Simply Perfect Blueberry Muffins (and a #Giveaway!)

The most Perfect Blueberry Muffin Recipe ever! These Muffins are Light and Moist, studded throughout with sweet Berries, and sprinkled with a Crunchy, Buttery Streusel Crumb Topping. They’re Quick and Simple to make, so whip up a batch for Breakfast or Brunch!

Don’t forget to scroll all the way to the bottom of the post, for a fabulous #giveaway!

Simply Perfect Blueberry Muffins | Baking a Moment

Wow.  All I can say is, I really hope you guys like blueberry muffins, because an awful lotta love has gone into this post.

I think my family wants to kill me.  I have been force-feeding them blueberry muffins for weeks.  And my neighbors too.

This recipe has been tested, tasted, tweaked, and re-tested so many times I’ve completely lost count.  But the good news is, I really, really, REALLY think I’ve nailed it.

Simply Perfect Blueberry Muffins | Baking a Moment

This is the blueberry muffin of my dreams.  It is tender.  It is buttery-tasting.  It is studded throughout with sweet berries.  It is light-as-air, thoroughly encrusted with crumbly streusel, and, well- just look at it!

Simply Perfect Blueberry Muffins | Baking a Moment

I hate to toot my own horn, but I mean, come on!  Is that not one gorgeous blueberry muffin?  How about the shape on that beauty?  Is that not exactly what you’re imagining when that blueberry muffin craving hits?

Ok, let’s get into the nitty gritty here.  Blueberry muffins.  Muffins are a “quick bread,” which generally means that they rely upon chemical leaveners, rather than yeast, to give them “lift.”  Therefore, they are quicker to make.  Because you don’t have to knead them or wait hours for them to rise.

However, in my blueberry muffin journey, I also found that when they say quick bread, they also mean work fast.  The minute those wet ingredients get combined with the dry, the leavening agents are already fired up.  They are lifting, baby, so get ’em in the oven quick (!) to make the most of it while you still can.

This is how you get those gloriously puffy tops 😉

Simply Perfect Blueberry Muffins | Baking a Moment

Also, I learned a thing or two about blueberries along the way, and I want to be sure and pass along my scientific findings.  Since we are right on the cusp of berry season now, I’m sure you are all excited about the idea of picking up a few pints of fresh blueberries, and baking them into some tempting muffins.  I hate to burst your berry bubble, friends, but don’t.  Frozen blueberries are THE way to go.

Simply Perfect Blueberry Muffins | Baking a Moment

And I’m not just talking any old frozen blueberry.  I’m talking WILD blueberries.  Don’t worry, they are easy enough to find at a regular supermarket, right in the frozen foods aisle.  They truly make all the difference.  They are sweeter, pack a bigger blueberry punch (without being at all tart), and smaller, which means you are going to get lots of little blueberries running all throughout your muffins.  Using fresh blueberries will give you big, empty pockets of sometimes sour pulp, so I really do think it’s worth your while to go for the frozen wild blueberries.

And make sure they go into the muffin batter frozen solid; that way they’re less likely to bleed blue-green juice all throughout your pretty muffins 😉

Ok, I’m done being bossy now!  On to the recipe- I really think you will enjoy!  😀 😀 😀

Simply Perfect Blueberry Muffins | Baking a Moment


Simply Perfect Blueberry Muffins

The most Perfect Blueberry Muffin Recipe ever! These Muffins are Light and Moist, studded throughout with sweet Berries, and sprinkled with a Crunchy, Buttery Streusel Crumb Topping. They're Quick and Simple to make, so whip up a batch for Breakfast or Brunch!

Yield: 16 muffins


For the Streusel Topping:
  • 6 tablespoons unsalted butter
  • 1½ cups all purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
For the Muffins:
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¼ cup (half a stick) unsalted butter
  • 1 cup granulated sugar
  • 1 cup Greek yogurt (I used non-fat)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups frozen wild blueberries


Make the Streusel Topping:

  1. Place the butter in a small microwavable bowl, and heat until melted (on my microwave this takes about 2 minutes on 50% power).
  2. Add the flour, sugar, and salt to the melted butter, and toss together with a fork. Set aside.
Make the Muffins:
  1. Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
  2. Place the flour, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
  3. Place the butter in a large liquid measure, or a medium microwavable bowl, and heat until melted (on my microwave this takes about 1½ minutes on 50% power).
  4. Add the sugar, Greek yogurt, egg, and vanilla to the melted butter, and whisk until well incorporated.
  5. Pour the liquid ingredients into the dry, and stir together with a silicone spatula or wooden spoon, just until ALMOST combined (you should still see streaks of flour).
  6. Add the frozen berries, and fold carefully. Overmixing will cause the berries to bleed and the muffins to be tough.
  7. Place about ¼ cup of batter in each well of the muffin tin, and top with the reserved streusel. Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (don't open the oven door), and bake for an additional 15 minutes, or until a tester comes out clean.

Recipe adapted from The New Best Recipe cookbook.

Simply Perfect Blueberry Muffins | Baking a Moment

With Mother’s Day coming up this weekend, I think this would make a lovely breakfast-in-bed. A cup of coffee, a little fresh fruit, juice, maybe some soft butter and/or lemon curd to spread on the muffins… I know I’d be a happy mommy if these appeared on my bedside table on Sunday morning! And since they only take about 15 minutes of prep, they’re easy enough to whip up in a hurry, so she can enjoy them freshly baked and warm as toast 😉

And now for the best part!  A bunch of my friends and I are thrilled to be able to offer you a giveaway from Hodgson Mill!

Hodgson Mill #Giveaway | Baking a Moment

Here is what we are giving away:

(1) 2-pound bag of bread flour
(1) 2-pound bag of cornmeal
(1) 1.75-pound bag of organic pastry flour
(1) box of milled flax seed
(3) packets of active dry yeast
(1) 10-ounce box Kentucky Kernel seasoned flour
(1) brownie mix
(1) gluten-free apple cinnamon muffin mix
(1) 11-ounce bag of almond flour
(1) Hodgson Mill apro
(1) Hodgson Mill dough scraper

Not too shabby, right?  And Hodgson Mill products are really wonderful.  I use their almond meal all the time for macarons, and I actually used their unbleached white flour for this blueberry muffin recipe!

Enter with the Rafflecopter widget below!

a Rafflecopter giveaway

The giveaway:  Eligible to one (1) winner residing in one of the 48 contiguous states.  Must be 18 years of age to enter giveaway.  Starts 9 am 5/7/2014 (EST time) and ends 11:59 pm 5/14/2014 (EST time).  To enter the giveaway, you must participate in at minimum, one of the listed entries in the Rafflecopter and an email address must be provided.  Winner will be announced via email and must respond to the subject line: “Congratulations You’ve Won Baking a Moment’s Hodgson Mill Giveaway” from within 24 hours of deliverance.  Failure to respond will forfeit your chance in winning and a new winner will be chosen.  Hodgson Mill will ship the product(s) directly to the winner.  Please be advised items may appear different from the photo shown.  Baking a Moment and its owner are not held responsible for missing/broken items received by the winner.  Good luck and thank you for your entries.  There will be more fun recipes as well as giveaways coming soon!  See more at

Good luck!

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  1. says

    I’m so excited about this recipe because I have bags of blueberries in the deep freeze from summer.

    And streusel topping just makes me happy in a ladylike way.

    I’m still trying to figure out how you made those blueberries look so perfect in the cut in half muffin.

  2. says

    Hi Allie, Wow these blueberry muffins look spectacular. Perfect indeed. I’ve got to try these now that blueberries are finally in season! 😀

    Thank you for hosting such an awesome giveaway too!


  3. says

    Um, Allie, I would LOVE it if you would force feed me blueberry muffins for weeks–that sounds like a dream come true. And it looks like you totally nailed it with these gorgeous things! I have had blueberry muffins on the brain and need to whip up a batch of these :)

    • says

      I had them on my brain too but now I think it’s out of my system, lol! But good to know that I have a go-to recipe now. Thanks so much for the sweet comment, Amy, and I hope you enjoy! xoxo

  4. says

    WOW!!!!!!! Just WOW!!!!!! I don’t even know what else to say!!!!!!! These look AMAZINGGGGGGGGGGGG Allie!!!! I mean that crumb topping!!!!!!!! It is just PERFECTION!!!!!!! Just looking at it makes me want to bite into it RIGHT AWAY!!!!!!!!! Plus that photo with all the blueberries inside the muffin! That photo was the last straw holding it all together! Now I need to make a batch of these ASAP!!!!!!!!!!!!!!!!!! <3 <3 *-*

  5. says

    No seriously, just look all those blueberries! And that crumb! I think you just out did yourself here, Ally, I have never seen such perfect blueberry muffins. And I agree, frozen is the way to go! They are so much moister … and we all know a bowl of fresh blueberries won’t last 10 minutes :)

    • says

      Thanks, Mary Frances! I read that bit about the frozen wild blueberries in the original recipe, so I figured what the heck. When I tasted and saw the difference they made, I was sold! I’m so glad you agree 😉

  6. lisa says

    Could you double check your topping?
    6 tablespoons of butter, and flour, and a tiny bit of sugar, just made a paste……

    • says

      Thank you so much, Lisa! That was totally goofed up; I don’t know how that happened. All fixed now! If you still have your paste, you should be able to add the extra sugar and flour to that. My apologies! I hope you enjoy the muffins 😉

      • lisa says

        Glad we caught the oops! I did enjoy the texture of the muffins! I’ve been trying to find a “go to” muffin recipe. I think this is it.

  7. says

    These muffins look amazing, Allie! You’re right…they are pretty and puffy. :) I’ve found wild frozen blueberries at Trader Joe’s and I love the small size of them. Your muffins are just studded with them, and since it’s all about blueberries for me lately, I’m loving these!

  8. says

    I don’t mind you being ‘bossy’ at all here, Allie. These muffins really do look perfect. Just look at all those blueberries packed in there! And I loved all your tips.
    This one is getting pinned for sure!! Thanks!

  9. says

    The muffin top, says a lot about the muffin. It’s totally the BEST part!! These look like knockout blueberry muffins Allie, really. I feel like there are so many blueberry muffin recipes that are kinda blah…if you know what I mean. This one is far from that! I buy wild blueberries too!! My family actually goes and picks them every summer at the end of August! They taste SO SO much better than the regular ones at the store. I buy the wild ones from Canada at Trader Joes! Anyways- thank you girl :)

    • says

      Thank you, Kelly, for the great feedback! I totally agree with you about the top being the best part, and honestly, that was what took me so many tries to perfect! The first time I tested the recipe, right out of the gate it was delicious, but I wanted that puffy top! And you are so right about the wild blueberries- the flavor is incomparable!

  10. says

    These really do look like the perfect blueberry muffins! And blueberry muffins are my favorite – how’d you know?? : ) My husband always wants to kill me when I keep tweaking and re-tweaking a recipe and I make him eat it a little too often haha ahhhh the life of living with a food blogger!

  11. says

    Wow – these blueberry muffins couldn’t be any more beautiful, Allie. Love the tips about using blueberries in baking. Wish I could have read your post before figuring it out the hard way :). The crumble topping is my favorite – nothing better than a perfectly buttery and scrumptious blueberry muffin :)

  12. says

    Allie, these are the most beautiful, impressive blueberry muffins I’ve ever seen. The shape is perfect, the crumb on top is perfect, and WHOA lady did you ever pack a ton of blueberries in there. I’m a huge fan of frozen wild blueberries – I have them in my freezer year round and I can totally attest to the fact that they’re the best for baking. My problem is that no matter what I do, if I just fold them into my batter, they always bleed and the entire muffin/loaf/cake/whatever is purple. How did you get them to not bleed here?! You’re a miracle worker. These are indeed simply perfect!

    • says

      Oh I know, the bleeding is always a problem. Mine did bleed a little, but I mean, I barely stirred them in. The less you manhandle them the better! Thank you so much for the awesome feedback, Nancy, I wanted so badly for them to look like those beautiful bakery muffins, so I’m so glad you appreciated the shape! xoxo

  13. says

    Wow! These muffins certainly do look perfect! Great work, and I am so glad that we all can benefit from your persistence on perfecting this blueberry filled delight! Love it!

  14. says

    Oh my word Allie, these are the prettiest blueberry muffins ever! Blueberry muffins are my absolute favorite muffin and I can’t get enough streusel topping and love how high you piled it on. Lol, too funny – I made 4 batches of blueberry muffins last month and still have some left in the freezer but something tells me I have got to make one more batch of yours because they really do look perfect :)

  15. says

    Allie, these DO look perfect. Blueberry muffins are one of my all-time favorite ways to start the day. I love how chock-full these are with blueberries. And that streusel topping looks undeniably addictive. Thanks for sharing this recipe!

  16. says

    Allie, these look great. I love blueberry muffins and with the streusel top I think I love them now even more. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!

    • says

      Hey Jaren! Thanks so much for the pin! I’m so happy you stopped by. I hope you get a chance to try this recipe- it’s become a family favorite for us. Hope to see you here again and thanks for the sweet comment 😉

  17. Sandy Money says

    Allie, still can’t print out the recipe on my IPad. When I hit the print button
    it prints all the pictures and ads…like four pages of wasted ink. Don’t you have
    a printer friendly button for just the recipe. Hate making things off my iPad as I am afraid of getting my computer dirty…thanks…love your recipes but want to print.
    What am I doing wrong? Sandy

    • says

      Hey Sandy. I do have that, dear- it’s right on the recipe card. If you scroll almost to the bottom of the post, you see the recipe card there? There is a print button at the upper left hand corner, just above the title of the recipe. When you click that, it opens another window that has ONLY the recipe, in black and white, none of the other junk. I can’t imagine it’d be any longer than a page. I have an iPad air and it seems to be displaying fine on there. I’m going to email you screenshots, ok? Check your spam folder if you don’t have something in the next hour or so. We’re going to figure this out 😉


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