These easy Blueberry Muffins are to die for! They are super moist and fluffy, and topped with a crumbly streusel topping that is made from scratch.
Table Of Contents
Recipe Details
I love these Blueberry Muffins because they’re moist with pops of juicy blueberries throughout. And the cinnamon streusel topping is the best part!
- TASTE: These Blueberry Muffins are sweet and tart, with buttery streusel crumbles on top.
- TEXTURE: Moist and springy, these muffins have the perfect texture. Cinnamon sugar topping adds a fabulous little crunch to each bite.
- TIME: These muffins take about 35 minutes to cook, but you can also make them ahead to save time.
- EASE: Simple and straightforward, this is an easy recipe to follow for delicious results.
What You’ll Need
Ingredient Notes
- All-purpose flour- This is the base for the muffin batter and is also used to keep the blueberries from sinking to the bottom of the muffin tins when added.
- Fresh blueberries- These adds sweet-tart flavor to the muffins. You can also use thawed frozen blueberries if they’re out of season.
- Baking powder and Baking soda– These are the leavening agents that give the muffins their airy, fluffiness.
- Vanilla extract– Adds a touch of vanilla flavor to enhance the sweet blueberry flavor.
- Heavy cream– This adds richness as well as moisture to the muffins.
- Lemon juice– Use fresh lemons for the best flavor. This adds some tartness.
- Butter– This ingredient adds rich, buttery flavor to the muffins and is also used to make the streusel topping.
- Brown sugar– As part of the streusel, this deeply rich and sweet sugar creates the delicious topping.
- Cinnamon– Adds a warm spiciness to the streusel.
Add-ins and Substitutions
- Substitute Greek yogurt or sour cream for heavy cream- Decrease the fat content and add protein to this recipe by using plain Greek yogurt or sour cream in place of the heavy cream.
- Reduce the refined sugar- For a healthier muffin, substitute honey for the sugar. This will also give them a nice little honey flavor.
- Add fruits and nuts- For extra flavor, you can add diced banana, mango, or chopped hazelnuts. Just make sure to decrease your blueberries so that the muffin is not overwhelmed.
- Make them gluten-free- Substituting gluten-free flour for the all-purpose flour will make these muffins allergen-friendly.
How to Make Blueberry Muffins
- Combine the dry ingredients. Start off by adding the all-purpose flour, baking powder, baking soda, and salt to a bowl, then whisking it all together.
- Prepare the blueberries. Reserve about 1 tbsp of the flour mixture and mix it with the blueberries. Then set them aside.
- Beat the eggs. Now whisk the eggs on high speed with an electric hand mixer in a separate bowl until they’re pale and fluffy.
- Add the sugar, vanilla, and lemon juice. Continue beating the eggs as you add in the granulated sugar. Keep beating for about 3 more minutes, then add the vanilla extract and lemon juice.
Pro Tip: Beat the eggs really well because this is what incorporates the air that makes these Blueberry Muffins so fluffy in the end.
- Add the heavy cream. Beat the eggs on high speed again and slowly add in the heavy cream.
- Sift in the dry ingredients. Begin sifting in your dry ingredients, but not all at once. Add about 1/3 of the dry ingredients at a time, mixing to incorporate them each time.
- Add the butter and blueberries. Once you’ve got all your dry ingredients well Incorporated, continue mixing as you add in the melted butter. Then add the berries to the blueberry muffin batter.
- Fold the batter and scoop it. Fold the blueberries into the batter using a spatula. Then line the muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
- Make the topping. Combine the cold cubed butter, all-purpose flour, salt, cinnamon, and brown sugar in a small bowl. Mix with a fork until all the ingredients are well combined and have a crumbly, dry texture to them.
- Bake. Top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
Recipe Tips
- Coat the blueberries in flour- Coating the blueberries in a little bit of the flour mixture helps prevent them from sinking to the bottom of the muffins.
- Beat the egg well. The key to super fluffy muffins is well-beaten eggs, so whisk them thoroughly and continue beating while adding in the wet ingredients.
- Add the dry to the wet in stages. When sifting in your dry ingredients, do a third at a time to allow them to be thoroughly incorporated. This avoids clumps and dry spots in the blueberry muffins.
- Use cold butter in the topping. Using cold cubed butter for the streusel topping allows the butter to stay solid through the baking process. Too warm and the butter would melt away.
FAQs
Can you use frozen blueberries?
Yes, most definitely! Frozen blueberries work just as well as fresh when making these muffins. You may want to thaw them first though to decrease excess moisture in the batter.
Are these blueberry muffins healthy?
Most bakery muffins can have up to 480 calories. These homemade muffins, on the other hand, have roughly 280 calories per muffin (without recipe variations). Making homemade muffins is a much healthier option!
Serving Suggestions
These homemade Blueberry Muffins are a sweet addition to your breakfast table. Serve them with eggs, pancakes, waffles, and other morning treats.
- Eggs Serve them with some Eggs Benedict, Shakshuka, Easy Poached Eggs with Caramelized Onions, or Hash Brown Quiche.
- Pancakes/Waffles: Pair this recipe with some Blueberry Ricotta Pancakes, German Pancakes (VIDEO), Buttermilk Pancakes, or Buttery Belgian Liege Waffles.
- Muffins: Enjoy these Blueberry Muffins with some Banana Chocolate Chip Muffins (VIDEO), Cornbread Muffins, or Blueberry Muffins (VIDEO).
- Pastries: Serve these with some Cheese Turnovers, Cherry Danishes, Apricot Rugelach (VIDEO), or Croissant Breakfast Sandwiches.
Make This Recipe in Advance
Make ahead: You can make these Blueberry Muffins ahead of time and let them cool before storing. They keep well in the fridge or freezer and can be warmed in the oven before serving.
Storing: These Blueberry Muffins can stay at room temperature for about 2 days. They will also last about 1 week if stored in the refrigerator in an airtight container or ziplock bag.
Freeze: Allow the muffins to cool completely prior to freezing. They can be frozen for up to 3 months in a freezer-safe container or ziplock bag. Reheat in the oven or microwave until warmed through.
More Delicious Blueberry Sweets!
Watch VIDEO recipe here
Full Recipe Instructions
Blueberry Muffins
This easy Blueberry Muffin recipe is to die for! They are super moist and fluffy. It's topped with a crumbly streusel topping that is made from scratch.
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Servings: 12
Calories: 280kcal
Ingredients
For the Muffins
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 3/4 cup heavy cream
- 4 tbsp unsalted melted butter
- 1 1/2 cup blueberries
For the streusel topping
- 1 tbsp unsalted butter cold
- 2.5-3.0 tbsp all-purpose flour
- 3 tbsp brown sugar
- Pinch salt
- 1 tsp cinnamon
Instructions
- Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
- Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
- Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
- Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
- Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
- Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
- Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about 1/3 of the dry ingredients at a time with mixing in between.
- Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
- Now add the blueberries to the blueberry muffin batter.
- Fold the blueberries into the batter using a spatula. Now Line your muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
- Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon, and 3 tbsp brown sugar in a small bowl.
- Mash it all together using a fork until all the ingredients are well combined and have a crumbly dry texture to them.
- Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
Notes
- Coat the blueberries in flour- Coating the blueberries in a little bit of the flour mixture helps prevent them from sinking to the bottom of the muffins.
- Beat the egg well. The key to super fluffy muffins is well-beaten eggs, so whisk them thoroughly and continue beating while adding in the wet ingredients.
- Add the dry to the wet in stages. When sifting in your dry ingredients, do a third at a time to allow them to be thoroughly incorporated. This avoids clumps and dry spots in the blueberry muffins.
- Use cold butter in the topping. Using cold cubed butter for the streusel topping allows the butter to stay solid through the baking process. Too warm and the butter would melt away.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 125mg | Potassium: 109mg | Fiber: 1g | Sugar: 22g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Ayesha says
Can i use 2 percent milk instead of heavy cream?
Dina says
Hi Ayesha 🙂 Unfortunately that won’t work. The consistency will be too runny. I hope you will be able to give this recipe a try. If you do please let me know how it goes. 🙂
Kay says
These sound Wonderful.
Could I make these with fresh raspberries?
Dina says
Hi Kay 🙂 Thanks for giving my muffin recipe a try. Using raspberries should work just fine. I have never used them for this recipe so can’t say exactly how they will turn out. Be careful when folding the batter so that you don’t crush the raspberries too much. Let me know how this variation turns out! 🙂
Christine Zaengle says
I cut out flour and sugar from my diet, can I use almond flour and coconut sugar instead?
Dina says
Hi Christine 🙂 Those substitutions would change the flavor and the consistency so I don’t think they will work. I have not tried using those so I don’t know how to make adjustments for them. I do know that people use gluten-free flour in baked goods. If you give this recipe a try let me know how it goes.
Les says
Hi Dina!!!! Sorry MY MISTAKE!!!!!! I had a ……..moment!!! I love the recipe and if I had focused more I would have seen how to get rid of the pictures!! Thank you for the recipe it turned out perfect!!!! Hugs Hun.
Dina says
Hi Les 🙂 Glad that worked out for you! Thank you giving this recipe a try. I am so happy that these blueberry muffins turned out perfectly for you! Thank you so much for taking the time to leave your feedback. I hope you find more recipes to enjoy from my food blog. 🙂
Nita Wyatt says
Easy to make. My husband loved them. I’m making them for a women’s retreat.
Dina says
Hi 🙂 Awesome to hear that your husband loved these blueberry muffins! I hope everyone at the women’s retreat loves this recipe. Let me know how it goes. 🙂
Sally says
easy to make and delicious! Just one question, if I wanted to make them with less sugar, say 1/2 cup instead of 1, will this change the outcome ?
Thanks!
Dina says
Hi Sally 🙂 Awesome to hear you found these muffins delicious! You could lower the sugar if you want. It may alter the texture a little bit but it shouldn’t be a big deal. If you give it a try please let me know how it goes. Thank you again for your feedback! 🙂
Nita W says
I added less sugar. I substituted honey and Splenda.
Dina says
Glad to hear these substitutes worked for you! Thank you for your feedback and support! 🙂
Rachel says
This recipe is great , loved how fluffy and tasty these big muffins with that crumble paired with some dark roast coffee. Patience was key with continuing to mix those eggs. Mine came out a tiny bit dry so curious if I need to reduce time in oven or add another egg??
Dina says
Hi Rachel, I am so glad that you loved these! I think a little less time in the oven should help a lot!
Lorna says
Great recipe. The beating of the eggs 3min more really worked.
Dina says
Hi Lorna, I am pleased to her that this recipe turned out well for you 🙂
Katie says
Hi loved the recipe!! I had one question can I use chocolate chip instead of blueberries or will it change the batter?
Dina says
Hi Katie, yes you can use chocolate chips! I don’t think it should change that batter at all.
Megan says
Great recipe, they always turn out perfect! Depending on preferences would recommend trying:
– add the zest of the lemon
– add another tablespoon of lemon juice to the cream and let it sit to cuddle (or sub buttermilk)
– brown the butter
– sub almond extract
– broil them for the last min to crisp the tops a bit more
Lukas says
made these today; erred on the side of caution and only baked 25 minutes and they came out perfect. thanks for the recipe!
Dina says
You are very welcome Lukas! Happy to hear that these blueberry muffins turned out perfectly for you! Thank you so much for taking your time to write this review! 🙂
Nany Salam says
Hi Diana,
I Just want to take this opportunity to thank you for your effort and your time.
I will try your muffins soon and update you accordingly.
Love you from Bahrain!
Nany
Dina says
Thank you so so much, Nany! Your kind words mean a lot to me! Please keep me updated on hoe they muffins turn out for you! 🙂 I hope you love them!
Annette Smith says
Hi Dina
I have made these muffins several times and they’re an absolute favourite. However the last batch wasn’t so successful in that the muffin mixture
overflowed the topping. What did I do wrong? Was I too generous with the blue berries?
Dina says
Hi Annette, I am so glad that you love this blueberry muffins recipe! There is a chance you might have over-mixed and incorporated too much air in the batter which caused them to rise higher than normal. Or the blueberries could have been the culprit too 🙂
Sheila says
Best blueberry muffins I’ve ever made! Follow recipe as is perfect!
Dina says
Thank you Sheila! I am so happy to hear that you loved these blueberry muffins so much!
Joey says
You don’t tell us the yield, or what size muffins tin ?.
Dina says
Hi Joey, in the recipe card at the bottom of the post, I mention it makes 12 muffins. I also leave a link to the exact size muffin tin I use. I hope that helps clear up the confusion 🙂
Aletha says
By far the easiest and best tasting blueberry muffins. Thank you so much for all your dedication and time… and great eats 😁 I love it when I have to make myself quit 😅
Dina says
You are too kind with your awesome review! I am always so happy to hear when people love my recipes! Thank you so much for taking the time to leave your feedback! 🙂
Ann says
Can I use frozen blueberries
Dina says
Hi Ann, yes you can. Just make sure to thaw and drain the blueberries before using them for the recipe. Enjoy! 🙂
Flora says
I made them a few weeks ago and now i made them again because they were soooo delicious! My family insists i make more for them because we love them so much! Thanks for this recipe Dina!
Dina says
Wow Flora, thank you so much for taking the time to write your kind feedback! That truly means a lot to me!! 🙂
Stephanie says
I made it and they came out amazing. Can I use this same receipt to make it into bread instead of muffins ?
Dina says
I am so glad you loved these Stephanie! Hmm, that is a great question. I have never tried making this recipe in a loaf pan as blueberry muffin bread. Therefore I am not too sure if the batter will overflow or not. I wish I could help you with this!
Debbie says
My all time favorite blueberry muffin recipe. My only question is I want to double it. Do I just double every ingredient?
Dina says
Thank you Debbie! Yes, just double each ingredient and it will double the entire recipe 🙂