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.
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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
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
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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megha sablok says
Hi !!! I am so glad I found this recipe. This looks awesome & I am so eager to try this.
Just one question, can I replace cream with anything else, like curd or milk. I don’t prefer creams.
Will await your reply.
simplyhomecooked says
Hi 🙂 Thank you and I hope you love these blueberry muffins! I have never tried substituting the cream for this recipe so I am not sure how it will turn out. The milk isn’t as thick so the consistency will be a little different. Hope that helps. Let me know if you give it a try 🙂
Michelle Ryan says
I always feel bad leaving a review much later than it was posted but these are SO good!!! This has become a quick favorite for my family. They are so light and fluffy and delicious.
simplyhomecooked says
Thank you so much, Michelle! I am always happy to receive a review 🙂 Glad to hear you and your family love these blueberry muffins! Very excited that this recipe has become a family favorite! I hope you find many more delicious recipes on my blog 🙂
Jen says
So fluffy and delicious!! I had an issue, not with the blueberries sinking to the bottom, but the ones on the outside tended to stick into the muffin tin and it wasn’t a complete muffin, any suggestions? I cooked two batches, one 5 minutes longer and still had the same problem. But still absolutely delicious!!!!
simplyhomecooked says
Hi Jen 🙂 So happy that you loved these blueberry muffins! Thank you so much for taking the time to leave your feedback 🙂
Regarding your question, did you line the muffin tin with cupcake liners? If not did you use cooking spray on the muffin tin?
Lisa F says
Wow and Yum! Thank you for sharing this scrumptiously delicious muffin recipe. They are fluffy with such a wonderful texture and the perfect balance of ingredients.
simplyhomecooked says
Thank you for the wonderful recipe feedback, Lisa! I am so happy that you loved the blueberry muffins!
Marie says
These are amazing! I used a kitchenaid stand mixer, so you have to scrape the sides on a couple steps, but they turned out great 😁
The crumble on top added that extra umph. Thank you for this recipe, I will definitely make them again!
simplyhomecooked says
You are very welcome Marie!! It really makes my day when people love my recipes so much! Glad to hear that these blueberry muffins will be a repeat recipe in your home 🙂 Thank you for your awesome feedback and I hope you find many more delicious recipes on my blog 🙂
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 🙂