altitude/humidity differences. Just be aware. If it seems too thick add a tad bit more milk. This is an easy to follow with good results recipe. I am the worlds worst baker and if I can make these great, so can you.5 stars

    1. Hi Stephanie, I’m relieved that you made the recipe work for you. Could be humidity or altitude depending on where you live! But here, you knocked it out of the park. So let’s update your title from World’s Worst Baker to World’s Okayest Baker. 🙂 My sister calls herself that, I always laugh. But seriously you did great, I’m so happy and relieved that the recipe worked out for you. Due to your own genius! Thanks again Stephanie and take care.

  13. This was delicious! I have been ordering blueberry muffins for a week and kept being delivered some replacement, that was not a blueberry muffin. I finally decided to just make my own! These are so much better than anything I would have ordered. I live at a high altitude and so I ended up adding more milk as the batter was too thick but that is common at high altitudes. I also added 2 tsp fresh lemon juice which was delicious.

    1. Hi Patricia, good for you for adding more milk! Another commenter did that over the weekend too; she added 2 tbsp more of milk to adjust for the high altitude. You’re a great baker! The lemon juice sounds so good too. Other people have done that, such a great idea. Thanks so much for trying the recipe and coming back to leave a comment. I appreciate you so much! Take care and have a great week. 🙂 -Meggan

  14. These tasted great but the bottoms crumbled when I tried to remove them. Are they supposed to be baked in a jumbo size muffin pan? and also I didn’t use liners just sprayed the pan with cooking spray. Could that be why they crumbled?

    1. Hi Claudia, I’m so sorry that happened. No, I’ve never made them in a jumbo-sized muffin pan. It’s just a standard muffin tin. I would only forgo paper liners if you have a high-quality nonstick pan where you know it’s going to perform (like I have a USA Standard muffin pan and nothing sticks to it; it’s always great even without liners). Cooking spray usually works but you might have needed to use more. Is there any chance there is an altitude/humidity adjustment that needed to take place? I don’t have that kind of expertise. I’m just wondering what else could have gone wrong. I’m really sorry the bottoms crumbled, that’s sad. -Meggan

  15. I loved the muffins. Super easy to make and delicious and quick. I added mini m&m and turned out beautiful because the color of the m&ms spreaded out. They look festive.5 stars

    1. I’m so glad you enjoyed them! I’ll have to try M&Ms next time! Thanks Nicole! -Meggan

  16. Delicious! I made these muffins recently and they were a big success. So tasty. Thank you for a great recipe!5 stars

  17. Since my blueberries were not very flavorful, I added the zest of one lemon directly to the batter and all the juice of that same lemon to the blueberries and folded them and any juice into the batter. The results were fantastic, just enough tart to help balance the sweetness of the streusel topping.5 stars

    1. Hi Andrea, thank you so much for this comment! I’m glad you made the recipe work for you, I bet all that extra lemon flavor was so delicious. I love lemon and blueberry together. I always love reading the comments from confident bakers! Thanks for trying the recipe, I’m very grateful. Take care – Meggan.

  18. I made these for my family and they said they were the best muffins they ever had. Loved the crunch on top and so moist inside with a flavor burst of blueberries in every bite. Absolutely delicious.5 stars

    1. Hi Pat, thank you so much!!! Yes these muffins are so overloaded with blueberries, but not in a bad way thank goodness. I appreciate that you tried the recipe, I’m relieved you loved the muffins, and I’m so grateful that you left a comment to tell me about it. I hope you have a wonderful week and thank you again, take care! -Meggan

    1. Well thank you Joann, I’m so glad you liked them! I appreciate you trying the recipe and leaving a comment, it means a lot. I hope you have a great week! Happy Monday! -Meggan

  19. I made these today, even though I had to add extra milk to loosen up the batter they still turned out very good. Bursting with fresh, blueberry flavor and a tender crumb they rival any bakery blueberry muffin. This one is a keeper!!5 stars

    1. Hi Carol, there is supposed to be a pin-it button in the top-left corner of every single photo. Is it not appearing for you? I was wondering what browser you are using, as maybe it’s broken for certain browsers. I’m so sorry. I would also love you to be able to pin my recipes! I’m horrified that you can’t. -Meggan

  20. I get recipes from Tik tok often & we did a recipe and it was awful and googled this recipe and it popped up as #1 and it’s so true we finished all the muffins in a day. Just like bakery muffins!5 stars

    1. Hi Angel, yay I’m so glad! The muffins seem to go over really well with the people who make them here. 🙂 I’m glad you are happy with the results too. I’m very grateful for your support and your comment! Take care and thanks again. -Meggan

  21. These muffins were so yummy! and fyi I didn’t have enough blueberries so I added 2 old bananas and it was delicious! I also didn’t have baking powder so I substituted with 1/2 tsp of baking soda and 1 tsp of lemon juice!! Will definitely use this recipe for years!!5 stars

    1. Hi Christine, that’s great! I’m glad the recipe was flexible enough to work with your changes and still turn out well. That’s awesome! I hope you have a great day and thanks for trying the recipe and taking the time to leave a comment. Take care – Meggan

  22. Amazing muffins! I will say that I live in Idaho where it is suuuper DRY. I ended up having to add a bit more milk to the batter to fold the blueberries in because it was too thick to stir and was more like a dough. It did the trick and the muffins came out perfect.5 stars

    1. Hi Erika, I’m sorry the batter was dry! I’m honestly relieved that you 1). noticed and 2). were able to fix it! Sorry that happened, I’m not sure why, but these things happen I guess. I’m just glad it worked out. Thank you so much for trying the recipe and leaving a comment. Take care! -Meggan

  23. This is a really really great recipe! I chose it because it didn’t call for creaming butter and sugar, bc I don’t like doing that lol. This will be my go-to from now on.5 stars

  24. These are delicious- I had so sub in Cassava flour due to allergies (2/3c Cassava to 1c all purpose). Whole family loved them and now I need to make more!5 stars

    1. Hi Jody, what an awesome substitution and I’m so relieved the muffins still worked out for you!!! That’s great. I’m so happy to hear it. Thank you for trying the recipe and leaving a comment. 🙂 Take care! -Meggan

  25. My whole family loves it! It was my first time baking muffins too. I switched all purpose flour to self raising flour (which I need to cut the baking soda to 1 teaspoon).

    The muffin overall have great balance of sweetness to it, just the right amount and the cinnamon really elevate the overall flavour.

    Will be making another batch of muffin but this time I was thinking of adding blueberries jam to it! Thank you so much for your recipe truly deserves 5* ratings!!!5 stars

    1. Hi Anaruu, I’m so happy you loved the muffins! Your substitutions are great and I’m glad the recipe was flexible enough to work with them. Blueberry jam sounds soooo good, I might have to try that too. Thank you very much for trying the recipe, leaving a comment, and just being a nice person. I appreciate you so much. Take care! -Meggan

  26. I made these yesterday.i cut the sugar from one cup to 3/4 cup. I figured the steusal topping was enough sweetness. They are perfect muffins.( and I’ve tried a lot of recipes) Great crumb, loads of blueberries and easy to make. Thank you, Meggan! I’ll be making this again!

  27. Made the mistake of making these, now I have to make them every week. My husband and I are completely addicted! I’ve made lots of blueberry muffins, but they’re nothing like these ! Thank you !

    1. You had me in the first half, I’m not gonna lie! 🙂 I’m so grateful for you comment and I’m so happy and relieved that you enjoy the muffins! And your husband does too, even better. 🙂 Thank you so much, truly, for leaving a comment. I hope you have a great rest of your week. -Meggan

  28. Excellent recipe! I made these for my boyfriend’s birthday, and he loved them! I had to sub baking soda for powder, and added lemon juice and zest, and they came out beautifully. Not too sweet, and perfectly moist after 18 minutes. Next time I’ll make more of the streusel to top them with, because I enjoy the extra cinnamon/sugar crunch. I’ll be adding these to my regular rotation of baked goods!5 stars

  29. Thank You so much for sharing! I have been baking and cooking for a very long time but never mastered my husbands favorite muffin until now! Absolutely perfect!!!❤️

    1. Hi Tabitha, this makes me so happy! I’m glad you loved the muffins and maybe your husband did too. 🙂 Thank you for giving our recipe a try and stopping by the site. I appreciate you. Have a great week! -Meggan

  30. This is a great blueberry muffin recipe. I followed the recipe exactly, except added a generous dollop of sour cream to the batter. The muffins are simply delicious. And the stayed perfectly fresh to have for the next day.

    1. Thank you so much Autumn!!! I love these so much, I’m glad you do too. 🙂 What a nice comment to start my day! -Meggan

  31. I have tried baking again and again and failed literally every time. This recipe was so easy to follow and my family loved the muffins!!5 stars

    1. That’s such great news! I’m so glad you and your family are able to enjoy the muffins! 🙂 -Meggan

  32. My wife and I just made the recipe and thought I overmixed. Also, needed to add a few more minutes since the muffins varied a bit in size. My wife thought that more butter in streusel would help to even out tops.
    In spite of all that, they came out great.
    Never had muffins with so many berries. Yum!5 stars

    1. I got stressed out reading the first half of your comment, not gonna lie! I’m glad it worked out and you enjoyed the muffins. I’m so relieved and happy. Thank you and have a wonderful week! -Meggan

  33. Followed the directions as stated and did not change any ingredients. These muffins looked phenomenal-however were tasteless. Blueberries were perfect throughout muffin but the taste just didn’t pop. Topping had the most flavor. They were also very dry and extremely messy to eat (though mess factor never gets part of my rating -just saying). Overall edible-but I’m still on the search for the perfect blueberry muffin.

    1. Hi Sherry, I’m so sorry that you didn’t like the muffins. The only thing that comes to mind is the butter – did you use unsalted butter by chance? That may have led to a more bland muffin; I don’t usually use unsalted butter so I don’t know how that would affect the taste. I’m sorry again that the recipe didn’t work for you. You mentioned they were dry, so they may have baked too long based on your oven’s temperature. So sorry again. -Meggan

  34. Really liked these, I chopped my frozen blueberries before folding them in because I dont like huge chunks and used mini muffin tins, was delicious!! Will definitely make again in the future 😉5 stars

  35. This is my new blueberry muffin recipe. I only had 1 cup of blueberries so I decided to halve the recipe. It was easy to do and the muffins came out looking just like your photographs. Thank you for posting this.5 stars

    1. You’re so welcome, Jackie! I’m so happy you loved them and found them easy to make! – Meggan

  36. Hope this recipe is good… just put in oven But very irritating instructions…about 1/3 of the ingredients don’t have amounts…. after trying to find in this google site for 1/2 hr finally noticed they would send to your email.. which i finally did & after Forever trying to find the balance of the measurement Finally got in an email.. Frustrating… that the whole purpose of not giving all measurements.. to get your email?

    1. Hi Marlena, I’m sorry for the frustration. I think you might have missed the recipe card itself in the post. You can see the amounts by clicking the “Jump to Recipe” button near the top of the page, clicking “Blueberry Muffins” in the Table of Contents, clicking the link below the photo of the ingredients, or scrolling down the page until you reach the full recipe above the box where you were able to leave this comment. Sorry again. – Meggan

    2. All the measurements are right there in the instructions. Did you arrow down the page to the actual recipe?

    1. Hi Delores, I’m so happy you loved them! You’re welcome! Lemon is great in this recipe, I like to add lemon zest to the batter (from 1 lemon), other readers have substituted the vanilla for lemon extract (I would try both!), and others have added lemon juice to the batter. I hope you have fun experimenting! Please write again! – Meggan

  37. We absolutely loved them! Baking again this week. My mother said these were the best muffins she’s ever had, and I followed this recipe except did extra strussle toping. Yum! Chefs kiss 💋 😘!5 stars

  38. This recipe was spot-on! Even the topping measurements was written out perfectly in the instructions so I didn’t have any extra falling over the baking cups.

    Very tasty! My 3 kids loved it! Even my 7-year old who does not like blueberry muffins usually. I think the 1 cup of sugar and the crumb topping was the game-changer for her!5 stars

    1. I’m so happy it was a hit, especially with the kids! I’m glad you enjoyed making them, too. Take care! – Meggan

  39. I don’t bake much but found this recipe simple and to-the-point. The flavours are balanced, and its not overly sweet (which is my preference). I like the note about adding lemon zest, I’ll try that next time. Thanks5 stars

    1. You’re welcome, Marc! I’m happy you enjoyed them! I hope you love the next batch as well! – Meggan

  40. This is a great recipe for taste. I had to reduce the flour to 11/2cups instead of 2, otherwise my batter was too thick. But everything else worked out great.4 stars

    1. Hi Linda, I’m so happy you loved them. This batter does tend to be thicker. I’m happy you were able to adjust it to your liking. – Meggan

    2. I thought it was thick too, I think it was too much baking powder because they were dry

  41. Wonderful recipe! Very moist with great flavor. Will definitely be using this recipe again. I doubled recipe and made 12 jumbo muffins. Adjusted baking time to approx. 40 minutes. I stock up on blueberries in early summer and used some I had frozen which I did not defrost but instead tossed them with about 1 Tablespoon flour. Also added zest of one lemon. Perfect!!5 stars

    1. Hi Gina, sorry for the confusion. It’s 1/2 cup milk. I double checked to make sure it was there, and I can see it. I’m sorry you’re not able to. – Meggan

  42. Wonderful recipe. The best Blueberry Muffin I have ever made and at 79 yrs I have made a lot. Beautiful light texture. The crumb topping is very light and makes a thin crisp crust which hold up for a few days. This is a keeper. I will use the batter recipe and adapt to other flavors. Very easy to put together.. I wii also try the batter recipe in a 9×9 to make a coffee cake with apples and salted Carmel swirled through. Do yourself a favor and try this. You will not be disappointed. Thanks for such a a great recipe.5 stars

    1. You’re so welcome, Dianne! Thank you so much for your kind comments! I hope your coffee cake comes out amazingly, sounds delicious! – Meggan

  43. I make this muffin recipe often switching between the recipe as is (which is perfect) and adding lemon zest and extract.
    My daughter loves a blueberry lemon muffin, I follow this recipe and swap out the vanilla extract for lemon and add lemon zest to the batter.5 stars

  44. Wow super amazing recipe!!! I have tried many different blueberry muffin recipes over the years. Best recipe yet! Highly recommend. Thank you!5 stars

    1. You’re so welcome, Tara! Thank you so much for your nice comment. I’m so happy you enjoy them! – Meggan

  45. Wonderful recipe! Wanted them to have more protein in them so substituted 1/4 of the flour with unflavored pea protein. Had to add a little more milk and about a TBSP sugar.
    Delicious!5 stars

    1. Yum! I’m so happy you loved them! I’m happy you were able to adjust the batter and add some extra protein. Take care! – Meggan

  46. Needed a recipe for blueberry muffins and this was the first recipe that popped up in my search. Look no further because these blueberry muffins are perfection!5 stars

  47. They came out so yummy, i will say depending how much batter ur putting into ur tins it makes way more than 12 muffins. i doubled up the recipe because i was aiming to make 2 dozen and ended up with 4 dozen lol5 stars

  48. I made this recipe with 1:1 gluten-free flour and 3 tbsp of sour cream. It turned out amazing. No one could believe it was gf and the strussel was spot on.

    👍👍👍👍👍5 stars

  49. This muffin recipe is amazing! The topping sort of makes a crisp shell and then you bite into it and it’s the best muffin you’ve ever tasted!5 stars

  50. Perfect muffins and so easy to bake! I love the blend of textures with the crunchy streusel topping and pillowy muffin. It’s a perfect level of sweetness. Will be saving this recipe for sure!5 stars

  51. Best blueberry muffins I’ve ever made. So delicious. I used unthawed blueberries and had no issues except the batter was thicker. Would probably cut back on the fruit by 1/2 cup…or not. Streamed the butter into eggs while whisking to keep from cooking eggs. Thank you for this muffin game changer.5 stars

    1. Your melted butter should not be so hot you’re concerned about cooking raw egg. Give it a minute or two to cool.

  52. Excellent, made these for my family on Christmas morning and they were a hit all around! I did add my secret ingredient that I add to all my quick sweet bread recipes (banana, cranberry, etc) 1/2 c sour cream for extra moisture and combined with my husband’s fresh made butter – SOOO GOOOOOD! Thank you for a wonderful recipe to enjoy!

  53. I made these muffins on a whim- just happened to have fresh blueberries… these were terrific! Easy & delicious!
    These are 5-star muffins for sure! So glad I found this recipe… glad I searched for “best” blueberry muffins.

  54. These muffins are super delicious and easy. They have excellent flavor, moisture and texture. The crunch on top is a great extra , but they are delicious without the topping. I added the zest of one lemon for a kick , it was delicious.5 stars

  55. I made these with plant based margarine, gluten free flour and low sodium baking powder due to dietary restrictions. They still came out very good! Easy to make and well worth it.5 stars

    1. I’m glad you were able to adjust the recipe and had great results! Thank you for writing, Peter! – Meggan

  56. The blueberry muffins were top-notch! The strusel gave that little crisp of sweetness to a perfect blueberry muffin. Every detail was perfect and precise! Thank you so much for sharing! I will definitely make this recipe over and over again!5 stars

  57. Page is excellent – great pictures, easy to follow directions. If you don’t have a pastry cutter, use two dinner knives crisscross cutting through streusel ingredients until you have small, pea-like balls. Tempting to view and delicious.

  58. How are you adding your melted butter to your eggs without cooking them? I’ve tried cooling the butter down to room temperature and adding in a little dribble at a time, and I always end up with a bowl of half scrambled eggs.

    1. Hi Nora, thank you for your question! It sounds like you’re doing everything I would do, except for making sure the eggs are whisked first. I also usually have my eggs out for a bit before making my batters, so the eggs are closer to room temperature. I hope this helps! – Meggan

  59. Just made these for my husband! Left out the stroussel topping because I didn’t have enough butter left. But the muffins alone were amazing! Will be making these again5 stars

    1. I’m glad you loved them, Stephanie! I’m glad they were great without the topping! – Meggan

  60. Wow – these are amazing! I doubled the batter recipe but forgot to double the berries (whoops!) but the ratio was still pretty good – I probably used 2.5c instead of the called for 4. I used frozen blackberries. Some of mine kind of overflowed so next time I will fill all the cups a bit less – about 1/2 vs 2/3+. Will definitely keep this recipe on hand! Thank you!5 stars

    1. I’m glad you like the recipe! Great job on your variations to make it work! A true baker! 🙂 -Meggan

  61. Followed recipe precisely, including thawing the frozen blueberries.
    Amazing recipe! Thank you for sharing!5 stars

  62. Really yummy! I used frozen blueberries and the batter was impossible to mix without thinning it out with milk. I added about 1/3 cup of milk to allow me to do this. I made 12 muffins, and in my gas stove, they took 40 mins to fully cook. Great recipe, thanks!5 stars

  63. This is my favorite blueberry muffin recipe I’ve found! I made 6 giant blueberry muffins, so I cooked them a little longer at a lower temp, but they are delicious. Salt in the strudel topping?! Game. Changer. How have I never thought to do that before?5 stars

    1. Thank you so much for your lovely comment, Rachel! I’m happy you loved them! The salt really helps bring out the flavors in the topping. Take care! – Meggan

  64. Way too many blueberries. So many, and the dough so thick, that there was no way to evenly fold them in. Some “muffins” ended up being more a cluster of blueberries with some dough around them.
    Other that that, the rest was good.4 stars

  65. I just made these, absolutely delicious. It crumbly and delicate texture. Thank you sir sharing your wonderful recipe 😋5 stars

  66. I recommend adding milk then melted butter then eggs so the milk cools the butter down before you add your eggs.

  67. This was so delicious! I used your base and did a blueberry, a strawberry, and then a mix of the two, and they were all so yummy!
    Thanks for putting this online. This will definitely be my go to recipe making muffins for my family.5 stars

    1. You’re so welcome, Amanda! I’m so happy that you were able to be creative with batter. (The mix of strawberry and blueberry, yum!) Take care! – Meggan

  68. I made these yesterday and my family thought they were a boxed recipe lol. Thank you so much, I wanted blueberries muffins so bad and did not feel like leaving my house. I ate three of them and I had to take a break lol5 stars

    1. You’re so welcome, Tamara! I’m so happy you were able to make them with what you had on hand, and loved them! – Meggan

    1. Hi Fanny, sorry for any confusion! You can use thawed frozen blueberries instead of fresh. I hope you love these muffins! – Meggan

  69. I made it with blueberries and another batch with strawberries. OMG the strawberry muffins were 100 times better than the blueberries and that us saying another because the blueberries were the BEST blueberry muffins ever. LOVE this recipe.5 stars

  70. I made this recipe for my daughter and my mother this morning and they both enjoyed it! I did too! Thank you for sharing this recipe! It was delicious!

    To anyone that is planning on making this be aware that the batter is a little thicker than usual. Also, you may have to put the muffins in for more time. Using a toothpick and waiting until it comes out of the muffin clean was the key for me!5 stars

  71. The “cook time” says 30 minutes, but the directions say 18-22.
    You might want to clarify!
    Just took them out after 28; cooling now.
    They look great!

    1. Hi Suzanne, thank you for your comment and suggestion. I’ve updated the top portion of the recipe card, the bake time should be about 18-22, but ovens vary and temperatures can fluctuate. (I highly recommend allowing the oven to preheat well and using an thermometer inside the oven.) I hope you love them! Take care! – Meggan

    1. Hi Jen, it doesn’t matter for this recipe, use what you have on hand! (I personally don’t worry about salted vs. unsalted unless there is some specific reason). Please write back with any more questions, or let me know how they turned out! Enjoy! – Meggan

    1. Hi Gris, thank you so much for your question. These muffins have a thick batter, closer to a moist cookie batter than a cake batter. I hope they came out well and you loved them! Please write back with any more questions. Happy baking! – Meggan

  72. This is the best muffin recipe that I have ever made. I have gotten so many complements on these, even from people who do not like muffins! They love them.
    I have a batch in the oven right now, but I’m using frozen cherries and some choc chips. Can’t wait to try them, they smell devine!5 stars

    1. Hi Jennifer, I’m so happy you loved them! Chocolate cherry sounds DELICIOUS! Please write back and let me know how they are! Take care! – Meggan

  73. Can you make the batter ahead of time? So that way you can just fill the muffin tins in the morning without much prep.

    1. Hi Alexia, thank you for your question. The batter should be able to be refrigerated up to 6 days. I would add the struesel toping right before baking. I haven’t tried this myself as I prefer to warm up the already baked muffins, or freeze the baked muffins, thaw overnight, and warm up before serving. Please write back and let me know how you like these muffins! – Meggan

  74. This is a fantastic recipe. The muffins came out fluffy and very tasty, much better than the AllRecipes’ “To Die For Blueberry Muffins”, which is more dense.5 stars

  75. These are delicious n easy to make! I made them without the strudel topping (cause I can never figure out how to get crumb topping to stick to my batters).
    Making them again now!
    Thank you!

    1. You’re so welcome, Frieda! I understand about the strudel, sometimes it just rolls off the batter. I like to gently push in the crumbs to make them stick. Happy baking! – Meggan

  76. Why are they coming out with the filling spilling out the top when i followed the directions perfectly this is my third attempt and i keep getting the sams result. Bad.

    1. Hi S.A, I’m so sorry you’re having trouble with the muffins. The muffin batter should reach the top of the liners, and the topping should stick somewhat to the batter. While baking, the muffin tops should rise to a nice, round top. There is a video in the recipe card under the notes that shows step-by-step how the muffins are made, that may help you troubleshoot exactly what is not going right when you’re making this recipe. I’m sorry again they didn’t turn out! – Meggan

    1. Thank you for your comment, Meggan! I love that you made them with your sons! – Meggan

  77. Absolutely fantastic! I’ve made a lot of blueberry muffins, but this is just the best! Thank you so very much that’s all I can say.5 stars

  78. These are AMAZING, they are so good that I told my husband I never wanted to buy a blueberry muffin again. The cinnamon in the streusel topping adds such a nice flavor. LOVE THESE!!5 stars

    1. Thank you so much for your comment, Courtney! I’m so happy you both loved them! – Meggan

  79. Loved, loved this recipe so moist and delicious. I used all gluten and dairy free ingredients and still so yummy.
    Thank you!

    1. Hi Terry, thank you for sharing! It will be helpful for other readers who are looking to do the same. I’m so glad you loved them! – Meggan

    1. Hi Sofia, thank you for your question! This recipe was developed for baking powder, and doesn’t have the acid needed to activate baking soda. It might rise, but will likely taste metallic-like and off because it doesn’t have an acid component. So sorry about that. I would recommend using baking powder, or using a recipe that was written with baking soda so your muffins aren’t ruined. Please let me know if you have any other questions! – Meggan

  80. Hi, I love this recipe! These are perfect and I al seats get compliments when I make them. I was wondering if I could add lemon to this to make them lemon-blueberry muffins? If so, how much zest/ juice should I use? Thanks so much!

    1. Hi Marnie, thank you so much for your question! I’m so glad you loved these muffins! I usually add the zest of one lemon, and a reader wrote in that they added the same and the juice of 1 lemon to the batter and loved the results. Please let me know how they turn out! Take care! – Meggan

  81. I love to bake and these make me look like a professional baker. My husband demolished them then talked about them so much to our friends that I am having to make them a batch. Thank you for sharing this recipe!5 stars

  82. I’ve made tons of blueberry muffin recipes from various google searches over the years. These are by far the best ones I’ve made. My whole family thought they were from a bakery and devoured them! Even my husband who isn’t a big fan of muffins was obsessed. Now I can’t stop making them lol!!5 stars

    1. Hi Kylee, I’m so happy these muffins have become a favorite in your household! Thank you for your lovely comment. Happy baking! – Meggan

  83. So I just tried this recipe again. I fixed the streusel issue and remembered to make it this time before baking and added the cinnamon. Also, instead of using blueberries, I used the wild blackberries that I picked yesterday. I still used the mini bread loaf pans. Loved the way it came out this time and the flavor with the cinnamon did make a difference. I wasn’t sure with the blackberries if it would be too mushy since they are a different berry, but it came out really well. I will continue to use this recipe. Thanks5 stars

  84. Awesome recipe diffinatly a 5 star recipe. Made these today. Hubby was raving about them and I have made many blueberry muffins. This will be my new go-to recipe from now on. The only thing I did different was a used one cup of flour and 1 cup of almond flour, because I ran out of AP. This one’s a keeper. Thank you for sharing…5 stars

    1. You’re so welcome, DeAnna! And thank you for sharing about the almond flour, I’m glad it worked out well! Take care! – Meggan

  85. Best blueberry recipe I’ve ever had. Everyone loved them I added fresh grated nutmeg to the topping crumble, followed the recipe other than that. I miss placed my recipe for the blueberry muffins and looked online found this one and made it, totally brilliant recipe. Love it because it uses fresh ingredients and melted butter, no one like synthetic fake ingredients in my family. So thank you very much for this recipe will replace my old recipe in my family cookbook.5 stars

    1. Your so welcome, Anita! The addition of fresh nutmeg sounds AMAZING! I appreciate you taking the time to write. Take care! – Meggan

  86. I have been making blueberry muffins for 40 years and these were by far the BEST I have ever made. They were flavorful, with a nice texture and full of blueberries. The streusel topping was a little bit crunchy and was the perfect finish. You could easily get 14 nice size muffins from this recipe. I’m throwing out all of my old blueberry muffin recipe and only making these forever!!!

    1. Thank you for such a lovely comment, Janie! I’m so happy that you loved them!!! – Meggan

  87. Wow! Not only is this recipe simple to make, it’s absolutely delicious! The muffin is soft and pillowy like a cloud, super moist and has the classic blueberry muffin flavor! The struesel gives just the right amount of crunch and cinnamoney sweetness! I highly recommend this recipe. I have tried many recipes and this is now my favorite and go to!

    1. I’m so glad you loved them, Amber! I appreciate you taking the time to write. Thank you! – Meggan

  88. So I made this but I didn’t have any muffin pans, but I did have a few tiny bread loaf pans and put them into that instead. I also messed up the crumble recipe and forgot to cut butter into it before sprinkling it on top. I wound up putting small slices of butter on top of the loafs after I removed them from the oven and got a nice crumble style coating on it. I didn’t have any cinnamon, so left that out. The flavor seemed a little bland, I wonder what could have kicked it up. Maybe some lemon? I don’t know but overall like the way they came out.5 stars

    1. Hi Kevin, thank you so much for your comment. I’m glad the streusel was able to be saved! The cinnamon would have definitely helped the flavor profile. Some times I like to add some orange zest to the batter, lemon would work too! Take care! – Meggan

  89. Made this for the first time – came out exactly as described – delicious!! Will be coming back to this recipe time and again for our blueberry muffins 🙂5 stars

    1. I’m so glad you loved them, Erin! Thank you for trusting my recipe. Take care! 😊 – Meggan

  90. I made two batches of this recipe today one I paid attention to and the other one I got distracted, talking to my neighbor. Both batches were absolutely superb. Amazing recipe!!! I would recommend this to anyone!5 stars

  91. Omg best muffins I’ve ever made and probably ever had! When I asked my husband if he liked them he said, “they changed my life.” Haha they are very good!5 stars

    1. Wow! What a great comment, thank you! 😊 I’m glad you both loved them! – Meggan

  92. This recipe sounds delicious! I would like to know if I can use buttermilk instead of whole homogenized white milk. I love using buttermilk in pancakes, cornbread and biscuits. Thanks.

    1. Hi Karen, thank you so much for the question! I haven’t tested this recipe with buttermilk instead of milk. Since the buttermilk is more acidic, and likely would require some substituting of the baking powder for baking soda. I would recommend following a recipe developed for buttermilk so your muffins aren’t ruined. Sorry about that! If you do try it, please let me know how it turns out! – Meggan

      Hi Karen, just to follow up! Another reader, Kyla, used buttermilk and it worked well! – Meggan

  93. Amazing!! The recipe is perfect. I made this morning. They were moist with perfect amount of sweetness. I will keep this recipe for years to come. Thank you!!5 stars

  94. This recipe is great! I used it for a baking contest but I used huckleberries instead and I was first runner up!5 stars

  95. I have baked a lot of blueberry muffins, and this recipe is by far the best!!! I liked that I didn’t have to run out to buy any special ingredients; I had everything on hand. Used fresh picked blueberries. Delicious!5 stars

    1. Thank you so much Nancy for your comment, I’m so glad you loved them! Fresh blueberries sound delicious! – Meggan

  96. I just made this recipe and because of my own fault they taste a bit like flour lol. This is the first recipe my daughter and I have made in her learning tower and I didn’t sift the dry ingredients like it said. I learned from my mistake and definitely plan on doing that next time. I was able to make 24 mini muffins and 2 regular sized muffins. I’m new to baking and have a habit of over baking things so I pulled them out a bit too soon. The muffins were fully cooked but I should’ve left them in longer to brown some since they were very light. Overall I love the recipe and it’s super easy. They’ll definitely taste better next time since I’ll actually sift the dry ingredients lol. It is toddler and mom approved despite the slight flour taste (which once again is on me , not the recipe)

  97. Hi I want to make mini muffins for my toddler. What temp and time adjustments do you think I should make ? I’m new to baking so I’m not sure what I should change the temp and time to

    1. Hi Katelyn, thank you so much for your question! These would be a perfect toddler snack as mini muffins. I would bake them at 400 degrees for about 9 to 11 minutes. Since oven temperatures can vary, I recommend keeping an oven thermometer in the oven to make sure the temperature is right. (Sometimes they can be off.) You will want to bake until muffin centers bounce back when lightly pressed. I hope you both love them! – Meggan

  98. Best blueberry muffins that I have ever baked. The batter is stiff enough to keep the blueberries distributed and rich enough to wrap them in glory. Did not change anything in the recipe, but can’t wait to try it with chunks of apple or rhubarb. Thank you for a delightfully perfect and quick to make recipe.5 stars

    1. You’re so welcome, Margaret! I’m glad you loved them! Please write back if you try them with apple or rhubarb, that sounds amazing! – Meggan

    1. I’m so glad you loved them, Heather! I appreciate you taking the time to write! – Meggan

  99. This was a great recipe to use with our freshly picked wild blueberries. I substituted with the following ingredients: King Arthur 1:1 Gluten Free flour, cane sugar, lactose free milk, and lactose free butter (Green Valley). I skipped the streusel topping and we were glad we did as the muffins themselves were plenty sweet. With this ingredient change I had enough batter to make 16 muffins. After 20 minutes at 400 degrees the muffins were done. They are wonderful!5 stars

    1. Thank you so much for the comment, Stephanie! I love that you used fresh wild blueberries, yum! – Meggan

  100. I made these Blueberry Muffins today. They were absolutely amazing! I received so many compliments on these.

    1. Hi Lisa, I’m so glad they were a hit! Thank you for trusting my recipe! – Meggan

  101. Holy cow, these are some of the best muffins I’ve ever had in my life! I just made them because I was craving some from scratch Blueberry muffins and stumbled across this recipe.5 stars

    1. I’m so glad you loved them, Lauren! Thank you for trusting my recipe! – Meggan

  102. Loved them got exactly 12 muffins. I felt they needed a little more sugar. Also added almond extract.

  103. I made these with sugar with zero glycemic index (monk fruit sweetener) and they were delicious. However the batter was way thicker than I expected. Maybe it was the difference in sugars. The batter was nearly like pie crust dough. I did spoon and press into the muffin tin papers and they baked fine and taste great. Not exactly diet food with all the butter but better for sugar intake.
    Full disclosure : I used the brown sugar in the toppings)

    1. Thanks for writing and sharing this, Angela! I’m glad they came out well! – Meggan

  104. These muffins are amazing! I’ve made the recipe twice. I have blueberry bushes, so I am able to go and pick them fresh right before I bake them. I do have one question. I followed this recipe to a T. and I’m getting enough to make 24 muffins instead of 12. I’m using the standard muffin tin. The second time I made them I did 12 regular muffins and 24 mini muffins. I’m curious if anyone else has gotten more than a dozen out of this. No complaints though!

    1. Hi Tammy, thank you so much for writing! I can only imagine how wonderful your muffins were with fresh blueberries! Yum! To answer your question, “standard” muffin tins can still vary in volume size, a muffin tin with cups that are 2 3/4″ x 1 1/8″ have a volume of 1/4 cup each, while a tin that is 2 3/4″ x 1 1/2″ has a volume of 1/2 cup. I hope this helps! – Meggan

    2. Hi Tammy, I often find that muffin recipes make more than they say. For this recipe I used paper muffin liners that were quite a bit taller than the metal cups of my muffin tin. That meant I could put more in them and they came out just right. If I had poured batter directly into the muffin tins there would have more (but smaller) muffins. Hope that helps!

  105. I made these the other day, so delicious! They are not too sweet which i really like. So many blueberries which is perfect! Thanks for a great recipe!!5 stars

    1. You’re so welcome, Janice! I’m delighted you loved them! (I love the amount of berries, too!) – Meggan

  106. Moist, sweet, delicious. A good quantity of berries so that you get that berry burst taste in every bite. Best blueberry muffin recipe I have tried.5 stars

  107. This recipe is super easy and absolutely delicious! The streusel topping really makes these pop. I filled mine to the top and then added the topping so they took 22 minutes. Still so moist and yummy!!

  108. These are great! I made them into mini muffins. Also added about 1/4 teaspoon almond extract. Not enough to over power but just the slightest twist of it.5 stars

    1. I’m so glad you loved them, Ally! Thank you for the suggestion on almond extract, I’m going to try it on my next batch! – Meggan

  109. These muffins are amazing and I owned a bakery. I made the crumb topping in my food processor and it was fine.
    Will be a wonderful addition to my muffin list.


  110. I’m making your muffins now just didn’t say how much to put in the tins I used less than a 1/4th cup hope they turn out thank you

    1. Hi Paula, depending on the size muffin tin you have, about 1/4 cup should be perfect. I hope you love them! – Meggan

  111. I made these for my stepmom and my mom for Mother’s Day and they absolutely loved them! These were so delicious with just the right amount of sugar and blueberries. I particularly don’t like a very sweet muffin, so this recipe was the perfect balance. Would definitely recommend this recipe to a friend, and would make again!

    1. You’re so welcome, Stella! I’m so glad you all loved them! I hope you had a great Mother’s Day! – Meggan

  112. Muffins were delicious! We picked blueberries a couple of weeks ago, which I froze. I defrosted them slightly before they became mushy. The house smells amazing and the muffins were incredible!5 stars

    1. Thank you so much for you comment, Beth! I’m so glad you loved them, and what a fun way to use hand-picked blueberries! – Meggan

  113. Do you use the middle or lower oven rack to bake these? I hate when the muffins burn on
    the bottom.

    1. Hi Gloria, I usually bake my muffins on the middle rack. I also tend to rotate pans halfway through baking time to ensure they brown evenly. If you’re finding that muffins burn from the bottom, you can put another baking pan below the muffins as a buffer to help absorb some of the heat, and making sure that the oven is preheated well to avoid hot spots. Please let me know if you have any other questions! – Meggan

  114. These were delicious and easy! I added a little orange blossom water to the batter and did a little almond flour in the topping and they turned out great. My house was pretty warm so my “cold” butter didn’t stay cold for long, instead of crumb topping I just pressed the topping into a doughy disc and topped each one and to be honest, I’d probably do that again because there was no mess. Thanks for sharing!5 stars

    1. You’re so welcome, Leslie! I understand the struggle between warm house and cold butter well! Take care! – Meggan

  115. This recipe is the bomb!! I’ve made it twice now and it was a hit with me and my husband both times. Super easy and better than store-bought. Love love love! Can’t wait to make it a third time. Thank you so much for this amazing recipe! 🤩😍5 stars

    1. You’re so welcome, Luci! Thank you so much for your nice comment, I’m glad you love them! Take care! – Meggan

  116. The only thing I would change is the cinnamon in the topping. Cut the amount in half or leave it out completely. It tends to distract/overpower the blueberries. I also added the juice of half a lemon to the muffin batter.4 stars

    1. Judy, we thought the same. Next time I make them I’ll leave off the topping and sprinkle some sparkling sugar on top.

  117. The best blueberry muffin recipe I have found in my 60 years of baking. I did not have milk so I used half and half. Very good5 stars

    1. Hi Vanessa, thank you for your question! I haven’t tried it myself, but I don’t see why not. The muffins may cook a little quicker, so I would keep an eye on them. – Meggan

  118. Super delicious and moist. I followed the instructions and substitute blueberries with green apples and added cinnamon and spice. All my friends and family loved them5 stars

    1. Hi Zannette, thank you for your comment! I’m so glad they were a hit! – Meggan

    1. Hi Mal, yes! Another reader has and loved them! The bake time will be a couple minutes more, about 20 to 25 minutes. I hope you love them! – Meggan

    1. Hi Mae! I don’t think it matters in this recipe, so use whichever you have on hand. I usually only specify which if there is a specific reason to use one or the other. Hope this helps! Enjoy! – Meggan

  119. They were warm clouds of blueberry air! I loved this recipe! I added lemon zest and the juice of one lemon because I love the lemon/blueberry pairing. Heaven!

    1. Thank you so much for your comment, Jan! I absolutely love your description! 😍 Take care! – Meggan

  120. The recipe is great, the only problem is that the muffin batter is sticky and hard to get into the pan. Other than that, I have no other feedback for this recipe! The muffins taste so good-and aren’t too sweet 😉5 stars

  121. I bake cupcakes but these were my first batch of muffins (which are basically cupcakes cleverly disguised as muffins 😂) and they are deeeelicious!! I doubled the recipe and ended up with 30. Seriously so delicious!!5 stars

    1. Thank you so much for the comment, Heather! I’m so happy you loved them! – Meggan

  122. FINALLY!! Found the perfect bb muffin recipe! Only one issue with crumble, next time I’ll cut flour waaaaaay back so as not to taste it on top of perfect muffin. Thank you!5 stars

    1. You’re so welcome! Thank you so much for the comment. I’m glad you loved them! – Meggan

  123. Horrible the batter was so thick and even though I thoroughly sprayed the muffin pan they stuck and couldn’t get them out without them breaking into pieces. Never again will I make these

    1. Hi Cathy, I’m sorry they didn’t turn out well. I recommend using cucpcake/muffin liners to prevent sticking. If not, oiling the muffin tin really well and allowing the muffins to cool before removing them will help with sticking. I hope you find a recipe that is more to your liking. Take care and sorry again. – Meggan

  124. Thank you for such an easy amazing recipe! I made a new goal for myself and it was to bake more and stop buying store bought! I am so glad I came across your recipe, with children and hectic mornings I love simple yet delicious recipes! I am saving this for future use! Recipes that are like this that are so delicious have made me fall back in love with baking!

    Also my daughter LOVES them and she is a picky picky eater!5 stars

    1. You’re welcome, Ann! I’m so glad you found it easy AND your daughter loved them! Happy baking! – Meggan

  125. These are the best blueberry muffins I’ve ever tasted or made. They look gourmet like they’ve come from a bakery.5 stars

  126. These are ridiculously good. Made them for a work party and everyone loved them. Doubled the recipe and still came out great. Batter is pretty thick but that made scooping them into the muffin cups a lot more easy.5 stars

  127. I was looking for a muffin recipe to make for our church on Sunday and I thank goodness, I found your recipe. These muffins are amazing. I used (thawed)frozen blueberries and the texture was still amazing. Thank you so much for sharing. I will be making these for years to come.5 stars

  128. These were perfect, bakery shop worthy muffins! I added some diced pecans to the streusel but otherwise baked them according to the directions. Loved them.5 stars

    1. Thank you so much for the comment, Pat! Glad you loved them! I’m going to try adding pecans as well, thank you for the suggestion! – Meggan

  129. Hubby words” Don’t loose this recipe. I just mixed everything in one bowl. (I bad) I also added probably 1/4-1/3 more milk. Probably because I did not measure flour by the scope and pour . He has already eaten 2.5 stars

  130. This recipe is amazing! Even substituting the eggs for a banana works well. I will definitely be making this again and saving it as my go-to muffin recipe!5 stars

    1. Hi Sandy, sounds like you had some wonderfully fresh and potent lemons to work with! Hope you’re able to adjust it to your liking next time! Take care! – Meggan

  131. These were fantastic! The only changes I made were I cut the butter in half and substituted a quarter cup of yogurt. Then for the topping, I sprinkled them just simply with some turbinado sugar. My family absolutely loved these and said they were the best muffins I’ve ever made. Your recipe is a keeper! Thank you so much!5 stars

    1. Hi Valdez, yes! You’ll just have to adjust the cooking time, so keep an eye on them. Take care! – Meggan

  132. Went to a cute coffee shop and my son was devouring the blueberry muffin. I came home thinking I should make some. This recipe is perfect, fresh and delicious just like a fresh bakery. My sons enjoyed the muffins and wanted to eat them at every meal until they were gone. Even my husband (who’s not a muffin fan!) even praised them! Thank you! Well done!5 stars

  133. These were very simple to make and tasted amazing!! I added a dash of cinnamon to the crumble mixture, but followed the rest of the recipe exactly.5 stars

  134. These were the ABSOLUTE BEST and fun for kids to make and help with. BEST tasting muffins EVER!!5 stars

  135. Made these this morning and they turned our great! I doubled the recipe and got 28 muffins. The batter seemed VERY thick when I added the wet to the dry mix, so I added a little extra milk when folding in the frozen blueberries. I also had to bake mine for about ~35 min.

  136. These are exceptional muffins! Absolutely my favorite recipe for blueberry muffins. My husband said they are the best I’ve ever made. He’s not wrong!5 stars

  137. Wow- these are delicious! So moist and fresh tasting with the abundance of blueberries. The only thing I did different was to use half of the topping, making them less sweet and just right for me. Great recipe!5 stars

    1. Hi Peggy, I would estimate about 1 hour. I haven’t tried this specific recipe as a loaf, so I recommend keeping an eye on it as it bakes. – Meggan

  138. Easy to make and so very yummy! Muffins turned out perfect – they look and taste great! This one’s a keeper!5 stars

  139. Hi Cfree, I’m sorry you didn’t have a nice experience on the site. There is a button on the top of the page that will take you directly to the recipe labeled “Jump to Recipe”. Hope this helps for next time. Take care! – Meggan

  140. Hi Maggie, I’m so sorry this batch didn’t turn out well. I feel just awful. A couple things may have gone wrong. First, I would make sure your oven is preheated well, and double check the oven temperature and if your not already using an oven thermometer, I highly recommend it. Each oven is unique, and their actual internal temperatures vary. Having the thermometer inside the oven will let you know if any adjustments need to be made. Second, if the batter is overmixed, it can become dense and that would cause it to become gooey in the center. You’ll want to mix the egg mixture into the flour mixture until it is combined (will still be a little lumpy, though) and fold in the blueberries rather than stir them. A rubber spatula is the best tool to fold them in with. Lastly, make sure the strudel topping is crumbly, and you may want to keep it in the refrigerator while you fill the muffin tins so it stays cold. Use a patting motion to get to to stick to the batter, rather than mixing it into the top of the muffin. I hope these tips help your next batch come out wonderfully. Please write back if you have any more questions. Sorry again! – Meggan