With plump blueberries and a crunchy streusel topping, my Best-Ever Blueberry Muffins recipe will be your new go-to muffin experience.
Hi Bold Bakers!
Bakery style muffins are one of my favorite things to have around. Well, guess what? You no longer have to go to the grocery store, bakery, or your neighborhood coffee shop to get a proper muffin. My Best Ever Blueberry Muffin recipe is the be-all, end-all of muffins. My blueberry muffins are big and impressive berry-studded muffins with a tall muffin top and, of course, a sweet and crunchy streusel topping.
I truly can’t think of a better way to start your day than with one of these fruity muffins.
Do I use fresh or frozen blueberries?
When in they’re in-season, I love to use fresh blueberries in my Best Ever Blueberry Muffins. BUT, the good news is if blueberries are off season you can always use frozen blueberries instead. — Blueberries are often frozen at the peak of the season on the farm, so may actually taste better than using fresh berries that are in the store when it’s not berry season.
No need to thaw the berries either, you can add them straight into the batter from frozen.
Why are my blueberries sinking?
Berries sinking to the bottom of your muffins is natural, but to avoid this, a great trick is to lightly coat the blueberries in flour. The flour will help the berries to remain suspended in the batter as opposed to falling to the bottom of the muffins while baking. You can do this with anything you add into your cake and muffin batters, from chocolate chips and nuts to dried and fresh fruit.
What if I don’t like blueberries?
If you don’t like blueberries, no problem! These muffins would also go really well with raspberries, blackberries, strawberries, or even your favorite dried fruit. Feel free to use whatever best suits your taste and is in season near you.
Can I freeze this batter?
One of my favorite tricks is to freeze the raw blueberry muffin batter in the tin in the muffin liners. Once frozen, you can remove from the tin and store the frozen prepared batter for up to 3 weeks. To bake off, thaw the batter at room temperature then bake off any time as directed in the recipe. The batter can also be frozen in an airtight container then thawed and scooped into the tray once thawed. Whatever method you use to thaw the batter, it means muffin on demand!
Can I make a Blueberry Muffins in a loaf tin?
I get lots of questions regarding baking my cakes and muffins into different shapes and sizes. The answer is almost always yes! This batter can be made into a blueberry loaf cake by baking in a 9 x 5-inch loaf tin. To do this, simply bake the cake for 45-55 min, or until a toothpick inserted into the center of the cake comes out clean. If you find your cake is not done but fully browned on top, cover it over with foil and continue to bake until the center is cooked through.
As a loaf cake, this will slice up beautifully and go very well with afternoon tea!
How do I store Blueberry Muffins?
I like to store my Best-Ever Blueberry Muffins in an air-tight container at room temperature for 3-4 days. The baked muffins can also be frozen for up to 3 weeks. To thaw, allow defrosting at room temperature then enjoy!
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Crumb topping and plump blueberries — this is the classic muffin you know and love, except my Best Ever Blueberry Muffin has been perfected!
- 1/2 cup (2 ½oz/71g) all-purpose flour
- 1/3 cup (2 ½ oz/71g) sugar
- 1/4 cup (2oz/57g) butter, melted
- 1/2 teaspoon cinnamon
- 2/3 cup (5oz/142g) sugar
- 1 egg
- 1/2 cup (2oz/57g) plain yogurt
- 1/2 cup (4floz/115ml) vegetable oil
- 1/3 cup (2 ½ floz/71ml) milk
- 1 teaspoon vanilla
- 1 1/4 cup (6 1/4oz/177g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (5oz/142g) blueberries, fresh or frozen
Preheat the oven to 375ºF (190°C). Place 9-10 muffin liners in a cupcake pan. Set aside while you make the cinnamon crumb topping.
In a small bowl, whisk together flour, sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly and place in the fridge while you make the muffin batter.
In a medium bowl combine the sugar, egg, yogurt, oil, milk, and vanilla then whisk until well combined. Set aside.
In a separate large bowl stir together flour, baking powder, and salt.
Add the dry ingredients into the wet and whisk until just combined. Take care to not over mix, lumps are ok. Lastly, fold in the blueberries.
Evenly distribute the batter between the prepared muffin tin filling them almost to the top.
Remove the cinnamon crumb from the fridge and break it up into small chunks with a fork. Sprinkle the tops with the 1 generous tablespoon of crumb topping.
Bake muffins for about 40-45 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Remove the muffins from the oven and allow to cool slightly before removing from the tin. Enjoy!
Store the muffins in an airtight container for up to 3 days. You can freeze the muffins in an air-tight container for up to 8 weeks.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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