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. This recipe was originally shared in 2013 and has been updated to include a new video and imagery.

You might also like our peanut butter muffins or our apple cider muffins!

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 and even our blueberry breakfast cake.

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. I don't usually add the streusel topping because they are absolutely yummy without it, but it's nice to be able to switch it up and be able to make two types of muffins with one basic recipe. My adaptation makes 12 large muffins instead of 8.

Jump to:

What Makes This Recipe a Keeper
📢 What Others Are Saying
🥣Ingredients
👩‍🍳 Directions
How to Store Muffins
How To Make Jumbo Muffins
To Die For Blueberry Muffins

What Makes This Recipe a Keeper

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, no need to thaw; gently fold the frozen blueberries directly into the muffin batter.
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.

unwrapped blueberry muffin on top of muffin liner

📢 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

🥣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.

👩‍🍳 Directions

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).

Fill the batter to the very top of the muffin liners then bake for 18-20 minutes.

How to Store Muffins

Store muffins in an airtight container on the counter for 3-4 days. 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.

How To Make Jumbo Muffins

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.

To Die For Blueberry Muffins

These delicious blueberry muffins are to die for! Made with fresh or frozen blueberries and an optional streusel topping.

4.80 from 5 votes

Print Pin Rate

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: muffins

Calories: 257kcal

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

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.

Notes

Sometimes I use half whole wheat flour, and they taste just as great. To make them even healthier, omit the streusel topping.

Nutrition