The best Blueberry Muffins are made from scratch, so get out your mixing bowls and let’s get baking! Plump, juicy blueberries are surrounded by a moist, tender batter and topped with a scrumptious cinnamon-spiced crumble.

Just like lemon blueberry bread or blueberry pie bars, your family will eagerly gather at the table when they smell these beauties baking!

Blueberry Muffins with basket of blueberries in the background

Fresh vs. Frozen Berries

For this recipe, both fresh and frozen blueberries will work! Meaning you can enjoy this recipe all year round. However, using fresh or frozen berries can differ slightly.

  • Fresh blueberries have a tendency to sink and clump at the bottom of baked goods. To ensure they float in the batter and stay intact toss berries with a tablespoon of flour to coat before adding to the batter.
  • Freezing blueberries forces their delicate skins to burst and the berries to release some of their juices. So when baking with them, you may notice the color bleeds a bit more.
      • Do Not Thaw
      • Rinse frozen berries several times in a strainer until the water runs clear.
      • Drain and dab dry on paper towels, then add to batter.

Overhead shot of Blueberry Muffins in a muffin tin, with blueberries on the side

Blueberry Muffins From Scratch

These muffins are a delicious snack made with a handful of staple pantry ingredients! They are perfect to whip up for a quick snack or to pack in a lunch box!

To Make the Blueberry Muffin Batter:

  1. Combine dry and wet ingredients in separate bowls (per the recipe below).
  2. Make a well in the dry ingredients and pour in the wet ingredients. Stir mixture just until moistened. Overmixing causes a dense batter.
  3. Gently fold blueberries into the batter.

Divide the batter among greased or lined muffin tins and top with streusel before baking! Bake until puffed up, slightly browned and a toothpick inserted in the center comes out clean. Now if you can, let them cool before sampling a few to ensure quality! ;)

Two stacked Blueberry Muffins, one with a bite taken out of it

Storing and Freezing

Blueberry muffins freeze beautifully. To do so, make sure they are completely cooled first to prevent the tops from getting soggy and sticky when they thaw. Store in freezer containers or bags. They’ll keep for 3-4 months.

Defrosting Blueberry Muffins

Blueberry muffins can be thawed at room temperature. You can also take them straight from the freezer and warm them on a napkin in a microwave for about 30 seconds. Or, wrap in foil and place in a 350°F oven for 10 – 15 minutes.

This is a reliable and crowd-pleasing recipe you can enjoy year-round thanks to abundant fresh blueberries in season or frozen ones in winter.

So Many Muffins!

Blueberry Muffins with fresh blueberries
5 from 33 votes↑ Click stars to rate now!
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Blueberry Muffins

Enjoy these juicy blueberry muffins that are baked until perfectly golden and fluffy!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 10 muffins
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  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter softened
  • ½ cup sugar
  • 1 egg room temperature
  • ½ teaspoon vanilla
  • cup milk
  • 1 ½ cups blueberries
  • 1 tablespoon flour


  • cup flour
  • 3 tablespoons brown sugar
  • 1 ½ tablespoons salted butter
  • ½ teaspoon cinnamon


  • Preheat oven to 400°F and line a muffin pan with liners.
  • Combine flour, baking powder and salt in a small bowl. In another bowl, beat butter and sugar until fluffy. Mix in egg, vanilla, and milk.
  • Add flour mixture to milk mixture and stir just until moistened. Toss blueberries with remaining flour and fold into batter. Do not overmix. Pour over prepared muffin tin.
  • Combine topping ingredients in a small bowl. Sprinkle over muffins.
  • Place the muffins in the oven and reduce the temperature to 350°F. Bake for 18-22 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes. Remove from the pan and cool completely.


To maintain freshness, store cooled blueberry muffins in an airtight container or zippered bag. Keep them at room temperature for up to 2 days or refrigerate them for approximately 5 days.
5 from 33 votes

Nutrition Information

Calories: 202 | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 175mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins, Snack
Cuisine American
Blueberry muffins on parchment paper with a bite taken out of 1 and writing
Blueberry Muffins with a title
Blueberry muffins in a muffin tin and on a wooden board with a bite taken out of one and a title



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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I have a large muffin pan will the amount of time be the only thing that would change.
    I love all of your recipes and I am so happy that I receive them. Thank You for sharing all the recipes and tips5 stars

    1. Hi Marion! For jumbo muffins, they will need to cook longer, for about 22-25 minutes but I would recommend checking them for doneness by inserting a toothpick into the centre of the muffin. If it comes out clean they are cooked!

  2. I made these tonight but didn’t add the topping. My apartment oven doesn’t register temperature correctly so cooked longer. They were delicious and had to force myself not to eat all of them at once. Will be making again.5 stars

  3. Hi Holly, I just finished baking a batch of these blueberry muffins, as my friends and family really enjoyed the carrot muffins I baked using your recipe. I have a question before i bake a second batch of these blueberry muffins (im getting ready to in a few minutes) so, while they baked they were nice and plump however, upon cooling they went flat. Is there a trick or tip to keep them plump on top? Thank you so much! I am really enjoying your recipes!!!

    1. So glad you are enjoying our muffin recipes, Loretta! We have some tips to help to keep your muffins from falling in: fill the muffin tins only ¾ full to allow for room to expand as they cook, be sure to fully cook the muffins, check your baking powder and make sure it is fresh as that can affect the rise and structure of the muffin, and lastly the batter could also be over mixed so make sure to only mix until moistened. Hope those tips help!

    1. Hi Lara, we have only tried this recipe as written but would love to hear how it turns out for you.

  4. I just baked these today and they are DELICIOUS! Super moist and light, and just the right amount of sweet: the PERFECT blueberry muffin! This recipe is a keeper! :)5 stars

  5. Can’t wait to try! How would you recommend I make them with frozen fruit? Should I be thawing the fruit first or is frozen ok? I don’t want to ruin the texture. ❤️

    1. There is some info in the post on using frozen berries.

      Freezing blueberries forces their delicate skins to burst and the berries to release some of their juices. So when baking with them, you may notice the color bleeds a bit more.
      Do Not Thaw
      Rinse frozen berries several times in a strainer until the water runs clear.
      Drain and dab dry on paper towels, then add to batter.

      Hope that helps!

  6. Wow! These are great! I was given blueberries and wanted to make muffins with them and went to my default site … Spend With Pennies … for a recipe. Very good! I don’t ordinarily use liners for muffins but need to remember to next time as they were so most they were a little difficult to get out of the pan. Oh, and I used buttermilk instead of milk because I had some that needed to be used. I also didn’t add lemon zest to the topping because my berries were already tart. Definitely a keeper!5 stars

    1. Ahh Shannon, thank you so much! Buttermilk would be great in these, so glad you enjoyed them!