Your #1 Online Baking Destination!


Gemma’s Best Ever Blueberry Muffins

Save Recipe

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.

[ 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.

blueberry muffins, blueberry muffin recipe, homemade blueberry muffins, best blueberry muffins, easy blueberry muffings, greatest blueberry muffins, perfect blueberry muffins, classic blueberry muffins, how to make blueberry muffins, blueberry muffins help

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!

blueberry muffins, blueberry muffin recipe, homemade blueberry muffins, best blueberry muffins, easy blueberry muffings, greatest blueberry muffins, perfect blueberry muffins, classic blueberry muffins, how to make blueberry muffins, blueberry muffins help

Get More Of My Best-Ever Recipes!

And don’t forget to follow Bigger Bolder Baking on Instagram!

4.64 from 36 votes
Gemma's Best Ever Blueberry Muffins Recipe
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

Crumb topping and plump blueberries — this is the classic muffin you know and love, except my Best Ever Blueberry Muffin has been perfected! 

Course: Breakfast/Brunch
Cuisine: American
Servings: 10 muffins
Author: Gemma Stafford
Ingredients
Cinnamon Crumb Topping
  • 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
Blueberry Muffins
  • 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
Instructions
  1. 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.

Cinnamon Crumb Topping:
  1. 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.

Blueberry Muffins:
  1. In a medium bowl combine the sugar, egg, yogurt, oil, milk, and vanilla then whisk until well combined. Set aside. 

  2. In a separate large bowl stir together flour, baking powder, and salt. 

  3. 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.

  4. Evenly distribute the batter between the prepared muffin tin filling them almost to the top. 

  5. 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.

  6. Bake muffins for about 40-45 minutes or until a toothpick inserted into the center of the muffins comes out clean.

  7. Remove the muffins from the oven and allow to cool slightly before removing from the tin. Enjoy!

  8. 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.

Watch the Recipe Video!

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

15 Images
Submit Your Photos
Neecnew
JulesK
nat.gibb.ford
JessP
CristinaKek
Roben
Az Zahra Metasophia Hanifa
Nasha
MrsMetters
LucieNovakova
FranRairdon
Angelica
Brenda.green
Dannie
Adrienne Mills
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

98 Comments

Write a Comment and Review

  1. Aiknarf on April 18, 2019 at 9:54 pm

    Hi! We’re planning to try this recipe. But we can’t seem to find frozen or fresh blueberries. Can we use canned blueberry instead? The one with syrup. 😊

    • Gemma Stafford on April 19, 2019 at 5:53 am

      Hi there,
      The issue will be with the flavor, the fresh and frozen fruit will be more flavorful. Other than that you can do it. Drain the fruit well. You can, of course, change the fruit to some fresh one you find local to you, you can experiment with this recipe. apple too is very good in this one,
      Gemma 🙂

  2. Joanne Appleby on April 14, 2019 at 11:54 am

    I made these as muffins, and they turned out really well. I used coconut oil for the oil. I also froze some of them, and I baked one in the toaster oven. It took about 45 minutes, and I didn’t thaw it first. I made the recipe again in a cake, in a 9 inch springform pan. This time I used part melted butter, part vegetable oil. I also used some brown sugar in the crumb instead of all white sugar. I think that helped the flavor.

    • Gemma Stafford on April 15, 2019 at 4:09 pm

      WOW, i love all of these swaps, great idea! Next time send us a photo!

  3. Mariya on April 8, 2019 at 3:13 am

    Hi Gemma, In love with your recipes. Could you pls tell me what measurement changes do I need to make for the sugar if I’m using blueberry fruit filling since we do not get fresh blueberries here in India.
    Thanks

    • Gemma Stafford on April 8, 2019 at 11:41 am

      Hi, i would maybe reduce it by half.

  4. beejay on April 8, 2019 at 1:54 am

    I want to display the blueberry muffins in a refrigerated display showcase, would that be fine?

    • Gemma Stafford on April 8, 2019 at 11:59 am

      That sounds LOVELY! yes!

  5. Gwendaline Wu on April 8, 2019 at 12:27 am

    Hi Gemma,

    May I know why do we have to bake the muffin for 40-45 mins? As most of the time, muffins are bake for 15-20 mins only? Can advise. Thanks.

    • Gemma Stafford on April 8, 2019 at 11:48 am

      This is because they are so jam packed with goodies and the thick crumb topping!

  6. Nancy on April 7, 2019 at 10:09 am

    They are better if you use lemon yogurt and lemon zest, delicious ❤️

    • Gemma Stafford on April 8, 2019 at 12:11 pm

      YUM great job 😀 Send us a photo next time!

  7. Lorraine Davis on April 6, 2019 at 2:35 pm

    I made your blueberry muffins today and they were simply marvelous. I did use Splenda rather than real sugar as I am a diabetic. Cannot wait to try other recipes from you. Thank you so much for sharing

    • Gemma Stafford on April 6, 2019 at 4:28 pm

      Thrilled to heat that, Lorraine! People seem to be loving this recipe.

      Best,
      Gemma.

  8. Shabreen Begham on April 6, 2019 at 9:49 am

    Hi Gemma!
    If I want to make chocolate muffins, which type should I be using? Chocolate chips or baking chocolate?

    • Gemma Stafford on April 6, 2019 at 4:35 pm

      You can user chips. That will work well 🙂

      Best,
      Gemma.

  9. Carlos Amor on April 6, 2019 at 8:43 am

    Hi Gemma, I don’t like the taste of cinnamon in my blueberry muffins, can I omit that? Thanks and God bless!

    Carlos

    • Gemma Stafford on April 6, 2019 at 4:05 pm

      Yes Carlos, absolutely omit the cinnamon no problem.

      Hope you like them,
      Gemma.

  10. Dannie on April 5, 2019 at 6:19 pm

    Hi, Gemma.

    I’m your new subscriber and this is the first time I made your recipe, and it turned out fantastic!
    With this recipe, I also tried making banana and walnuts muffin but it turned out not as fluffy and soft as the blueberry ones. Did I overmix it?

    Ah, and I reduced the amount of sugar because I always find American cakes, cookies, are too sweet for me :))

    I can’t wait to try your other recipes.

    Love from Japan.

    • Gemma Stafford on April 6, 2019 at 3:53 pm

      Hi Dannie,

      So the banana and walnut because if the different flours are naturally heavier. You didn’t do anything wrong, it just came down to the ingredients.

      Hope this helps,
      Gemma.

  11. FranRairdon on April 4, 2019 at 7:49 pm

    Hi Gemma, I made your Best Ever Blueberry Muffins and they are amazing!
    I was wondering if you have a Best Ever Bran Muffin recipe? I’d love to try it if you do. 🙄😉❤

    • Gemma Stafford on April 5, 2019 at 12:47 pm

      OHHH that’s a great idea, i’ll have to work on that!

  12. Wanda on April 3, 2019 at 8:11 pm

    I love blueberry muffins and pancakes. Lo e this recipe. Thanks Gemma for sharing. 💖🤗🙏😄

    • Gemma Stafford on April 4, 2019 at 6:37 am

      That is great Wanda, I am delighted you like this one,
      Gemma 🙂

      • Wanda on April 4, 2019 at 10:33 am

        Thank you Gemma.💖💖💖

  13. Fran on April 3, 2019 at 11:32 am

    Hi Gemma, alot of recipies call for yogurt, but I don’t always have any on hand. Could I substitute sourcream or buttermilk? I know how to make both of those, thanks to you 🤗❤
    I want to make your Best Ever Bluberry Muffins.

    • Gemma Stafford on April 4, 2019 at 5:08 am

      Hi Fran,
      Yes, really what a recipe is looking for is the acid ingredient. Buttermilk, or sour cream will be a great substitute. You can do this easily, with either milk or cream, I show you how here (https://www.biggerbolderbaking.com/homemade-buttermilk/).
      You can use the same process for cream, or a mix of milk and cream, make a little or a lot!
      I hope this is of help,
      Gemma 🙂

  14. Brenda.green on April 2, 2019 at 5:02 pm

    HI Gemma, I was so pleased with this recipe! Love how they were so moist and fluffy with a crunch. I used full fat sour cream because I didn’t have yogurt…BE making them again soon…My husband wants me to use partridge berries next go! When you have time google what they are. Newfoundlanders love them…❤️From Newfoundland…I posted a pic as well..hope you approve 😊

    • Gemma Stafford on April 3, 2019 at 2:29 am

      Hi Brenda,
      Yea! I saw the pic, thank you for posting it, it really helps to encourage other bold bakers to be bolder!
      I did look this little berry up before, I have never seen it in the flesh, as it were. Sounds like they keep the wild birds and animals fed in the winter months, cannot see why they would not work for humans too. A mix may be good when you can get these berries, I have no idea what they taste like.
      Good to have you here now Brenda, post lots of pics for us to see, greetings to you and hubby,
      Gemma 🙂

  15. Nasha on April 1, 2019 at 2:07 pm

    Hi Gemma

    I loved your website and been wanting to try out your recipes and I finally did! The blueberry muffin was awesome, crumbs were delicious yet not so sweet.. a perfect breakfast and tea dessert😋

    • Gemma Stafford on April 1, 2019 at 4:49 pm

      I’m delighted to hear that!

  16. Reena on April 1, 2019 at 9:39 am

    Hello Gemma,
    Wonderful muffin recipe and they came out beautifully even with the substitutions I needed to make (sour cream instead of yogourt and buttermilk instead of milk). One other alteration seems to work well for me when I make muffins is to bake at 375F for five minutes and then the rest of the baking time at 350F. It seems to give the tops a nice lift. Have you experimented with this?
    With kind regards,
    Reena

    • Gemma Stafford on April 1, 2019 at 9:42 am

      I’m delighted to hear that! No, great trick ill have to try that!

  17. Alexander on April 1, 2019 at 12:05 am

    Hi, Gemma
    Thank you for this recipe! I tried it and was amazed after the first bite. Blueberries turned into the best filling packed with flavour. Moist, fluffy and crunchy! Could not imagine a better recipe. Greetings from Russia
    Best, Alex

    • Gemma Stafford on April 1, 2019 at 10:51 am

      😀 i’m delighted to hear that!

  18. Az Zahra Metasophia Hanifa on March 31, 2019 at 10:25 pm

    Hi Gemma,

    I tried this recipe today and they came out AWESOME! Definitely the best muffins Ive ever eaten. I really love the tecture they are so moist and fluffy. But instead of 1/2 cup yogurt, I used half yogurt and half buttermilk (milk+1tbsp vinegar) cause I ran out of yogurt. Can I fully substitute the yogurt with the homemade buttermilk?

    Amd since I really love the texture of the muffins, can I turn them into various flavors? I want to make chocolate amd matcha muffins using this recipe. How much of the chocolate and matcha powders should I add?

    Thank you =)

    • Gemma Stafford on April 1, 2019 at 10:54 am

      Yes you can use buttermilk instead of yogurt 😀 i’m delighted to hear you like them you can add in whatever fruits and flavors you like.

  19. Cathy G on March 31, 2019 at 1:50 pm

    Gemma, I made these muffins with frozen berries today and they are AWESOME! Definitely the best blueberry muffins I have made! Thank you SO much for the recipe! I have tried several of your recipes and have not been disappointed!

    • Gemma Stafford on March 31, 2019 at 2:23 pm

      I’m absolutely thrilled to hear that, Cathy!! Really glad you liked it.

      Best,
      Gemma.

  20. ruth on March 31, 2019 at 7:18 am

    hi Gemma I have just recently found your website and have watched many of your baking videos. They are great and so simple. I considering trying to cheese cake baked in microwave and wondered if you know where you can get the baking pan in UK. When I click on your microwave safe mold it is an americian site.

    • Gemma Stafford on March 31, 2019 at 2:33 pm

      Hi Ruth,

      Delighted you found my site. Welcome to the community.

      That is a very good point you make. Do you have an quiche dishes or pyrex dishes roughly the same size because those will work well also.

      Happy Baking,
      Gemma.

  21. Roben on March 31, 2019 at 7:01 am

    Couldn’t wait to make these this morning after watching your video.
    They are so tender,and the house smells wonderful!
    Doubled the recipe because I had so many blueberries in the fridge. Thank you for another great recipe 😊

    • Gemma Stafford on March 31, 2019 at 2:36 pm

      I’m absolutely thrilled to hear that, Roben!! Really glad you liked it.

      make sure you save it now for the future,
      Gemma.

  22. Cristina Olsson on March 31, 2019 at 4:16 am

    Hi Gemma,
    These muffins are amazing, I love blueberries!

    • Gemma Stafford on March 31, 2019 at 2:35 pm

      I’m absolutely thrilled to hear that!! Really glad you liked it.

      Best,
      Gemma.

  23. Jaya on March 30, 2019 at 5:15 pm

    Hello Gemma! Long time reader and viewer here! Love how enthusiastic and warm you always are in your videos! I love baking and your videos always make me smile!

    Question about this recipe: Could I use Almond milk instead of regular milk and would it be OK to use vanilla flavored non-fat greek yogurt (that has sugar in it) instead of regular plain yogurt? The former is all I have in the refrigerator at the moment. Thanks!

    • Gemma Stafford on March 30, 2019 at 5:41 pm

      Hi Jaya,

      Thanks so much for your lovely message. I’m thrilled you like my recipes.

      Yes you can use almond milk and yes feel free to use the vanilla yogurt 🙂

      Best,
      Gemma.

  24. Karen-Estelle on March 30, 2019 at 3:01 pm

    Hi Gemma,
    I was so impressed with your no knead pizza dough that I decided to try your blueberry muffins. I think my small Breville smart oven must run hot as they cooked in 20 minutes and I did find the topping a little dry. I absolutely loved the muffin but next time I think I’ll leave the topping off as I don’t think it needed it. I’m wondering if using the fan forced caused them to cook quicker. They were slightly larger than yours as I only managed to get 8 from the recipe. This is a wonderful recipe and I thank you for sharing with us. One small question for you…..I wonder where you purchased your measuring spoons. I love them. Thanks.

    • Gemma Stafford on March 30, 2019 at 5:00 pm

      Karen, I’m thrilled to hear that. I tend to only use fan when I have more than 1 tray in there.

      Keep an eye on my sight because we will be selling spoons soon 🙂

      Best,
      Gemma.

  25. Keinelust1979 on March 30, 2019 at 11:46 am

    I didn’t have plain yogurt, but used no sugar added vanilla yogurt instead. My kids gobbled them up. Thanks so much for the great recipe!!

    • Gemma Stafford on March 30, 2019 at 5:04 pm

      I’m thrilled to hear that! Thanks so much for trying it out 🙂

      Gemma.

  26. BK on March 29, 2019 at 11:26 pm

    Hi Gemma,

    I chanced upon this recipe on Youtube! Thank you for sharing!

    I was wondering if it is possble to put the batter into an 8 inch cake tin and bake a blueberry cake instead?

    If it is possible, are there any tweaks that I need to make to the recipe?

    Thank you!

    • Gemma Stafford on March 30, 2019 at 5:13 pm

      Hi,

      Welcome to my site. yes bake it all in one pan but you might need a bigger one than 8 inches. Maybe even 2 8 inches. It will be delicious.

      Hope this helps,
      Gemma.

  27. nat.gibb.ford on March 29, 2019 at 11:26 pm

    These were delicious, soft and really tasty. Be careful to not add all the butter at once because I had leftover butter. Definitely a keeper and may try it without the topping as well.

    • Gemma Stafford on March 30, 2019 at 5:11 pm

      I’m thrilled to hear that, Nat! Thanks so much for trying it out 🙂

      Gemma.

  28. Nancy Carol on March 29, 2019 at 10:54 pm

    Hi Gemma,
    I’m a new subscriber. I saw this recipe on U tube today and made the muffins. Delicious. I’m excited to try some of your other recipes. My husband is from County Longford and dreams about his mom’s boxty. When she was alive I used to ask her for her recipe and she used to tell me it wasn’t good to eat fried foods. I know that boxty isn’t really baking but was wondering if you had a recipe that you could share. Thank you.

    • Gemma Stafford on March 30, 2019 at 5:20 pm

      Nancy, my mum has been at me to do a boxty recipe. I’ll see what I can do.

      P.s Welcome to my site. I do have lotos of Irish recipes on there so have a look around.

      Best,
      Gemma.

    • Nancy Carol on April 1, 2019 at 10:31 am

      Thank you Gemma. I look forward to it. Also I’m so happy you have a recipe for Irish soda bread. I’m so tired of seeing those bowling balls the supermarkets try to pass off as soda bread at St. Patrick’s day.

  29. lisa on March 29, 2019 at 9:04 pm

    hi Gemma
    what can i substitute for the yogurt? can’t have sour cream too, pls help….

    • Gemma Stafford on March 30, 2019 at 5:10 pm

      I would have suggested sour cream. If you are dairy free you can use non dairy yogurt .

      Best,
      Gemma.

  30. David M on March 29, 2019 at 11:45 am

    Love your recipes you are awesome. What can I use in place of yogurt if I d not have any available?

    • Gemma Stafford on March 31, 2019 at 2:46 pm

      Thanks so much, David! You can replace it with sour cream. Buttermilk is not the same consistency so it won’t work.

      Best,
      Gemma.

  31. Roberta Churchill on March 29, 2019 at 9:49 am

    How about sour cream instead of yoghurt?

    • Gemma Stafford on March 31, 2019 at 3:27 pm

      Yes absolutely. Sour cream will work well.

      Best,
      Gemma.

  32. LaToya on March 29, 2019 at 6:33 am

    Hi Gemma,

    I want to make these today but I have no yogurt. Can I substitute it with sour cream? What do you recommend? Btw your pancake recipe is the only one I use. Do you have a Belgium waffle recipe? Been craving those lately. Tfs

    Warmly,

    LaToya

    • Gemma Stafford on March 31, 2019 at 1:23 pm

      Yes absolutely LaToya use sour cream, that will work perfectly.

      Delighted you like the pancakes. I don’t have a Belgium waffle recipe but I’ll add it to my list 🙂

      Best,
      Gemma.

  33. Ayesha Siddiqui on March 29, 2019 at 4:44 am

    Hi Gemma,
    I love your recipes so much!
    But I have a question… is it ok if I bake the muffins now and leave it for 2 weeks?
    Also instead of white sugar can I use brown sugar? And I wanted to reduce the sugar to 3tbsp for the cinnamon crumble and 7tbsp for the muffin batter… is that fine?
    Thank you in advance 🙂

    • Gemma Stafford on March 31, 2019 at 1:17 pm

      Hi!

      So yes to reducing the sugar, yes to the born sugar. You can leave the muffins in the freezer to keep them fresh but thats it. Also you can freeze the batter and bake at a later date.

      Best,
      Gemma.

  34. Parisha Singh on March 29, 2019 at 2:45 am

    Hi Gemma!
    Which egg-substitute should I prefer? Please suggest.

    Thanks & Regards

    • Gemma Stafford on March 29, 2019 at 6:07 am

      Hi there,
      For this recipe I say applesauce or mashed banana. You could always use flax egg too, milled flax seeds are a great store cupboard thing, so useful for all of your baking,
      Gemma 🙂

  35. JulesK on March 29, 2019 at 2:35 am

    Hi Gemma. These muffins are amazing. So simple to make and the topping is incredible. I need to make these when ever anyone comes to my home, as the smell is out of this world. Someone else commented on the baking time, mine needed an extra 5 mins (my cooker is getting old) so it took 50 mins in total. Thanks Gemma, added you a picture 🙂

    • Gemma Stafford on March 29, 2019 at 6:05 am

      Hi Jules,
      Thank you for your kind comment, I am delighted you tried this recipe. This will also work really nicely with other fruits, chopped apple too, a great combination with the cinnamon. Yes, that is a good point about the baking time, ovens vary so much, you do need to monitor all of your baking. Don’t get me started on OTG/Toaster ovens, these are so varied it is impossible to give even a reasonable indication to anyone!
      Gemma <3

  36. Sheela Nathani on March 29, 2019 at 2:23 am

    Can’t eat egg with what I could replace

    • Gemma Stafford on March 29, 2019 at 6:01 am

      Hi Sheela,
      For this recipe I suggest applesauce or banana. You can also use flax egg for almost all recipes, so milled flax seeds are a good thing to have on hand.
      I hope you enjoy this bake!
      Gemma 🙂

      • Jessica on March 30, 2019 at 12:41 pm

        Hi,

        If I use applesauce or banana as an egg substitute, how much should I use?

        • Gemma Stafford on March 30, 2019 at 5:33 pm

          Check out my chart, Jessica

          Best,
          Gemma.

  37. Michelle on March 28, 2019 at 11:19 pm

    Hi ms gemma i’m an avid fan of your you tube channel😊 and i love blue berries but we dont have much blue berries here and quite expensive. Can i used mango instead of blue berries. Thanks.

    • Gemma Stafford on March 29, 2019 at 5:46 am

      Hi Michelle,
      Blueberries are an easy fruit to bake with as they have that skin to keep the juices in! You can use mango/apple/berries/dried fruits too. This is a great recipe to experiment with, you do not need to be paying too much for the fruit, local will be best!
      Gemma 🙂

      • Mrs husain on March 29, 2019 at 10:09 am

        Hi dear thanks for this recipe,How to use mango and straberry,i think frozen and cut into small pieces coated with floor ,is it gonna work as mango could be like more juicy,

        • Gemma Stafford on March 31, 2019 at 2:43 pm

          I’m absolutely thrilled to hear that you like them. You are correct, small bits of fruit and tossed in flour to prevent them from sinking.

          Best,
          Gemma.

          • Mrs husain on March 31, 2019 at 7:45 pm

            Thanks a lot dear,may god bless you.

            • Gemma Stafford on April 1, 2019 at 10:57 am

              My pleasure!



  38. Janice Newman on March 28, 2019 at 5:38 pm

    My husband just asked for blueberry muffins this week and then your recipe showed up in my email. I took it as a sign that I needed to make them and so I went to the store TODAY after work and whipped up a batch. One again Gemma it was a hit. So delicious so fruity, followed the recipe including coating the blueberries with flour so they don’t sink. So so good!! Going to try with strawberries next. Thank you! Will post a picture!

    • Gemma Stafford on March 29, 2019 at 2:33 am

      Janice, I am a mind reader! Haha, now I am happy <3
      Gemma 🙂

      • Janice Newman on April 13, 2019 at 10:42 am

        Gemma
        If I wanted to use almond flour and apples what is the recipe I should use?

        • Gemma Stafford on April 16, 2019 at 5:12 pm

          Hi you can use oat flour or any other ground nut you like!

  39. Jane on March 28, 2019 at 1:56 pm

    Can’t wait to make these.

    • Gemma Stafford on March 28, 2019 at 5:18 pm

      Jane, let me know how they turn out 🙂

      Best,
      Gemma.

  40. Ginette Pasteris on March 28, 2019 at 12:30 pm

    Thank you so much for all the sharing and videos….
    I always watch your videos, love your recipes.

    • Gemma Stafford on March 28, 2019 at 5:16 pm

      I’m delighted to hear that!!!

      Thanks,
      Gemma.

  41. Terri Root on March 28, 2019 at 10:23 am

    These look lovely, but I have never heard of a muffin baking at 375 for 45 to 50 minutes…..could this be an oversight?

    • Gemma Stafford on March 28, 2019 at 5:29 pm

      Hi Terri,

      I hear you but that is the time. If you are worried check the muffins at the 30 minute mark and then just from there.

      Best,
      Gemma.

  42. Shamila on March 28, 2019 at 8:47 am

    Hi gemma, can i use brown sugar as a subsitute for the topping or will it alter the taste?

    • Gemma Stafford on March 28, 2019 at 5:27 pm

      Hi Shamila,

      Yes you absolutely can use brown flour. No problem.

      Best,
      Gemma.

  43. Joanne on March 28, 2019 at 8:21 am

    Hi Gemma,
    This just went on my to do list.
    I often bake muffins of all kinds, but on several occasions the paper cup sticks to the muffin and I end up scrapping it to eat the muffin. Is there a way to avoid this?

    A friend said it’s because you take the muffins out of the oven, check the doneness and put them back in if not quite cooked. But we do that with pretty much everything.

    I’m lost.

    • Gemma Stafford on March 28, 2019 at 5:41 pm

      Hi Joanne,

      I’m delighted to hear that you like this recipe. I know what you are talking about and that does come down to the mix. It might be easier when the muffins are cooled completely after a few hours to peel away the paper easily. Also make sure it’s not wax paper you are using.

      Best,
      Gemma.

    • Kathy on April 11, 2019 at 8:43 am

      Joanne,
      I used to spray the inside of the liners with cooking spray and that solved the sticking problem, but then I found that they now make cupcake liners out of parchment, so no need to spray them. I can find them in my local stores. Here is what they look like https://www.amazon.com/PaperChef-70060-Culinary-Parchment-Baking/dp/B003X5DW6S

      • Gemma Stafford on April 12, 2019 at 4:22 am

        Hi Kathy,
        That is really interesting, thank you for adding this to our range of knowledge, and for helpin out Joanne too.
        Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This