The Best Blueberry Muffins

These are hands down the BEST blueberry muffins! With a perfectly moist, tender crumb and a sparkling sugar crust, these bakery-style muffins are bursting with sweet and juicy blueberries. Easy to make with just a few ingredients, this recipe is a keeper!

In life, there are only two types of muffins that need to be done right: Chocolate Chip Muffins and Blueberry Muffins. To me, there’s nothing like a good blueberry muffins, bursting with juicy flavors, with a perfectly moist and tender crumb. I’ve been trying to find a good blueberry muffin recipe for a while and I finally found the one that ticks all the boxes. I proudly call them The Best Blueberry Muffins!

Sweet but not overly sweet, these blueberry muffins make a delicious sweet treat for snack, breakfast, or anything in between. You can make them with fresh or frozen blueberries, with or without the sugar crumb top. Try them too, and let me know how you like them!

What goes into blueberry muffins?

• Blueberries. I recommend using fresh blueberries when in season, but know that the recipe also works with frozen blueberries. If doing so, do not thaw or the blueberries will stain the batter to a slightly visually unpleasant blue-green~ish color. Note however that even if the batter is stained, it does not affect the muffin flavor one bit!
• Yogurt. It’s a key ingredient as it brings moisture to the muffins, making the crumb perfectly tender. Both Greek yogurt and regular yogurt work, but make sure you stay away from low-fat for best results.
• White sugar + brown sugar. The combination of both granulated sugar and light brown sugar creates a more complex flavor profile than when using white sugar only. You can also use coarse sugar to sprinkle on top of the muffins – it will create a super crispy muffin top!
• Butter. It makes the muffins bakery-style! If you’re looking for an extremely moist crumb, you can replace with ½ cup (120 ml) canola oil.
• Eggs. You need 2 large eggs for the recipe.
• All-purpose flour + baking powder + salt. It creates the necessary lift and provides structure to the muffins.
• Cinnamon. Use a hint of cinnamon to your muffins for extra flavors. We also like to add vanilla for warm notes.

How to make blueberry muffins?

Important! Here are the main steps to keep in mind. For the detailed recipe instructions, head over to the recipe card.

• Combine the dry ingredients together in a bowl.
• In a separate bowl, whisk the wet ingredients.
• Add the dry ingredients to the wet ingredients, then gently fold in the blueberries. Do not overmix!
• Scoop the batter into the muffin tins, and bake!

How to avoid blueberries to sink in the bottom of the muffins?

Often when making blueberry muffins, we encounter this problem of having the blueberries sinking in the bottom while baking. But luckily, there is a simple trick to prevent that from happening: simply coat the blueberries with a little bit of flour in a bowl before using.

If you are using frozen blueberries, rinse them briefly (without thawing them) before coating with flour to prevent any streaking or bleeding of the blueberries into your batter.

Storing and freezing instructions

These blueberry muffins keep very well at room temperature in a sealed container for up to 2 days or in the refrigerator for a week. You can also freeze your blueberry muffins. Once they are completely cooled, place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature for a couple of hours or warm them up in the microwave for about 1 minute (this is my preferred option).

More muffins, please!

• Apple Crumb Muffins
• Blackberry Swirl Muffins
• Chocolate Chip Banana Muffins

With blueberries, try also:

• Blueberry Crumble Bars
• Cream Cheese-Filled Lemon Blueberry Pound Cake

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