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Gemma’s Best Ever Blueberry Muffins

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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.

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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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4.32 from 76 votes
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
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 cups (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.

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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.

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158 Comments

Write a Comment and Review

  1. Judy on October 11, 2019 at 8:14 am

    This will be my new go-to recipe. The muffins are moist and tender. The crumb topping is perfect-not too sweet with just the right hint of cinnamon. I was a little surprised at the 40 minute baking time but the muffins were perfectly baked. Great recipe Gemma!!

    • Gemma Stafford on October 11, 2019 at 8:28 am

      Well done, you! Thank you for sharing. I’m happy it turned out great for you.

  2. MAI on October 9, 2019 at 1:53 pm

    Hi Gemma, we only have blueberries in tin. Pls pls say I can use those. Thanks! 😁

    • Gemma Stafford on October 9, 2019 at 7:11 pm

      You sure can! Just make to sure to drain off any liquid. I hope you enjoy!

  3. Heather Alba on September 15, 2019 at 10:30 am

    Hi Gemma,

    I am allergic to dairy, can I substitute coconut milk?

    • Gemma Stafford on September 15, 2019 at 11:11 am

      I suppose you can. But expect a change in texture and flavor as coconut has a distinct flavor. I hope yours turn out well.

  4. Bumblebee07 on September 11, 2019 at 10:35 pm

    Hi Gemma,

    I wish to substitute the blueberry with choc. chip. Will it be better to use semi sweet or unsweeted choc. chip for the muffin? Thank you

    • Gemma Stafford on September 13, 2019 at 4:24 am

      Hi there,
      I generally use semi-sweet, at about 70% cocoa solids this gives great flavor and works well in this type of recipe.
      I hope you like this recipe,
      Gemma 🙂

  5. Kelly on September 1, 2019 at 5:38 pm

    Can I sub buttermilk for the yogurt?

    • Gemma Stafford on September 2, 2019 at 2:08 am

      Hi Kelly,
      Yes, that is perfect,
      Gemma 🙂

  6. Janet on August 30, 2019 at 11:10 am

    Will this recipe work with peaches in place of blueberries?

    • Gemma Stafford on August 30, 2019 at 2:31 pm

      Yes, Janet! Give it a go and let me know how that works out for you. Gemma ????

  7. Jackie Burton on August 30, 2019 at 8:12 am

    I want to make these now, but I don’t have yogurt , how much buttermilk do I use as a substitute?

    • Gemma Stafford on August 30, 2019 at 8:49 am

      Hi! You can usually substitute yogurt with buttermilk on a one-to-one basis. Thanks for being here.

  8. Diana on August 5, 2019 at 4:07 pm

    Can you tell me if you know how to conver the flour to coconut flour and the sugar to sweetener to make it keto?

    • Gemma Stafford on August 6, 2019 at 4:05 am

      Hi Diana,
      This is a bit of a conundrum. You will be best to use a mix of flours for this recipe. 1/3 coconut flour to 2/3 almond flour will give you a good result.
      Coconut flour on its own is really absorbent and can make for a dense bake, not so much muffin-like. The coconut flour will hold it together for you.
      I have not tried it in this recipe with coconut flour, but it is worth a shot. take a look here (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/) read through a few of these recipes, that will give you the idea.
      The sweetener is a different issue – not so straightforward. Sugar does more than one thing in a bake. It adds bulk to the recipe, it caramelizes to brown and adds color, and it adds texture. When you replace it with a keto-type alternative, such as monk fruit extract, Stevia drops, etc you need to replace the bulk of the sugar. A fruit puree like applesauce will do this for you, and it adds sweetness too.
      Erythritol/xylitol, which is alcohol sugar will have the bulk, you can use these 1:1 for the sugar.
      Lakanto/swerve and Truvia are a blend of Stevia or monk with alcohol sugars, a little sweeter than erythritol, etc. but these work well too.
      Phew! more than you asked for I know, but worth knowing,
      Gemma 🙂

  9. Kirsten1118 on July 19, 2019 at 3:46 pm

    Do I use salted or unsalted butter?

    • Gemma Stafford on July 20, 2019 at 7:55 am

      I personally use salted but honestly It is up to you 🙂

      Best,
      Gemma.

  10. mmatthews on July 6, 2019 at 7:21 am

    Made these muffins with strawberries and they were delicious! Definitely will be making them again!

    • Melissa on September 14, 2019 at 11:00 am

      how did you cut them up?

  11. Sharon Ferreira on July 5, 2019 at 6:40 pm

    This is the best Blueberry Muffin I have ever made. I also added sliced almonds on the top. Wow it took it to another tasty level.

    • Gemma Stafford on July 6, 2019 at 3:38 am

      That is the idea Sharon! I love sliced/flaked almonds, they take on a totally different flavor when toasted in the oven or on a dry pan.
      Well done, sounds like you got it just right for you,
      Gemma 🙂

  12. Judy on July 3, 2019 at 7:53 pm

    Great recipe! Thank you Gemma! Super easy but taste really good! I did the blueberry version and also tried raspberries, and replaced 1/3 of the plain flour by whole wheat. All great!

    • Gemma Stafford on July 4, 2019 at 7:13 am

      Good woman Judy, thank you for telling us about this. I am especially grateful that you got the whole wheat to work well for you, 1/3 wholemeal to plain white is a perfect combination, other bold bakers will be delighted with this,
      Gemma 🙂

  13. Sarah on July 2, 2019 at 11:51 am

    Hi, what % fat should the yoghurt be? Thank you

    • Gemma Stafford on July 2, 2019 at 5:32 pm

      Hi Sarah! You can use any % fat of yogurt. Though I am partial to the ones with more fat. Happy baking! Gemma ????

  14. Sandie on June 12, 2019 at 5:18 pm

    I’m so excited to try your recipe, BUT, I don’t have yogurt TONIGHT. I do have sour cream, Milk & Lemon (Buttermilk), Heavy Cream, and Cream Cheese. Would any of these work? Of course I would not expect the exact results. Also, I let my freashly picked blueberries defrost today in the fridge. Could I put them back in the freezer and wait till I have the yogurt or make a smoothie and start over. LOL

    • Gemma Stafford on June 13, 2019 at 6:15 am

      Hi Sandie,
      Yes, the sour cream or buttermilk will be great for this recipe, go for it!
      Gemma 🙂

  15. ShamimaS on June 10, 2019 at 12:30 am

    Hi Gemma!

    As always all of your recipes are a huge hit.Loved it.

    Shamima

  16. Victoria Lantang on June 6, 2019 at 10:45 am

    So yummy…

    • Gemma Stafford on June 6, 2019 at 11:14 am

      Good to hear Victoria, thank you for this succinct review <3
      Gemma 🙂

  17. Martha Gann on May 28, 2019 at 11:36 am

    Hi , my name is. Martha.
    I have make the blueberry cupcakes.
    I can say the are the best.
    Never bake before so a desired to give it a try and they are amazing. Thank you

    • Gemma Stafford on May 29, 2019 at 12:01 pm

      Yay!!! I’m thrilled to hear that.

      Thanks for trying them out.
      Gemma.

  18. Lisa chattin on May 23, 2019 at 11:10 am

    Gemma Gemma Gemma!! I made the best ever blueberry muffins this morning. I ate one as soon as it was cool enough to handle. Oh my goodness!! Delicious!! I took some to my daughter and she just rolled her eyes and said mmmmmm! My 2 year old granddaughter ate every bit and didn’t even leave a crumb and said all gone! Thank you for another wonderful recipe ????

    • Gemma Stafford on May 25, 2019 at 1:19 pm

      Aw that’s great, Lisa! I’m delighted to hear that.

      Thanks for trying it out :),
      Best,
      Gemma.

  19. SC Woo on May 21, 2019 at 2:04 am

    Hi Gemma, can I use melted butter instead of vegetable oil?

    • Gemma Stafford on May 21, 2019 at 7:36 pm

      Yes you absolutely can! Good question.

      Best,
      Gemma.

      • SC Woo on May 25, 2019 at 6:14 pm

        Thanks. These muffins were so moist and good. And so easy to make.

    • Bev Viessman on May 26, 2019 at 9:41 am

      Hi, My granddaughter has been gluten free for 3 years. I have been able to remake some of my recipes for her. Now she is milk intolerant too. I am wondering if I can replace butter or shortening with oil like Crisco or something? How do you figure out the quota of butter to oil? I need all the help I can get so I thank you very much. Bev

      • Gemma Stafford on May 31, 2019 at 12:18 am

        Hi Bev,

        Really sorry for my late reply. I somehow missed your message. Yes absolutely you can replace it with an oil like coconut or sunflower oil. You will need around 3-4 tablespoons of oil. You can tell add you make it. Best thing to do is look at the texture of my crumble and add enough oil until you get that.

        Best,
        Gemma.

  20. Sunnell on May 19, 2019 at 8:07 pm

    These muffins were so good and easy to make!

    • Gemma Stafford on May 21, 2019 at 1:56 am

      I am really delighted to hear that!!! It’s one of my favorites.

      Best,
      Gemma.

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