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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.
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
Recipe ingredients
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
- 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.
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.
Frequently Asked Questions
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.
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.
You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.
Add 1 tablespoon lemon zest to batter, if desired.
Bonus blueberry ideas
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Blueberry Muffins
Equipment
Ingredients
For the blueberry muffins:
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
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
- 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”.)
- 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.
Nutrition
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.
My 13-year-old son found this recipe and made a batch on his own. They were fantastic! He delivered several to neighbours who raved about them. He has already asked me to buy more blueberries so that he can make a double-batch to share with his class. Thank you for the wonderful and easy to follow recipe!
How amazing, Mandi. Sounds like he is the next generation of chefs!!! Thank you for sharing this with me 🙂 – Meggan
These are the best blueberry muffins I’ve ever had. My husband loves these as well. He never eats a muffins but he will eat these. I’m so glad I came across your recipe. Thank you.
I am so glad you came across my recipe too! And I love that your husband loves them!!! – Meggan
Absolute perfection, always make sure the muffins are COMPLETELY cool before you peel of the liner
Thank you Autumn! They’re definitely a hit! – Meggan
Made these last night and boy are they delicious
Awww thank you so much! – Meggan
Wow, these were great!! I’ll be making them again!
So happy to hear this Caitlin! Thank you! – Meggan
Delicious muffins!
Thank you, Colleen. Glad you enjoyed them! – Meggan
I never considered myself a baker but rhis recipe will chnge your mind. There’s quite a few ingredients but are well worth the effort. These muffins are delicious. Plan to try some of your other recipes. Thank you for sharing, Meggan.
Thank you, Laurie! I hope you enjoy my other recipes too! – Meggan
I loved the recipe, I just made the base. I used frozen blueberries and blackberries from last year’s harvest and it was delicious.For topping I had some crunchy hazelnut to use up so I used that, it was great.
Yum, Kiki that sounds great! Thank you! – Meggan
These are the best blueberry muffins I’ve ever had!! Heck the best muffins I’ve had PERIOD. These were truly incredible. They were moist, nice and light, have a pronounced blueberry flavor, and the crumble on top just takes this whole thing to the next level. It was easy to make, not super labor intensive, and very straight toward. If you’re looking for a recipe to pass down generation to generation, let it be this one!
I love how detailed your comment is 🙂 Thank you so much, Gabby! – Meggan
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 💕
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
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!
Thank you so much, Kendall! I’m so happy that you love them. – Meggan
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!
Thanks Taylor! Glad to hear you get to enjoy them for a long time! – Meggan
Absolutely, delicious!
Thanks so much, Anca! – Meggan
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.
It’s great that you personalize this recipe to add your own twist and yours sounds yummy! Thank you! – Meggan
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.
I’m glad you enjoyed them, Alyssa! – Meggan
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!
Sounds like a fortunate stroke of serendipity Amanda 😉 – Meggan
Easy and quick, made it with my toddler twice already. Not to mention absolutely scrumptious! Thank you!
I’m so glad you love them! Thank you Dee! -Meggan
Finally found a blueberry muffin recipe that doesn’t have buttermilk and the blueberries stay evenly disbursed in the batter. Great recipe, thank you!
I’m so glad you enjoyed them Stephanie! -Meggan
So Delicious and so easy to make!!
Thanks Taylor! -Meggan
Awesome texture and taste, loved this one!
Thanks Lisa! – Meggan
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!
Sounds delicious Elizabeth. Hope you both had fun making (and eating) them! – Meggan
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!
I love to hear that. Adding lemon is such a great idea! – Meggan
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.
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
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!
I’m so glad you and your husband enjoyed them! Thanks AJ! -Meggan
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.
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.
These are seriously the best blueberry muffins I have ever had/made.
Wow! Thank you! -Meggan
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.
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
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?
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
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.
I’m so glad you enjoyed them! I’ll have to try M&Ms next time! Thanks Nicole! -Meggan
Delicious! I made these muffins recently and they were a big success. So tasty. Thank you for a great recipe!
I’m so glad you liked them! Thank for your comment Jenny! -Meggan
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.
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.
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.
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
These were phenomenal!
Best blueberry muffins I have ever had/made!
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
These are the best I’ve ever made!
Thank you Brian! -Meggan
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!!
I’m so glad you enjoyed them! Thanks for your comment! -Meggan
I would love to be able to pin your recipes. Why can’t I do that?
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
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!
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
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!!
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
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.
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
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.
Hi Jennifer! I’m glad you found a new go-to! Thanks for your comment! -Meggan
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!
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
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!!!
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
Delicious! I added a lemon glaze for a twist, and I think they are now perfect!
Yum! That sounds delicious! Thanks Shannon! -Meggan
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!
I’m so glad you enjoyed them! -Meggan
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 !
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
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!
I’m so glad you like them Shelby! Happy Birthday to your boyfriend! 🙂 -Meggan
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!!!❤️
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
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.
I’m so glad you love the recipe. Thank you for your kind words! -Meggan
Great recipe for breakfast, snack and dessert. Followed the directions and ended up 17 muffins, lucky me!
I’m so glad you like the muffins! -Meggan
Staple in our home! Literally make them every Sunday for breakfast for the following week! We love them!
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
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!!
That’s such great news! I’m so glad you and your family are able to enjoy the muffins! 🙂 -Meggan
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!
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
Delicious! Definitely a keeper!
I’m glad you enjoyed the muffins Angie! -Meggan
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.
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
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 😉
I’m so glad you enjoyed them Dena! -Meggan
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.
You’re so welcome, Jackie! I’m so happy you loved them and found them easy to make! – Meggan
Love these, great directions. It’s a family favorite ❤️.
Thank you, Patmw! I’m so happy they’re a hit with the family! – Meggan
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…..is that the whole purpose of not giving all measurements.. to get your email?
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
All the measurements are right there in the instructions. Did you arrow down the page to the actual recipe?
These are the best muffins. Thank you for sharing your recipe. Have you tried this by adding lemon?
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
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 💋 😘!
I’m so happy you both loved them! Extra streusel sounds amazing! – Meggan
Amazing. Have made them several times!
I’m so glad you love them, Laura! Thank you for trusting my recipe! – Meggan
Just made these and will certainly make them again
I’m so happy you loved them, Pamela! – Meggan
Wonderful muffins.
Thanks for writing, Mater! I’m glad you enjoyed them! – Meggan
I was a bit concerned that the batter was so thick, but the muffins were perfect!
I’m glad you enjoyed them, CB! – Meggan
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!
I’m so happy it was a hit, especially with the kids! I’m glad you enjoyed making them, too. Take care! – Meggan
These muffins are amazing! Made the recipe as written.
I’m so happy you loved them, Barbara! Take care! – Meggan
OMG theses are the BEST blueberry muffins ,I have made in 60 years
THANK YOU
You’re so welcome, Cindy! I’m so happy you love them! – Meggan
Perfect muffin. Not too sweet and super fluffy
Thanks for writing, Fiorenza. So happy you enjoyed them! – Meggan
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. Thanks
You’re welcome, Marc! I’m happy you enjoyed them! I hope you love the next batch as well! – Meggan
The recipe was okay I felt like they were dry maybe too much baking powder.
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.
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
I thought it was thick too, I think it was too much baking powder because they were dry
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!!
I’m so happy you loved them, Carole! I bet they tasted amazing! – Meggan
Hi! I don’t see milk under the recipe, how much should we be using?
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
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.
You’re so welcome, Dianne! Thank you so much for your kind comments! I hope your coffee cake comes out amazingly, sounds delicious! – Meggan
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.
Thank you so much for writing, Becca! I’m so happy your daughter loves them! – Meggan
Making these for the second time. They are so delicious! Thank you!!!
You’re so welcome, Kayla! Hope you love them! – Meggan
These are amazing!!! New favorite recipe, very highly recommend.
I’m so happy you loved them, Kelly! Take care! – Meggan
Wow super amazing recipe!!! I have tried many different blueberry muffin recipes over the years. Best recipe yet! Highly recommend. Thank you!
You’re so welcome, Tara! Thank you so much for your nice comment. I’m so happy you enjoy them! – Meggan
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!
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
Mmmmmm! Perfect! Thank you!❤
You’re welcome, Colleen! I’m so happy you loved them! – Meggan
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!
Thank you so much for your nice comment, Deborah! I’m so happy you loved them! – Meggan
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 lol
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.
👍👍👍👍👍
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!
Thank you, Ev! Happy to hear you loved them! – Meggan
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!
I’m so happy you loved it, Michelle! Take care! – Meggan
Easy to make they came out delicious will make them again
I’m so happy you loved them, Gloria! Happy baking! – Meggan
Best blueberry muffins I’ve ever made!
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.
You’re so welcome, Ginger! I’m so glad you loved them! – Meggan
Your melted butter should not be so hot you’re concerned about cooking raw egg. Give it a minute or two to cool.
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!
That sounds amazing, Martha! What a lovely Christmas! Take care! – Meggan
Perfect for Christmas Day morning!
I’m so happy you loved them, Leslie! Merry Christmas! – Meggan
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.
I just made these! The streusel on top is delicious!
I’m so glad you loved them, Lisa! – Meggan
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.
Lemon sounds great in these muffins, Tonya! I’m so happy you enjoyed them! – Meggan
The best blueberry muffins recipe.
Thank you, Jessica! So happy you enjoyed them! – Meggan
Best muffin recipe I’ve get tried! 10/10!
Thank you, Hanna! Take care! – Meggan
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.
I’m glad you were able to adjust the recipe and had great results! Thank you for writing, Peter! – Meggan
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!
You’re so welcome, Misty! I’m so happy you loved them!!! – Meggan
Delicious! Great recipe!
Thank you, Elizabeth! So happy you enjoyed them! – Meggan
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.
Great tip, thank you Gail! Take care! – Meggan
I used my food processor for the streusel topping and was done in 30 seconds!
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.
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
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 again
I’m glad you loved them, Stephanie! I’m glad they were great without the topping! – Meggan
Delicious! Big hit with everyone. Used big, fresh blueberries- muffins were loaded. Yummy!
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!
I’m glad you like the recipe! Great job on your variations to make it work! A true baker! 🙂 -Meggan
Followed recipe precisely, including thawing the frozen blueberries.
NEVER HAD BETTER!!!!
Amazing recipe! Thank you for sharing!
You’re so welcome, Melinda! I’m glad you enjoyed them! – Meggan
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!
You’re welcome, KT! – Meggan
Moist, sweet and Yummy!
I’m so happy you loved them, Sandra! Thank you for writing, take care! – Meggan
Absolute hit!!!!!!!!! No modifications necessary!!
I’m so happy they were a hit, Imani! – Meggan
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?
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
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.
These blueberry muffins were very tasty, thanks for sharing!!
Thank you Alyssa! I’m so glad you like them! -Meggan
These muffins were great, my husband loved them!! Instead of vanilla I used lemon extract.
I’m so happy you both loved them! – Meggan
I just made these, absolutely delicious. It crumbly and delicate texture. Thank you sir sharing your wonderful recipe 😋
Hi Gigi, I’m so happy you loved them! – Meggan
I recommend adding milk then melted butter then eggs so the milk cools the butter down before you add your eggs.
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.
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
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 lol
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
I can’t find your tip on frozen blue berries. Help. Thanks
Hi Fanny, sorry for any confusion! You can use thawed frozen blueberries instead of fresh. I hope you love these muffins! – Meggan
I followed this recipe for the most perfect Blueberry muffins. They are so delicious
I’m so happy you loved them, Anamika! – Meggan
Absolutely delicious! Eating these warm with some butter was like HEAVEN!
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.
The BEST and only blueberry muffin recipe you’ll need! Pretty quick and easy which is a major plus for us.
I’m so happy you loved them, Jessica! – Meggan
This is a good recipe. I substitute plain vanilla yogurt for the milk.
Thank you for your comment, Harold! I’m glad the substitution worked well. – Meggan
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!
You’re so welcome, Mallory! I’m so glad you all enjoyed them! – Meggan
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!
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
Hi, these look delicious. Do you use salted or unsalted butter? Just making sure!
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
Should the batter be dense before baking? I’m worried I may have not have put enough liquid or too much flour? 🙁
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
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!
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
Can you make the batter ahead of time? So that way you can just fill the muffin tins in the morning without much prep.
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
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.
I’m so happy you loved it, Lisa! Take care! – Meggan
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!
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
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.
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
Made these with my 2 sons and my husband said they were the best blueberry muffins he has ever had!
Thank you for your comment, Meggan! I love that you made them with your sons! – Meggan
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.
You’re so welcome, Linda! I’m glad you loved them! – Meggan
I need a blueberries recipe.
Hi Louise, thank you for your comment. I have many other blueberry recipes, you can find them at this link: https://www.culinaryhill.com/tag/blueberries/. Take care! – Meggan
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!!
Thank you so much for your comment, Courtney! I’m so happy you both loved them! – Meggan
Loved, loved this recipe so moist and delicious. I used all gluten and dairy free ingredients and still so yummy.
Thank you!
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
How much baking soda would I use for this recipe? I can’t wait to try it!
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
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!
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
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!
You’re so welcome, Joni! I’m so happy they are a hit! – Meggan
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!!
Hi Kylee, I’m so happy these muffins have become a favorite in your household! Thank you for your lovely comment. Happy baking! – Meggan
5 star recipe! These are amazing and will be my new go to for blueberry muffins. Thank you, Meggan!
You’re so welcome, Shannon! I’m so happy you loved them! – Meggan
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. Thanks
Subbed in buttermilk just because I had it available and these were DEVOURED! Great recipe!
Thanks for your comment, Kyla! I’m glad they were delicious! – Meggan
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…
You’re so welcome, DeAnna! And thank you for sharing about the almond flour, I’m glad it worked out well! Take care! – Meggan
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.
Your so welcome, Anita! The addition of fresh nutmeg sounds AMAZING! I appreciate you taking the time to write. Take care! – Meggan
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!!!
Thank you for such a lovely comment, Janie! I’m so happy that you loved them!!! – Meggan
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!
I’m so glad you loved them, Amber! I appreciate you taking the time to write. Thank you! – Meggan
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.
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
These muffins were a hit! I added a 1/3 cup sour cream to the mix…chefs kiss!
Thank you!!
You’re welcome, Dana! Sounds delicious! – Meggan
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 🙂
I’m so glad you loved them, Erin! Thank you for trusting my recipe. Take care! 😊 – Meggan
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!
Hi Debbie, thank you for your lovely comment! Take care! – Meggan
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!
Wow! What a great comment, thank you! 😊 I’m glad you both loved them! – Meggan
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.
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
Absolutely amazing!
I’m so glad you loved them, Mindy! – Meggan
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!!
You’re welcome, Andrea! I’m glad you loved them! – Meggan
This recipe is great! I used it for a baking contest but I used huckleberries instead and I was first runner up!
Congratulations! Huckleberries sound great in these! – Meggan
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!
Thank you so much Nancy for your comment, I’m so glad you loved them! Fresh blueberries sound delicious! – Meggan
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)
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
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
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.
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
This recipe is excellent. It is well written, easy to follow and the muffins are delicious!
I’m so glad you loved them, Heather! I appreciate you taking the time to write! – Meggan
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!
Thank you so much for the comment, Stephanie! I love that you used fresh wild blueberries, yum! – Meggan
I made these Blueberry Muffins today. They were absolutely amazing! I received so many compliments on these.
Hi Lisa, I’m so glad they were a hit! Thank you for trusting my recipe! – Meggan
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.
I’m so glad you loved them, Lauren! Thank you for trusting my recipe! – Meggan
Loved them got exactly 12 muffins. I felt they needed a little more sugar. Also added almond extract.
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)
Thanks for writing and sharing this, Angela! I’m glad they came out well! – Meggan
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!
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
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!
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!!
You’re so welcome, Janice! I’m delighted you loved them! (I love the amount of berries, too!) – Meggan
Just pulled these out of the oven and they smell DIVINE!!!! Thanks
You’re so welcome, Llew! Take care! – Meggan
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.
Thank you so much for the lovely comment, CvonD! Take care! – Meggan
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!!
Hi Jetta, I’m so glad you loved them! Thank you for your comment! – Meggan
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.
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
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
Hi Tina, I’m so glad you loved them! – Meggan
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
Hi Paula, depending on the size muffin tin you have, about 1/4 cup should be perfect. I hope you love them! – Meggan
These are fantastic. I can’t believe I made them myself!
I’m so glad you loved them, Sue! – Meggan
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!
You’re so welcome, Stella! I’m so glad you all loved them! I hope you had a great Mother’s Day! – Meggan
These were so simple to make, and absolutely delicious
So glad you loved them, Cheryl! – Meggan
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!
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
Do you use the middle or lower oven rack to bake these? I hate when the muffins burn on
the bottom.
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
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!
You’re so welcome, Leslie! I understand the struggle between warm house and cold butter well! Take care! – Meggan
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! 🤩😍
You’re so welcome, Luci! Thank you so much for your nice comment, I’m glad you love them! Take care! – Meggan
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.
Hi Judy, thank you for your comment and feedback. Take care! – Meggan
Judy, we thought the same. Next time I make them I’ll leave off the topping and sprinkle some sparkling sugar on top.
Has anyone had success with applesauce instead (or partially in lieu of) the butter?
Muffins turned out great!
Hi Nirmala, thank you so much for your comment! So glad you loved them! – Meggan
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 good
Thank you so much for your comment, Judy! I’m so glad you loved them! – Meggan
Will this work ok with non-dairy milk such as soy or almond? Sounds delicious, thank you!
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
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 them
Hi Zannette, thank you for your comment! I’m so glad they were a hit! – Meggan
Can you make these jumbo muffins? Any change in cook time?
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
Can you use skim milk?
Hi Barbara, yes! I hope you love these muffins! Take care! – Meggan
Hi there.
Just a quick question. Is is unsalted butter?
Thanks!
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
Just made these for the first time exactly as recipe is written and they were delicious. It’s a keeper!
Thank you for the comment, Carolyn! So glad you loved them! – Meggan
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!
Thank you so much for your comment, Jan! I absolutely love your description! 😍 Take care! – Meggan
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 😉
Use an ice cream scoop.
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!!
Thank you so much for the comment, Heather! I’m so happy you loved them! – Meggan
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!
You’re so welcome! Thank you so much for the comment. I’m glad you loved them! – Meggan
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
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
Yummmmmmmmy
LOVE LOVE LOVE!!!! ADDED A LITTLE LEMON ZEST..
YUMMY YUMMY 🙂
Hi Jennifer, so glad you loved them! – Meggan
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!
You’re welcome, Ann! I’m so glad you found it easy AND your daughter loved them! Happy baking! – Meggan
These muffins turned out so pretty and so good!! I saved this one as my go-to recipe
Thank you, Brittany! So glad you love them! – Meggan
These are the best blueberry muffins I’ve ever tasted or made. They look gourmet like they’ve come from a bakery.
Hi Ashley, thank you so much for your comment. I’m glad you loved them! – Meggan
Use more baking powder for bigger muffins
Thank you, Lena! Take care! – Meggan
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.
Hi Lacie, so glad you loved them! Thank you for the nice comment! – Meggan
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.
Thank you so much, Danielle! You’re very welcome! I’m glad you loved them! – Meggan
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.
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
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.
Hi Jullie, I’m so happy it worked out and he loves them! Take care! – Meggan
Excellent Recipe!! I think the best bb muffin I’ve made. I made 6 jumbo muffins
Hi Debbie, thank you so much for your comment! Jumbo muffins sound amazing! – Meggan
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!
I’m so glad you enjoyed it, Danielle! Take care! – Meggan
So good. They taste like something you’d get from a coffee shop…but better.
I made these and they turned out great!!!
Glad you loved them, Sarah! Take care! – Meggan
This recipe is deliciously moist.
Thank you, Stacey! Glad you love them!
Nice recipe but the lemon zest took over the flavor of the muffins and I only used a tsp.
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
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!
Wow! Thank you Janelle! I’m so glad you enjoyed them! -Meggan
Delicious! This is a recipe to save and use again!
Hi Kristi, thank you! – Meggan
I’m making these tonight for a brunch tomorrow. Can I make these in a mini muffin tin? Also, can I add lemon zest?
Hi Valdez, yes! You’ll just have to adjust the cooking time, so keep an eye on them. Take care! – Meggan
These came out so good!
So glad you loved them, Giselle! Take care! – Meggan
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!
Hi Lisa, thank you and I’m so happy they loved them! Way to go! Take care! – Meggan
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.
Hi Kel, I’m so glad you loved them! Thanks! – Meggan
These were the ABSOLUTE BEST and fun for kids to make and help with. BEST tasting muffins EVER!!
Thank you Jennifer! So glad you all loved them. – Meggan
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.
Thanks for the tips Care, glad you liked them! – Meggan
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!
Thanks Kimberly, so glad you both enjoyed! – Meggan
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!
Thanks Maria, that sounds great! Glad you liked them. – Meggan
How would i adjust cooking time if i made this as a loaf?
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
Easy to make and so very yummy! Muffins turned out perfect – they look and taste great! This one’s a keeper!
Thanks, so glad you enjoyed! – Meggan
So glad you loved them, Isla! – Meggan
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
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