Sometimes you just need a classic, non-fancy rendition of a recipe, and this one is it. Meet our best Blueberry Muffins recipe! These babies come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries. We spend weeks honing and refining this recipe to make it perfect: and we hope you’ll think it is, too.
What people are saying
To make sure these were indeed the best blueberry muffins, we asked a few of our readers to test this recipe before publishing it here. Here’s what the testers had to say about this recipe:
“I’ve baked many blueberry muffins before and I’m always looking for the right one. I made these this morning and my whole family loved them!” –Jennifer“The flavor is fantastic, so fluffy, not too sweet, just the right amount of crunch on the top with the sugar!” –Sarah“Just made this recipe and turned out so yummy! Love the turbinado sugar on top, and it was easy to put together!” –Heather“It was a quick and easy bake. I love the turbinado sugar on top and that the batter had some flavor from the spices, not just basic batter!” –Elizabeth“I love a crunchy sugar top muffin! They have a nice crumb: it’s tender but with a nice chew.” –Maya
Ingredients in blueberry muffins
With a recipe as classic as blueberry muffins, there’s bound to be disagreement between bakers and chefs on the “right” way to do things. This blueberry muffins recipe is intended for the home cook: easy to whip up with just the right height and shape. They’re not bakery style, but they look and taste impressive. In our research, we found we prefer oil over butter, and a bit of Greek yogurt and honey improved the texture and flavor profile. Here’s what you’ll need:
Fresh blueberries: fresh are preferred vs frozenAll-purpose flourGranulated sugarCinnamon, nutmeg, baking powder and salt: cinnamon and a little nutmeg add complexity to the flavorEggsHoney: required! It adds just the right complexity and moisture (if you must, substitute maple syrup or agave syrup)Vegetable oil: after extensive testing, we found oil made a moister, lighter muffin than butterGreek yogurt: Or substitute sour cream! This addition makes a moist muffin and tender crumbMilkApple cider vinegar: adds just the right amount of tang and lift (without having to buy a lemon)Turbinado sugar makes a crunchy, glittery topping
Tips for this blueberry muffins recipe
Outside of the ingredients list, this blueberry muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:
Wash the dry the berries first. This gives them time to fully dry while you’re mixing up the batter. Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.The muffin cups will be very full. We believe a good muffin should be tall with a generous muffin top. These will be more full than you’re used to for a homemade muffin.Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Storage info
The best part about these blueberry muffins? They’re even better after storage. Store them at room temperature overnight, and they become even more moist and delicious. It’s a great reason to make them ahead: but of course, they’re great day of too! Here’s how to store blueberry muffins:
At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time. Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.Frozen: Freeze the muffins in a sealed container for up to 3 months.
Can you use frozen blueberries?
Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.
Variations on blueberry muffins
Blueberry muffins are one thing…but how about blueberry lemon? Blueberry banana? Here are a few ways to mix up this classic muffin:
Try Lemon Blueberry Muffins, a fun spin with lemon zest and a zingy lemon glazeOpt for Healthy Blueberry Muffins, a blender-style muffin made with oatmeal and banana (naturally gluten-free)Go for Vegan Blueberry Muffins, a tasty variation with coconut oil and maple syrup
This blueberry muffins recipe is…
Vegetarian. For vegan, go to Vegan Blueberry Muffins. For gluten-free, go to Blueberry Oatmeal Muffins. 5 from 1 review
