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!
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.
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:
- Combine dry and wet ingredients in separate bowls (per the recipe below).
- Make a well in the dry ingredients and pour in the wet ingredients. Stir mixture just until moistened. Overmixing causes a dense batter.
- 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! ;)
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 Bran Muffins – hearty, wholesome and delicious
- Banana Muffins – ready in less than 30 mins!
- Lemon Poppy Seed Muffins – sweet, tart & easy to make!
- Easy Pumpkin Muffins – soft, moist & flavorful
- Gingerbread Muffins – with a spiced crumble topping
- Banana Chocolate Chip Muffins – fun & tasty treat
- Blueberry Banana Muffins – full of fresh fruit
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter softened
- ½ cup sugar
- 1 egg room temperature
- ½ teaspoon vanilla
- ⅓ cup milk
- 1 ½ cups blueberries
- 1 tablespoon flour
- ½ teaspoon cinnamon
- ½ cup flour
- ¼ cup butter
- ⅓ cup brown sugar
- 1 teaspoon lemon zest
- Preheat oven to 350°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.
- Combine topping ingredients in a small bowl. Sprinkle over muffins.
- Bake 22-26 minutes or until a toothpick comes out clean. Cool in the pan 5 minutes, remove from pan and cool completely.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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!!!
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!
Trying these !! Can I replace butter with oil? Same quantity?
Hi Lara, we have only tried this recipe as written but would love to hear how it turns out for you.
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! :)
So glad you loved these muffins Claire!
Do you use hard butter, like a crumble mix for the topping of these blueberry muffins?
I usually use room temperature butter. Enjoy Elaine!
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. ❤️
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!
Super easy and superb texture and flavor!
We couldn’t agree more Rachelle! Thank you for the feedback.
Do you melt the butter first for the topping or mix it like crumble mix
Mix it like a crumble mix. Enjoy!
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!
Ahh Shannon, thank you so much! Buttermilk would be great in these, so glad you enjoyed them!
Can we use almond flour .. if so how much measurement to substitute
I haven’t tried this with almond flour so I can’t say for sure how it would work.