This post may contain affiliate links. Please see my full disclosure for details.
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.
[ Want more muffins? Get my CRAZY MUFFINS recipe! One base muffin, endless flavors! ]
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!
Get More Of My Best-Ever Recipes!
And don’t forget to follow Bigger Bolder Baking on Instagram!
Try These Recipes!
Watch The Recipe Video!
Gemma's Best Ever Blueberry Muffins Recipe
Ingredients
Blueberry Muffins Crumb Topping
- ½ cup (2 ½ oz/71 g) all-purpose flour
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- ½ teaspoon cinnamon
- ¼ cup (2 oz/57 g) butter , melted
Blueberry Muffins Batter
- ⅔ cup (5 oz/142 g) granulated sugar
- ½ cup (4 fl oz/115 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/71 ml) whole milk
- ¼ cup (2 oz/57 g) plain yogurt
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (5 oz/142 g) blueberries, fresh or frozen
Instructions
To Make the Blueberry Muffins Crumb Topping
- In a small bowl, whisk together flour, sugar, and cinnamon.
- Add in the butter and stir using a fork until crumbly. Refrigerate until needed.
To Make the Blueberry Muffins Batter
- Preheat the oven to 375ºF (190°C). Line a 9 cup muffin tray with paper liners and set aside.
- In a medium bowl whisk together the sugar, oil, milk, yogurt, egg and vanilla until well combined. Set aside.
- In a separate bowl stir together flour, baking powder, and salt.
- Add the dry ingredients to the wet and whisk until just combined. Do not over mix, a few lumps are okay.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups filling them ¾ of the way.
- Sprinkle each muffin with 1 tablespoon of the crumb topping.
To Bake the Blueberry Muffins
- Bake muffins for 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.
To Serve and Store the Blueberry Muffins
- Enjoy with a cup of coffee! Store any leftover muffins in an airtight container for up to 3 days.
—
I used buttermilk as a substitute for sour cream. The cinnamon crumb topping was divine! Thank you, Gemma! Your recipes and tips are awesome!
Great recipe, thanks! I used brown sugar (as I’m from the Caribbean) and added some slivered almonds to the crumb topping. Everything worked just perfectly and yielded 12 large delicious muffins.
Hi Emma,
What a great recipe and it turned out perfect but I am a little confused with the yogurt. Is it 1/2 cup or 57 grams because my 1/2 cup is more like 120 grams?
thanks
Ron
Great recipe! I question the 40 – 45 minute for baking at 375 degrees? Usually I bake my muffins at 400 degrees for 20- 25 minutes? Advise.
Hi! I love the recipe! I tried it with apples, came out lovely.. I never made the crumb topping before, it is so good! But I want to make sure, is it supposed to be crunchy or soft? I baked it for 40 minutes, came out crunchy somewhat toasted, it tastes so good though.
I am new to baking, love to experiment ????
Also, I used greek yogurt, really high fat content, is that okay? Thank you
I baked this today and turned out well and delicious! Thank you Gemma!
Great recipe!!
Hey Emma.. Just made these blueberry muffins and they are sooo good. Thank you XOXO
I followed your recipe but found these too flour-y tasting; and I only baked for 30 minutes. Not pleased with this recipe.
Can I use strawberries