Simply Perfect Blueberry Muffins

ByAllie
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The most perfect blueberry muffin recipe ever! These muffins are light and moist, studded throughout with sweet berries, and sprinkled with a buttery, lemon-y crumb topping.

Square image of a bakery-style blueberry muffin with streusel crumb topping on a dark wood background with fresh blueberries scattered around.

Simply Perfect Blueberry Muffins | Baking a Moment

*This post originally published on May 7, 2014. I thought it was about time for a refresh. Hopefully you'll enjoy these blueberry muffins as much as my family and I do.*

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.

These are the blueberry muffins of your dreams.  They are tender.  They are buttery-tasting.  They are studded throughout with sweet berries.  They are light-as-air, thoroughly encrusted with crumbly streusel, and, well- just look at them!

Vertical Image of bakery-style blueberry muffins on a cooling rack with text overlay.

Simply Perfect Blueberry Muffins | Baking a Moment
Simply Perfect Blueberry Muffins | Baking a Moment

I hate to toot my own horn, but I mean, come on!  Are those not the most gorgeous blueberry muffins?  How about the shape on those beauties?  Is that not exactly what you're imagining when that blueberry muffin craving hits?

HOW TO MAKE BLUEBERRY MUFFINS

Blueberry muffins fall into that baking category known as "quick breads." They are a bread that doesn't have yeast. Instead, they get their "lift" from baking powder.

Quick breads are easy to make, and they always follow the same simple formula:

  1. Mix the dry ingredients together.
  2. Mix the liquid ingredients together.
  3. Stir the liquid into the dry.
  4. And bake!

One of the most important things to remember (with all quick breads) is not to overmix the batter. This can develop the glutens in the flour and cause toughness.

It's ok (it's actually best!) if there are still a few streaks or lumps of flour in the batter when the blueberry muffins go into the oven. Don't worry, they will bake out! And you'll be happy, because your muffins will be as tender as can be.

Muffins, certain breads, pancakes, waffles, scones, shortcakes, biscuits, and baked donuts all fall into the quick bread category. So, many of them are sort of interchangeable. In other words, you can bake a muffin recipe in a donut pan or a loaf pan, or put a pancake batter in a waffle maker.

As always, if you choose to do this, it can affect the yield and bake time, so just keep an eye on them as they bake. You'll know your quick breads are done when they feel springy and light, and a toothpick inserted in the thickest part comes out clean.

Here are a few of my favorite quick bread recipes, just to get you inspired:

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 😉

Vertical image of a crumble-topped blueberry muffin on a dark background, with a tray of blueberry muffins behind.

Simply Perfect Blueberry Muffins | Baking a Moment

SHOULD I USE FRESH OR FROZEN BERRIES?

I have made this blueberry muffin recipe with both fresh and frozen blueberries, and either way, you won't be disappointed!

Since we are on the cusp of blueberry season right now, I used fresh blueberries for the muffins you see in these photos. The fruit becomes soft and jammy as the muffins bake, there are pockets of juicy blueberry in every delicious bite.

But I have to say, I really prefer frozen berries in my blueberry muffins!

And not just any frozen berries; frozen WILD blueberries! They are in a class by themselves. They're small and they pack such an intense blueberry flavor punch. Because they're so tiny, you get tons of them running all throughout your muffins.

They're easy to find in most US grocery stores, right in the frozen foods section. I highly recommend keeping a bag in your freezer at all times, for whenever that blueberry muffin craving strikes!

Just fold them into the muffin batter while they're still frozen solid. That way they won't bleed quite so much juice.

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!

HOW LONG DO BLUEBERRY MUFFINS KEEP?

You can keep these blueberry muffins at room temperature for a day or two. Normally, I would say to put anything freshly baked in an airtight container, but quick breads are different somehow. They tend to get soggy, so I prefer to just *lightly* cover them with plastic wrap or foil. Enough so they don't dry out, but with a little air flow so they don't become wet either.

In the fridge, they'll last up to a week.

But my favorite way to store them is in the freezer. Just pop them into a zip-top bag, and at breakfast time, thaw them in the microwave for about 30 to 45 seconds. They come out perfect! Just like the day they were baked.

They should stay good in the freezer for several weeks.

Horizontal image of a homemade blueberry muffin with streusel topping.

Simply Perfect Blueberry Muffins | Baking a Moment

With Mother's Day coming up, 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 😉

More great breakfast recipes on my "Breakfast & Brunch Recipes" Pinterest board!


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Square image of a bakery-style blueberry muffin with streusel crumb topping on a dark wood background with fresh blueberries scattered around.
4.50 stars (44 ratings)

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.
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients

For the streusel crumb topping

For the blueberry muffins

  • 2 ½ cups (312.5 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (12 g) baking powder
  • ¼ teaspoon (1.5 g) kosher salt
  • ½ cup (113.5 g) unsalted butter, , melted
  • 1 cup (230 g) sour cream, (Greek yogurt or buttermilk* can be substituted)
  • ¼ cup (61 g) milk
  • 2 (100 g) large eggs
  • 1 ½ teaspoons (6 g) vanilla extract
  • 2 cups (296 g) fresh blueberries, (or 1 ½ cups frozen wild blueberries)

Instructions
 

To make the streusel crumb topping:

  • Toss the melted butter, flour, sugar, salt, and lemon zest together with a fork, until crumbly.

To make the blueberry muffins:

  • Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
  • Place the flour, sugar, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
  • Whisk the melted butter, Greek yogurt, milk, eggs, and vanilla together in a large liquid measure until well incorporated.
  • 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).
  • Add the berries, and fold carefully. (Overmixing will cause the berries to bleed and the muffins to be tough.)
  • Divide the batter equally between 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 (without opening the oven door), and bake for an additional 15 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean.

Notes

*If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
Serving: 1muffin, Calories: 452kcal, Carbohydrates: 62g, Protein: 6g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 120mg, Potassium: 213mg, Fiber: 2g, Sugar: 29g, Vitamin A: 654IU, Vitamin C: 3mg, Calcium: 86mg, Iron: 2mg
Cuisine: Breakfast
Course: Breakfast
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.
Simply Perfect Blueberry Muffins | Baking a Moment

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 BakingAMoment@gmail.com 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 https://bakingamoment.com.

Good luck!

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  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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165 Comments

  2. These blueberry muffins were amazing! We picked blueberries locally and wanted something we knew would be delicious. These did not dissappoint. I also wanted more than 12 so I doubled the recipe and had enough batter to make 36 muffins! Would definitely make these again!

    Reply

  3. Did anyone’s take much longer to bake? Perhaps it’s my dumb oven. I’ve baked them already for 25 min and they’re still not done. Also are these supposed to be 12 jumbo muffins? I have a regular muffin tin and had loads of extra muffin mix (and I filled them basically to the top)

    Reply

  4. I made this for my coworkers, it came out perfect -and they loved it. I didn’t have buttermilk instead I used heavy cream and it still worked out great.

    Reply

  5. The texture of these muffins is excellent.  Very soft and tender, almost cupcake like. I had to bake them a bit longer than the 15 minutes after lowering the temp to 350, but that wasn’t a problem. I ended up with 15 muffins. I didn’t have quite a full cup of Greek yogurt so I made up the difference with buttermilk. This recipe is definitely a keeper. Next time I’d like to try your crumb topping from the crumb cake muffins on these. I like brown sugar and cinnamon in the crumb. Also, using a tulip cupcake liner is the way to go...helps keep the crumb in place.   Simply delicious muffins!

    Reply

  7. The only reason for the 3 stars is I prefer to have more flavors in my blueberry muffins, (cinnamon, almond) but wanted to give this one a try with the great reviews.  (I’ve found the tiny bit of almond extract really compliments the blueberries) BUT if you like simple, fluffy, moist blueberry muffins with slight lemon flavor,  these really are perfect in that way.  I did appreciate the tips on not over mixing and substitutions etc. I noticed in the video the melted butter was left out as someone else commented but added it anyways per the directions.  Topping was good but not a ton of flavor. Everyone has different preferences so I’m not putting down this recipe at all as they did turn out moist and fluffy 🙂

    Reply

  8. Thank you so much for providing this recipe. They taste amazing!! I am thankful to you for the advice you give on this recipe and all your recipes. I've frozen 10 of the 12 muffins to enjoy when I need something sweet. What I especially like about these, is they're not overly sweet. I used the small wild blueberries and the blueberry flavor is superb!. Thank you for sharing your passion. I guess you know what happened to the 2 that didn't get frozen, right?

    Reply

    1. You can try that, but different brands of butter contain different amounts of salt, so it's not always an exact science. Good luck!

      Reply

  11. These were hands down the tastiest blueberry muffins I've ever made. Thanks for sharing such a great recipe. And that crumb topping,...the best!

    Reply

  12. These were hands down the best blueberry muffins I've ever made. If someone is contemplating making this recipe, don't overthink it and just make them. Very delicious and beautiful photography. And that crumb topping! Total winner. 

    Reply

  13. It’s more of a blueberry bread than it is a muffin. But it is delicious and the crumble topping is what makes it. The kids loved it. Will definitely make it again.

    Reply

  14. Is the 3 cups of flour listed correct. The batter was so thick I couldn’t mix in blueberries. I wound up adding more liquid. They are not out of the oven yet and I am concerned that they will not be very good.

    Reply

    1. It's correct! I make this recipe quite often. Be careful not to pack the flour into the measuring cup. There is a video just above the recipe card, so you can see what the batter looks like.

      Reply

    2. Made these in regular muffin cups and had enough streusal for 2 batches at least. Going to freeze it but consider halving if you dont want leftovers.

      Reply

    1. Three cups is exactly the right amount! The batter will be quite stiff and that will help your muffins to bake up nice and tall. Hope you enjoy!

      Reply