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Blueberry Muffins

Meggan Hill

5 from 547 votes

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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?

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Blueberry Muffins Recipe

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.

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.

Recipe FAQs

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 craveable crumbly texture for the muffin topping. Try not to over work (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.

Mini Quiche 4 Ways

Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.

55 minutes
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Bonus blueberry ideas

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Blueberry muffins on a cooling rack.

Blueberry Muffins

By Meggan Hill
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 547 votes
ReviewPrint

Equipment

Ingredients 

For the blueberry muffins:

For the streusel topping:

Instructions 

  • 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

Notes

  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.

Nutrition

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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Comments

  3. 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

    Reply

  4. 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!

    Reply

    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

  7. 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

    Reply

    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

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

    Reply

    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

  9. 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

    Reply

  10. 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!

    Reply

    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

  11. 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.

    Reply

    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

  13. 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

    Reply

  15. 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

    Reply

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

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

    Reply

    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

  18. 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!

    Reply

    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

  19. 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

    Reply

  20. 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

    Reply

    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

  22. 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

    Reply

  24. 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

    Reply

    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

  25. 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

    Reply

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

  26. 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!!!

    Reply

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

  27. 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!

    Reply

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

  28. 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

    Reply

    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

  30. 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

    Reply

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

  31. 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

    Reply

  32. 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

    Reply

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

  33. 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.

    Reply

    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

  35. 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

    Reply

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

    Reply

  37. 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

    Reply

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

  38. 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)

    Reply

  39. 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

    Reply

    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

  40. 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

    Reply

    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

  42. 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

    Reply

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

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

    Reply

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

  44. 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

    Reply

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

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

    Reply

  46. 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)

    Reply

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

  47. 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!

    Reply

    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!

  48. 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

    Reply

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

  50. 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

    Reply

  51. 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!!

    Reply

  52. 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

    Reply

    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

  53. 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.

    Tina

    Reply

  54. 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

    Reply

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

  56. 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!

    Reply

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

  58. 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

    Reply

    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

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

    Reply

    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

  60. 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

    Reply

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

  61. 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

    Reply

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

  62. 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

    Reply

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

  65. 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

    Reply

    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

  67. 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

    Reply

    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

  72. 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!

    Reply

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

  73. 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

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  74. 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

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

  75. 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

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

  76. 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

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    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

  79. 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

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

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

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  83. 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

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  84. 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

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  85. 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

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    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

  86. 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

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  88. 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

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    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

  93. 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

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

  97. 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

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  98. 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

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

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  100. 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.

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  101. 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

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  102. 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

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    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

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

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  106. 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

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