blue berry muffin recipe

Written ByJenny Smyth Posted on
blue berry muffin recipe
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The Best blue berry muffin recipe

I’m so excited to share this blueberry muffin recipe with you all. I’ve been making these babies for years, and they’re always a hit with my family and friends. I love how moist and flavorful they are, and the best part is that they’re incredibly easy to make.

The recipe comes from my grandmother, who was an amazing baker. She taught me everything I know about baking, and I’m so grateful to have learned from her. When I was growing up, my family would always have a big breakfast spread on Sundays, and these muffins were always a staple.

My kids love helping me mix the batter and watching them rise in the oven. It’s such a special moment in the kitchen, and it makes me feel like I’m passing on a tradition that will last for generations. The key to making these muffins is using fresh blueberries and not overmixing the batter.

I like to use a combination of white and brown sugar for a deeper flavor, and a hint of lemon zest adds just the right amount of brightness. My grandmother used to say that the secret to making great muffins is in the technique – you have to fold the batter gently so that it doesn’t develop too much gluten. It’s a trick that takes practice, but trust me, it’s worth it.

These muffins are perfect for any occasion – whether it’s a quick breakfast on-the-go or a special treat for your family. They’re also amazing as a snack or dessert. And let’s not forget about the health benefits: blueberries are packed with antioxidants and fiber, making them a great choice for anyone looking for a guilt-free treat.

Classic Blueberry Muffins

Classic Blueberry Muffins

4.8 from 1811 votes

Moist and delicious blueberry muffins perfect for breakfast or a snack. These muffins are bursting with juicy blueberries and have a tender crumb.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffins

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup plain Greek yogurt
1 1/2 cups fresh blueberries

For the Streusel Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup old-fashioned oats
2 tbsp cold unsalted butter, cubed

👨‍🍳Directions

1Preheat oven to 375°F.
2Line a muffin tin with paper liners or grease it with non-stick cooking spray.
3In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In another bowl, mix melted butter and sugar until well combined.
5Add eggs one at a time, mixing well after each addition.
6Stir in vanilla extract and Greek yogurt until smooth.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in blueberries gently.
9Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
10In a small bowl, combine flour, brown sugar, and oats for the streusel topping.
11Add cold cubed butter and mix with your fingers until crumbly.
12Sprinkle the streusel topping evenly over the muffin batter.
13Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
14The muffins should be golden brown and the streusel topping should be lightly browned.
15Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For an extra burst of flavor, add a lemon zest to the batter.

These blueberry muffins are always a hit with my family and friends, so I often double the recipe for gatherings. They are perfect for a brunch potluck, a bake sale, or a holiday breakfast. I love how easy it is to whip up a batch of these muffins. I can have them in the oven in just a few minutes, and the smell that fills the kitchen is always a delight. Plus, they freeze well, so I can make a big batch and have them on hand for busy mornings.

They also make a great gift for neighbors or teachers. I like to package them in a pretty box tied with a ribbon. Theyre the perfect treat to share. I always make sure to have the ingredients on hand to make these muffins. They are a comforting and delicious treat that never goes out of style.

Leftovers are a rare occurrence, but if you do have any they freeze well. I like to store them in an airtight container in the freezer and take them out as needed. They reheat beautifully in the oven or the microwave. Theyre perfect for a quick breakfast on the go or a satisfying snack. They are a versatile and delicious recipe that I highly recommend trying.

These blueberry muffins are a classic for a reason, and I hope your family enjoys them as much as mine does. They are a great way to start the day or enjoy as a treat. I love how they bring people together. They are a perfect choice for any occasion.

❓ Frequently Asked Questions About Blueberry Muffins

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe, as it provides the right balance of structure and tenderness.

Q: Can I substitute other types of sugar for the white and brown sugar?

You can use other types of sugar if you prefer, but keep in mind that they may affect the flavor slightly.

Q: How do I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Q: Can I make these muffins ahead of time?

You can mix the batter ahead of time, but don’t bake them until you’re ready. The dough will keep in the fridge overnight or up to 24 hours before baking.

Q: Why do my muffins always sink in the middle?

This is usually due to overmixing the batter or using too high an oven temperature.

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