blueberry muffin recipe

Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.

Insanely Good Blueberry Oatmeal Muffins

quick oats

almond milk (or skim milk)

brown sugar (packed)

tbsp honey

applesauce

tbsp oil

tsp vanilla extract

white whole wheat flour

tsp baking powder

tsp baking soda

tsp salt

blueberries

baking spray

Preheat oven to 400°.

Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.

In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well.

Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

Moist, melt-in-your-mouth blueberry muffins with an easy crumble topping.

Blueberry Muffins

all-purpose flour (300 grams)

salt

butter (56 grams, unsalted, melted)

vegetable oil (60 milliliters)

whole milk (240 milliliters)

sugar (170 grams)

sour cream (60 milliliters)

lemon

eggs (room temperature)

lemon juice (60 milliliters)

blueberries (fresh)

all-purpose flour (60 grams)

sugar (100 grams)

unsalted butter (56 grams)

Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.

Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end then gently break apart to create a range various sized clumps.

For the Streusel Topping:

Preheat to 400 degrees F. Prepare your muffin tin by either greasing the wells or adding paper liners.

Add the flour, baking powder and salt to a large bowl then whisk together and set aside.

Toss the blueberries In about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter.

In medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.

Pour the wet mixture Into the dry then mix until almost combined. Add the blueberries and fold in.

Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the streusel topping.

Bake for about 20 minutes at 400F. I like to add a ramekin filled halfway with water to keep the muffins nice and moist during the bake but this is optional. Let the muffins cool in the tin for at least 10 minutes before removing.

For the Muffins:

These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven. 

Recipe: https://preppykitchen.com/blueberry-muffins-with-sour-cream/

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Try the best blueberry muffin recipe.This Blueberry Muffin Recipe is so yummy.These easy blueberry muffins are amazing.

homemade blueberry muffin Recipe

(all-purpose flour

granulated sugar (plus 1 tablespoon for muffin tops)

baking powder

vegetable oil

milk

vanilla extract

blueberries (about 1 cup frozen blueberries)

Preheat oven to 400º F

In a large bowl whisk flour, sugar, baking powder and salt,

Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).

Add vanilla and whisk until combined.

Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).

Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

Divide the batter between the muffin cups filling about ½ full.

Sprinkle a little sugar on top of each muffin.

Bake for 15-20 minutes

These huge and delicious blueberry muffins are so good, they won’t last long! To make this blueberry muffin recipe, you will need a jumbo (Texas-sized) muffin pan.

Bakery Style Blueberry Muffin Recipe

butter (softened to room temperature)

sugar

eggs

all purpose flour

blueberries (washed, drained and picked over)

vanilla

tbs coarse sugar ((also known as sanding sugar))

Preheat the oven to 375F/190C degrees F.

Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon zest.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a jumbo (Texas) muffin tin with cupcake liners (I use lotus-shaped parchment ones), and fill with batter. Sprinkle the 3 tablespoons sugar over the tops of the muffins, and bake at 375 degrees for about 40-45 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.

May be made in a standard-size muffin tin, but bake for 30-35 minutes. It will make 12 standard-sized muffins.

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

unsalted butter, melted

eggs, room temperature

Tablespoons greek yogurt

buttermilk

Tablespoon baking powder

turbinado sugar, optional

Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.

In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.

Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.

Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with Turbinado sugar, if using.* Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!

These muffins are FANTASTIC!!!!  This is now my go to recipe. I’ve also made it with gluten free flour. Everyone loves these muffins. Yum,  yum, yum!!!!

These muffins are the BEST! They turn out perfect every time. I’m curious if you have suggestions for baking the recipe in a loaf pan as bread instead. What size pan do you recommend?

I’ve made SO many blueberry muffin recipes and you’re right; these are by far the best! Thanks for sharing!!

These muffins are finger-licking good ! They are soft, moist, light and sweet but not too sweet (I decreased the sugar amount). Also, I twisted it with peaches marinated in rum, and it was AWESOME . I expected thel to be more crunchy on top, but #humidity  , they turned out soft. (Thats the only problem about these). Thank you a lot ! It was the best blueberry muffins I have tasted yet.

This is recipe is amazing!!! The muffins come out perfectly moist and fluffy. They are also the perfect balance of sweet and tangy. Will definitely be making this my go to blueberry muffin recipe!

https://content.jwplatform.com/videos/WQZaQNUs.mp4

These fluffy blueberry muffins are tender, moist and loaded with fresh blueberries! Serve these fresh out of the oven, grilled with butter, or eat them allllll in one sitting like we did 

These maple syrup blueberry muffins have the syrup baked right in! A perfect Sunday brunch recipe, or anytime you want a delicous snack.

Maple Syrup Blueberry Muffins

flour

baking soda

egg, beaten

maple syrup

butter, melted

Preheat oven to 400° and grease 12 muffin cups or line with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a small bowl, whisk together the egg, maple syrup, milk and melted butter. Add to flour mixture and stir until just combined. Carefully fold in berries.

Spoon into 12 muffin cups and bake until golden brown, about 15-18 minutes.

Best blueberry muffins I’ve tasted in a long time.  I made them with whole wheat pastry flour.

These were so moist and delicious! Thank you so much. I used GF flour, coconut milk and used 1\3  cup maple syrup instead of 2\3 cup and added water to replace the liquid. It quite sweet perhaps because of the coconut milk. Thank you again.

I'm eating one right now. They are delicious. An easy yet super tasty recipe! Thank you for sharing it.

These lemon blueberry muffins are super moist and bursting with fresh blueberries. Lemon juice and lemon zest are added to create a bold flavor that pairs perfectly with these blueberry muffins.

Lemon Blueberry Muffins

(160 grams) granulated sugar

tbsp fresh lemon zest (about 3 large lemons)

(230 grams) all purpose flour

cinnamon

(110 milliliters) canned full fat coconut milk*

lemon juice (about 1 large lemon)

(280 grams) fresh blueberries, picked through and rinsed**

(25 grams) all purpose flour

tbsp unsalted butter, melted***

tbsp raw sugar (optional)

Combine the flour, sugar, and melted butter. The mixture should resemble crumbly wet sand. Place in the fridge while you make the muffins.

Crumb Topping

Preheat the oven to 450F and line a muffin tin with 12 liners, or coat with some nonstick spray.

Add the sugar and lemon zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. This helps release even more flavor.

Mix in the flour, salt, baking powder, and cinnamon. 

Toss in the blueberries to coat in the flour mixture. This prevents them from sinking in the muffins.

In a smaller bowl, combine the oil, milk, eggs, lemon juice, and vanilla.

Add the wet mixture to the dry mixture and fold the two together using a rubber spatula. Careful not to over mix.

Evenly distribute the batter into the liners to make 12 muffins.

Take the crumble out of the fridge and sprinkle a liberal amount on the tops of each muffins. Sprinkle with some raw sparkling sugar if desired.

Bake for 10 minutes, then drop the oven temperature to 375F and bake for an additional 8-10 minutes.

While the muffins are hot from the oven, sprinkle with a little extra lemon zest.

Allow the muffins to cool in the pan for about 20 minutes, then transfer to a cooling rack to cool for another 20 minutes.

Enjoy while warm, room temp, or chilled. They&#8217;re delicious at any temperature!

This will be my go-to recipe!! Texture and flavour were great and the crumble on top was perfect. I like the melted butter +fridge option for crumble instead of using cold butter and breaking your fork trying to mix it lol.

So easy, and delicious! A crowd pleaser for the whole family, including my very picky 4 year old.

I just made these and holy heck they were so good!!! I didn’t have any coconut milk, so I used sour cream and they are divine. I can’t stop eating them 😍

Made these a couple days ago and my partner is already telling me I need to make more! I had to make adjustments based on what I had so I skipped the lemon (didn't have it) and used half white sugar, half brown sugar (ran out of white) and used brown sugar in the crumble and WOW these are so good! I'm excited to actually try it as the recipe calls for as I'm sure it will only make it better. This is my new fav blueberry muffin recipe!

These muffins are AMAZING and look like they came out of a specialty bakery. On repeat at our house, all year long!

Delicious!  I used King Arthur GF 1:1 flour and sour cream instead of coconut milk.  Not too sweet...perfect!

Just made these muffins for the first time and omg, you have to try them!  I did use half white whole wheat flour /half all purpose and half granulated sugar/ half coconut sugar.  Everything else stayed the same … amazing. New favorite recipe!

These are delicious!!! Rave reviews from everyone who tried them. Can't wait to make them again :)

Absolutely delicious!  This is now my go to recipe,  its perfect.  I made them without the crumble and they are great without.  I have made a lot of different blueberry muffin recipes and yours is by far the best.  Thanks for the recipe.

10/10 highly recommend. Delish. Super easy to make. Taste just as good the next day. Wow wow wow. So good!

These muffins came out perfectly - moist and a fluffy dense texture that is super springy and kind of chewy. Not sure if that makes them sound as amazing as they are, but truly, a delicious muffin. 

I used melted coconut oil for the oil option, and subbed almond extract instead of the vanilla (I almost always do when it comes to a blueberry muffin). Otherwise followed the recipe exactly. Will make again 100%. 

The only thing is for the crumble topping, the instructions don't specify when to add the lemon zest, which I realized as I was about to top the muffins with it. I added it in after the refrigeration step. Not sure if there isnt' supposed to be lemon zest in it or not (is it just supposed to be used for the sprinkling on top after baking part?) Either way, the crumble topping with the lemon zest added in is really good.

These were absolutely scrumptious!  I substituted sour cream for coconut milk because I didn't have it.  The crumb topping was the perfect amount of topping and so much easier than so many other recipes.  I have tried several other Lemon Blueberry Muffin recipes and none had the amount of lemon flavor I was looking for.   These had the perfect amount of lemon flavor.  Having all the different substitutes listed was a big help.  Thanks so much for sharing this recipe.

These are so good, I've already made them twice! The second time I used Lemon Extract as a 1:1 replacement for the zest and it turned out amazing.

I don’t review many recipes, but this one is amazing. I love to try new ingredients in baking. The coconut milk really adds to the moisture and texture. I will make this recipe a lot! Thanks

The best muffins I’ve ever made! So moist, rich and delicious on the inside with a nice crisp muffin top. They freeze really well too!

These Blueberry Cheesecake Muffins make a delicious breakfast or easy dessert. Filled with tangy blueberries, a sweet cheesecake filling and topped with a buttery streusel, these muffins will quickly become everyone's favorite treat!

Blueberry Cheesecake Muffins

½ cup packed light brown sugar

white sugar

unsalted butter (melted)

all-purpose flour

cream cheese (softened)

vanilla bean paste (or vanilla extract)

Krusteaz Wild Blueberry Muffin Mix

water

Preheat oven to 400°F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.

To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.

To prepare cheesecake filling, in a medium bowl, beat cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 1-2 minutes. Set aside.

In a medium bowl, stir Krusteaz Wild muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.

Spoon a small amount of batter into each muffin tin, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full.

Sprinkle prepared streusel over the tops of each muffin tin.

Bake 24-28 minutes, or until muffins are golden brown. Remove from oven and let cool for 10 minutes, then move to a wire rack to cool completely.

This recipe for sourdough blueberry muffins makes big, bakery style muffins that are tender and moist. They are baked to perfection with a crunchy, sweet crumb topping that is completely irresistible!

Sourdough Blueberry Muffins with Crumb Topping Recipe

corn starch

blueberries (fresh

butter (melted)

sourdough starter discard

sour cream (or plain Greek yogurt)

butter

Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.

Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.

Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.

Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)

Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.

Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

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