Best Blueberry Muffins

This post may contain affiliate links. Read my disclosure policy.

Quick Summary

Easy homemade Blueberry Muffins that are light, tender, packed with juicy blueberries and finished with a sweet streusel topping. This is the BEST Blueberry Muffin Recipe!

Blueberry Muffins

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that I now make the BEST Blueberry Muffins. I have made a lot of recipes over the years, from boxes and from scratch, and these are hands down the best!

My muffins are fluffy, tender, buttery, full of juicy blueberries, and have a sweet streusel topping that seals the deal! They will remind you of a bakery muffins, but BETTER! And bonus, they are SO easy to make at home!

Best Blueberry Muffins

Can You Use Frozen Blueberries to Make Blueberry Muffins?

First of all, let’s talk about the star of the muffins, the blueberries! I love using fresh blueberries when they are in season and affordable. When it isn’t blueberry season, I opt for frozen blueberries because they are cheaper and you can always count on the quality because the blueberries are frozen when they are ripe and in season.

So both fresh and frozen blueberries can be used, which means you can make these muffins all year long! No excuses!

You don’t need to thaw frozen blueberries before using them, but here is a little tip if you don’t want the frozen blueberries to change the color of your muffins. 

Unlike fresh blueberries, frozen blueberries bleed into the batter and can turn the muffins a greenish blue color. If you want to prevent the color change, you can rinse the berries under cold water until the water is noticeably lighter when you drain them. Place the blueberries on a few layers of paper towels, top and bottom, and let dry. Gently fold the blueberries into the batter and don’t over mix. This step isn’t necessary, the muffins will still taste good without rinsing frozen blueberries, but if you are worried about the color changing, rinsing will help!

How to Stop Blueberries from Sinking in Muffins

Have you had a blueberry muffin where all of the blueberries are at the bottom? Not fun, right? You want a muffin that has juicy blueberries throughout the entire muffin. To prevent blueberries from sinking to the bottom, you can coat the blueberries in a little flour before stirring them into the muffin batter.

how to make blueberry muffins

How to Make Blueberry Muffins

Homemade blueberry muffins are easy to make and with these tips they will turn out perfect every single time!

  • Preheat the oven to 400 degrees F. It is important to bake at a higher heat so they will rise properly.
  • Line a 12 cup muffin tin with paper liners or grease the cups with nonstick cooking spray. I prefer paper liners because they work well and they are pretty:)
  • Make the streusel topping and put it in the refrigerator until you are ready to use it. You don’t want the butter to get warm. And don’t skip the streusel topping! It’s SO good!
  • Make sure your baking powder is fresh. Yes, it does expire so check the date!
  • Whisk together the dry ingredients in a large bowl, making sure there are no brown sugar clumps.
  • Whisk together the wet ingredients in a small bowl. Make sure the butter is melted and slightly cooled and the eggs and buttermilk are at room temperature.
  • Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over mix the batter, stir just until flour disappears.
  • In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until blueberries are coated. Gently fold in 1 cup of the blueberries, being careful not to over mix.
  • Divide the batter evenly among the cups. I like to use an ice cream scoop to divide the batter, works like a charm!
  • Top each muffin with remaining ¼ cup blueberries, pressing them gently into the tops. Remove the streusel from the refrigerator and sprinkle evenly over each muffin. Gently press the crumbs into the batter.
  • Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean. Don’t over bake or your muffins will be dry.

How to Store

Please enjoy a muffin right out of the oven and if you want to slather butter all over it, be my guest. But after the muffins have cooled completely, you can store them for on the counter for up to 4 days.

To prevent muffins from getting soggy and too moist on the top, I like to store them under a glass dome so they are covered but there isn’t too much moisture. You can also store them in an airtight container that is lined with paper towels. The paper towels will help absorb some of the moisture so the muffins don’t get too soggy. I don’t recommend storing them in the refrigerator.

You can freeze blueberry muffins. Place the cooled muffins in a freezer bag and freeze for up to 2 months. Let thaw at room temperature or reheat in the microwave. I always try to keep muffins in the freezer for breakfasts on the go or when we want a muffin snack!

More Muffin Recipes:

Homemade Blueberry Muffins

Best Blueberry Muffins

Easy homemade Blueberry Muffins that are light, tender, packed with juicy blueberries and finished with a sweet streusel topping. This is the BEST Blueberry Muffin Recipe!
4.60 from 61 votes


For the streusel topping:

For the blueberry muffins:


  • Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
  • To make the streusel: Combine the flour, brown sugar, and butter pieces in a small bowl. Mix in the butter with your fingers or a pastry cutter until you have a crumb mixture. Place the streusel in the refrigerator until ready to use.
  • To make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the brown sugar and whisk again until there are no brown sugar clumps.
  • In a small bowl, combine the melted butter, eggs, buttermilk, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
  • Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over mix the batter, stir just until flour disappears. In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until blueberries are coated. Gently fold in 1 cup of the blueberries, being careful not to over mix.
  • Divide the muffin batter evenly among the muffin cups. Top each muffin with remaining ¼ cup blueberries, pressing them gently into the tops. Remove the streusel from the refrigerator and sprinkle evenly over each muffin. Gently press the crumbs into the batter.
  • Bake the muffins for 18 to 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!


Serving: 12g, Calories: 272kcal, Carbohydrates: 38g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 55mg, Sodium: 149mg, Potassium: 177mg, Fiber: 1g, Sugar: 19g, Vitamin A: 380IU, Vitamin C: 1.5mg, Calcium: 79mg, Iron: 1.4mg
Keywords blueberry muffins

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Summer Spring Kid Friendly Maria's Favorites

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

    1. You would need to bake for longer, I would increase the baking time by 5 minutes and check them to be safe!

    1. 5 stars
      This post/recipe is so detailed! I really appreciate all of the extra tips and suggestions, including reducing moisture during shelf life. You are so talented!

  1. This sounds and looks wonderful. I have powered buttermilk that does not reconstitute so it gets added in with the dry ingredients. Can I use this and add the amount of water it would take to equal the 3/4 cup buttermilk with the wet ingredients? Thank you in advance, Lisa

    1. I just made these muffins using powdered buttermilk, absolutely delicious! Nice moist muffin and tender crumb. Not too sweet, the blueberry flavor really shines. Thanks for the recipe.

  2. Oh, my very most favorite muffins ever!

    What a great recipe. Far and away the best blueberry muffins I’e ever made. So easy, fast and delicious.

    The only problem is that I didn’t have enough! Next time I’ll double it! 😛
    thank you for sharing, keep sharing such great recipes <3

    1. 5 stars
      I AGREE 100%! I’m 78 years old and have been married 57 years. I’m an avid baker and always looking for new recipes. Boy did I find one here. Made EXACTLY how it is written, PERFECTION!

  3. 5 stars
    Delicious recipe. Love all of the tips included in the recipe. They turned out perfectly. Looking forward to sharing these and making this again. Thanks!

    1. Thanks for letting us know! So happy you enjoyed our blueberry muffin recipe! They are our favorite!

  4. Yum! Recipe sounds so wonderful! Can I use coconut flavored yogurt instead of buttermilk?


  5. 4 stars
    Delicious, I love these muffins. Totally going to make them again. The reason I put 4 stars is because i didn’t have any brown sugar for the streusel topping.(I’m sure it would be good). And my wet ingredients curdled because I didn’t fully cool my melted butter. It still turned out good though

    1. Getting ready to try these muffins on my hubby tomorrow then I’ll report back on how we did

  6. 5 stars
    Excellent! I have made a lot of variations of blueberry muffins over the years and this might just be my new favorite!!

  7. Sunday, June 16, 2019 4:33 p.m. PDT from Los Angeles, California, U.S.A.
    I just baked these blueberry muffin following your recipe exactly. They are OUTSTANDING. I’ve never had one as good as theses. I used Bob’s Red Mill organic all-purpose flour, Knudsen’s buttermilk, Tillamook unsalted butter. I baked them in a Chicago Metallic jumbo, non-stick muffin pan. I got size BIG muffins. I baked them at 400 degrees F for 45 minutes. Thank you for your generosity in sharing this recipe on the Internet.
    Cheers and Happy Baking!

    1. 5 stars
      Mon., June 17, 2019 5:30 p.m. PDT How can I edit my post to correct a couple of typos? Thanks

  8. 5 stars
    These blueberry muffins are spectacular!
    I got the dry ingredients right, but as I was mixing the wet ingredients the hand-blender slipped and splashed half of the wet ingredients out. I made do by throwing in another egg and an extra spoonful of butter (worrying I had ruined the recipe). They still turned out wonderful!

    PS I used 1cup of yoghurt instead of buttermilk.

  9. Have you, or any followers, tried these as mini-muffins? I am serving at a function Saturday morning and wondered if the blueberries would evenly be distributed in mini size. Thanks for your recipe and help.

    1. I haven’t tried them as mini muffins, but I am sure they would be good, just reduce the baking time!

    2. 5 stars
      Wonderful texture! Turned out just out just like the picture. I added a dash of cinnamon to the streusel. I would make these again!

  10. Hi Maria,
    I stopped making blueberry muffins because I couldn’t find the right recipe- well I decided to try your recipe this morning- they were delicious!! Moist and tender and bursting with blueberries! My family loved them! On my way to purchase more berries to make a second batch to freeze. Thank you so much for the awesome recipe. I love your blog and enjoy reading about the happenings of your family!
    Enjoy the rest of your summer!

    1. I am so glad you loved our blueberry muffin recipe. I think they are the best too:)

  11. I have many good blueberry muffin recipes but I can’t wait to try these today, they sound heavenly. I had planed to make some blueberry muffins today since I have some berries on hand.

  12. Absolutely love your blueberry muffin recipe! I have tried a lot of blueberry muffins, yours are the best by far! My daughter and son- in law also, think the are the best! Thank you so very much for sharing! Best wishes to your family Maria!

    1. I am glad you think our blueberry muffin recipe is the best! We think so too:) Thank you!

  13. 5 stars
    Oh. My. Goodness! I had family over last weekend and made these, zucchini muffins and banana muffins. The blueberry ones vanished! We had a bumper crop of them this year so I froze a bunch. Will be making a batch tonight for a house warming gift tomorrow – thanks so much for the recipe!

  14. 5 stars
    My family loves this recipe. It’s the bests blueberry muffin recipe out there. My daughter doesn’t like blueberry anything, but just requested them for her birthday. They are that delicious! Thank you so much for sharing❤️

  15. Awesome!!! Made these for a bale sale today. They turned out perfect! I am at high altitude (6700) so I reduced the baking powder by 1/4 teaspoon, Reduced sugar by 1 tablespoon.
    Increased buttermilk (used milk vinegar soured) by 2 tablespoons. Increased the oven temperature by 15 degrees for 18 min, perfect!

  16. I dont have buttermilk or unsalted butter can i use reg stick butter. And can i use sour cream then buttermilk.
    I would go to the store but am in a wheelchair and its 28% outside. I put three stars down now but will change it after i make them My 9 year old son loves blueberry muffins i do too if i could get one.
    Thanks for the recipe. It sound so good i buy the ones at a box store and they are always dry and old.

    1. I’m using salted butter and am reducing the salt to an 1/8 of a teaspoon.
      For the buttermilk, I’m using 3/4 of a tablespoon of lemon juice (vinegar works) and then adding milk to reach 3/4 of a cup. You could also mix equal parts water and sour cream to get a good buttermilk substitute!

  17. 5 stars
    These are delightful! I used frozen blueberries and they didn’t seem to change the color enough to be noticable. I made 3 of them chocolate chip by layering the chips and batter before I added the blueberries, while the other 9 I used a cup of blueberries for. These are some of the most photogenic muffins I’ve ever made, and they taste amazing! Definitely a recipe to keep.

  18. 2 stars
    Good but not the best. I was looking for a recipe that might make blueberry muffins similar to those baked at the Boston Avenue Grill in Tulsa, OK. IMHO, not even close to the B.A.G.

  19. 5 stars
    First time making these muffins and must say they are delicious. They are very moist and full of blueberries. This is a good recipe and one that I will make again for sure. It is a keeper. I had to laugh because while making them I thought, oh my, only 12, these will go fast. Then after eating one I said, ” oh my , glad there are only 12″ HA! Once you eat one, you want another! Thank you so much for the recipe!

  20. 5 stars
    Delicious! I just made them as an afternoon treat for me and my daughters, and they turned out great! So moist and fluffy, and the topping is amazing. Thank you!

  21. Mine didn’t come out right it had a bit of eggy texture twice in a row not sure what I’m doing wrong please advise thanx

  22. 5 stars
    These are the best blueberry muffins I have ever made–and I make A LOT of muffins for our family of 8. I tripled the recipe and they were SO light and delicious!

  23. 5 stars
    If I use a large muff tin how long should I bake them for. And should I double the recipe for the larger muffins. Let me know going to make them this Sunday.
    Thanks: Ron

    1. 5 stars
      Pinned! We went blueberry picking yesterday and I tried this recipe because 1) I wanted to use my buttermilk and 2) the recipe used melted butter and I didn’t have to get out my mixer to cream butter & sugar. These were fabulous! Best blueberry muffins I’ve ever made. In the past, I’ve made blueberry muffins which were a soggy mess- but these were fluffy and light and I suppose the tablespoon of baking powder is the trick for that. They were tender, not soggy, and not too sweet.
      I actually made 18 muffins with these and made some extra streusel so I would have enough. I also used reusable silicone baking cups.

  24. 5 stars
    Delicious! My grandkids loved them. So light and airy. Thank you for all the tips as well. They truly are the Best Blueberry Muffins!

  25. Just made these muffins this morning! They are beautiful, light and fluffy and delicious!
    The topping really adds to the flavour and texture!

  26. These look amazing! I was wondering if you’ve ever tried a substitute for buttermilk. Given the current pandemic, buttermilk is not something I have in my fridge. I’ve seen substitutes online, but curious about your opinion on using one. TIA!

    1. Thanks! You can make buttermilk with milk and lemon juice or vinegar. If you are in a real pinch, you can use regular milk.

  27. 5 stars
    I just made these. I confess that I didn’t have any blueberries at hand, but the recipe was just so tempting…so, I used strawberries cut into “bite-sized” pieces. Otherwise, I stuck straight to the recipe. Man oh man, these are absolutely amazing!!! Thank you for sharing this, it will be added to my list of “regulars”.

  28. 5 stars
    Fabulous!! The best blueberry muffins I have ever had. I made these for a family picnic and they were devoured!

  29. 5 stars
    These are simply the very best muffins I’ve even had. The topping makes all the difference.
    What a winner, thank you

  30. 5 stars
    Wow, these are the best Blueberry muffins my family has ever had. I am Makin mg these for the 3rd time. I have shared this recipe with numerous friends & they all loved it too. If your looking for a great Blueberry recipe, LOOK NO FURTHER, you found it!!

    1. I am so glad you love my blueberry muffin recipe! Thanks for sharing!

  31. I have made these muffins before and they were a big hit with my family! I would like to make it as a blueberry loaf. Do you know if the temperature would need to be adjusted? Also how long would it need to be baked for?

  32. 5 stars
    Best blueberry muffin recipe ever!! As long as I have fresh blueberries in the house I will always make this recipe – my family loves it!!!!

  33. 5 stars
    These turned out SO good. I made them as per recipe although I always measure 1/2 cup flour from what any recipe calls for so that my batter/dough isn’t dry. I’m glad I did because I used all buy 1/4 cup of the flour, which had I used it, would have made the muffins too dry. Other than that, I baked them at 3.60 instead of 375 which for my oven, would have been too high. I got 12 nice sized and very delicious blueberry muffins. Will be making them again!

  34. Love these muffins. Making them for the third time this month! Hooray for blueberry season . I freeze fresh blueberries and use them as instructed…these are a hit with kids of all ages..

  35. These look delicious! I want to freeze them to bring to a work baby shower- I assume I would freeze them with the streusel topping? Please let me know! I LOVE your recipes!

    1. If that is all you have, sure. You can add lemon juice or vinegar to the milk and let it sit to make buttermilk.

  36. 5 stars
    Delicious muffins! Sweet, moist and buttery! Will definitely make again. I used frozen blueberries and followed your trick of rinsing the berries so that the batter doesn’t turn blue. Excellent tip!

  37. 5 stars
    Thix is my favorite blueberry muffin recipe but because I am a geek for all food recipes, I came upon this tip. Right before I added the blueberries I would add a modest xpoonful of plain batter. Then I add the blueberries. They came out beutiful and plump with juicey lueberries. Give it ztry

  38. 5 stars
    I just made these and they were so simple and quick. They are the very best blueberry muffins I’ve ever tasted. I didn’t even add the streusel, I can’t imagine how amazing they would be with the streusel. Thanks for sharing a great muffin recipe! Can’t wait to try more!

  39. 5 stars
    This is a simple, yet delicious recipe. I made them for an open house and they disappeared from the plate quickly! I put a couple aside for myself, if I hadn’t I would have missed out! I reheated one for breakfast the next morning, added some butter in the middle and it was so good that I had to restrain myself from eating the other one right away also lol! Thank you for a great recipe!!