These delicious blueberry muffins are to die for! Made with fresh or frozen blueberries and an optional streusel topping, they come out moist and tender every time.
You might also like our peanut butter muffins, apple cider muffins, or easy homemade granola recipe!
As a young mom, I found myself buying a box or two of my favorite Duncan Hines muffin mix every time I went grocery shopping. That added up over time, and as delicious as they were, I wanted something that used fresh blueberries instead of canned. I stumbled across this recipe from Allrecipes, and it was a winner.
This has been our family's go-to blueberry muffin recipe for over a decade. One batch makes 12 delicious muffins. It's such a great muffin base that I've used it to create other muffin recipes, as well as our blueberry breakfast cake.
Why I Like This Recipe
- Basic ingredients. The recipe is made from ingredients that you probably already have on hand like flour, baking powder and salt, eggs, milk, oil and sugar.
- Versatile. Use fresh or frozen blueberries, or use the base to create your own muffin recipe. This recipe is easy to customize to your liking. If using frozen blueberries, there is no need to thaw them; gently fold the frozen blueberries directly into the muffin batter.
- Optional streusel topping. I don't usually add the streusel topping because they are absolutely delicious without it, but it's nice to be able to switch it up and make two types of muffins with one basic recipe.
- Easy to store. I like making muffins in advance for quick breakfasts during the week. Store the muffins in an airtight container on the counter, and they'll last for days. Store in the freezer and they'll keep for months.
📢 What Others Are Saying
I have made these at least once a week for several months - I think I may be addicted to them! ---Doris
Made this today and these are yummy! The topping is really delish! They were not dry at all. I also used frozen blueberries. ---DeDe
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Tips and Tricks
- You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
- Gently fold blueberries into the batter. Do not mix the blueberries into the batter, as it may break the berries, causing the juice to leak out and turn the batter blue. Gently fold them using a rubber spatula.
- How to freeze blueberry muffins. To freeze, wrap the muffins individually in plastic then store in a large plastic bag in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.
🥣Ingredients
- All-purpose flour, sugar, salt, and baking powder are the dry ingredients needed to make this muffin recipe.
- Oil, eggs and milk are the wet ingredients needed for the recipe.
- Blueberries. You can use fresh blueberries or frozen blueberries. I've done both with great results. I do prefer fresh blueberries when I have them.
- If adding the easy streusel topping, you'll also need butter, sugar, flour, and cinnamon.
See the recipe card for full information on ingredients and quantities.
👩🍳 How To Make The Best Blueberry Muffins
Step 1: Combine the dry ingredients and wet ingredients separately, then mix together. Add the blueberries last and gently fold them in with a rubber spatula, taking care to not break them as you fold (this will prevent the muffins from turning blue).
Step 2: Fill the batter to the very top of the muffin liners then bake for 18-20 minutes.
Step 3: Store muffins in an airtight container on the counter for 3-4 days.
Blueberry Muffins FAQs
Follow the tips and tricks that I share in my jumbo blueberry muffin recipe post for making giant bakery-style muffins using a large muffin pan.
You can make blueberry muffins using fresh or frozen blueberries. If you use frozen blueberries, you don't need to thaw them; gently fold the frozen blueberries directly into the muffin batter.
Yes, you can freeze blueberry muffins. To freeze, wrap each muffin individually in plastic wrap, then store them in a large plastic bag in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.
More Blueberry Recipes To Make
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To Die For Blueberry Muffins
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup white sugar
- ¾ teaspoon salt
- 3 teaspoons baking powder
- ½ cup vegetable oil
- 2 large eggs
- ½ cup milk
- 1 ½ cups fresh blueberries
Optional Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees.
- Line muffin tin with regular liners or spray with cooking spray. Note: To prevent the muffin tops from sticking to the pan, line the tray with liners, then spray the top of the pan with non-stick spray.
- Combine 2 ¼ cups flour, 1 cup sugar, salt, and baking powder in a mixing bowl.
- Combine oil, milk and eggs in a small bowl.
- Add wet ingredients to dry ingredients and stir until combined.
- Gently fold in blueberries using a rubber spatula.
- Fill muffin cups right to the top.
Optional Streusel Topping:
- Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon.
- Mix with a fork, and sprinkle over blueberry muffins before baking.
- Bake muffins for 18-20 minutes, or until done.
Brandy says
These are my favorite blueberry muffins! The topping is yummy, but honestly I prefer the muffins without!
CJ Huang says
These blueberry muffins look wonderful! We just got some fresh blueberries yesterday, so maybe I'll have to gibe these a try. 🙂
Jennifer Dawn says
These look and sound wonderful. I love that you added a little cinnamon to the mix. I'm featuring your recipe at this week's link party. http://www.thelifeofjenniferdawn.com/2016/07/10-delicious-brunch-recipes-and-little.html
Janet Vinyard says
Hi Brandy, I love blueberry muffins & I look forward to trying your recipe! Thanks for sharing! Blessings, Janet
Julie says
Yeah, ok, so you had me at Blueberry muffins! I'm a huge blueberry muffin fan and this crumb topping business just sounds amazing. I'm pinning these ready to try next weekend.
Courtney's Cookbook says
These do look to die for! I love a good blueberry muffin. 🙂
Heather @ Country Life, City Wife says
Perfect timing to find this in the SITS Sharefest. I just went blueberry picking today! 🙂
Taylor-Made Homestead says
Blueberry muffins are my favorite and I love that you can use frozen berries - I have lots in the freezer. Love it, pinned! Thanks for sharing. (visiting from the Simple Saturdays Blog Hop)
Doris Collins says
I have made these at least once a week for several months - I think I may be addicted to them! If your muffins are dry, it may be a slightly confusing instruction in the recipe. It calls for 1/3 cup of milk in the ingredient list, and then in the directions it says to use "enough milk to fill the cup," which is a little more than 1/3 cup. Try this again - they are too good to pass over just for one small mistake. Also, when I have my dry ingredients mixed together, I put a tablespoon or two of the mixture in a sandwich bag, add the blueberries and shake gently to toss the berries in the flour. This keeps them from sinking to the bottom while baking. This works with both fresh and frozen berries.
Brandy says
Ooo that is a great tip! I will try that with my blueberries next time! This recipe is such a keeper! Thanks for the review!
54dbe57c-1a3c-11e3-851c-000f20980440 says
These look delish, but read a blog where someone made these and they were very dry. So I am not sure if I want to try making these.
DeDe says
Made this today and these are yummy! The topping really delish! They were not dry at all. I also used frozen blueberries. Pinned it to share. 🙂
Brandy says
Wonderful! Glad you liked them too!
becky says
Hi just wondering if you can use frozen blueberries?
thanks!
Becky
Brandy says
Yes, frozen blueberries work just fine!
Have a great week!
Brandy
Gloria says
Hello there! This is my first time visiting your blog and I happened to see this recipe. I am going to try it! Thanks for sharing!
Best regards,
Gloria