This easy Blueberry Muffin recipe is to die for! They are super moist and fluffy. Topped with a crumbly streusel topping that is made from scratch.
Make the most of blueberry season and make my blueberry pie, and blueberry crepe recipe!
Ingredients for this blueberry muffin recipe
Like any muffins recipe, the ingredients are pretty basic. Here is what you will need:
- Dry Ingredients: flour, baking powder, baking soda, sugar, and salt
- Wet Ingredients: eggs, vanilla, heavy cream, lemon juice, and melted butter
- Streusel topping: cold butter, brown sugar, flour, cinnamon, and salt
Can you use frozen blueberries
Yes, most definitely! Frozen blueberries work just as well as fresh when making muffins.
How to make these homemade blueberry muffins
The muffin batter
- Make the muffin batter by combining the dry ingredients first and coating a reserved amount into the blueberries. This will help prevent the blueberries from sinking too much. Once you’ve done this set it aside.
- Now using an electric hand mixer, mix the eggs with sugar, lemon juice, cream, and the dry ingredients as instructed in the recipe card below.
- Now mix in the melted butter and blueberries. Line your muffins tin with cupcake liners and scoop out the batter using a large cookie scoop.
The streusel topping (the crumb topping)
This is the best part of the muffins! It’s so easy and so delicious. Just combine cold cubed butter with flour, salt, cinnamon, and brown sugar. That’s it! Now sprinkle the streusel topping on top of each unbaked muffins and pop it in the oven for 35 minutes at 350 degrees Fahrenheit.
How to make these muffins healthier
- Whole wheat flour. You can substitute the all-purpose flour for whole-wheat flour. It still tastes delicious but now these muffins provide more whole-grain nutrients and fiber.
- Honey. Swapping the sugar with honey decreases the overall sugar in the muffins. It also adds a little honey flavor to your blueberry muffins.
- Greek yogurt. Another great way to decrease the fat content while increasing your protein is to incorporate greek yogurt instead of sour cream.
Blueberry muffin calories
- Most bakery or cafe muffins can have up to 480 calories. These homemade muffins, on the other hand, have roughly 280 calories per muffin. Making homemade muffins is a way better option!
–Disclaimer: Please note that the values calculated are only as accurate as the weight, ingredient and nutrition information provided.
Blueberry muffin Tips and FAQs
How to prevent blueberries from sinking in muffins
- The easy solution to this is to coat the blueberries with 1-2 tablespoons of flour. Then prior to baking, you will add in the flour-dusted blueberries into your batter mix.
Can you freeze blueberry muffins
- Yes, freezing these muffins allows you to enjoy them throughout the year. Allow the muffins to cool completely prior to freezing. They can freeze up to 3 months in an airtight container.
How long do homemade muffins stay fresh
Enjoying blueberry muffins fresh is the best possible way! However, they will still taste great for 2 days at room temperature. They will also last about 1 week if properly stored in a refrigerator.
Watch this video on how to make these blueberry muffins
More Scrumptious Blueberry Recipes:
- Blueberry pie filling
- Oatmeal blueberry bars
- Blueberry pie
- Crepes with blueberry filling and whipped cream
- Blueberry ricotta pancakes
Best Blueberry Muffins Recipe
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 they 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.
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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Joyce says
Looks like a great recipe with excellent instructions. Want to try it but have even lower calories and carbs.
What adjustments should I make to substitute:
— Almond Flour for the All Purpose
–Greek yogurt for the heavy cream
Also, will likely substitute Monk Fruit sweetener 1:1 for the sugar
thanks!
simplyhomecooked says
Hi Joyce, those are all really great alternatives for making these blueberry muffins low carb! For the monk fruit, yes 1:1 ratio will work! I cannot give exact measurements for the almond flour and greek yogurt before testing the recipe myself. Almond flour is a lot moister than all-purpose flour so it will take some recipe testing to get the right ratio down.
Lisa C. says
Hello. If I use frozen blueberries do they need to thaw first or just put them in frozen?
simplyhomecooked says
Hi Lisa, you can put them in frozen right away. Let me know how the recipe turns out 🙂
Catharine Pickard says
Found this recipe last night. Looking for an easy, but really good muffin to begin teaching my granddaughter her way around the kitchen.
Because all kids love the mini size we adjusted. I used small scoop to load batter. Baking time 12 minutes. Looks like I’ll be getting 30 minis from this batch!! Love the ingredient list. Lemon juice, cream, three eggs! These are perfect. I will be making full sized muffins, and different fruits! That streusel would be awesome on apple muffins, another family favorite!!
simplyhomecooked says
Catherine, I am so thrilled that you found this recipe!! I can’t wait for you to try more! Thank you for your sweet feedback 🙂
Jordan W. says
These turned out so yummy! Just what I was hoping! Can I use this batter and make different kinds of muffins? I was thinking of trying cranberry orange and maybe a raspberry chocolate? Do you think it would work the same if I just substitute the add ins?
simplyhomecooked says
That’s so awesome to hear Jordan! So happy that these blueberry muffins turned out exactly how you wanted them to! 🙂
Yes, you can use this batter to make different kinds of muffins 🙂 Replacing the fruit with other fruits would be totally fine. However, if you want to make a chocolate muffin then you would have to add cocoa and this would be adding another dry ingredient to the batter. Not sure about the ratios if you add another dry ingredient for this recipe. I hope that helps clarify and thank you for your feedback 🙂
Sue Prochaska says
These are very good!,!
simplyhomecooked says
Thank you Sue! So happy that you enjoyed these blueberry muffins 🙂
missus 28 says
Really eggy and sweet.
Patricia Victorino says
I made these yesterday and they are awesome. I left off the Streusel topping as I am diabetic as is my neighbor who I shared some of these with. Can this recipe be used for chocolate chips instead of blueberries?
simplyhomecooked says
Thank you for the kind recipe review, Patricia! Yes, you can definitely add chocolate chips instead of blueberries if you like. Just make sure to omit the lemon juice 🙂
Melanie says
These muffins are excellent! They do not need the streusel, but it really adds to the texture and tastes great. My family loves these and I will be using this recipe often. Thank you so much!
simplyhomecooked says
Thank you so much for the wonderful review, Melanie! I am so thrilled to hear that you enjoyed these blueberry muffins.
Julie says
So yummy. I use stevia and added in half cup blackberries with the two cups blueberries 😋
simplyhomecooked says
I love the idea of blackberries Julie. Thanks for sharing that!
Dorothea Kraemer says
Thank you Dina for this wonderful recipe. My muffins came out light and fluffy. Very, very delicious and the hint of lemon juice was perfect. No comparison to the box mix. I’ll never go back. This will be my go to recipe from now on.
simplyhomecooked says
Dorothea, thank you for your kind words. It means so much!
Suzanne says
I don’t have heavy cream what can I substitute with?
Thanks
simplyhomecooked says
Hi Suzanne, I can’t think of a perfect substitute for heavy cream. The closest thing to heavy cream would be half and half but its a bit runnier so it will change the consistency of the muffins. If you were to use half and half, you would need to add a little more flour to balance the consistency of the blueberry muffin batter. Unfortunately, I have never tried using this method so I cannot say how much more flour you will need.
Brandy says
35 minutes is way too long to bake the muffins. They came out so dry.
simplyhomecooked says
Hi Brandy, every oven runs slightly different so the best way to know when your muffins are done is by inserting a toothpick in the center of the muffins. If the toothpick comes out clean, your muffins are done baking.
Marriane says
Can I store the dough in the freezer?
simplyhomecooked says
Hi Marriane, I have never frozen the muffin batter before so I’m not too sure how it will keep.
sandra percival says
Was a little bit more time consuming than i thought but they came lighter than I imagined! I couldn’t get the Topping right but but i’m sure that was more fault. Any tips would be helpful. Taste wise thou they were delicious. I’ll make them again someday soon and keep practicing. One of my husbands favorite muffins.
simplyhomecooked says
Thank you for taking the time to write your feedback about these blueberry muffins. I’m glad that you and your husband enjoyed them! In regards to the topping, it helps if the butter is cold 🙂
Charlotte Kearn says
These muffins are wonderful, soft and fluffy, perfect. I tasted the batter and almost didn’t make muffins.(kinda like chocolate chip cookies). It seemed forever beating the eggs and glad I didn’t give up and stop short. Way better than bakery muffins. Thanks for the recipe.
simplyhomecooked says
Thank you for super sweet feedback Charlotte. I’m glad you enjoyed the blueberry muffins!
Anabell says
This is my family favorite blueberry muffins. They are the best. Thank you so much for sharing.
simplyhomecooked says
Thank you Anabell! 🙂 It makes me so happy to hear that you and your family loved my blueberry muffins recipe! You are very welcome for the recipe and thank you for taking the time to leave this awesome review! 🙂
Tracey says
Just made a batch of these muffins – fabulous & taste amazing. Never made Blueberry Muffins before and these are brilliant thank you so much
👍👍👍👍👍🌸💗
simplyhomecooked says
Hi Tracey, that’s so awesome that you loved this recipe! I’m so happy that you enjoyed this blueberry muffin recipe and took the time to write this kind review! I hope you find many more recipes from my site 🙂