If you’re looking for the best recipe for blueberry muffins – look no further. These come out fluffy, flavorful with a hint of lemon and have the best streusel topping!
Let’s be honest: Who doesn’t love a good blueberry muffin?! Even my child who is decidedly not into cake enjoys these, if only because of the crumb topping… And this is definitely a muffin for the “cake-like” category (as opposed to my Blueberry Oatmeal Muffins).
I very much enjoy baking these with my kids because they are so simple to whip up, come out delicious and are loved by all. They easily keep for a couple of days, too – although ours rarely last this long!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Yogurt: I use plain yogurt for these, not Greek Yogurt. If all you have is Greek Yogurt, please thin it out with a little more buttermilk. Otherwise, the batter will be too thick.
- Oil: Feel free to use melted butter in the muffin batter in place of the oil.
- Butter: Please use cold butter for the crumb topping. This is essential for it to work! Unfortunately, regular margarine or buttery spread cannot be used as a substitute. If you have to use margarine for any kind of reason, please use stick margarine for best results.
- Lemon zest: I first shared this recipe in 2017 with the addition of lavender instead of lemon. I have re-tested and changed the recipe to use lemon in 2021, because it’s just so much more accessible. If you want to use the original lavender, use 1 teaspoon dried food-grade lavender, finely chopped up. Rub it into the sugar with your fingers before using the sugar in the muffin batter.
- Buttermilk: If you don’t have any buttermilk on hand, use regular milk with 1 tablespoon white vinegar stirred in. Let it sit on the counter for 10 minutes before using in the recipe. I will say that the muffins turn out best with actual buttermilk, but I’ve used this easy substitute plenty of times with great results.
- Blueberries: I prefer using fresh blueberries over frozen, because the fresh don’t color the batter. If using frozen, make sure to use them straight from frozen, toss them very well in flour and then add to the batter with just 3-4x folding. Otherwise, you’ll have grey muffins.
How to make Blueberry Muffins
1. Start by making the streusel topping: Combine the flour, sugar and cinnamon. Then, cut in the cold, diced butter until crumbs form.
This will take a couple of minutes, be patient – if you don’t work the butter into the flour enough, you’ll end up with a tasteless, powdery topping!
2. Next, combine the dry ingredients for the muffin batter in a mixing bowl and the wet ingredients for the muffin batter in a large measuring jug. I always do the dry ingredients first so I can use the same measuring cups and whisk without washing/drying them in between!
3. Now pour the wet into the dry ingredients and fold together just until combined. Use a rubber spatula or wooden spoon to avoid overmixing the batter.
The batter will be thick, this is to support the weight of the blueberries and to offset the juices released from the berries during baking.
4. Now toss the blueberries in flour and fold them into the batter. Try to get them folded in by stirring 2-3 times. Do not stir much more at this point, or you’ll end up with dense and gummy muffins.
5. Finally, scoop the batter into lined muffin cups, top with streusel and bake!
Recipe tips
- Tossing the berries in flour will result in the most beautiful interior, not tossing them will allow more blueberry juice to flow into the muffin and create almost custard-like pockets. This comes down to personal preference! I personally usually do toss them in flour to keep all of the berries from sinking to the bottom.
- I cannot stress this enough, but do not melt the butter for the crumb topping! Please. I’m begging you. Cold butter, worked into the sugar and flour quickly (as you would with pie crust), then refrigerated until you’re ready to bake will result in the best outcome.
- The batter is quite thick and sturdy. That way it can support the weight of the berries and carry some of the moisture they release during baking.
How to get a nice dome on your muffins
It is, actually, not too hard to achieve a nicely rounded top that doesn’t overflow. You’ll set your oven to a temperature seemingly way too hot for something as small as a muffin.
You will fill your muffin cups up so high you’ll curse me in advance for ruining your oven (though it’s wise to place your muffin tin on a lined baking sheet, just in case).
Then you’ll drop your oven temperature to 400°F, give the muffins a handful of minutes in the heat, drop the temperature to 360° and watch them grow into the most beautiful hills of soft and crumbly goodness, marbled with the purple juices of the plump berries.
Storage tips
On the counter
To store the fully cooled muffins for 1-2 days, either place them in an airtight container, large zip-top bag or wrap them in plastic wrap. Keep on the counter for 1-2 days.
In the fridge
If you need your muffins to stay fresh for 3-4 days, let them cool completely and then place them in an airtight container or in a zip-top bag and keep in the fridge for up to 4 days. The topping does soften in this method, but it’s the best way to keep the muffins from drying out too much for this time frame.
In the freezer
These muffins are also great for the freezer! Allow them to cool completely, wrap each in plastic wrap and then pack in freezer-friendly bags or containers. Label with the name and use-by date (freeze for up to 3 months), then place in the freezer.
To defrost, remove as many muffins as you need from the freezer. Allow them to sit on the counter for 15-30 minutes, until you can easily remove the plastic wrap. Place the muffins on a cooling rack for a few hours to fully defrost.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Blueberry Muffins
Recipe details
Ingredients
For the streusel topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold butter cubed
For the muffins
Wet ingredients
- ⅓ cup oil OR melted butter
- 2 large eggs
- ½ cup buttermilk
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
Dry ingredients
- ½ cup granulated sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Other
- 1 ½ cups fresh blueberries tossed in one tablespoon flour
Instructions
Make the streusel topping
- Place flour, sugar and ground cinnamon in a medium bowl and stir to combine. Add cold butter and and cut into flour mixture until crumbs form. Refrigerate.
Make the muffins
- Line a 12 cup muffin tin with paper liners. Preheat oven to 425°F (220°C).
- Combine dry ingredients in a large mixing bowl. Whisk the wet ingredients in a separate large measuring jug or medium bow until smooth.
- Fold the wet ingredients into the dry ingredients until just combined – lumps are fine. Do not overmix! Fold the blueberries into the batter.
- Evenly divide batter between prepared muffin cups (I use a cookie/ice cream scoop for less mess and super easy scooping). Evenly top muffins with chilled streusel.
- Reduce oven temperature to 400°F (200°C). Place muffin pan on a lined baking sheet (in case any dripping occurs) and bake muffins for 10 minutes. Without opening oven, reduce temperature to 360°F (180°C) and finish baking for around 15 minutes, or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Notes
Ingredient notes
- Yogurt: I use plain yogurt for these, not Greek Yogurt. If all you have is Greek Yogurt, please thin it out with a little more buttermilk. Otherwise, the batter will be too thick.
- Oil: Feel free to use melted butter in the muffin batter in place of the oil.
- Butter: Please use cold butter for the crumb topping. This is essential for it to work! Unfortunately, regular margarine or buttery spread cannot be used as a substitute. If you have to use margarine for any kind of reason, please use stick margarine for best results.
- Lemon zest: I first shared this recipe in 2017 with the addition of lavender instead of lemon. I have re-tested and changed the recipe to use lemon in 2021, because it’s just so much more accessible. If you want to use the original lavender, use 1 teaspoon dried food-grade lavender, finely chopped up. Rub it into the sugar with your fingers before using the sugar in the muffin batter.
- Buttermilk: If you don’t have any buttermilk on hand, use regular milk with 1 tablespoon white vinegar stirred in. Let it sit on the counter for 10 minutes before using in the recipe. I will say that the muffins turn out best with actual buttermilk, but I’ve used this easy substitute plenty of times with great results.
- Blueberries: I prefer using fresh blueberries over frozen, because the fresh don’t color the batter. If using frozen, make sure to use them straight from frozen, toss them very well in flour and then add to the batter with just 3-4x folding. Otherwise, you’ll have grey muffins.
Recipe tips
- Tossing the berries in flour will result in the most beautiful interior, not tossing them will allow more blueberry juice to flow into the muffin and create almost custard-like pockets. This comes down to personal preference! I personally usually do toss them in flour to keep all of the berries from sinking to the bottom.
- I cannot stress this enough, but do not melt the butter for the crumb topping! Please. I’m begging you. Cold butter, worked into the sugar and flour quickly (as you would with pie crust), then refrigerated until you’re ready to bake will result in the best outcome.
- The batter is quite thick and sturdy. That way it can support the weight of the berries and carry some of the moisture they release during baking.
Storage tips
On the counter To store the fully cooled muffins for 1-2 days, either place them in an airtight container, large zip-top bag or wrap them in plastic wrap. Keep on the counter for 1-2 days. In the fridge If you need your muffins to stay fresh for 3-4 days, let them cool completely and then place them in an airtight container or in a zip-top bag and keep in the fridge for up to 4 days. The topping does soften in this method, but it’s the best way to keep the muffins from drying out too much for this time frame. In the freezer These muffins are also great for the freezer! Allow them to cool completely, wrap each in plastic wrap and then pack in freezer-friendly bags or containers. Label with the name and use-by date (freeze for up to 3 months), then place in the freezer. To defrost, remove as many muffins as you need from the freezer. Allow them to sit on the counter for 15-30 minutes, until you can easily remove the plastic wrap. Place the muffins on a cooling rack for a few hours to fully defrost.Nutrition
More recipe information
Recipe first published on 07/07/2017. Updated with new photos, text and slight recipe changes (added vanilla extract, changed lavender to lemon zest) on 03/14/2021.
Kathleen says
Just took them out of the oven. They look wonderful. Everybody is asking if they can have a muffin, but they have to wait a bit.
Just shared one. Very, very good.
Maggie says
Looks like the muffins are drizzled with something. Correct?
Nora says
Yes, Maggie! Correct. I usually put it in the notes as a tip/addition, but I’m very annoyed with myself for apparently forgetting to include it in this particular recipe. I just mix 1 cup icing sugar with 1-2 tablespoons of lemon juice and a drop of lemon extract. The drizzle over the cooled muffins. It’s not needed, but it makes them extra special!
Debbie Borgschulte says
This blueberry muffin recipe is the best ever. I highly recommend the recipe.
Nora says
I’m so glad, Debbie!
Judy says
How big are the muffin tins in this recipe?
Nora says
It’s just a standard one with about 1/2 cup capacity per muffin. Hope this helps!
Carla Young says
Thank you for this recipe! I made them this morning. They rose beautifully and I love the light texture! I followed the recipe but they tasted a little bland and I’m not sure why. I’ll bake them again.?
Nora says
Carla, maybe add a touch more salt, some cinnamon and a few extra tablespoons sugar if they tasted bland to you – usually helps 🙂
Debbie says
This was a very good recipe. I couldn’t find plain yogurt so I
Used vanilla yogurt.still very good. Thank you for sharing.
Louise says
Oh my goodness! This is the second time I have made these and they were absolutely amazing both times. I was concerned when the batter was very stiff, but tell your readers to persevere for perfection. Thank you for this awesome recipe!
Ceyana christensen says
I made these tonight for my sister in law who just had her third baby and we plan on taking them to her in the morning for breakfast! They turned out so lovely! I Ended up doing parchment paper for a liner and sprinkled white gourmet sugar on top of the streusel for a bakery muffin look! Perfection.
Nora says
That’s such a wonderful thing to do for a new mom!
Mary Ellen Keeley says
Wow, really good – everyone raved. We added a bit of fine sea salt and turbinado sugar to the crumb and a bit more buttermilk and blueberries. For some reason are mixture was almost too dry but they turned out amazing
Thank you for your delightful recipe.
Gretchin says
I don’t have lavender, can I still make them?
Nora Rusev says
Yes absolutely! Just skip it, they are wonderful either way.
tori says
mine are still in the oven but i must say i woke up this morning craving a delicious blueberry muffin and these are going to hit the spot! i am so impressed by the bouncy texture of the batter! loving the idea of the lavender as well- thankfully i had some on hand! Great recipe
Lynne Dean-Colfack says
I just took a batch out of the oven. I must say, the soft texture with a burst of blue blueberres. was amazing. I am a sharer and have been cooking for two sets of parents; daughter; grandbabies,some treats during all of this. I may hide these…lol! Hey, I made them all homemade ice creams and sorbets.
Thank you for sharing your recipes and skills! Stay safe everyone!
Leah says
These were so good! My mom is teaching me how to cook, and these were very easy to make. My siblings loved them too. have a good day!
Georgina says
The crumble is amazing! The muffins were moist and scrumptious..
Nora Rusev says
I’m so glad to hear this, Georgina!
Medha @ Whisk & Shout says
WOW the lavender is such a secret recipe in these muffins! Loving the idea of coconut oil to add even more flavor and of course, you can’t go wrong with streusel 🙂
Nora says
Thanks Medha!