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.
Make the most of blueberry season with this delicious blueberry pie and blueberry crepe recipe!
Table Of Contents
Blueberry Muffins 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
- Dry Ingredients: All-purpose flour, Baking powder, Baking soda, and Salt
- Wet Ingredients: Sugar, Eggs, Vanilla, Heavy cream, Lemon juice, and Butter
- Streusel topping: Butter, Brown sugar, Flour, Cinnamon, and Salt
How to Make Blueberry Muffins
This is a quick run-down with step-by-step photos. For the full detailed recipe and measurements, scroll down to the printable recipe card.
- 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.
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.
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 Blueberry Muffins are a sweet addition to your breakfast table. Here are some delicious serving ideas:
- Proteins: Plate your muffins with a side Crispy Air Fryer Bacon, sausage, or ham.
- Pancakes: For a full breakfast brunch, offer these muffins alongside Dutch Baby Pancake, Crepes (VIDEO), or Cheese Blintz.
- Eggs: Blueberry Muffins taste delicious with a Bacon Mushroom Omelette, Easy Poached Eggs with Caramelized Onions, and Eggs Benedict.
- Condiments: For something simple, enjoy these muffins with butter, Strawberry Jam, or Blueberry Pie Filling.
Make These Blueberry Muffins 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 Tasty Blueberry Dishes!
- Blueberry Bread
- Oatmeal Blueberry Bars
- Blueberry Pie
- Crepes with Blueberry Filling and Whipped Cream
- Blueberry Ricotta Pancakes
- Blueberry Smoothie Bowl
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.
Print Pin Rate 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
FAQs answered in the post above:
- Can I replace the heavy cream?
- Can I use frozen blueberries?
- How to make these muffins ahead of time?
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
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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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Nadia says
Can I replace the blueberries with chocolate chip ?
Dina says
Hi Nadia 🙂 I have never tried replacing the blueberries with chocolate chips so I can’t say for sure how these muffins will turn out. However, I think it will work. If you give it a try let me know how it goes. 🙂
Johanna Prevost says
Love your site! Can I substitute heavy cream and use buttermilk instead? Thank you
Dina says
Thank you so much Johanna! I have never tested this recipe with buttermilk so I am not too sure.
Lisa says
Please change the directions to say “all dry ingredients” except for the sugar. Mine tasted good but weren’t very fluffy. I know I should have read through the directions to catch that myself but thought I’d remark on it.
Dina says
Hi Lisa, thank you for taking the time to leave your feedback. I just wanted to clarify the wet/dry ingredient issue. Technically, sugar is a “dry” ingredient. However, it is considered a wet ingredient when used for baking. It has to be mixed with the wet ingredients to evenly and completely dissolve. The separation of wet and dry ingredients is to make it easier to mix the ingredients together rather than if the ingredient contains any water. I hope that helps clarify. 🙂
Joyce Slone says
Can you use substitute the Blueberries with frozen Raspberry or frozen Cherries?
Dina says
Hi Joyce 🙂 I have not tried using those substitutes for this recipe so I can’t say for sure how it will turn out. However, it should work out. Let me know if you give it a try 🙂
Deb says
Excellent recipe. I only had frozen blueberries so I thawed them on paper towels first and then added them to the batter. I love lots of berries in my muffins and these definitely fit the bill. A keeper!
Dina says
Hi Deb 🙂 Happy to hear you loved these blueberry muffins! Excited that this recipe will be a repeat in your home! Thank you so much for taking the time to leave your feedback 🙂
Vicki says
I followed this and mine I felt came out dry.
Dina says
Hi Vicki 🙂 It sounds like there was either too much flour or they were slightly overbaked. Properly measuring flour is key and I have noticed that different brands of flour have slightly different results. Every oven is slightly different and may require less or more time when it comes to baking. I hope that helps clarify 🙂
Sharon Sprinkle says
Can I use self rising flour instead of the all purpose flour?
Dina says
Hi Sharon, I have not tested this recipe using self-rising flour so I cannot say how the muffins will turn out without trying it out first.
Rebecca Thomas says
I’ve made these twice with frozen blueberries. I make them in a jumbo muffin pan…makes 6 big muffins. I dip the batter into cupcake liners in my muffin pan and cook the big muffins 45 minutes. I don’t put any strussel topping on my muffins…we like them without it. They come out so fluffy and yummy. Thanks for the recipe… This one’s a keeper!
Dina says
Hi Rebecca 🙂 Love the idea of a jumbo muffin! Very happy to hear that you loved this blueberry muffin recipe so much! The streusel topping is totally optional but it is a must for me 🙂 Thank you so much for taking the time to leave your awesome feedback! 🙂 Always glad when people repeat my recipes in their homes! I hope you find many more delicious recipes on my blog 🙂
Violet Fernandes says
Instead of heavy cream can I use milk as in india we do not get heavy cream in local shops or what can I use to replace heavy cream . Pls help want to try this receipe very much.
Dina says
Hi Violet, I have never tried this recipe without the heavy cream so I am not sure how it will taste with a substitute. You can possibly try full-fat coconut milk?
Gracie says
Made these for my grandchildren, they devoured them. Needless to say i will be making these again . So glad they were kind enough to leave me one. Lol
simplyhomecooked says
Hi Gracie 🙂 So happy that your grandchildren loved these blueberry muffins so much! Always a good thing when they share 😉 Thank you for taking the time to leave your feedback and I hope you find many more delicious recipes on my blog 🙂
Sally says
DELISH! THank u for the recipe, Chef, we loved them, so grateful you share your talent with us all!!!!!!
simplyhomecooked says
You are very welcome Sally! It truly makes me happy when people love my recipes 🙂 Happy to hear you loved these blueberry muffins! Thank you for your kind feedback and I hope you find many more delicious recipes on my blog 🙂