Craving the perfect blueberry muffin? You’ll find exactly what you’re looking for with these six outstanding recipes that range from classic bakery-style to unique modern twists.
Each recipe delivers that ideal combination of tender crumb and burst of sweet-tart berries you love.
Whether you prefer traditional butter-based muffins, healthier whole grain versions, or innovative flavor combinations, these tested recipes will help you create bakery-worthy results at home.
Get ready to discover your new favorite blueberry muffin recipe from this carefully curated collection.
Classic New England Streusel-Topped Blueberry Muffins
Classic New England Streusel-Topped Blueberry Muffins combine buttery, tender muffins bursting with fresh blueberries and a sweet, crispy streusel topping.
This beloved breakfast treat brings the taste of New England bakeries right to your kitchen, perfect for weekend brunches or grab-and-go breakfasts.
Ingredients:
For the Muffins:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 2 cups fresh blueberries
For the Streusel Topping:
• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ cup cold butter, cubed
• ½ teaspoon cinnamon
Step 1: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
Step 2: Mix flour, baking powder, and salt in a medium bowl.
Step 3: Cream butter and sugar until light and fluffy (about 3 minutes).
Step 4: Beat in eggs one at a time, then add vanilla.
Step 5: Gradually stir in dry ingredients alternating with milk.
Step 6: Fold in blueberries gently.
Step 7: Make streusel by combining ingredients with a fork until crumbly.
Step 8: Fill muffin cups ¾ full and top with streusel.
Step 9: Bake for 20-25 minutes until golden brown.
Pro Tip: Toss your blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom. For the fluffiest muffins, avoid overmixing the batter – stop as soon as the ingredients are combined.
Lemon-Glazed Wild Blueberry Bakery-Style Muffins
Treat yourself to these irresistible Lemon-Glazed Wild Blueberry Bakery-Style Muffins, perfect for a weekend breakfast or afternoon treat.
These muffins feature a tender, buttery crumb studded with juicy wild blueberries and topped with a bright, tangy lemon glaze that will transport you straight to your favorite bakery.
Ingredients:
• 2½ cups all-purpose flour
• 1 cup granulated sugar
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk
• ½ cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 cups wild blueberries (fresh or frozen)
• Zest of 1 lemon
For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest
Step 1: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
Step 2: Whisk together flour, sugar, baking powder, and salt in a large bowl.
Step 3: In a separate bowl, combine eggs, milk, melted butter, and vanilla.
Step 4: Fold wet ingredients into dry ingredients until just combined. Don’t overmix.
Step 5: Gently fold in blueberries and lemon zest.
Step 6: Divide batter among muffin cups and bake for 20-25 minutes.
Step 7: While muffins cool, whisk glaze ingredients until smooth.
Step 8: Drizzle glaze over cooled muffins.
Pro Tip: If using frozen blueberries, don’t thaw them first – add them while still frozen to prevent color bleeding. Also, toss your blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom during baking.
Greek Yogurt Protein-Packed Blueberry Muffins
Start your day with these irresistible protein-rich blueberry muffins!
The Greek yogurt adds moisture and protein while keeping these muffins light and fluffy.
Perfect for breakfast on the go or a healthy snack, these muffins combine the sweetness of blueberries with the tanginess of yogurt.
Ingredients:
• 2 cups all-purpose flour
• 1 cup plain Greek yogurt
• 2 large eggs
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1½ cups fresh blueberries
• Zest of 1 lemon
Instructions:
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: Mix flour, baking powder, baking soda, and salt in a large bowl.
Step 3: In a separate bowl, whisk together Greek yogurt, eggs, honey, melted coconut oil, and vanilla extract.
Step 4: Fold the wet ingredients into the dry ingredients until just combined. Don’t overmix.
Step 5: Gently fold in blueberries and lemon zest.
Step 6: Divide the batter evenly among the muffin cups.
Step 7: Bake for 18-20 minutes or until a toothpick comes out clean.
Step 8: Cool in the pan for 5 minutes before transferring to a wire rack.
Pro Tip: Toss your blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom. For the best texture, make sure all your refrigerated ingredients are at room temperature before mixing.
Gluten-Free Almond Flour Blueberry Muffins
Satisfy your morning cravings with these delightful gluten-free almond flour blueberry muffins.
These moist, tender muffins offer the perfect balance of nutty sweetness and bursting blueberries, making them an ideal breakfast treat or afternoon snack that everyone can enjoy, regardless of dietary restrictions.
Ingredients:
• 2½ cups almond flour
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs, room temperature
• ⅓ cup honey or maple syrup
• ¼ cup coconut oil, melted
• ¼ cup almond milk
• 1 teaspoon vanilla extract
• 1½ cups fresh blueberries
• ¼ teaspoon lemon zest (optional)
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: Mix almond flour, coconut flour, baking soda, and salt in a large bowl.
Step 3: In a separate bowl, whisk together eggs, honey, melted coconut oil, almond milk, and vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients and stir until well combined.
Step 5: Gently fold in the blueberries and lemon zest (if using).
Step 6: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 7: Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
Step 8: Let cool in the pan for 5 minutes before transferring to a wire rack.
Pro Tip: To prevent your blueberries from sinking to the bottom, toss them in a bit of almond flour before adding them to the batter. For the best texture, let your eggs come to room temperature before mixing, as this helps create a more even crumb structure.
Brown Butter Blueberry Crumb Muffins
Brown Butter Blueberry Crumb Muffins combine nutty brown butter, sweet blueberries, and a buttery crumb topping to create the perfect breakfast treat.
These bakery-style muffins feature a tender, moist interior studded with juicy berries and are crowned with a generous layer of crunchy streusel.
Ingredients:
For the crumb topping:
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup butter, cold and cubed
• 1/2 teaspoon cinnamon
For the muffins:
• 1/2 cup butter (for browning)
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
Step 1: Brown your butter by melting it in a light-colored saucepan over medium heat, stirring constantly until golden brown and nutty-smelling. Cool completely.
Step 2: Mix crumb topping ingredients with your fingers until crumbly. Refrigerate.
Step 3: Preheat oven to 375°F and line a 12-cup muffin tin.
Step 4: Whisk dry ingredients in a large bowl.
Step 5: Combine cooled brown butter, eggs, milk, and vanilla in another bowl.
Step 6: Fold wet ingredients into dry ingredients until just combined.
Step 7: Gently fold in blueberries.
Step 8: Fill muffin cups 2/3 full and top with crumb mixture.
Step 9: Bake for 20-25 minutes until golden.
Pro Tip: To prevent blueberries from sinking, toss them in 1 tablespoon of flour before adding to the batter. Never overmix your muffin batter – a few small lumps are perfectly fine and will ensure tender muffins.
Vegan Coconut Blueberry Oat Muffins
Start your day with these heavenly Vegan Coconut Blueberry Oat Muffins!
These moist, wholesome treats combine the sweetness of blueberries with tropical coconut flavor, making them perfect for breakfast or an afternoon snack.
Plus, they’re packed with fiber-rich oats and completely dairy-free.
Ingredients:
• 1½ cups all-purpose flour
• 1 cup rolled oats
• ½ cup shredded coconut
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup coconut sugar
• 1 cup coconut milk
• ⅓ cup coconut oil, melted
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries
• Extra shredded coconut for topping
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: Prepare your flax egg and let it sit for 5 minutes to thicken.
Step 3: In a large bowl, combine flour, oats, coconut, baking powder, and salt.
Step 4: In another bowl, whisk together coconut sugar, coconut milk, melted coconut oil, flax egg, and vanilla.
Step 5: Pour wet ingredients into dry ingredients and stir until just combined.
Step 6: Gently fold in blueberries.
Step 7: Divide batter among muffin cups and sprinkle with extra coconut.
Step 8: Bake for 20-25 minutes or until a toothpick comes out clean.
Pro Tip: If using frozen blueberries, don’t thaw them before adding to the batter – this prevents color bleeding. For the fluffiest muffins, avoid overmixing the batter; stop stirring as soon as the ingredients are combined.
Frequently Asked Questions
What makes blueberry muffins extra moist and tender?
Using buttermilk or sour cream adds moisture and creates a tender crumb. Adding melted butter instead of oil also enhances richness and improves texture.
How do you prevent blueberries from sinking to the bottom of muffins?
Toss fresh blueberries in flour before adding them to your batter. This light coating helps suspend the berries throughout the muffin during baking.
What’s the secret to achieving tall, domed muffin tops?
Start baking at a higher temperature (400°F) for the first 5 minutes, then reduce to 375°F. This initial blast of heat helps create that coveted bakery-style crown.
Should you use fresh or frozen blueberries in your muffins?
Both work well, but fresh berries provide better texture and less color bleeding. If using frozen, add them directly to the batter while still frozen to prevent streaking.
What’s the ideal mixing technique for blueberry muffin batter?
Mix dry and wet ingredients separately, then combine just until moistened. Overmixing develops gluten and creates tough, dense muffins instead of light, fluffy ones.
Final Thoughts
Now that you have these six delicious blueberry muffin recipes at your fingertips, you can choose the perfect version for any occasion.
Whether you prefer the classic bakery-style, health-conscious whole wheat, or indulgent streusel-topped varieties, remember that fresh blueberries will always give you the best results.
Don’t overmix your batter, and check your muffins a few minutes before the suggested baking time to ensure perfectly moist treats.
With these recipes and tips, you’ll master the art of blueberry muffin baking in no time.
