Best Blueberry Muffins Recipe Reviews

These blueberry muffins have it all! They bake with perfect tall muffin tops, have a rich and moist texture, and are incredibly flavorful with bursting blueberries all throughout. It’s tough to check all these boxes with homemade muffins, but this recipe proves that you can make bakery-worthy muffins right at home!

For starters, these bake with perfect round muffin tops. Each liner is filled to the brim and the batter is made with the right ratio of flour to sugar to fat. Because of this, these muffins bake nice and tall. Not to mention the crunchy sugar crust on top!

Even though they’re tall, they still have an incredibly moist texture. This is due to the fact that the batter is made with half oil and half butter. The butter provides flavor, while the oil allows these muffins to remain super moist. They stay this way days after baking.

Gluten Free Blueberry Muffins Made With Baking Mix Recipe

It’s not enough to have a tall and moist muffin, because they also need to be super flavorful. I find a lot of homemade blueberry muffins lack in this category. So here are the secret ingredients for this blueberry muffin recipe:

Muffins are probably one of the trickiest recipes for me to test. Mainly because I’m VERY picky about them! They have to bake tall with a moist consistency and tons of flavor, which is something difficult to achieve.

Luckily, the process of making blueberry muffins is very easy! So while testing takes a while, once it’s nailed down its quick to whip up a batch. There are three main steps:

I Tried Smitten Kitchen's Blueberry Muffin Recipe

This mixing method is used for most muffin recipes as well as quick breads, cornbread, pancakes, and waffles. The reason is because these batters tend to be rather thick. By limiting the dry and wet mixing to just one go, this reduces the chances of overworking the gluten strands. The end result is a super light and tender muffin!

While the process of making blueberry muffins is very easy, there are a few tips and tricks to know along the way:

You CAN, but I highly recommend sticking to fresh! For starters, frozen blueberries have to be mixed in frozen because thawed berries will bleed into the batter and turn the muffins purple.

Ba's Best Blueberry Muffins Recipe

Because they’re frozen when they hit the oven, this can change how the muffins bake. They will need to bake for a few extra minutes and they may not bake as tall as they can.

I haven’t tested it, but my readers have had a lot of luck using gluten free flour in my chocolate chip muffin recipe, so I assume it would work well here too! Use a good quality gluten free baking flour blend in place of the all purpose flour in this recipe.

Since the batter is made with oil, these muffins stay moist for days. If you know they’ll only be around for a couple days, store in an air tight container at room temperature. If you plan on having them around for longer, store in an air tight container in the refrigerator instead. They’ll keep for about a week. I recommend heating one up for about 10 seconds in the microwave for the best texture!

Easy Blueberry Muffins With Crumb Topping L A Farmgirl's Dabbles

Make sure to tag me @butternutbakery onInstagramif you make these blueberry muffins. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

These are seriously the BEST blueberry muffins. Not only do they bake with the most perfect muffin tops, but they’re also incredibly moist and flavorful. They’re also made with extra blueberries, so there’s a burst of fresh berries in every single bite. 

STORAGE – Once the muffins are completely cooled, store in an air tight container. They can be kept at room temperature for a couple days, or the refrigerator for about a week. Luckily these stay really moist!

Outrageous Gluten Free Blueberry Muffins Recipe

I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!This is our favorite blueberry muffins recipe! They’re extra buttery, soft, and moist. For that bakery style goodness, top with cinnamon brown sugar streusel. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.

If you’ve tried my simple Pumpkin Muffins or Pumpkin Crumb Cake Muffins, or bakery style Chocolate Chip Muffins, you know I’m serious about muffin recipes. Muffins are a favorite because they’re easy to make, quick to bake, and the flavors are endless just like scones. Everyone appreciates a fresh batch of muffins and, best of all, muffins double as breakfast and snack. (Or in the case of double chocolate muffins… dessert!)

But when it comes to muffin varieties, blueberry muffins hold the crown. Nothing compares to the classic blueberry muffin and today I’m showing you exactly how to prepare my best version:

Best Blueberry Muffin Recipe (with Crumble)

Originally published on this day in 2014, these blueberry muffins are a personal and reader favorite. I found myself baking the muffins often, swapping blueberries for apples, peaches, and other fruits. In fact, this blueberry muffin recipe quickly turned into my go-to base muffin recipe, a batter you can turn into infinite muffin flavors.

They’re a texture lover’s dream with soft centers and a crunchy cinnamon brown sugar on top! They’re not as dense as jumbo blueberry muffins and have a little more flavor from the brown sugar and butter.

There are no secret ingredients, tricks, or complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer, which is perfect for hungry tummies in the morning.

Healthy Blueberry Muffins

That’s it! The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. If you don’t have sour cream, you can use yogurt like we do in lemon blueberry muffins.

It depends on the recipe. We wouldn’t consider these healthy blueberry muffins because they’re made from butter, flour, and sugar. However, they’re homemade and you know exactly what’s inside the batter. For some reason, they feel better than eating blueberry pie for breakfast! If you are looking for a healthier alternative, you’ll appreciate these blueberry banana muffins or applesauce muffins.

Freeze the muffins for up to 3 months. Cool completely and then place the muffins in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator (overnight) or at room temperature on the counter. To warm up, microwave on high for about 20 seconds or bake at 300°F (149°C) for 6–10 minutes.

The Best Gluten Free Bluberry Muffin Recipe

These blueberry muffins are buttery, soft, and moist. For that bakery-style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onIn 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city. A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store. Marian tracked down and adapted that recipe so you can judge for yourself. But the origins of the Jordan Marsh recipe were unclear until 2023, when Mara Richmond of Burlington, Vt., wrote The Times to say that the developer of the recipe was her father, Arnold Gitlin, then the executive food consultant for Allied Stores, which owned Jordan Marsh at the time. His recipe, Richmond said, was an adaptation from one in Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.” Everything old is new again. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. It also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

260 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 4 grams protein; 174 milligrams sodium

Gemma's Best Ever Blueberry Muffins Recipe

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

The original John Pupek recipe, which I have used for years, calls for 1 cup of sugar, 1/4 tsp.salt, and he includes 1 tsp. vanilla as well. I don't know why the recipe above makes the salt optional. Salt is used in as a flavor enhancer, and if it is left out of baked goods, the final product will not taste right.

I would recommend adding a teaspoon of cinnamon and, MOST important, a tablespoon of lemon zest

Bakery Style Blueberry Muffins Recipe