Better than bakery muffins, these Blueberry Muffins are loaded with juicy blueberries, finished with extra berries and a crunchy crumb topping. They bake up moist, tender, and full of fresh blueberry flavor.
If you love blueberries, try these muffins alongside other favorites like Blueberry Waffles or Blueberry Banana Bread with Coconut for a full lineup of fruity breakfast treats.
I bake muffins regularly, and after testing and tweaking, I’m excited to share my perfected blueberry muffin recipe. These are large, bakery-style muffins that stay moist and have plenty of berries in every bite. The crumb topping adds a satisfying crunch that elevates them beyond typical store-bought muffins.
Ingredients
- Flour: All-purpose flour — this recipe has been tested with AP flour.
- Baking Powder: Provides rise and helps create a light texture.
- Salt: Balances the sweetness and enhances flavor.
- Butter: Melted butter is used in both the batter and the crumb topping for a tender crumb and rich flavor.
- Sugar: Regular granulated sugar sweetens the muffins and the topping.
- Eggs: Large eggs are best for structure and moisture.
- Greek Yogurt: Plain Greek yogurt adds moisture and a slight tang; sour cream with a little milk can be substituted if needed.
- Extracts: Vanilla and a touch of almond extract combine for deeper, complementary flavor.
- Blueberries: Fresh or frozen blueberries both work; fold gently so they don’t break up too much.
- Cinnamon: A small amount in the crumb topping adds warmth and contrast.
How to Make Blueberry Muffins
STEP 1: Preheat the oven to 400°F. Line a 12-cup muffin tin with tulip liners for tall bakery-style muffins, or use standard liners for 18 regular muffins.
STEP 2: In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
STEP 3: In a separate bowl, whisk melted butter with the sugar until combined. Add the eggs, then the Greek yogurt, vanilla, and almond extract, mixing until smooth.
STEP 4: Add the dry ingredients to the wet ingredients and stir just until mostly combined — a few dry streaks are okay. Fold in 1 1/2 cups blueberries carefully so the batter doesn’t turn purple.
STEP 5: Divide the batter evenly among the prepared muffin cups, filling them generously if you want tall muffins.
STEP 6: Scatter the remaining 1 cup of blueberries over the tops of the filled muffin cups to create berry-packed tops.
STEP 7: Make the crumb topping by mixing 3/4 cup flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 5 tablespoons melted butter. Use a fork to mash the mixture into coarse crumbs.
STEP 8: Sprinkle the crumb topping evenly over the blueberries on each muffin.
STEP 9: Bake until the tops are golden and a toothpick inserted into the center comes out with just moist crumbs — about 20–25 minutes for standard muffins or 30–35 minutes if using tulip liners. Cool slightly before serving.
Tips and Tricks
For bakery-style height, use tulip liners and fill the cups generously. If you only have standard liners, you’ll yield about 18 muffins instead of 12. Wild blueberries are a great option if you want smaller berries distributed more evenly in each bite. Store muffins in an airtight container at room temperature; refrigeration can extend freshness but may dry them out faster.
More Muffin Recipes
Try other muffin ideas such as Chocolate Banana Muffins, Raspberry Muffins with White Chocolate Chips, Strawberry Muffins, Morning Glory Muffins, or Peanut Butter Muffins for more breakfast variety.
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Blueberry Muffins
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Ingredients
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 2/3 cup plain Greek yogurt
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups blueberries
Topping:
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons melted butter
- 1 cup blueberries (for topping)
Instructions
-
Preheat the oven to 400ºF. Line a 12-cup muffin pan with tulip liners, or line 18 muffin cups with standard liners.
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Whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; set aside.
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In another bowl, whisk 1/2 cup melted butter with 1 cup sugar. Whisk in 2 eggs, then 2/3 cup plain Greek yogurt, 2 teaspoons vanilla, and 1/2 teaspoon almond extract.
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Add the dry ingredients to the wet ingredients and stir until mostly combined. Fold in 1 1/2 cups blueberries, stirring just until combined.
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Divide the batter evenly among the prepared muffin cups.
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For the topping, combine 3/4 cup flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 5 tablespoons melted butter. Use a fork to break it into coarse crumbs and mix thoroughly.
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Top each muffin with the remaining 1 cup blueberries, then sprinkle an even amount of crumb topping over each.
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Bake until a tester inserted into the center comes out mostly clean: about 20–25 minutes for standard muffins or 30–35 minutes for muffins in tulip liners.
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Allow muffins to cool slightly before serving.
Recipe Notes:
Nutrition Information
Calories: 361 kcal,
Carbohydrates: 54 g,
Protein: 5 g,
Fat: 14 g