Name: Gemma's Best Ever Blueberry Muffins Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 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; 1/4 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)

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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!

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Gemma's Best Ever Blueberry Muffins Recipe

4.68 from 343 votes

Print Recipe

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

Author: Gemma Stafford

Servings: muffins

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!

Author: Gemma Stafford

Servings: muffins

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
1/4 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

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:

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:

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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Fay3

2 years ago

I used buttermilk as a substitute for sour cream. The cinnamon crumb topping was divine! Thank you, Gemma! Your recipes and tips are awesome!

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Janice

3 years ago

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.

Ron

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

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Verleenice

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

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Leon Nearon

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.

Geena

1 year ago

I baked this today and turned out well and delicious! Thank you Gemma!

Patricia

Great recipe!!

Gizela

Hey Emma.. Just made these blueberry muffins and they are sooo good. Thank you XOXO

Nita

1 month ago

GEMMA’S BLUEBERRY MUFFINS ARE DIVINE Truly the best blueberry muffin I’ve ever eaten. I shared half the batch with friends, & everyone loved them. I ate mine with some of your microwave lemon curd. You really must try it!! I used the following substitutes to make them lemon blueberry muffins: • Lemon flavoring for vanilla flavoring • Oikos Lemon Meringue Greek Yogurt for plain yogurt • I doubled the recipe & got 21 muffins. The recipe says to bake them 40 or 45 min, but mine were done in 35 min. I used parchment lined cupcake pans. https://www.biggerbolderbaking.com/blueberry-muffins-best-ever/#wprm-recipe-container-26449 LEMON CURD… Read more »

Mona Koons

So i saw the post for the Costco blue berry muffins and I knew that that was a bit to much for just me and the husband so i decided on this one! When they came out of the oven my husband said “oh wow” so that right there was a win. We had them warm with jut a bit of english butter, which had me saying “OH WOW” and we both agreed this recipe is a KEEPER !! Thank you Gemma! oh and fyi the microwave blueberry mug muffin, is still a favorite of ours.

Gemma’s Best Ever Blueberry Muffins