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
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
- ¾ cup cane sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1½ cups blueberries
Crumble Topping
- ½ cup all-purpose flour, spooned and leveled
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cubed
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 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.