9 Delicious Blueberry Muffin Recipes You Need to Try

Blueberry muffins are a delightful treat that combines the sweetness of ripe blueberries with soft, fluffy batter. Whether enjoyed as a quick breakfast on-the-go or a cozy afternoon snack, these muffins are both simple to make and satisfyingly delicious. With just the right amount of sweetness and a burst of fruity flavor, they’re a beloved favorite for any occasion.

Classic Bakery-Style Blueberry Muffins

These classic bakery-style blueberry muffins are a delightful treat, bursting with juicy blueberries and a soft, fluffy texture. The balance of sweet and tart from the blueberries makes each bite a little celebration. Plus, they’re simple to whip up, making them perfect for both beginners and seasoned bakers.

Imagine waking up to the warm, comforting aroma of freshly baked muffins wafting through your kitchen. With their golden tops and tender crumb, these muffins are ideal for breakfast, brunch, or a midday snack. Let’s dive into the recipe and get those ovens preheated!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• Extra sugar for topping (optional)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
5. Add Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle a little extra sugar on top for a crunchy finish.
7. Bake: Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!

Lemon Blueberry Streusel Muffins

Lemon Blueberry Streusel Muffins are a delightful treat that perfectly balance the tartness of lemon with the sweetness of blueberries. The addition of a crumbly streusel topping adds a satisfying crunch, making each bite a delightful experience. These muffins are simple to make, making them a great choice for both beginner and experienced bakers.

The bright and fresh flavors are sure to elevate your breakfast or snack time. Whether enjoyed with a cup of coffee or as a delightful dessert, these muffins are a tasty way to brighten your day.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• 1 large egg
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• ¼ cup brown sugar
• ¼ cup all-purpose flour (for streusel)
• 2 tablespoons cold butter, cubed
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mix the sugar, egg, buttermilk, vegetable oil, vanilla extract, and lemon zest until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
5. For the streusel topping, mix brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter until crumbly.
6. Fill the muffin cups about ¾ full with the batter and sprinkle the streusel topping over each muffin.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before enjoying.

Greek Yogurt Blueberry Muffins

These Greek yogurt blueberry muffins bring a delightful twist to a classic treat. They’re fluffy, moist, and packed with fresh blueberries, making them a tasty snack or breakfast option. The addition of Greek yogurt not only enhances the flavor but also adds a bit of protein, making these muffins feel a little more wholesome.

Making these muffins is a breeze! Even if you’re new to baking, you’ll find the process simple and straightforward. With just a few ingredients and minimal effort, you can whip up a batch that everyone will enjoy. Grab your mixing bowl and let’s get started!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup Greek yogurt
• ½ cup granulated sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups fresh blueberries

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the Greek yogurt, sugar, egg, vegetable oil, and vanilla extract until smooth.
3. In another bowl, mix the flour, baking powder, baking soda, and salt until combined.
4. Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix!
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool slightly in the pan before transferring to a wire rack to cool completely. Enjoy!

Brown Butter Blueberry Muffins

Brown butter blueberry muffins are a delightful twist on a classic. The rich, nutty flavor of brown butter adds depth to the sweet, juicy blueberries, making each bite a treat. These muffins are easy to whip up, perfect for breakfast or a snack, and they fill your kitchen with an irresistible aroma.

Your family and friends will love the moist texture and the burst of flavor from the blueberries. Plus, the addition of brown butter elevates them to a new level. Get your mixing bowls ready, because these muffins are sure to become a favorite!

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries

Instructions

1. Brown the Butter: In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
2. Mix Wet Ingredients: In a large bowl, combine the browned butter, sugar, eggs, vanilla extract, and milk. Whisk until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to overmix.
5. Fill Muffin Tins: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Fill each muffin cup about two-thirds full with the batter.
6. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Whole Wheat Honey Blueberry Muffins

Whole Wheat Honey Blueberry Muffins are a delightful blend of health and flavor. These muffins are soft, fluffy, and bursting with juicy blueberries, making them a tasty treat for breakfast or a snack. The use of whole wheat flour adds a nutty flavor and makes them a bit more wholesome, while honey gives a natural sweetness that complements the berries beautifully.

This recipe is pretty straightforward, making it easy for bakers of any skill level to whip up a batch. Whether you’re starting your day or enjoying a cozy afternoon, these muffins are sure to bring a smile. Plus, they can be made in just under an hour!

Ingredients

• 1 ½ cups whole wheat flour
• ½ cup honey
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup plain yogurt
• 1 large egg
• ¼ cup unsalted butter, melted
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
3. In another bowl, mix the honey, yogurt, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Almond Flour Blueberry Muffins (Gluten-Free)

These almond flour blueberry muffins are a delightful treat that brings together the nutty flavor of almond flour with the sweetness of fresh blueberries. They are moist, fluffy, and perfect for breakfast or as an afternoon snack. Plus, they are gluten-free, making them suitable for those with dietary restrictions.

The best part? They are simple to make, requiring just a handful of ingredients and minimal prep time. You’ll love how the blueberries burst with flavor in every bite, creating a satisfying and wholesome muffin that everyone can enjoy.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sugar or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract. Mix until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before enjoying.

Blueberry Cornmeal Muffins With Maple Glaze

These blueberry cornmeal muffins are a delightful twist on a classic treat. With a subtly sweet and nutty flavor from the cornmeal, combined with plump blueberries, every bite is a celebration of taste and texture. Topped with a drizzle of maple glaze, these muffins not only look appealing but also offer a comforting sweetness that pairs perfectly with the cornmeal base.

Making these muffins is simple and quick, making them a great choice for breakfast or a snack. Whether you’re enjoying them fresh out of the oven or saving some for later, they are sure to be a hit with family and friends.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup fresh blueberries
• 1/4 cup pure maple syrup (for glaze)
• 1 cup powdered sugar (for glaze)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, oil, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins cool, prepare the maple glaze by whisking together the maple syrup and powdered sugar until smooth.
8. Drizzle the glaze over the muffins before serving, and enjoy!

Sour Cream Blueberry Muffins With Cinnamon Crumb Topping

These sour cream blueberry muffins are a delightful treat, bursting with juicy blueberries and a rich, moist texture. The addition of sour cream gives them a slight tang that perfectly balances the sweetness, making every bite feel indulgent yet light. The cinnamon crumb topping adds a warm spice and a delightful crunch, elevating the overall flavor profile.

This recipe is simple and quick, making it ideal for breakfast or a midday snack. Whether you enjoy them fresh out of the oven or as a make-ahead option for busy mornings, these muffins are sure to become a favorite in your baking rotation.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup brown sugar, packed
• 1/3 cup all-purpose flour (for crumb topping)
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted (for crumb topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat together the softened butter, sour cream, eggs, and vanilla until smooth. Add this mixture to the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. For the crumb topping, combine the brown sugar, flour, cinnamon, and melted butter in a small bowl, mixing until crumbly.
5. Divide the muffin batter evenly among the prepared muffin cups and sprinkle the crumb topping generously over each muffin.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.

Wild Blueberry Buttermilk Muffins

Wild blueberry buttermilk muffins are a delightful treat that combines the tangy richness of buttermilk with the sweet burst of wild blueberries. These muffins are soft, fluffy, and packed with flavor, making them a perfect choice for breakfast or a snack. They’re simple enough to whip up on a leisurely morning or to impress guests at brunch.

The addition of wild blueberries brings a unique taste that sets these muffins apart from their regular counterparts. Each bite is a sweet explosion of blueberry goodness, and the buttermilk ensures they stay moist and tender. Plus, with a few basic ingredients, this recipe makes it easy to enjoy homemade muffins any time.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup fresh or frozen wild blueberries
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together until well combined.
3. In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in the wild blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter among the muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.