There’s something irresistible about freshly baked blueberry muffins, with their golden tops and bursts of juicy berries. These muffins are a perfect balance of tender crumb and sweet-tart flavor, making them a treat for any time of day. In just 40 minutes, you can whip up a batch that fills your kitchen with the comforting aroma of warm vanilla and blueberries.
Each bite offers a delightful contrast of moist, fluffy texture and the bright pop of fresh blueberries, creating a harmony of flavors that’s hard to resist. Whether enjoyed with your morning coffee or as an afternoon snack, these muffins are a simple yet satisfying way to brighten your day. Plus, they’re quick enough to make even on the busiest mornings!
Ingredients for Blueberry Muffins
- For the muffins:
- 1¾ cups all-purpose flour (spooned and leveled), plus more for the blueberries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk Greek yogurt (substitute with regular yogurt if needed)
- ¾ cup cane sugar (or granulated sugar)
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (any type)
- 2 teaspoons vanilla extract
- 1½ cups blueberries (fresh or frozen)
- For the crumble topping:
- ½ cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cubed
Step-by-Step Instructions
- Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the mixture is crumbly. Set aside.
- Make the muffin batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla until smooth.
- In a small bowl, toss the blueberries with ½ teaspoon flour to prevent sinking.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Gently fold in the blueberries.
- Fill the muffin tin: Use a ⅓-cup measuring cup to divide the batter evenly among the muffin cups.
- Add the crumble topping: Evenly sprinkle the crumble mixture over the muffin batter.
- Bake: Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions
These blueberry muffins are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a drizzle of honey for a touch of sweetness. For a breakfast spread, pair them with fresh fruit and a cup of hot coffee or tea. They also make a great snack alongside a glass of cold milk or a smoothie.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a ziplock bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. This will bring back that fresh-from-the-oven taste!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the blueberries for raspberries, chopped strawberries, or even chocolate chips. For a nutty twist, add chopped walnuts or pecans to the batter. If you’re feeling adventurous, try a lemon zest or orange zest infusion for a citrusy kick. The possibilities are endless!
Baking Made Easy: Time-Saving Tips
To save time, prepare the crumble topping and dry ingredients the night before. Store them in separate containers so you’re ready to bake in the morning. Use a cookie scoop to portion the batter evenly into the muffin tin—it’s quicker and less messy than a measuring cup. These small steps can make your baking process smoother and more enjoyable!
Essential Tools: Equipment Guidance
For the best results, use a 12-cup muffin tin and muffin liners to prevent sticking. A whisk and mixing bowls are key for combining ingredients smoothly. Don’t forget a toothpick to check for doneness—it should come out clean when the muffins are ready. These tools will ensure your muffins turn out perfectly every time!
Blueberry Muffins
Ingredients
Method
- Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the mixture is crumbly. Set aside while you make the muffin batter.
- Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
- In a small bowl, toss the blueberries with ½ teaspoon flour.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the blueberries. Use a ⅓-cup measuring cup to divide the batter among the muffin cups. Evenly sprinkle with the crumble topping.
- Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.