Best Blueberry Muffins Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My tempting Best Blueberry Muffins Recipe gives you better-than-the-bakery muffins in your own home! Warm and full of juicy fruit, these luscious baked treats will make your kitchen smell amazing! 

• Irresistibly soft, fluffy texture: Yogurt and oil make these tender and moist.
• Bursting with berries: Every bite is loaded with sweet, jammy blueberry flavor.
• No special equipment needed: Easy to mix up by hand, and made with everyday ingredients.
• Bake-shop style muffins: These tall muffins with a buttery cinnamon streusel topping rival your coffee shop favorite!
• Stock up!  These berry muffins freeze beautifully.

As a professional chef, I know that once you have a truly great blueberry muffin recipe, you’ll reach for it again and again. This family favorite treat will be your go-to for breakfast and brunch, to savor with a cup of tea or coffee, to tuck into a lunchbox as a snack, or to enjoy on the go. When I developed this best blueberry muffin recipe, I wanted to give you a recipe that becomes part of your weekly baking routine.

My most important tip for this blueberry streusel muffin recipe is to stop mixing once the flour disappears—a few lumps are okay. It may seem like a small thing, but the difference between a tender muffin and a tougher muffin is not overmixing, as that will develop the gluten. You’ll also love my other muffin recipes, including Applesauce Muffins, Blackberry Muffins with Oatmeal, and Classic Banana Bread Muffins.

Bold Bakers Loved This!

“I just made these blueberry muffins and they are sooo good. Thank you! XOXO”—Gizela

“My grandchildren all declared they were the ‘best-ever muffins’ and that now I have to make them regularly.”—Lynn

“My friend made these, and I couldn’t stop eating them! Great recipe!”—Mo

“I just made this recipe and want you to know the muffins were so delicious! Love the blueberry, but I think I’ll try chopped apples too. Thanks for another great recipe!—Karen

IMPORTANT NOTE: This recipe was improved and updated on 7/5/2026, to include NEW step-by-step photography, explainations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently-asked questions, and Pro Chef Tips. 

Table of Contents

• What are My Best Blueberry Muffins?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make My Best Blueberry Muffins
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Blueberry Recipes

What are Best Ever Blueberry Muffins?

My Best Blueberry Muffins are individual quick breads made with a lightly sweetened batter and fresh or frozen blueberries. They’re crowned with a buttery cinnamon sugar crumb topping that gives a bakery-style finish. Blueberry Muffins have long been a favorite baked treat in North America, thanks to the abundance of berries, and they’re a staple in bakeries and coffee shops.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Muffin tin
• Paper liners
• Whisk
• Spatula

Key Ingredients and Substitutes

For Blueberry Crumb Topping

All-purpose flour

• All-purpose flour gives the streusel topping structure to create tender crumbs.
• Substitute: You can use the same amount of 1:1 gluten-free baking blend, like my Easy Almond Flour Baking Mix or another gluten-free flour.

Granulated sugar

• Granulated sugar sweetens the struesel.
• Additionally, it gives the crumbs crispiness and contributes to browning.
• Substitutes: Use an equal amount of light brown sugar if you prefer.

Cinnamon

• Cinnamon gives the crumble topping warmth and enhances the blueberry flavor.

Butter

• Melted butter brings the streusel ingredients together into cohesive crumbs for these best blueberry muffins.
• Importantly, the butter adds rich flavor.
• Substitute: Use the same amount of melted coconut oil if you prefer.

For Blueberry Muffin Batter

Granulated sugar

• Granulated sugar sweetens the muffins.
• Importantly, the sugar also keeps the sugar moist and tender.
• Substitute: Substitute up to half of the granulated sugar with light brown sugar. Using more could adversely affect the texture.

Vegetable oil

• Vegetable oil adds richness and moisture.
• Using oil instead of butter here keeps the crumb softer and moister than a butter-based blueberry muffins recipes.
• Substitute: Use another neutral-flavored oil, or melted, slightly cooled coconut oil if you don’t mind a subtle coconut flavor.

Whole milk

• Whole milk adds flavor, richness, and moisture to the blueberry muffins.
• Importantly, whole milk contributes to a fluffy, soft texture.
• Substitute: Use the same amount of unsweetened plant-based milk if you prefer.

Plain yogurt

• Plain yogurt contributes to a tender crumb, giving the muffins a bakery-style texture.
• Additionally, the plain yogurt adds a lovely tang that balances the sweetness.
• Use full-fat yogurt for the best texture.
• Substitute: You can use the same amount of Greek yogurt or sour cream.

Egg

• The egg is an emulsifier, binding the berry muffin ingredients into a smooth batter.
• Additionally, the egg adds rich flavor.
• Use my quick tips to get your eggs to room temperature so they will blend smoothly and efficiently.
• Substitutes: Use an additional ¼ cup (2 oz/57 g) of plain yogurt instead of the egg.
  • You can also use a flaxseed egg instead of a regular egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes.

Vanilla extract

• Vanilla extract enhances the flavor and adds a warmly sweet note.
• Substitute: Use the same amount of Vanilla Bean Paste.

All-purpose flour

• All-purpose flour gives the blueberry crumb muffins structure.
• Substitutes: For gluten-free muffins, you can use an equal amount of 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Baking powder

• Baking powder helps the muffins rise and contributes to a fluffy texture.

Salt

• Salt enhances the overall flavor and balances the sweetness.

Blueberries

• Blueberries create pockets of jammy flavor in the muffins.
• To keep the blueberries from sinking, lightly coat them in flour before using.
• You can use fresh or frozen blueberries (use them right from the freezer—do not thaw).
• Substitute: You can use the same amount of another fresh or frozen berry. If the berries are very large, cut them into smaller pieces first. You can also use chopped apple or dried fruit.

How to Make My Best Blueberry Muffins

Gemma’s Pro Chef Tips

• Use a whisk. A wire whisk will fully combine the dry ingredients and ensure that the baking powder is evenly distributed.
• Oil makes them moist. Vegetable oil stays liquid at room temperature, so it keeps these muffins moist and soft longer.
• Yogurt adds tenderness. Yogurt’s lactic acid can soften gluten development, giving the muffins a wonderfully tender crumb.
• Toss berries with flour. This helps keep them from sinking to the bottom. You can do this with anything you add into your cake and muffin batters, from chocolate chips and nuts to dried and fresh fruit.
• Don’t overmix. Overmixing develops gluten, which can make muffins tough and affect their rise.
• Add a citrus twist. Mix 1 teaspoon of finely-chopped lemon zest into the batter.
• Change up the flavor. Add a tantalizing note by using 1/4 teaspoon each of cardamom and cinnamon.
• Use only nine muffin cups. Dividing the batter into nine cups instead of all 12 gives you bakery-style, tall muffins.
• Fill cups generously. Your muffin cups should be ¾ full in order to create the tall muffins with domed tops.
• Bake for 40-45 minutes. This is a wet batter, and requires a longer baking times than some other types of muffins.

Make-Ahead and Storage Instructions

Make-ahead tips

• These muffins will keep in an airtight container at room temperature for up to three days.
• For longer storage, one of my favorite tricks is to freeze the raw blueberry muffinbatter in the tin in the muffin liners.
  • Once frozen, you can remove from the tin and store the frozen prepared batter for up to three weeks.
  • You can bake directly from frozen, (add a few extra minutes to the baking time as needed), or thaw overnight in the refrigerator before baking.

How to store leftovers

• Store any leftover muffins in an airtight container at room temperature for up to three days.
• For more extended storage, baked muffins can also be frozen for up to three weeks.
  • Defrost at room temperature.

FAQs

Can I use frozen blueberries in this muffin recipe?

• Yes! Blueberry mufins with fresh blueberries or with frozen berries are both delicious. Blueberries are often frozen at the peak of the season, so may actually taste better than using fresh blueberries when they’re not in season.
• No need to thaw the berries either, you can add them straight into the batter from frozen.

How do I make these berry muffins gluten-free?

• To make these berry muffins gluten-free, replace the regular flour in the topping and the batter with a 1:1 gluten-free baking blend, like my Easy Almond Flour Baking Mix or another gluten-free flour.
• Additionally, make sure all of your other ingredients are certified gluten-free.

Is it possible to make this blueberry muffin recipe without an egg?

• Yes, you can make this blueberry recipe without an egg.
• Instead of the eggs, use an additional ¼ cup (2 oz/57 g) of plain yogurt instead of the egg.
  • You can also use a flaxseed egg instead of a regular egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes.
  • See my 12 Best Egg Substitutes for Baking Recipes for my suggestions.

Can I make this recipe in a loaf pan?

• 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 minutes, 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.

More Blueberry Recipes

• Mini Blueberry Pies
• Lemon Blueberry Trifle
• Blueberry Muffin Smoothie
• Peach Blueberry Crisp
• Blueberry Scones

IMPORTANT NOTE: This recipe was improved and updated on 7/5/2026, to include NEW step-by-step photography, explainations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently-asked questions, and Pro Chef Tips. 

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