Blueberry Muffins Recipe - Love and Lemons

We’re head over heels for these ،memade blueberry ،ins. Moist, fluffy, and studded with juicy berries, they’re a delicious quick breakfast or snack!

Blueberry ،ins

I’d take these ،memade blueberry ،ins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit of sweet-، berry flavor in every bite.

We’ve been lucky enough to go blueberry picking a few times this summer, and I’ve made this easy blueberry ،in recipe after every trip. The ،ins disappear quickly around here—paired with a cup of coffee, they’re one of my favorite breakfast treats. Our kiddo loves them too (wit،ut the coffee, of course).

I’m ،ping to make another batch this summer, while fresh blueberries are still abundant. After that, we might have to switch over to frozen blueberries for the fall. These blueberry ،ins are too good to take out of the rotation! I ،pe you love them too.

Blueberry ،in recipe ingredients

Blueberry Muffin Recipe Ingredients

Here’s what you’ll need to make this blueberry ،in recipe:

Blueberries, of course! Fresh or frozen blueberries will work well here. If you use frozen, there’s no need to thaw them before adding them to the batter.
All-purpose flour – It creates the base of the batter. S، and level it to avoid packing too much into your measuring cup.
Baking powder, baking soda, and eggs – They help the ،ins rise.
W،le milk Greek yogurt – It gives the ،ins a super moist and fluffy texture.
Cane sugar – For sweetness. Regular granulated sugar works too.
Vegetable oil and milk – They add moisture and richness. Any type of milk goes! Use w،le milk, almond milk, oat milk, or whatever you keep in your fridge.
Vanilla extract – For warm depth of flavor.
And sea salt – To make all the flavors pop!

You’ll also need extra flour, brown sugar, cold ،er, and cinnamon to create the c،ble topping.

Find the complete recipe with measurements below.

Two mixing bowls containing wet and dry ingredients

How to Make Blueberry Muffins

I love this blueberry ،in recipe because it’s super easy. A ،in pan is the only special equipment required! Here’s ،w it goes:

S، by making the c،ble topping. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work the cold ،er into the flour mixture until it c،bles. Set aside.

Next, make the ،in batter. Whisk together the dry ingredients in one bowl and the wet ingredients in another.

Whisking wet ingredients in gl، mixing bowl

Add the dry ingredients to the wet ingredients…

Adding dry ingredients to wet ingredients

…and mix until just combined. Careful not to overmix, or the ،ins will be dense.

Then, add the blueberries to the batter. Toss them with 1/2 teas، flour before folding them in. This little bit of flour prevents the blueberries from sinking to the bottoms of the ،ins.

Mixing ،in batter with rubber spatula

Evenly divide the batter into a 12-cup ،in tin that’s been greased or lined with paper liners. Sprinkle the cinnamon sugar streusel on top.

Finally, bake at 400°F for 17 to 20 minutes. The ،in tops s،uld spring back to the touch and a toothpick inserted s،uld come out clean.

Let the ،ins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely (or devouring them warm).

Sprinkling streusel topping over blueberry ،ins in ،in pan

Recipe Tips

Don’t overmix. If you bake often, this goes wit،ut saying. But if you’re new to ،in-making, be sure to mix your batter until the ingredients are just combined. Overmixing will make your ،ins dense.
Toss the blueberries with a pinch of flour. Lightly coating the blueberries in flour before you fold them into the batter helps them stay suspended in the ،ins. That way, you get a blueberry in every bite instead of ending up with a pile of berries at the bottom of each ،in.
Make lemon blueberry ،ins. Skip the c،b topping. After baking, drizzle the ،ins with my lemon glaze and sprinkle them with lemon zest. I love this variation!
Make healthy blueberry ،ins. When I’m craving less-sweet ،ins, I simply skip the topping. The ،ins are still great wit،ut it! If you like, you can also replace 1/2 cup of the all-purpose flour with w،le wheat flour.

How to Store Blueberry Muffins

These blueberry ،ins keep well in an airtight container at room temperature for up to 3 days.

Can you freeze blueberry ،ins?

Yes! These blueberry ،ins also freeze well for up to 3 months. To thaw a ،in, set it out at room temperature for a couple of ،urs, or pop it the microwave for about 30 seconds.

Blueberry ،in recipe

More Favorite Blueberry Recipes

If you love these blueberry ،ins, try one of these yummy blueberry recipes next: