Leer en Español

Blueberry Muffins

Meggan Hill

4.98 from 1772 votes

This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).

Pin ThisJump to Recipe

My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

Blueberry muffins on a cooling rack.


 

Confession: I have an addiction to my coffee shop’s drive-through. It’s convenient, quick, and a java and pastry are the ultimate pick-me-up when my energy is crashing right around 3 p.m.

But that habit is starting to do a number on my budget, so I decided to recreate some of my favorite bakery case goodies at home. (And I may or may not have a fancy espresso machine hanging out in my online shopping cart. Decisions, decisions!)

I already shared my secrets for bakery-style Lemon Poppy Seed Muffins, Coffee Cake Muffins, and just-like-Starbucks Lemon Yogurt Cake. Now, I’ve taken to the test kitchen to perfect a classic Blueberry Muffin recipe.

They can be fresh from the oven just 45 minutes from now, so I have even fewer reasons to swing by the coffee shop.

With all the money I’ll be saving, I think that espresso machine is sounding like a pretty reasonable and worthy investment, don’t you think?

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. What is the best muffin pan?
  5. Recipe tips and variations
  6. Frequently Asked Questions
  7. More From Culinary Hill
  8. Blueberry Muffins Recipe

Recipe ingredients

Labeled ingredients for blueberry muffins.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs” below.)

Step-by-step instructions

  1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
Dry ingredients for blueberry muffins next to a muffin tin.
  1. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
Blueberry muffin batter in a clear bowl.
  1. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt.
Streusel topping ingredients in a small glass bowl next to a pastry cutter.
  1. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Streusel topping in a small white bowl.
  1. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
Blueberry muffins in a tin before being baked.
  1. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Blueberry muffins on a cooling rack.

What is the best muffin pan?

When I bake my muffins, I always reach for my USA Pan 12-Cup Nonstick Muffin Pan. My muffins always come out easily and I like that it has a large overhang, so I can easily grip it with an oven mitt without squishing them. You can get it at Amazon for $29.95, and I also rounded up the best muffin pans if you’re looking for another option for your fluffiest muffins ever.

Recipe tips and variations

  • Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  • Storage: Store leftovers covered at room temperature for up to 4 days.
  • Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
  • Ease up on the stirring: Don’t overmix; doing so results in less tender muffins. Your batter should be a little lumpy as you add it to the muffin pan.
Blueberry muffins in a bowl on a counter next to a cup of espresso.

Frequently Asked Questions

Could I try this muffin recipe with a different kind of fruit?

Definitely. Cherries, raspberries, chopped peaches, chopped nectarines, or chopped apples would all taste incredible incorporated into this muffin batter. Let your creativity take the lead, just stick with 2 cups of your favorite fresh or frozen fruit and cut it to about the same size of blueberries.

Why does the butter temperature matter?

You’ll notice that I call for melted butter for the muffin batter and cold butter for the streusel. This isn’t just to keep you guessing, I promise! The melted butter mixes seamlessly into the batter, while the cold butter is essential to create that crave-able crumbly texture for the muffin topping. Try not to overwork (and overheat) the streusel so it stays coarsely textured.

Can I make these in a different size of muffin pan?

You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.

How can I add even more flavor to Blueberry Muffins?

Add 1 tablespoon lemon zest to batter, if desired.

Bonus blueberry ideas

More From Culinary Hill

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Blueberry muffins on a cooling rack.

Blueberry Muffins

By Meggan Hill
My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Course Bread, Breakfast
Cuisine American
Calories 290
4.98 from 1772 votes
ReviewPrint

Equipment

Ingredients 

For the blueberry muffins:

For the streusel topping:

Instructions 

  • Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
  • In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
  • To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
  • Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Recipe Video

Notes

  1. Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs”.)
  2. Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  3. Storage: Store leftovers covered at room temperature for up to 4 days.
  4. Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.

Nutrition

Serving: 1muffinCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 292mgPotassium: 86mgFiber: 2gSugar: 25gVitamin A: 372IUVitamin C: 4mgCalcium: 66mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
4.98 from 1772 votes (1,098 ratings without comment)

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. These did not work for me. They were so soft I could hardly get them out of the muffin pan without splitting them in half.2 stars

    Reply

    1. Hi Jordan, I’m so sorry they split. They may have needed a minute or two more in the oven. Sorry again! – Meggan

  2. Hello
    I am french and I thank you for the metric translations 👍
    If you want to go further you can also translate cups and spoons in grammes and farenheit in celsius 🙂
    I’ll try your recipe today
    Au revoir

    Reply

    1. Hi Cristal, you’re welcome! At some point I might be able to add them, but not at this time since there are special rule, especially for the EU. Sorry about that! I hope you love these muffins! – Meggan

  3. Love the recipe. I’m not a baker and this was straightforward to put together and tastes better than store bought. The first time I made it, I was out of vanilla :/. I used 1/4 tsp almond extract as a substitute and it was yummy.5 stars

    Reply

  4. Was looking for a great blueberry muffin recipe. Just made these tonight and was very disappointed. They didn’t rise and seemed to have too many blueberries and had no flavor. The crumb topping melted into the dough. Very disappointed. I bake a lot, so not sure why it gets such great reviews…. Will try again with half of the blueberries.1 star

    Reply

    1. Hi Joan, I’m so sorry the muffins didn’t rise. Your baking powder may no longer be active, causing the muffins not to rise. To test your baking powder, pour ¼ cup boiling water over ½ teaspoon baking powder. If it fizzes, it’s active, if not, replace it before baking. I would also make sure the butter for the topping is cold, even leaving it in the refrigerator right until making the topping and topping the muffins. I’m sorry again. I hope you have better luck with your next batch! – Meggan

    1. Hi Kathleen, sorry you didn’t care for them. Sounds like a wet ingredient was possibly left out of your batch, since the batter should be thick and moist. Sorry again. – Meggan

  6. Muffins are so delicious!!! Very easy to make and absolutely awesome!
    I have a big family and everyone loves thems! I have request to make them all the time! Not just from husband and daughters and grandchildren but Sisters & brothers also.
    Thank you so much for a delicious recipe!!5 stars

    Reply

  7. Turned out amazing! I made 12 muffins and the topping was really only enough for about half a tablespoon on top of each. Absolutely delicious!5 stars

    Reply

  8. Came out of the oven beautifully! Still too hot to eat but they look scrumptious. I used the brown artsy cupcake liners that create a perfect homemade look.

    Thank you 😊

    Lili5 stars

    Reply

  9. I’ve been making blueberry muffins forever. I followed the recipe with the exception of cutting a bit back on the sugar. This is by far, hands down the best recipe I’ve ever used. The muffins were light and fluffy with a hint of crispy in the top. I don’t often rave about anything but I couldn’t rate this higher if I tried. Seriously good.5 stars

    Reply

  10. These are some of the Best muffins I have ever made.
    Very simple and delicious!
    The topping really makes them scrumptious!!
    I would definitely recommend this recipe!
    Yummy!😋

    Reply

  11. I would have given this 5 stars BUT the directions to check for doneness by pressing down on the muffin gave me a rather nasty burn on my finger. Please correct this!4 stars

    Reply

    1. I’m so sorry Anna! I don’t know WHY it says that because my standard procedure is to say “until an toothpick inserted comes out clean with a few crumbs attached,” that phrase is burned into my brain. I’m really sorry you got burned. Never should have happened. I’m fixing the recipe right now. -Meggan

    2. If you need to press your finger into a 400-degree muffin to check doneness, baking might not be your sport.5 stars

  13. I have just started baking for the first time in my life. I can safely say, that the blueberry muffins I baked were extremely well received by all. My only revision was that I used coarse sugar for the topping. The recipe was excellent.5 stars

    Reply

  14. Just used recipe with my kiddos and the muffins turned out so scrumptious. We will definitely be making more of these. Thank you!5 stars

    Reply

  15. Best muffins ever! I try using different recipes but not anymore! This is my go to all the time now.
    Easy and simple. I make 6 large muffins, and they turn out perfect everytime.

    Reply

  16. I made these yesterday. (Been baking all my life) They weren’t great. I was hoping they would be. On a positive note- it actually yielded 18 for me not 12- because I don’t have huge muffin pans. Note that if you make smaller muffins, you will need to reduce the cooking time. I did 15 min and honesty I think they would have been fine at 12-13. They weren’t burnt or anything like that though. Texture was fine but I think I’d cooked them a bit less, perhaps they would have been a tad more moist. However the flavor, or lack thereof- was what gives it a 2 star rating because regardless of size, the flavor should be the same. I will note- that I used frozen wild blueberries (as recipe said you could) and let them defrost first as suggested. So it is possible that with fresh berries (or not defrosting first) the flavor would have been better so I will try this recipe one more time and see if that makes a difference. I also saw where a reviewer said they used sour cream instead of milk and they loved it so I may try that. 🙂2 stars

    Reply

    1. Hi Sue, thank you for taking the time to write and share your feedback! I’m sorry they didn’t turn out perfect this time, and I’m hopeful the fresh blueberries and sour cream give you the flavor you’re looking for. Thanks again for writing and happy baking! – Meggan

  17. We looooooove this blueberry muffin recipe!!!!! My son wanted to bake some to eat with his sister, but he doesn’t care for blueberries so he added chocolate chips and skipped the streusel topping. He was not about to try a chocolate chip muffin recipe when he knows this is the best!!! Worked out perfectly!!! I love making this recipe (with blueberries!!!!) and everyone else LOVES them! If you have a chocolate chip muffin recipe, we would love that too!! But in the meantime, chocolate chips work great here!!!! Thanks again!!!!! Yum! Yum!!!!

    Reply

  18. We looooooove this blueberry muffin recipe!!!!! My son wanted to bake some to eat with his sister, but he doesn’t care for blueberries so like added chocolate chips and skipped the streusel topping. He was not about to try a chocolate chip muffin recipe when he knows this is the best!!! Worked out perfectly!!! I love making this recipe (with blueberries!!!!) and everyone else LOVES them! If you have a chocolate chip muffin recipe, we would love that too!! But in the meantime, chocolate chips work great here!!!!
    Thanks again!!!!! Yum! Yum!!!!

    Reply

  19. I actually make this recipe like 4x a month because its one of the few things my 1yo will eat for breakfast – and they are DELICIOUS. Sometimes to save the mess from the delicious strudel top – I might sprinkle cane sugar on top 🙂 BIG hit with my family and always get asked for the recipe!!5 stars

    Reply

  23. I had 20 people for breakfast last Saturday and made 36 of these muffins. So, breakfast was: biscuits and sausage gravy, pan fried sausages, 2 pounds of bacon, 2 dozen scrambled eggs, grits, and home fries. I felt like I was at the Cracker Barrel! The muffins went so fast! I mean, every bit of the meal was gone, but I’ve already had requests for more muffins. So, here it is, Monday morning and there are 2 dozen in the oven!5 stars

    Reply

    1. Oh my, Cynthia! What an amazing breakfast! I’m so happy they were a hit. 😊 – Meggan

    1. Hi Sandra, it’s for a standard muffin pan, which the tins usually have just under 1/2 cup volume. You can use what you have one hand, though! Just make sure to not overfill and watch the baking time. I hope you love them! – Meggan

    1. Hi Deb, sorry you felt there were too many blueberries. Please feel free to reduce the amount you add, or you can omit entirely. Sorry again! – Meggan

  29. I have made this recipe a few times and it was excellent. Decided to make it again with some frozen blueberries that I had on hand. Started mixing. Then that dreaded moment where you realize you don’t have an ingredient?! Turns out I was out of milk, so I subbed sour cream. And now, I will never go back! Wow! Not sure I even want to share the batch like I plan to!
    Tip for using frozen blueberries. I let mine thaw in the fridge for a couple of days so they could drain. I think that helped avoid extra liquid in the batter. They really weren’t perfect!
    Chefs kiss Megan!5 stars

    Reply

    1. Thank you so much, Jennifer! I’m so glad you loved them. Also, thanks for the substitute for milk! – Meggan

  30. Do you know if the recipe will still be just as yummy if I replace the milk and butter for soy milk and olive oil so it’s non dairy?

    Reply

    1. Hi Mackenzie, I haven’t tried it myself but other readers have substituted olive oil for the butter and they shared it worked well. There should be no issue with using soy milk instead of regular milk. I’m not sure how that will change the consistency of the topping, so a non-dairy butter substitute might work better there. I hope you love them! – Meggan

  32. I can’t sleep so I decided to make these muffins!! They are beautiful and so good!! Thank you so much for this recipe!!5 stars

    Reply

  33. These muffins are delicious and loved by everyone I served them too. The only problem was they didn’t poof up/rise. My oven temp isn’t always on par so not sure if that was the problem? I was careful not to over mix them. Also had a brand new can of baking powder. Ideas?5 stars

    Reply

    1. Hi Tracy, I’m sorry they didn’t rise! I suspect the oven temperature as well. I would suggest using an oven thermometer and preheating the oven very well, even preheating a little higher temperature so it can recover the heat well after opening to add the muffins. Otherwise, is it possible the batter sat for an extended amount of time before being baked? Sorry they were flat, I hope your next batch is perfect! – Meggan

  35. Thank you Meggan. We love this recipe, I don’t have any problem, and the result come out like its shown at the pictures. I must say it perfect muffin. I will make again, and strongly recommend.5 stars

    Reply

    1. You’re so welcome, Rattana! I appreciate you taking the time to write. Happy baking! – Meggan

  36. This muffin recipe is delicious. I recommend you try it once; you will love it. The cake is soft, not too dry, not too sweet.5 stars

    Reply

  39. Your Blueberry Muffin recipe is really perfect! Beautifully balanced softness and crunch on the edges. Excellent! This is a keeper!

    Reply

  40. The only disappointment was that I used thawed frozen blueberries like the instructions said and the batter turned completely blue. I think it probably would have been better to keep them frozen or maybe even rinse them first.3 stars

    Reply

    1. Hi Julie, I’m so sorry your muffin batter turned out blue! Did you still drain the thawed blueberries? Other than that, I wonder if the batter was mixed a little too much when the berries were folded in. Again, I’m so sorry. I hope they tasted great, regardless. – Meggan

    2. This muffin recipe is delicious. I recommend you try it once; you will love it. The cake is soft, not too dry, not too sweet.5 stars

  43. This is an amazing recipe! I substitute sour cream for the milk and olive oil for the butter. My family can’t get enough! I also mixed blueberries with raspberries. I tried this as a crumble cake as well with raspberries and lemon zest.5 stars

    Reply

  44. Fantastic!! I skipped the whole topping part (sorry, too much sweetness for me) and just put some rose sugar on top before baking. These are THE BEST muffins!5 stars

    Reply

  45. oh wow! Very yummy, light and fluffy! I did the recipe exactly as written. I must have smaller size regular muffin tins bc I only got 16 muffins and had leftover topping. but that’s ok! I was searching for a ‘bakery style blueberry muffin’ and this recipe popped up first. We very much enjoyed them- thank you for posting!5 stars

    Reply

  46. My daughters and husband LOVED these. They were gone within a few hours. They asked if I can make them everyday lol. We added mini chocolate chips to them!5 stars

    Reply

  47. Disappointing texture and the final product was sticky and too soft, like cake batter that never firmed. I make cupcakes and muffins weekly. This wasn’t something I would serve guests.

    Reply

    1. Hi Patricia, so sorry they didn’t come out. Sounds like your oven may not have been hot enough, or they needed longer to bake. Sorry again, and I hope your next batch is perfect. – Meggan

  48. I made these yesterday and were the best blueberry muffins I have ever made and eaten! Will make in a Bundt or loaf pan next time. You have to make these. Thank you!5 stars

    Reply

  49. Thank you😊 was very delicious and easy to make .FYI 😉 I was out of milk so I added water and they turned out great.

    Reply

  50. Ok so I posted that ours came out super thick like cookie batter but they turned out great! Even the 5 yr old loved them so will definitely make again!

    Reply

    1. I’m glad you both loved them, Joyce! The batter tends to be on the thicker-side for these muffins. Thanks for writing! – Meggan

  51. Meggan, these blueberry muffins are so delicious. I put a small amount of flour into the frozen blueberries, stirred gently, and then folded them into the batter and they were super!! Thank you!!

    Reply

  52. Im hoping this turns out good because mine turned out thick. The 5 yr old I made these with said it perfectly, he said it’s like cookie dough. Fingers crossed!

    Reply

    1. I used this for mini muffins. My batter was thick too. I added a little extra milk and mixed the blueberries into the batter at the end. The extra blueberry juice made it the perfect consistency. I used coarse sugar instead of the streusel topping bc I felt lazy. Worked great!5 stars

  53. Fantastic Recipe! Thanks so much and it came out so well! It was easy and straightforward and delicious!

    Reply

  54. Made this recepi a few times now. My family absolutely can’t stop eating them. Thank you so much!!!5 stars

    Reply

  56. These muffins are delicious. They really do remind me of muffins you get at a bakery. I used extra large eggs and added 1/4 chopped pecans to the streusel topping. I only had a 6 muffin tin, so I used the remaining batter to make mini loaves and baked them along with the muffins. The mini loaves turned out great too. Thanks for the recipe.5 stars

    Reply

  57. Thank you for the recipe. Came out great. I only added more Blueberries since i love them.
    This is definitely a keeper.5 stars

    Reply

  58. These turned out amazing! I didn’t realize I was out of cold butter, so I had to skip the streusel topping—I was sure it wouldn’t work without it, but wow! So good!

    Reply

    1. I’m glad you enjoyed them, Danielle! I hope you get to try the streusel for your next batch, it’s delicious. Take care! – Meggan

  59. These were so good. Almost too good. I couldn’t stop eating them because of how good they were. I had 5 muffins in one sitting & I have no regrets. Thank you so much for the best blueberry muffin recipe.5 stars

    Reply

  61. Ohhhh so yummy. Used today’s fresh picked berries from the neighbours patch, took her over some and they were pronounced delicious! Still warm from the oven. I wouldn’t change a thing. Ok maybe the calorie content but if I have calories I want them just like this! 🙂❤️

    Reply

    1. Hi Paula, the recipe calls for 2 teaspoons of baking powder. The full recipe and ingredient quantities can be found in the recipe card. You can scroll up from this comment to find it, or click “Jump to Recipe” at the top of the page. I hope you love them! – Meggan

  64. I made this recipe! It’s a keeper. I did substitute buttermilk for the regular milk and used fresh blueberries. Hubbie says this recipe is the best.

    Reply

  66. Pretty good but kind of on the dense side. The actual recipe has some errors, it doesn’t mention when to add the milk which (as a beginner baker) i think this step might of messed me I’m cause I didn’t realize until the last minute it never said to add milk. Muffins tasted good overall.3 stars

    Reply

    1. Hi Jules, sorry they came out dense. I double checked the post and the recipe and it says to add the milk along with the 1/2 cup butter in step two in both the Step-by-Step Instructions and in the recipe itself. Sorry you missed it. I hope your next batch comes out perfectly. – Meggan

  67. I made this with just a few adds…I did 3/4 t salt, 2 drops lemon emulsion, and 2x the streusal as it came out with 18 muffins not the 12 stated in recipe. This is the best muffin I have made in a long time. So moist and full of flavor. Good job!!!5 stars

    Reply

  69. These are the best muffins I have ever made. Next time I think I will split the batter into 4 parts and make some other types of muffins as well.
    This is an excellent recipe.

    Reply

  71. Very yummy! Quick and easy recipe. I made these vegan by substituting the eggs for a half cup of unsweetened applesauce. Used oat milk instead of milk and used plant based butter.5 stars

    Reply

  72. The muffins look amazing and taste as great as they look! I made the Blueberry Muffin recipe for a breakfast that my church hosts annually where the men of our church prepare breakfast and invite any and all First Responders in Union County, NC to come during early morning hours to drop-in and share a meal. Members of the church provide muffins to be handed out to attendees when they leave to go back to work following breakfast for a snack later in the day. I will be providing these muffins annually for this event.5 stars

    Reply

    1. That’s wonderful, Marty! Thank you for taking the time to do that for the first responders. I hoped they loved them! – Meggan

  79. I made these as jumbo muffins (made 9) and they may be the best blueberry muffins I’ve ever had! Tender crumb, not too sweet, full of berries and perfect amount of crumb topping! Excellent recipe – thank you for sharing!5 stars

    Reply

  81. Best Blueberry Muffins ever. My husband made 2 dozen by himself! Can you use chocolate chips instead of the berries?5 stars

    Reply

  82. I followed the directions exactly as stated in the recipe, but perhaps I put in too many blueberries, but they simply mushed, and it was all liquid and it never even formed into a muffin. I was totally baffled my blueberries refresh they were just picked over the weekend, never experienced anything like this. Very very strange. I’ll find another recipe for sure.2 stars

    Reply

    1. Hi Mary, so sorry this happened to you. I agree, perhaps too many blueberries were added and possibly overmixed before adding the batter to the muffin tin. I hope your next batch is better. – Meggan

  83. This is the best recipe I’ve come across, and the topping!!! DELISH… I’ve had so many people ask me it, thank you!! also, I’ve used the streusel topping on other muffins and breads!!! easy5 stars

    Reply

  84. These are really good!! I used fresh berries of my berry bushes and used a combination of blueberry, raspberry, and black raspberry. Sooooooo good!!5 stars

    Reply

  85. I made these the other day without the topping (I was exhausted and taking short-cuts, ok?! lol) and they STILL turned out incredible! So moist and flavorful. Saving this recipe as my new go-to for quick and easy DELICIOUS blueberry muffins!5 stars

    Reply

    1. Ho Jordan, in this recipe you can use what you have on hand, it doesn’t make an impact in this recipe if it’s salted or not. I hope you love them! – Meggan

  87. First time ever making blueberry muffins and they tasted amazing even my friends agreed, would recommend to others.5 stars

    Reply

    1. Thank you, Jasmine! I’m glad you tried this recipe and everyone loved them. – Meggan

    1. Hi Jennifer, I’m sorry, I haven’t made this as a cake. Another reader shared they made it in a loaf pan, and it took about 50 minutes to bake. I feel like the texture of the batter would lend to a denser cake. If you do try it, please write back! I would love to know how it turned out. – Meggan

  89. These are the best muffins I’ve ever had! My grandson and I loved them and made them together! Great job 😊5 stars

    Reply

  92. So easy and so delicious. I have made these muffins from many different recipes and this was the easiest and best ever.5 stars

    Reply

  97. Love this recipe. I brought some to church and they were a hit. My pastor says it was the best blueberry muffin he ever had. Thank you for sharing!5 stars

    Reply

  99. This was my first time making these! I followed the recipe, and the muffins were absolutely delicious! I’ve even shared the link with some friends and family!5 stars

    Reply

  101. Turned out really good. I omitted the salt & it still tastes great. My husband & son approve & so do I. Thank you for sharing the recipe. This recipe will now be my go-to for blueberry muffins. Thank you!5 stars

    Reply

  104. FABULOUS! I was seduced by the blueberries at the market yesterday and felt the need to bake muffins. Your recipe was perfect! I made a double batch so I could share with family. My 3yo granddaughter gave them two thumbs up! They’re a hit with the whole family! Thank you!5 stars

    Reply

  106. These are the best blueberry muffins I’ve ever made, bar none. They are soft, sweet & fruity. My family goes crazy for these bakery style goodies! And they’re perfect with coffee in the A.M. or with tea and a good book in the afternoon. Enjoy!5 stars

    Reply

  107. AMAZING. That’s all. I added more blueberries to mine than was called for (pint and a half!) just because we love blueberries!5 stars

    Reply

  108. Just made these using fresh blueberries from our yard and these are probably the best blueberry muffins I have ever had! I will never use another recipe!5 stars

    Reply

  109. I made these for work and they were a huge hit! This is now my go-to blueberry muffin recipe! Thanks!!5 stars

    Reply

  111. I can’t lie, i’ve made these probably 10 times. I cook these for my family and they are gone within 2 days. It’s a house favorite and i get asked to make them all the time. great recipe!

    Reply

  113. I made this recipe with bobs red mill 1:1 gluten free flour. They turned out so amazing! Yum5 stars

    Reply

  114. I make these muffins every couple of months and they’re a hit !!! Everyone in my family loves them
    I sometimes use organic fresh blueberries and they come out delicious however recently I’ve been using Trader Joe’s frozen blueberries and they’ve been coming out amazing also ! My family prefers the Trader Joe’s organic ! I highly recommend this recipe !!
    Try to get NON bleached muffins cups from Amazon
    It makes it easier to get out of muffin pan … enjoy !5 stars

    Reply

  115. Wow! These are fantastic! I made a few adjustments for health value. Used 1 c whole wheat flour, substituted applesauce for butter (except topping) and added an extra egg plus 2 teaspoons baking soda (by mistake!). Have made and shared muffins with neighbors and friends 3 times in two weeks. Comments were ‘best muffins’ I’ve made. Thank you!5 stars

    Reply

  116. Our ten-year old granddaughter had fun helping to make these delicious muffins. Everybody enjoyed eating them, especially with a little crispy on top. So good. The batch made more than one cupcake tin so we made some little ones, too. Yum!😋

    Reply

    1. Hi Autumn, you can use two butter knives crossed to cut through the butter, pulse it in a food processor, or use a fork to smash the butter and incorporate it into the topping. I hope this helps! – Meggan

    1. Hi Chandler, this recipe works as mini muffins, but I find that the texture is chewy and isn’t as good as the regular size muffins. I would bake them at 400 degrees for about 9 to 11 minutes. You will want to bake until muffin centers bounce back when lightly pressed. Take care! – Meggan

  120. This is the very first review I have ever left for a recipe. That’s how much I loved it. I recently just started baking and your instructions were perfect. And the muffins were so delicious. I’m definitely sharing this recipe with all my friends. Thank you so much5 stars

    Reply

    1. You’re so welcome, Lisette! I appreciate you taking the time to write. I’m so glad you loved them. Thank you! – Meggan

  122. I made these muffins yesterday & was so impressed. They look like something you would see at a bakery. They taste even better. I was quite proud of these muffins. I am looking forward to trying more of your recipes Meggan. Thank you for sharing your recipes! Sincerely,
    Sue Lund5 stars

    Reply

    1. You’re so welcome, Sue! I’m so happy you loved them! If you have any questions on any other recipe, please write! I’m happy to help. Happy baking! – Meggan

  123. I just made these and they’re the best blueberry muffins I’ve ever had! The recipe is easy to follow and comes together quickly. Will definitely be making these again!5 stars

    Reply

  124. MY FAVORITE MUFFINS EVER!!! I make these every single time I notice that I have blueberries in my freezer. So hard for me to find a good blueberry muffin recipe and these are perfect!5 stars

    Reply

  126. Very flexible recipe, even with my modifications my family really liked it, including my toddler!
    The modifications include my adding 1 tbsp ground flax , swapping out 1/2 cup of the 2 cups flour for whole wheat flour, and adding a few tbsp of oatmeal. I melted the butter and put cold milk into the same glass cup, but then the butter hardened again so zapped it in the microwave another 30 seconds so it’s almost liquid again, added my mixed cold eggs, and used half the sugar that was called for. Used frozen berries so i think with all that it’s why it needed 26 min bake time.5 stars

    Reply

    1. Hi Irma, thank you so much for writing! I’m glad everyone loved them! – Meggan

  127. Third time making these. Delicious with and without the crumble. But we all love the crispiness of the topping when fresh out of the oven.5 stars

    Reply

  130. these were absolutely scrumptious! i made them without the topping since i don’t like the texture, so i baked them about three minutes less and they were absolutely perfect! best muffin recipe i’ve tried yet! thank you!

    Reply

    2. Made them once with the topping and I had a little trouble with it. It made so much it was a bit of a mess but the muffin itself was delicious. So now I make them without the topping, sprinkle sugar on the top and bake at 350 til lightly brown. Yummm!4 stars

  131. I made half with the crumble top and half plain and my family absolutely LOVED these muffins!!!
    Great recipe! Will use this recipe from now on.5 stars

    Reply

  132. These are delicious! I didn’t feel like making the crumb topping, so I didn’t and they turned out great.

    Reply

  133. Made without the topping and the muffins are DRY, and like an BRICK. any suggestions for the recipes without the topping? I was trying to reduce the sugar and butter, which is why I opted for no topping.

    Reply

    1. Hi Kashmir, I’m sorry they didn’t turn out. They should have still been soft and moist without the topping. Did you also reduce the butter and sugar in the batter? That may be why they were dry. Sorry about that. I hope your next batch is perfect. – Meggan

  134. Great!!! Have made this muffins several times and my family loves them!! The streusel has a little salt and it balances the flavors. Highly recommended!!

    Reply

  135. Are there any oven temp or bake time changes that you recommend if I’m making the jumbo size muffins?

    Reply

    1. Hi Aubrey, another reader shared they baked their jumbo muffins with frozen blueberries for 35 minutes and frozen blueberries for 40 minutes. Since ovens vary, I would just keep an eye on your batch. I hope you love them! – Meggan

  136. Great recipe! This is a really simple and easy to follow recipe that is delicious. I followed the recipe exactly as written, using fresh local blueberries. The taste is wonderful and I could not have asked for a better recipe.
    The recent reviewer that said they were “bland” must have done something wrong as these muffins are perfect. There was nothing bland about this recipe. It made 12 regular size muffins and baked perfectly in the time frame stated of 18-22 mins. They were so good after baking the first batch I made a second batch to share with friends. Thanks for a delicious recipe that I will be using again.5 stars

    Reply

  138. I am a blueberry muffin lover and this recipe makes hands down the best ones I’ve ever had. It was so easy to follow and yields the most moist and flavorful muffins. I did have to add an extra 3-4 minutes of baking time which was fine. Might try this in a loaf pan next for an upcoming party! Would I need to make any changes to the recipe?5 stars

    Reply

    1. Hi Lianna, I’m so glad you love them! Another reader shared they made it as a loaf, and it took about 50 minutes to bake. I hope you love it and please write back if you do make it as a loaf. I would love to hear how it turns out! – Meggan

  139. I tried made this recipe twice. I thought it “has” to be good with 1,600 reviews. I followed recipe exact. I don’t know why I didn’t learn the first time. My family and I all agreed this is a very bland recipe. The batter has no flavor and I made with all fresh ingredients and expensive Irish butter. I since found another recipe that calls for yogart in it. That made the difference. More moist and flavorful.

    Reply

    1. Hi Judy, thanks for taking the time to write. I’m glad you found another recipe that is more to you and your family’s liking. Take care! – Meggan

  140. These were incredible! No notes, no changes! I am making them for the second weekend in a row!5 stars

    Reply

  141. I live near Philly. What adjustments does my daughter in Vail CO need to make to make these muffins?

    Reply

    1. Hi Maty, thanks for writing! One reader shared they added 2 tablespoons more milk to adjust for altitude. Another shared they didn’t have to make any changes. I hope she loves them! – Meggan

  142. What a delightful find this recipe was! It was easy to follow. The muffins were fluffy yet satisfying, richly sweet and perfectly rationed with blueberries.5 stars

    Reply

  144. They were easy to make and absolutely wonderful. I did not have milk only had heavy whipping cream. I used it for the milk and added a little water to thin it down some. Everyone said they were great.5 stars

    Reply

  145. Made jumbo muffins so my yield was 6. Easy recipe to follow. I used frozen thawed blueberries and cherries, and they worked great. Thanks for including that note. Half the batch was blueberries and the other half cherries. Works well for both.

    Made the recipe a second time using frozen blueberries and the lemon zest. The lemon zest should be your standard recipe. I felt like something was missing the first go, even though the recipe was great. The frozen blueberries did cause a 5 minute increase in baking. For jumbo muffins with thawed blueberries it was 35 minutes, using frozen my bake time was 40 minutes.

    Really good recipe overall.4 stars

    Reply

    1. Hi Tamika, thanks for taking the time to write! I’m glad you enjoyed them. Take care! – Meggan

    1. Hi Cheryl, another reader shared they used olive oil instead of butter for their batter, and just sprinkled sugar and cinnamon on top of their muffins. I haven’t tried the topping using olive oil, but I imagine it will impact the texture. I hope this helps! – Meggan

  149. Genuinely like these, however I had a slight problem. I’m not sure if I have a darker pan than yours (dark nonstick) or maybe my liners weren’t tall enough, so the underside of my muffin tops got burnt. However the actual….NESS of the muffins were phenomenal! Made extra topping to put on the muffins too which was bomb. Trying again now with bigger muffin liners. Definitely a go to 💚5 stars

    Reply

    1. Hi Cassie, thank you so much for writing! I’m sorry the bottoms burned. Darker pans do bake quicker than lighter pans. I would also use an oven thermometer to see if your oven is running on the hotter side. I’m sorry again but I’m so glad you loved them! – Meggan

  150. Just made them with my toddler! So easy and delicious! Will be making them again 😍5 stars

    Reply

  151. You have satisfied a craving with those muffins which I had for years! I’m from Germany and surely 12 years ago when I was on my first business trip I picked up a juicy, fluffy, soft, sweet bluberry muffin with Streusel topping at a small bakery near the train station.
    For years I have been searching for either a muffin to purchase or a recipe that could recreate that memory. And this recipe IS IT! They are incredible. Thank you so much. My search has ended. You have no idea how happy you have made me.5 stars

    Reply

    1. This makes me so happy, Ellie! I’m glad you were able to rediscover such a great food memory. 😊 Take care! – Meggan

  152. I had to make some substitutions because I didn’t have baking powder. I used baking soda and substituted milk for thinned out yogurt. I also used oat flour and whole wheat flour in combination with regular all-purpose flour. They turned out great!4 stars

    Reply

  153. These are delicious!! Moist, perfectly sweet, and the streusel topping takes these to the next level. I followed the recipe exactly and wouldn’t change a thing!5 stars

    Reply

  155. My husband absolutely hates blueberry muffins. He never eats them. But loves these 🥰. Finally, a way he will finally eat fruits. Thank you 😊5 stars

    Reply

  160. Very yummy and not overly complicated to make. My husband and I really enjoyed these so I save the recipe for later!! Thanks for sharing this! 😁5 stars

    Reply

  162. Just made them but made a huge mistake! I forgot the melted butter so, they were a bit dry but next time I make them, I won’t forget the melted butter in with the milk, egg and vanilla. That’s totally my error and has nothing to do with the recipe. It’s no wonder I have such a huge blueberry taste and they’re not totally moist but I’m still eating them and I’ll add in extra butter when eating. Great recipe!5 stars

    Reply

    1. Hi Julie, it happens to the best of us! I’m glad they were still edible. I hope your next batch is perfect! – Meggan

  163. My family loves these!! We joke how we can never just eat one. This receipe is delicious you must try.5 stars

    Reply

  165. Muffins came out good but if your following instructions I accidentally added too much cinnamon in the topping as it gave amount for everything except for cinnamon apparently (thought it was 2tbsp too). Also, if you’re like me and not a baker and you don’t have a butter cutter and you did it manually with a knife it doesn’t exactly turn out right so I recommend melting the butter in with it all and putting it on top otherwise it looks kind of floury on top.

    Reply

    1. Hi Savannah! Thank you for taking the time to write. I hope your next batch is perfect! – Meggan

  166. These muffins are incredible! Agree with other posters that I will never use another blueberry muffin recipe. A note for others: I have baked these several times and have consistently needed a few (2-3) extra mins baking time.5 stars

    Reply

    2. Yes! I had to bake them at least 4 extra minutes. They were totally just batter at 22 minutes.

  167. If I used bananas instead of blueberries, what would the ratio be. Sorry I’m not a baker, but those muffins r great. I’ve passed the recipe on, TY

    Reply

    1. Hi Robin! We are currently working on our banana muffin post! The recipe is done after numerous tests! It doesn’t include a streusel topping, but you can use the one from the blueberry muffin recipe if you’d like. I will email you the recipe now! -Meggan

  169. Very good muffins. Followed the recipe as written and wouldn’t change a thing (except maybe adding some oats to the topping mixture). Found the baking time on the longer end; maybe 25-26 minutes in my oven. The results were 12 well-formed, light, moist, and delicious muffins. This recipe is going in my “favorites” folder.5 stars

    Reply

  170. WOW! These muffins were outstanding. I followed the recipe and added about a cup of chopped walnuts (we are big fans). I also made 6 jumbo muffins instead of 12 standard. Hands down the best muffins I have ever made, and I make a lot. I will be using this recipe from now on. Thanks!5 stars

    Reply

  172. I’m happy for u if this worked for you but for me they were so flat, and i tried 3 times. like what? it was so disappointing ):

    There’s a lot of conditions in baking that contribute to it working, so perhaps it COULD be in my end, but i won’t be using this recipe again and I can’t say i’d recommend it, sorry.

    Reply

    1. Hi Anna! I’m so sorry they were flat. Your baking powder may no longer be active, causing the muffins not to rise. To test your baking powder, pour ¼ cup boiling water over ½ teaspoon baking powder. If it fizzes, it’s active, if not, replace it before baking. I’m sorry again. I hope you have better luck with your next batch! – Meggan

  173. Absolutely the best blueberry muffins! It’s an easy recipe to follow, especially when you have everything at hand, prep the dry ingredients as well as the streusel topping in advance. So glad I found you online, Meggan Hill. L5 stars

    Reply

  175. Delicious! I used half wheat flour and half white flour and Splenda instead of sugar. I skipped the topping because I was short on time and they were still amazing!5 stars

    Reply

  176. I made these last week , mainly for my wife but to be honest I do like a Blueberry Muffin . I have used various recipes prior to this and most have been absolutely fine. Within a context of the first time I try a new recipe, then it can often feel like it takes a longer time to do and with different parts of the recipe, I did find it more of a longer recipe than previous muffins.
    However, this was the best tasting, flavour muffin I can remember, it had a real depth of flavour and when eating son often it had cooled down, then the light crunch of the streusel topping with the softness and flavour of the muffin cake gave it a wonderful tasting experience. Very much looking to my next batch!5 stars

    Reply

    1. Thank you so much for taking the time to write, Nick! I’m so glad you found them worth the little extra time they took! – Meggan

  177. These are delicious! I thought it would be a bit dry since my batter was thick but with the blueberries it turned out perfect. Everyone loved them. Thank you for the recipe 🙂5 stars

    Reply

  178. I have made these muffins several times, they are so good, delicious! Every time I make them, I share with family and friends, and everybody loves them.5 stars

    Reply

  179. Recipe was great!!! Absolutely loved it!!! Not sure what I did though, because I had 16 muffins (normal size) instead of the 12 this recipe yields. I also a little lemon juice.5 stars

    Reply

  180. Est these if you want your day to improve by 100%. As a certified eater with over 20 years of experience you can trust that this is straight facts. These were bussin. They ate and left now crumbs. Like when I made these I was skeptical but I told myself to let ‘em cook. Period. The blueberries were delicious and all but I bet if I used chocolate chips this would SLAP even more. If you don’t make these right now you’re missing out. Mmmm just writing this review is making me hungry. Dare I say these were better than the bakery. Okay I’m rambling and whateva but it’s just because these were AWESOME5 stars

    Reply

  181. These were the best ever! My partner could not believe I made them. You made me look like a rock star!5 stars

    Reply

  184. I doubled the recipe because I have a 36 count muffin pan. This recipe is the best blueberry muffin recipe I ever used.5 stars

    Reply

    1. Thank you, Deann! I’m happy you loved them and the recipe doubled well! – Meggan

  186. These are delicious! Baked them yesterday and they are gone by today – absolutely moist and bursting with flavour.5 stars

    Reply

  188. smell great! look fantastic but are a bit dry and lacking in flavor. i used just picked blueberries and all ingredients were just purchased. needed something else to increase the flavor.3 stars

    Reply

    1. Hi ET, thanks for taking the time to write. Sorry you didn’t care for them. – Meggan

  189. Holy moly! These muffins are amazing! I don’t ever leave reviews on recipes I find on the internet but this one warranted it. These are light and fluffy, the streusel on top makes it nice and crunchy. I didn’t have a pastry cutter so I warmed the cold butter in the microwave for 10 seconds and mashed it with a fork with the other streusel ingredients. It turned out perfect! This is our new go-to muffin recipe.

    Thank you!5 stars

    Reply

  192. These came out GREAT!! Everyone LOVED them. They were gone so quickly, I didn’t even get a chance to take a pic, lol! Next time, because I WILL be making these again. They were a big hit! Thanks so much!!5 stars

    Reply

  193. These are by far the best muffins ever!! I tried them with cherries and used almond flavoring …. Omg

    Reply

  194. Delicious Muffins! First time making muffins and followed it to the T. Yummy! I used a frozen berry blend and almond milk since thats what I had and turned out fabulous. Definitely will make again.5 stars

    Reply

  195. 1st time making muffins and this recipe was easy and absolutely scrumptious!
    My whole family loved them!5 stars

    Reply

  196. I had been tasked with making a batch of mini muffins for a class for my wife, so I gave this recipe a go.
    The changes I made from Meggan’s were I used frozen Maine blueberries (small). I rinsed them and let drain before folding them into the mix. Because I was using unfamiliar, tiny muffin tins, I ran a test first to determine fill weight and cook time. (36 grams & 16 minutes @ 400F). When I tried the test muffin, I felt the blueberry loading percentage could be increased as I like a lot of blueberries. I opted for a 50% by volume increase. Additionally I grated in approx. 1/2 teaspoon of Nutmeg.
    Next time I think a touch more Nutmeg and maybe I’ll try a little longer cook time at a slightly lower temp?

    TY Meggan!4 stars

    Reply

    1. Hi Andrew, I love that you’ve done a test batch first! I’ve made them as mini muffins at 400 degrees for 9 to 11 minutes, and I found they were chewier than their standard-sized counterparts. I think the lower temperature and longer cooking time could help with the texture. Please write back to let me know how the next batch is! – Meggan

  198. Made these for my husband for his birthday and 10/10!! I didn’t have milk on hand so I used half/half and I used an extra tablespoon of butter in the streusel. I also used a larger muffin tin so this recipe gave me 6 large muffins and I turned the heat down to 375. They came our perfect! Will be making these again! Thanks again for this recipe.5 stars

    Reply

  199. I read you could add lemon zest to this recipe in one of the reviews. How much would you add, and would it go in the muffin itself versus the topping? Thank you.

    Reply

    1. Hi Brandy, I would add about 1 tablespoon of lemon zest to the egg mixture for the batter in Step 2. I hope you love them! – Meggan

  201. My husband fell in love with these muffins after two bites. Thank you for sharing your recipe.😋😋

    Reply

  202. This is not going to be a good review. For people that do not know that much about baking and the amounts beware of this recipe. It does not tell you how much baking powder and it does not tell you how much milk they’re shown in the picture and it tells you when to add them, but it doesn’t give the amounts. If you can’t figure it out on your own, it’s hard to tell what you’re gonna get. BEWARE!!!

    Reply

    1. Hi Doreen, looks like you may have missed the recipe itself. It is above the field where you left this comment, or can be accessed by using the “Jump to Recipe” button at the top of the page, using the link to the recipe in the Table of Contents, the link below the Ingredients photo, or by scrolling down the page. I double checked to make sure the recipe itself listed the baking powder amount. In the step-by-step, ingredients that are used more than once are listed just for clarity. Thanks for your concern and taking the time to write and provide your feedback. I hope you enjoy these muffins. – Meggan

  203. These blueberry muffins are delicious and got positive ‘yum!🙂’ comments from those who taste tested! Thank you!5 stars

    Reply

  204. These were delicious. I had streusel left from another recipe and was looking for a way to use it. This was thr perfect answer. Also, my blueberries were a bit dried out but that didn’t seem to matter. The results were perfect tender muffins. I only got ten muffins but they were big and high. We loved them.5 stars

    Reply

  205. These were very good. I added very little topping as I don’t like too much sweetness.
    I would add lemon zest next time but even without, these were still very good.
    I used all the batter, baked for an addition 2 minutes (so 24 minutes total but that could
    just be my oven).
    A definite make-again recipe.5 stars

    Reply

    1. Hi Kelly, I’m so glad you enjoyed them! Lemon zest is great in these muffins, I hope you try it! – Meggan

  207. Ive made these muffins several times and they always come out delicious. This time i used browned butter and frozen mixed berries and let me just say…YUM. Meggan, you are the Muffin Ma’am for sure.

    Reply

  209. First time trying this recipe and it turned out so deliciously! I loved it. I did not have the cupcake baking pan so I baked it in the loaf pan. The taste remains the same and I even loved it more because of the crunchy crust as I somehow baked it for 50mins. Really delicious! thanks so much for your recipe.5 stars

    Reply

    1. You’re so welcome, Glacy! Thank you for taking the time to write. I’m so glad you enjoyed it as a loaf! – Meggan

  210. Not my first time making this recipe, and it won’t be the last! It took me a while to get the streusel right, but now everyone loves them, and I usually have 3 (or more) at a time… I probably shouldn’t make it too often

    Anyway, thanks!5 stars

    Reply

    1. You’re so welcome, Estelle! No judgement here! I’m so glad you love them. – Meggan

    1. Hi Jay! Yes, I haven’t tried it, but other readers have. One reader reduced baked them at 375 degrees for 35 minutes. If you do try it, I would watch the bake time as they likely will need some additional time. Please write again if you do try it. Take care! – Meggan

  212. Very good, so much better than the boxed stuff. I had some blueberries fixing to expire. I followed the recipe for 9 muffins. They came out great after 25 mins (tested with tooth pick). Even though I added more berries stated in the recipe. We like to add a bit more butter after cutting them half. Ok, I have to have another. BYE 🙂5 stars

    Reply

    1. Hi Nina, yes! Several readers have swapped out the milk for buttermilk and loved the tang it adds. I hope you try it! – Meggan

  215. My family and I loved this recipe. Came out perfectly the very first time and everyone was fighting over them. Plus they were so simple to make. Making them again for a friend’s birthday party tomorrow morning! Thanks for a great recipe

    Reply

  216. Were the eggs supposed to be room temperature at the start? My wet mix became extremely lumpy when I added the cooled melted butter and milk.5 stars

    Reply

    1. Hi SO, if your milk and eggs were very very cold and just came out of the refrigerator, I could see them being cold enough to start to solidify the butter. I would recommend bringing them out when first setting up your ingredients to bake to give them some time to come to room temperature. I hope your next batch is perfect! – Meggan

    1. Hi Elise, you can make the batter the night before and bake the next morning. Or bake them as directed, cool completely, the transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm. I hope you love them! – Meggan

  218. I make these frequently and am never disappointed. I have used both fresh and frozen blueberries and have found no difference. I do add extra blueberries, though. There’s no such thing as too many blueberries!! Recently, I’ve added other berries and these muffins are never bad!5 stars

    Reply

  223. I’ve made these before. Great recipe! This morning I’m trying them in a 8” square Pyrex instead of a muffin tin.5 stars

    Reply

  225. Kinda changed the name of these to the reaction I kept getting from friends and family of all ages. They are now called OMG that’s good blueberry muffins. Thanks and can’t wait to try these with different fruits!5 stars

    Reply

  226. Followed recipe exactly. These muffins are delicious! I did bake for 25 minutes. Thanx for the recipe. Wish I could post a picture. They are perfection!5 stars

    Reply

  227. I added one more T of butter to the streusel topping to get the consistency I was looking for but otherwise these are perfection!5 stars

    Reply

    1. Hi Vivian, yes! Almond milk works great here, just make sure to use unflavored and unsweetened. I hope you love them! – Meggan

  229. These really are the best blueberry muffins I have ever made and I have tried a lot of recipes. We have several blueberry bushes and really try to use the bounty we are blessed with every season. I followed the recipe exactly and my family loved them! Thank you Meggan for another winning recipe!!!5 stars

    Reply

  231. I made these to take to a Friends Brunch. They turned out so good and my friends loved them! One even said it was the best blueberry muffin she has ever eaten! I followed the recipe to a tee. The batter was a little thicker than “lumpy”, but I filled the muffin tins, topped the streusel and baked. My baking time was longer than 22 mins. I had to go about 25/26 minutes. Ovens are so finicky. They were perfect. I will make these again for my MIL when she comes out this weekend.
    Thank you for sharing your recipe.5 stars

    Reply

    1. You’re so welcome, Bea! I agree, ovens are finiky! I’m so glad you love them. Take care and happy baking! – Meggan

  233. Hi Meagan,
    Trying to cut back on saturated fat. Can I sub something out for applesauce? Have you ever tried that?5 stars

    Reply

    1. Hi Maria, I haven’t tried it myself for these muffins. Another reader substituted applesauce for the melted butter and enjoyed them. They also omitted the streusel topping. I hope this helps! Please write again if you try it! – Meggan

  238. This was my first time making muffins from scratch. They came out kind of dense and heavy. Not sure if I did something wrong, but double checked steps as I went along. Maybe more milk? Maybe my baking powder is old?

    Reply

    1. Hi Elleen, I’m sorry your muffins were dense and heavy. I believe you may have either over mixed the batter or as you mentioned, your baking powder may no longer be active. To test your baking powder, pour ¼ cup boiling water over ½ teaspoon baking powder. If it fizzes, it’s active, if not, replace it before baking. Something definitely went wrong with your batch, I’m sorry again. I hope you have better luck with your next one! – Meggan

    1. Hi Ted, yes! They will be slightly less flavorful, but you can. Take care! – Meggan

  240. Best. Muffins. Ever.
    I lost count of how many times I heard, “This is the best blueberry muffin I’ve ever had in my life!” I have to agree. Honestly, they are fun to make just to watch people react when they take their first bite. Bake them at your own risk though—you’re going to keep getting blueberry muffin requests.5 stars

    Reply

  242. I made these blueberry muffins. Sooo delicious. The strudel topping added an extra special touch. Thanks for sharing your recipe.

    Reply

  245. So so good! so easy to make and just delicious! I don’t understand how anybody could mess up this recipe and say it was bad unless I don’t know how to cook. Thanks for sharing love this recipe. Will continue to make it!😊

    Reply

  246. I never leave comments. I made these exactly as the recipe was written. There was a sale on blueberries at my local market. These muffins are scrumptious! Thank you for the awesome recipe! 5+ stars.5 stars

    Reply

  247. These came out perfectly crunchy on top and moist in the middle. Best I’ve ever had! I followed all measurements exactly but I did swap milk for buttermilk. Thank you for this wonderful recipe5 stars

    Reply

  248. Muffins are so moist and tender, Baked this recipe 3x already.
    What can I do to keep the topping firm/crunchy? Thank you5 stars

    Reply

    1. Hi JB, I’m so glad you love them! I would make sure they are cooled completely before covering them and storing them to help keep the topping firm. Thanks and take care! – Meggan

  250. These muffins are so delicious when made! This was my first time making them and I’ll definitely use this recipe again!5 stars

    Reply

  251. This was the worst blueberry muffin recipe I have tried. Did not turn out well. I will be throwing them out. I’m truly disappointed.

    Reply

    1. Hi Connie, I’m sorry you’re disappointed in the muffins. Without more information I can’t help you troubleshoot. Sorry again. – Meggan

  252. Turned out great! Added a pinch of cardamon and allspice. I had huge blueberries. After reading some of the comments i cut them in half and then coated in flour. I used all the yummy streusel. Made 12 big muffins. Delicious!5 stars

    Reply

  253. Meggan – thank you thank you thank you. Such a wonderful and simple recipe. The BBMs turned perfectly moist and delicious, my kiddo and spouse loved them…big fan!!! I just made one change, used Brown sugar in both dough and streusel. Super crispy on top.

    Reply

  254. This is the first review I have ever posted. I would give 20 stars if that was an option. Hands down the best blueberry muffins I have ever made. Thank you for the recipe!!!5 stars

    Reply

  255. Delicious recipe. Even my picky eater loves them. They are delicious with an egg substitute of plain Greek yogurt too. I am allergic to eggs and usually the substitute leaves the muffins or other baked goods not as tasty. But not with this recipe. They still taste great.5 stars

    Reply

    1. So glad you loved them, Sporkimous! I’m glad the substitution worked well. Take care! – Meggan

  256. Delicious! I made the batter following the recipe exactly, but I skipped the streusel topping to save some calories. We’re not too sensitive to sweet in my household and these were plenty sweet without the topping for us! Will definitely make again.5 stars

    Reply

  257. These muffins are incredibly easy to prepare and taste and look as wonderful as they sound! Made these for a new mama who wanted foods she could eat with one hand while nursing her baby. These fit the bill perfectly! They came out beautifully just as described. Will certainly make these again and again! Thank you for sharing this recipe

    Reply

    1. You’re welcome, Jyost. It’s wonderful that you made them for her, please send my congratulations along! Take care! – Meggan – Meggan

  259. A very good solid recipe, my house mate gobbled them down quick lol. A fun variation I made- I zested a lemon then added that zest (about 1 tbsp) to the sugar in a separate bowl, then used my fingers to rub the zest into the sugar until it was nice and fragrent. Rest of the recipe is the same, except I nixed the struesal topping, and made a simple glaze using lemon juice, heavy cream, and powdered sugar to drizzle over the top after baking. Also scrumptious!!! Great recipe, thank you 😀5 stars

    Reply

  260. Delicious muffins! I even cut back on the sugar and they were still great. They looked amazing as well. Everyone was impressed with how beautiful they were.5 stars

    Reply

  261. I doubled that strudel topping and laid it on thick like that batter! Delicious! I am going to do a blueberry strudel in a sheet pan next! Thank you for sharing mama 💋💋💋5 stars

    Reply

  262. These muffins are the best by far was wounding if the batter is supposed to be that thick. I’ve made them several times followed recipe exactly like it says

    Reply

    1. Hi Katie, I would only forego liners/tins if you have a good quality non-stick pan and grease the pan really well. They may turn out a little crunchy on the edges and not rise as much without them. I hope you love them! – Meggan

  264. Oh forget any thoughts you had about dieting if you make these because they are scrumptious!! I made the recipe exactly as directed. Will be making these alot!5 stars

    Reply

  266. Wow! These are really great and the family is all thumbs up. I am making a batch to take to work this week.I like my muffins a little less sweet especially with streusel topping so put in closer to 2/3 cup and just right for my liking.
    A couple questions, can I sub out raspberries or blackberries for this recipe without adjustments? What would using buttermilk in place of the milk change in the muffins, just curious.
    Thanks!5 stars

    Reply

    1. Hi Nicole, I’m so glad you loved them! You can absolutely use blackberries instead of blueberries, and buttermilk instead or regular milk. I would probably cut any larger berries into smaller pieces. Take care! – Meggan

    1. Hi Linda, thanks for writing! Muffin pan sizes can vary. Your tins may be on the smaller side. I hope you loved the muffins! – Meggan

  270. Absolutely the best blueberry muffins I’ve ever made! They’re very light and fluffy and simple to make. Now I’m going to have to check out your other recipes!5 stars

    Reply

    1. Thank you so much, Donna! I hope you do try some of my other recipes! Please write if you have any questions. – Meggan

  271. I can’t recall ever leaving a review on a recipe. But I just had to say here that your recipe made the perfect little blueberry muffins — and that’s even without the streusel topping because I was feeling lazy. Thank you!!5 stars

    Reply

  272. I can’t recall ever leaving a review on a recipe. But I just had to say here that your recipe made the perfect little blueberry muffins — and that’s even without the streusel topping because I was feeling lazy. Thank you!!5 stars

    Reply

  273. I made these muffins yesterday and only did half of recipe because it was my first time. Oh my goodness is all I can say! They turned out perfect and were so delicious! I can’t believe how easy they were to make
    Making more this weekend and will make the full recipe!5 stars

    Reply

    1. Hi Rachel, I ran the nutritional facts estimator and it’s about 240 calories a muffin. Take care! – Meggan

  277. They were so easy to make. They came out light and fluffy. I did not have enough blueberries so I added some strawberries. I will be making these again.

    Reply

  278. I made these muffins today and I thought they were delicious, however when I make them again, I now know to either skip the streusel top or make as is minus the blueberries. Together the topping over powers the blueberries but would taste good on it’s own with a plain muffin.4 stars

    Reply

  279. Thank you so much for sharing this recipe. For the first time, I made blueberry muffins that were amazing! Every attempt and recipe I have tried in the past left me regretting the time (and ingredients) I spent making them. Thank you again. This recipe is a WINNER!!5 stars

    Reply

  280. These muffins are the best ! I’ve made a lot of blueberry muffins over the years but these are now my favorite. Such good flavor and texture. I didn’t add the streusel topping and they were still so delicious. I will make them again and make the topping. I also can’t wait to try your other recipes. Thank you so much!5 stars

    Reply

    1. You’re so welcome, Deb! I hope you love them. Please write if you have any questions, I’m happy to help! – Meggan

  281. Perfect pool for jumbo muffins, too! Delicious and easy. I’m going to bookmark this for future muffuns!5 stars

    Reply

  284. I cheated by doubling this recipe and dumping it in a 9×12 pan instead of individual muffins. Baking took longer but was easy and good.

    Reply

  285. This this the best blueberry muffin I have ever tasted. The crunchy topping made it spectacular. If there is a 10 star option, I would give it to you. The funny thing was I made a mistake in reading the recipe. Instead of 2 teaspoon of baking powder, I put in 2 teaspoon of baking soda. When I realized my mistake, I added a teaspoon of baking powder too. The result was a higher muffin than your pictures. No harm done to the taste at all. I would call that a Good Mistake. Haha. Thank you for this delicious recipe.5 stars

    Reply

  287. Incredible! Growing up in Germany with a love of baking, I finally made my first muffins after decades of living in US, following this recipe. Trust me when I say, these muffins do not only taste great, they look great, too! And recipe is easy to follow! A new staple in my kitchen for sure. I made three batches in just a couple of weeks, making family, friends and neighbors happy with muffins fresh out of the oven.5 stars

    Reply

  289. I will make these again, and take a photo for the gram next time! They were SO lovely – to look at, and to eat. I baked a batch for my husband to take to work today and they were a big hit – that streusel topping really adds a nice touch. Loaded with fresh bluberry deliciousness! I am considering adding some lemon next time. I used almond milk as it was all we had on hand and between that and likely overstirring, the dough was a little tight. But still just so yummy and pretty too look at, too. Thank you for these!5 stars

    Reply

    1. Hi Barrie, if you hover over any image in the post you should see the Pinterest icon. You can click it and it will take you to Pinterest. Here’s a link to the recipe on Pinterest: https://pin.it/6f7RrY4iz. Hope you love them! – Meggan (I’m working on a solution for mobile, so if you’re using your phone, my apologies.)

  291. These are insanely good, super easy to follow recipe and everyone in the house loves them. Whoever says they didn’t turn out right did something wrong. Super moist and just enough blueberries, and a crunchy top5 stars

    Reply

  294. These turned out really well even though I forgot half the butter…whoops. And I have no idea where my regular sized muffin tin is, so I used my giant coffee-shop sized one and they were done at 35 minutes.4 stars

    Reply

  296. You left out the butter altogether in the strutel recipe. Also, there is no quantity on the milk, baking powder, vanilla and something else.

    Reply

    1. Hi Cheri, looks like you may have missed the recipe itself. It is above the field where you left this comment, or can be accessed by using the “Jump to Recipe” button at the top of the page, using the link to the recipe in the Table of Contents, or by scrolling down. I double checked to make sure the strudel included cutting in the butter in step 4 as well as in the list of ingredients. Thanks for taking the time to write and I hope you enjoy these muffins. – Meggan

  297. Great recipe. Easy to remember. I make these often. I usually double the amount of streusel because the buttery crumble is my favorite part. I’ve made this recipe with diced peaches and I would like to try other variations.5 stars

    Reply

  298. I love to bake and try new recipes – and this one was new to me today. Quick, simple and easy to follow directions! I actually made it as a bread (just extended the bake time) and it came out perfectly. The TRUE test was when our 19 year old college boy(incredibly picky eater, doesn’t eat many fruits, let alone blueberries) looked at it as it came out of the oven and asked when he could have a piece. I expected him to try it and pass….three pieces later he has asked me to please add it to the regular rotation! Thank you so much!!!5 stars

    Reply

  301. Best blueberry muffins I have ever had. My husband and daughter agree. Thank u for this superb recipe.

    Reply

    1. I’m sorry you didn’t care for these muffins. I hope you’re able to find another more to your liking. – Meggan

  305. Made tonight for my family to enjoy tomorrow for breakfast, they all loved them and told me they needed more ASAP!! Thanks for this amazing recipe!5 stars

    Reply

  307. I’ve made this recipe many times, delicious. When fresh strawberries are in season here in Florida (which is right now), these muffins are excellent with strawberries too!
    I’ve tried many, many blueberry muffin recipes and this is the best one!!

    Reply

  309. A new family favorite! I’ve made 2 batches this week – everyone keeps saying they are the best ever! I’m back on your website to explore other recipes!5 stars

    Reply

    1. Thanks, Cindy! I hope you love whatever you discover! Please write if you have any questions. – Meggan

  310. This recipe is delicious. I try to put as little sugar as possible without messing up the flavor when I bake so I halved the sugar for the muffins and streusel and it came out perfect.
    I put 1/2 cup of sugar instead of the full cup and for the streusel I put 1 tbsp of white sugar and 1 tbsp of brown sugar.5 stars

    Reply

  311. These turned out so good ! My advise would be putting the measurements for the ingredients in your setup my sto instructions I had to scroll back several times bc it just says the ingredient and not how much for each item. Overall these were great ! My kids loved them !

    Reply

  312. My family really enjoyed this recipe and I’m back to make it again! The first time I used fresh blueberries this time I’ll be using frozen. Writing the recipe down to keep. Thank you!5 stars

    Reply

  313. These were a home run! Keeping this recipe for years to come. Absolutely delicious. In fact, these will make it to Sunday school next week — they may just bring somebody to salvation in Jesus. 😂5 stars

    Reply

  314. These are the best blueberry muffins I’ve ever had. I hate them and I wish I had never come across this recipe. Thank you so much.5 stars

    Reply

  315. I made these and substituted with gluten free flour (rice based) and almond milk. They came out good – a bit too soft for me but that’s from the rice flour. They taste amazing! I made 12 muffins and had enough batter left over for about 4 mini muffins!5 stars

    Reply

  316. I made these and substituted with gluten free flour (rice based) and almond milk. They came out good – a bit too soft for me but that’s from the rice flour. They taste amazing! I made 12 muffins and had enough batter left over for about 4 mini muffins!

    Reply

  318. Yum! Easy and good recipe. I added a splash more milk as it was very thick. Turned out great. My toddler even liked them, and he doesn’t normally like muffins.5 stars

    Reply

  319. Excellent! Thank you for this recipe! I never thought I could make a muffin this good. Thank you so much. Can’t wait to try another recipe of yours.

    Reply

    1. You’re so welcome, Sandy! I hope you love the next one, too! Please write if you have any questions. – Meggan

    1. Hi Emily, sorry you didn’t care for them. I hope you are able to find another recipe you do like. – Meggan

    2. The instructions are extremely straight forward. Mix dry ingredients together, mix wet ingredients together, mix wet and dry. Add blueberries. Make topping. Put batter in prepped pan, add topping. Bake until done. You might have a reading comprehension issues instead.5 stars

  322. Truly 5-star muffins! I’ve made them four times now and they come out amazing every time. Thank you for the recipe!5 stars

    Reply

  323. The flavor was amazing. I followed the directions exactly. Unfortunately mine were a mess. They sunk in the middle. This is typically from over mixing which I didn’t do. I am thinking it could be an altitude issue. Any change recommendations for higher altitudes? I would love to try again since the flavor was delicious.4 stars

    Reply

    1. Hi Rachel, thank you for writing and trying this recipe! Readers have shared that they’ve added 2 tablespoons more milk to the batter to adjust for altitude. I hope this helps! – Meggan

  324. Amazing!!! I’ve made so many blueberry muffin recipes and this is by far the best!!! Thank you for sharing😍5 stars

    Reply

  325. These came out so good! They will be long gone before 4 days are up.

    I think I had a few too many blueberries in the end because I defrosted the berries and they were squishy and therefore more ended up in the 2 cups than if they were fresh (but this is not a problem, but I plan to scale it back next time I use this recipe). I also didn’t have a pastry cutter for the streusel so I just used my hands to mix it up and sprinkle on top. It was a lovely little crunch on top.

    I ended up with 16 muffins in the end, maybe because the extra blueberries weighed the mixture down and I underfilled the cups just in case they rose and spilled over too much. Ah well, more to share and enjoy!5 stars

    Reply

    1. Hi Haru, thanks for writing! I’m glad you had some fun experimenting and ended up with delicious muffins. Take care! – Meggan

    1. Hi MB, it works as mini muffins, but the texture is chewy and isn’t as good as regular size muffins. I would bake them at 400 degrees for about 9 to 11 minutes. You will want to bake until muffin centers bounce back when lightly pressed. Thanks for writing! – Meggan

  330. Amazingly delicious!
    This recipe blew my husband away and will be one and only one I’ll use from here on. They turned out moist and soft with a bit of a crunch from the streusel to add extra texture. The only thing I changed was draining and smashing the thawed blueberries since my husband doesn’t like whole blueberry texture. They ended up looking like blueberry geodes! He ate half a batch by himself :D. They’re not too sweet either, absolutely perfect for a snack or breakfast.5 stars

    Reply

  332. This recipe by far is the best Blueberry Muffin recipe I have ever made. Lightly sweet, with out being too sugary and the streusel topping is the bomb. I delivered some of these muffins to my family members and everyone raved. Easy to prepare with pantry ingredients. Will be on repeat in my house!5 stars

    Reply

  333. These are wonderful muffins. I put pecans in the streusel.Yummmmm. Thank you. I will definitely make them again

    Reply

  334. we followed the recipe and got delicious muffins. we topped them with chocolate chips and it was okay with blueberries. I baked it for 30 minutes along with my apple sauce GF cake, and got more crunchy muffins than regular ones. Thank you for sharing this.5 stars

    Reply

  335. I made these over one of the snow days we just had in Texas and my husband and all 6 kids ate them right up! My husband won’t stop talking about them so I’m making them again already tomorrow and I’m going to throw chocolate chips in one batch for the kids 😉 perfect recipe – thank you!5 stars

    Reply

  339. I just made these for my husband and I cannot believe how good they are. So much better than anything you can get in the market, less sugar, and no preservatives. And big, fresh blueberries is where it’s at.

    Reply

    1. In a six muffin tin, without streusal. I cook for 35+ minutes at 350. Then check with a kabob size toothpick. If its still moist I add five to ten minutes. Amazingly they stay very moist. I’ve made these about a dozen times now.

      Cooking with Frozen berries take a little longer than fresh. Swapping or mixing berry types didn’t have an impact. Wife and kids seem to like them…and I enjoy a morning challenge of prepping and cleaning before the oven is heated. This morning I got bored…made the streusal and sprinkled it on with 10 minutes left of cooking…adding butter mid cook was a mistake and it took longer to set. They were still moist…these are difficult to overcook in the large muffin tin. Very resilient, I’d recommend plan for 40 minutes before they’ll be cooling…

  341. I tried it last night and it was great! One thing I did (without realizing it but won’t change it now) is that I added the dry to the wet instead of the wet to the dry. The batter came out very smooth! Not sure if it makes a difference or not but it worked out well, regardless! I made more batter last night and split it – 2/3 blueberry then the other third banana walnut. Thank you for sharing this recipe, it will be my go-to muffin recipe for the foreseeable future!!!

    Reply

    2. I made these last night and here I am again making them tonight. Hands down best blueberry muffins . I used large muffin pans and it make 6 wonderful muffins.5 stars

  343. Delicious! Always looking for something good to make for my guy and these are the best muffins I’ve made yet! Do you have any thoughts or sigh for using bananas instead of blueberries?

    Reply

    1. So glad you love them, Jen! I’ve not tried that substitution. Sorry about that! I think it would require some testing to get the sweetness and moisture right. Sorry again! – Meggan

    2. I’ve made these muffins probably 4-5 times in the last few months. Amazing recipe. Tonight I split out 1/3 of the batter before adding sugar and salt, subbed it with 1/4 cup of mashed banana for my infant and they turned out great! The rest of the family will be enjoying the regular version. One question: do you have any tips on how to crisp up the streusel top again from room temp and freezer? Thank you!5 stars

    3. Hi Emily, thank you so much for writing! I think reheating for a couple minutes in the oven would help crisp the top up. Take care! – Meggan

  344. Delicious! I used frozen blueberries the were freshly picked before frozen and defrosted them. I skipped the full topping since I don’t have a pastry cutter, but sprinkled brown sugar & granulated sugar instead.
    12 perfect muffins. Will use this recipe again.5 stars

    Reply

  346. I’ve used this recipe so many times to impress friends and family, and also just because I was hungry! I tried adding a teaspoon of lemon extract to the mix just to see what it did, and it tastes great! 😋5 stars

    Reply

  348. Delicious!! I used cut up strawberries cause I didn’t have enough blueberries but they still came out perfect!! Definitely going onto a recipe card for later lol5 stars

    Reply

    1. Hi Belinda, depending on the size muffin pan you have, about 1/4 cup should be perfect. Just divide any remaining batter evenly amoung the muffin cups. – Meggan

  350. These are THE best blueberry muffins I have ever made. If you follow the recipe, they turn out perfect every time! I did have a question; if I were to make the batter, and let it rest in the fridge overnight instead of prepping the morning of, would they cook the same once they came to room temp, or would placing them uncooked batter in the refrigerator ruin the consistency of the muffins once baked ? Thank you!5 stars

    Reply

    1. Hi Hayley, thank you and I’m so glad you love them! I read that muffin batter resting overnight in the refrigerator may result in better muffins. I’ve not tried it yet, but I don’t see why it wouldn’t work here. Please write again if you try it. Thanks again! – Meggan

    2. I tried it! I made the batter and streusel and placed it in the fridge overnight ready to bake in the morning, let it come to room temp prior to baking, and they came out just as perfect! They may have even rose just a little bit more which was an added bonus (I always use double acting baking powder which may have helped?). Anyway, these are definitely refrigerator friendly which is amazing!5 stars

    3. That’s great, I’m so glad it worked! Either way, I’m happy they rose well and the overnight time in the fridge worked well. Such a time saver. Thanks again! – Meggan

  351. Hi Jamie, I’m so sorry the muffins didn’t come out correctly. While the batter tends to be thick for this recipe, it shouldn’t be super dense. I appreciate you trying this recipe again, I hope you love them! – Meggan

    Reply

  352. Scrumptious Blueberry Muffins! I had to add a little more milk because the batter started out almost a dough. But a little more milk and perfect!5 stars

    Reply

    1. So glad you enjoyed them, Laurie! I’m glad you were able to adjust the milk, sorry about that! – Meggan

    1. Hi Chris, I haven’t made these in a jumbo muffin pan. If you do try it, I would watch the bake time as they likely will need some additional time. Please write again if you do try it. Take care! – Meggan

  355. I am hoping to make these tomorrow morning, but just now realizing I don’t have any milk. Can I use almond or coconut milk instead?

    Reply

    1. Ho Rhonda, yes! I recommend using unflavored and unsweetened almond milk or other milk substitute. Hope you love them! – Meggan

  358. Very good and they come together quickly. I noticed a comment that they took longer to put together but I didn’t find that to be the case. I got all my ingredients out and just whipped them out in no time. Probably less than 10 minutes. I do have a little time-saving trick. I use a small rechargeable “chopper” for mixing the crumb topping. Put in everything except the cold butter, whirl for 10 seconds. Add the butter (I chopped it into 6 pieces). Whirl for 20 seconds. Viola! Done perfectly.
    The measurements in the recipe were spot on. It made exactly 12 regular size muffins with 1 Tbls of streusel on each. I needed to bake for 20 minutes.
    We ate them warm right out of the oven but I think they will be lovely at room temperature, too. The crumb is nice, sturdy enough to hold the blueberries and struesel but still soft. I was very careful to not overmix the batter and my batter was VERY thick. I used my large cookie scoop (3/4 full) to dish out the batter.

    I would definitely make these again.5 stars

    Reply

    1. Thank you for such a thoughtful comment, Wendy! I love your tip using the chopper for the topping, I’m going to have to try it. Thanks again! – Meggan

  359. I made these blueberry muffins yesterday they are very good ! I will be making these again ! Thank you for your wonderful recipes . I enjoy looking at all of them.

    Reply

  362. Absolutely the best blueberry muffin recipe! I added cinnamon, extra vanilla, a pinch of nutmeg and flax meal. wonderful flavor that waters your mouth.5 stars

    Reply

  363. I can’t give this recipe a true rating because I messed it up. I was out of vanilla extract and realized only after tye batter was mixed. Instead of using vanilla I used orange extract and it was great. Very light and delicious. I do feel that the vanilla would have given it the extra sweet aroma it called for. I also overfilled the muffin liners which led to a 24 minute bake time and burned the bottom of the muffins. I didn’t quite understand the topping but did my best. Was i supposed to use ALL of the sugar topping becuase i only used half. It didn’t turn out like I had hoped. I will give this recipe another try soon. Overall I enjoyed the batter and how it cooked but the mistakes were my errors. I’ll be back!

    Reply

    1. Hi Ashley, I hope you do give this recipe another try. The post has step-by-step instructions with photos to help as well as a video which I think you may find helpful. I use all the topping when I make these muffins, it should be about 1 tablespoon for each muffin. Please write again if you have anymore questions! – Meggan

  364. I think this is the best recipe I’ve ever used. These muffins were light and fluffy but wonderfully moist! Thank you for a great recipe!5 stars

    Reply

  365. These muffins were so delicious & moist!! I followed the recipe exactly except I doubled the streusel topping & baked them an additional 5 mins. Will definitely be making these again!! YUM! 😋

    Reply

  366. Just made this recipe, waiting on the outcome. But, one thing I can tell you, I can smell the cinnamon all over the house 👌!

    Reply

  367. These came out excellent but I did make changes my first time making this:
    – it’s the holiday season so I used eggnog (carton) instead of milk
    – which means I had to change/cut the sugar content in half
    – and there are diabetics in the house so I skipped the streusel topping this round
    and it was still FANTASTIC!

    I will say it was less lumpy and more dough-like (like cookies) but that could be using less granular sugar but it still came out like a muffin and not a cookie.5 stars

    Reply

    1. Hi Ruby, another reader substituted self-rising flour and said they reduced the baking soda to 1 teaspoon. I believe they meant to write baking powder, which would make sense for this recipe. If I were to try it, I would reduce the baking powder to 1 teaspoon and use 2 cups of the self-rising flour for the batter. I hope this helps! – Meggan

  370. Holy amazing!!! I can see why so many 5 star reviews.
    I used 2 tea of vanilla and a silicone muffin pan.
    No words except Perfection! Oh and dangerous!5 stars

    Reply

  371. Just made these for my traditional family blueberry muffins for Christmas breakfast. They were absolutely delicious and I love the slightly crunchy tops that aren’t usually present for blueberry muffins. Will definitely be making them again!

    Reply

  373. Just made these yesterday and they came out perfect. Sadly, they were all gone by the end of the day. Now I have to make another batch (a double) for Christmas morning. Oh no! 😉5 stars

    Reply

  374. These were amazing!!!!! Just like the bakery ones. Followed the recipe to a tee and it was so easy. Thank you for sharing your recipe. Everyone should have this in their recipe box!!!!5 stars

    Reply

  375. Amazing! In no way did I meet the 15-minute prep time (more like 25 or 30), but these were the best blueberry muffins I’ve ever made. Gorgeous, crunchy crust, moist, flavorful and fun! Thanks for this fabulous recipe.5 stars

    Reply

  376. They were delicious! I used my “regular” size muffin tin and filled 12 “cups” but there was so much batter left that I made another 3 jumbos. I’ll make again but I’ll see if I can make 12 jumbos.5 stars

    Reply

  377. A big improvement from my regular recipe. The best Blueberry muffins I’ve ever baked. Thank you for sharing your recipe!5 stars

    Reply

    1. Hi Diane, I recommend using what pan you have on hand. “Standard” muffin pans can vary in volume size, a muffin pan with cups that are 2 3/4″ x 1 1/8″ have a volume of 1/4 cup each, while a pan that is 2 3/4″ x 1 1/2″ has a volume of 1/2 cup. The standard muffin pan I prefer is a from USA Pans and is 2.75″ x 2.0625″ x 1.375″ for each cup. I hope this helps! – Meggan

  381. Excellent recipe.
    I didn’t change anything and they turned out great.
    Overflowing with blueberries.
    Definitely a keeper. My wife said…we have a box mix in the pantry…why do you have to make from scratch?

    Um because they are 20x better with real blueberries.!
    (I hate when I read reviews of recipes and they complain but had also changed ingredients or baking methods…so make the recipe as written…then review. Once you make substitutions or change method….you’re not reviewing the person’s recipe…you’re reviewing your own!).
    Had the kids help too. Hey…it’s math and science.5 stars

    Reply

  384. Perfect bakery muffin! At home my kiddos love these and I do leave off the topping for less sweetness, but when we have special company I add it on! Such a treat! Thank you!5 stars

    Reply

  385. Best blueberry muffins I’ve ever had. I used 1.5 cups almond flour and only 1 cup of all purpose, and they turned out great!5 stars

    Reply

  386. So good! I was out of baking powder so ended up subbing for baking soda and buttermilk so they’re a little richer (I imagine). Next time I’ll try the recipe as written because I think that will be even better!5 stars

    Reply

    1. Hi Sheryl, I haven’t tried it. Sorry about that! It probably will work with additional bake time, but may change the consistency of the muffin. – Meggan

  389. Oh my God! So good! I had extra blueberries that were going to go bad so I made a double batch. Will be making this one all the time! I took a photo, but can’t see where I can send it. Everyone loves them!5 stars

    Reply

  390. Hi Mark, thanks for your comment. I double checked and the recipe under “Ingredients” does list 1/2 cup milk for the batter and 1/4 teaspoon ground cinnamon for the topping. Sorry for the confusion, hope you try these muffins. – Meggan

    Reply

  393. Made one batch last night!!! They were soooo good I ended up making 2 more batches. Directions were spot on. Thank you… no tweaking this recipe at all😊5 stars

    Reply

  395. The muffins were delious, but fell apart. The muffins separated in the middle leaving the bottoms stuck to the pan. What went wrong?

    Reply

    1. Hi Margaret, I’m sorry the muffins broke in half and stuck to the pan. The pan may not have been greased well enough causing the muffins to stick. Sorry again! – Meggan

  396. Just made these and I have to say they couldn’t be better…super moist and bursting with blueberry flavor. I probably put more blueberries in than what’s called for here because I like at least one in every bite. Lol. Gonna make another batch today to freeze! Thank you for this awesome recipe!5 stars

    Reply

  397. I used frozen Serviceberries (aka Juneberries, Saskatoon berries) that I foraged earlier this year. They turned into AMAZING muffins. Thanks for recipe.5 stars

    Reply

  401. one of the best baked goods ive tried!!!! my family always eats these so fast whenever i make them lol thank u for this recipe!!! <33335 stars

    Reply

    1. Hi Brit, so glad you all loved them! It works as mini muffins, but the texture is chewy and isn’t as good as regular size muffins. I would bake them at 400 degrees for about 9 to 11 minutes. You will want to bake until muffin centers bounce back when lightly pressed. – Meggan

  403. Hi Lorie, sorry they turned out poorly. Something definitely went wrong with your batch. Is it possible you missed the melted butter or milk for the batter? It’s a thicker batter, but not tar-like. Sorry again. – Meggan

    Reply

  404. This is the easiest and Best Blueberry muffin recipe, I’ve ever come across. The muffins Were Delish! So moist! One thing tho that is a bit not good …. and that is that they don’t last long! lol I make a batch and Poof, my family eats them up, plus I give to my neighbors/friends and they think I’m the Best baker…lol
    Thank you for sharing this wonderful recipe!5 stars

    Reply

  405. Tried your recipe, but I was out of milk so I use cooking cream instead, mix it with a bit of water don’t know if the ratio right. Taste good but its a bit dense, I don’t know if its supposed to be like that or the ratio of liquid and butter not enough. I did half of your recipe because 1. The milk is substitute 2. The ratio might be wrong since I half the recipe
    But it taste really good4 stars

    Reply

    1. Hi Aie, I agree. I think you may have needed a little more water and less cooking cream to make the substitution work. Sorry about that! I hope your next batch is better. They are really good. – Meggan

  406. Made a batch of these for family in town, and they couldn’t have been easier or more delicious. I’ve tried a few other more complicated recipes, but these just can’t be beat. Thank you!!5 stars

    Reply

  407. My whole family raved about these muffins and they were gone before I knew it! This recipe is a keeper! Thank you!!5 stars

    Reply

  408. The muffins turned out so good! I added about a Tbsp each of fresh lemon juice and grated lemon peel. Loved the stuesel topping!5 stars

    Reply

  409. Your recipe is a keeper! It’s the first homemade blueberry muffin my husband has really enjoyed! They are great in my book!

    Reply

  411. These tasted so good and worked perfectly with frozen blueberries. These look like they came out of a bakery. No one believes that I made them at home. I did not have a pastry cutter so a quick google search led me to use a food processor to pulse the butter and dry ingredients together to make the streusel topping and it turned out great. Blueberries were all through the muffins, too. Great recipe and easy to follow.5 stars

    Reply

    1. I’m so happy you loved them, Dakota! I’m glad the food processor worked just as well! – Meggan

  412. Amazing! I’m not a blueberry person, but others in my family are, so I took a chance and made these last night. They all RAVED about the flavors and how tender they were. Super flavorful and the struesel topping literally put these over the top. Thank you so much for sharing!5 stars

    Reply

  414. Delicious! However, I must’ve done something wrong because mine caved in the middle. It was almost as if the streusel topping weighed it down. Do you have any suggestions to prevent this from happening?

    Reply

    1. Hi Grace, I’m sorry the muffins collapsed. I would check to make sure your oven is well preheated and at temperature. I use a oven thermometer inside my oven. Also, to help keep the temperature, avoid opening the oven door often while they are baking. Hope this helps! – Meggan

  415. Just made them! I always have blueberry muffins with chili. My mom started that decades ago as our XMas eve supper. Never boxed again!

    Reply

  417. This is our favorite muffin recipe. Love that it has just the right amount of sweetness. And it is so easy to make.5 stars

    Reply

  418. Baking isn’t my forte, and I have celiac so everything must be gluten free.
    I must say these turned out scrumptious even using King Arthur GF all purpose flour!

    Thus will be my go to blueberry muffin recipe!!5 stars

    Reply

  420. These are hands-down, the best blueberry muffins I’ve ever made. My family agrees. I did simplify the topping to just be brown sugar and cinnamon to save on fat, calories, and sugar.5 stars

    Reply

  421. I have a few maybe bad questions here. Can I use half blueberries half cranberry. Also can I use a standard cupcake pan, or will that affect cooking times? Thank you in advance .

    Reply

    1. Hi Junior, yes! If using dried cranberries, the texture will be slightly different. A standard muffin pan works best for this recipe. Hope you love them! Please write again if you have anymore questions! – Meggan

  423. Delicious! Best muffins I’ve ever made. Possibly the best I’ve ever had. So many blueberries have these muffins bursting with flavor. The strudel topping puts it over the top. Easy to follow recipe. Can’t wait to try with another flavor, maybe cranberry and orange zest for Christmas.5 stars

    Reply

  428. Granddaughter and I made these this morning! Best blueberry muffins I’ve eaten in a while!! I didn’t thaw the blueberries completely and they still came out perfect! Only change i made.. added about 1/8 more for for altitude!5 stars

    Reply

  432. My new favourite muffin recipe – this its definitely a 5 star one. I made it with Saskatoon berries (western Canada) and the muffins were great.5 stars

    Reply

  433. These were SO good. First time making blueberry muffins from scratch and these were easy, and so so delicious. Used frozen blueberries, and at the end of making batter I blanked on if I had added the milk, so added it and may have doubled it but they turned out great-so that’s good to know 🙂 Shared with my neighbors and they all loved them. Will definitely be adding to my baking rotation. Thank you!5 stars

    Reply

  435. Just made them ..super yummy ! I started making my own breads and muffins and cakes ! From scratch. Thank you !!! Delicious5 stars

    Reply

    1. You’re welcome, Aurelia! Please write if you have any questions on any of the other recipes, I’m happy to help. Happy baking! – Meggan

  437. Wow, this muffin recipe is amazing. First time I’ve made them homemade. I wanted to use some wild frozen blueberries I had. They worked perfectly! Even one of my kids that said he doesn’t like blueberries, devoured it and asked for another. Thank you!

    Reply

  438. These are truly the best Blueberry Muffins ever!!! My family and friends love these every time I make them! Thanks so much for contributing to the “amazing food” menu!!😅

    Reply

  439. I love this recipe! I use vanilla bean paste instead of regular vanilla and it kicks it up a notch! Still a 5 star recipe without the vanilla bean paste though.5 stars

    Reply

  440. I prefer to cook over baking, but muffins and brownies from scratch are my go-tos. My daughter recently turned 20, is a senior in college and is working her A$$ of taking 6 classes, working 10 hours a week and doing editing for the school paper; needless to say this mom is going to mail her a treat! I’ve made your recipe before and it was the first one I thought of for this occassion! Thank you for sharing!! They are super easy and absolutely delicious!5 stars

    Reply

    1. You’re so welcome, Lindsey! It’s wonderful you have such a hardworking daughter! I’m sure she’ll appreciate the homemade treat. Thank you for thinking of my recipe use! 😊 – Meggan

  441. OHHH MYYY!!
    Thus recipe is amazing! I tried making crumbles from other people and yours worked out perfect! I added two handfuls of chocolate chips with the blueberries. Let me tell you these taste like they came from a fancy bakery. The topping had a wonderful crunch that made is absolutely amazing. I did use large cupcakes liners I had to cook them at 400 for 32-33. Top was nice and browned and bottom wasn’t burned. Gas oven. Thank you so much I will definitely make again!!5 stars

    Reply

    1. You’re so welcome, Tonia! I’m so glad that you loved them! Chocolate chips sound like a great addition. 😊 – Meggan

  442. This was a Fabulous muffin recipe! But the only thing is that I ended up over baking them , so the bottoms were so dark.. (I cut the bottoms off and still ate them being so moist !)
    Next time, I will only bake these on maybe 375 degrees or 350 for my oven, and I will watch the time as they didn’t take as long as I thought they might.
    Yes, I will make this again so I can share with my friends an neighbors!5 stars

    Reply

    1. Hi ToriAlex, thank you so much for writing! I’m glad you enjoyed them even though they were overbaked. It sounds like your oven’s temperature might not be calibrated, so baking them lower will help. I would recommend using an oven thermometer so you can adjust the temperature properly. Hope your next batch is perfect! – Meggan

    1. Hi Monica, yes! The mini muffins are a little chewier. They work but the texture isn’t as good as regular size muffins. I would bake them at 400 degrees for about 9 to 11 minutes. Since oven temperatures can vary, I recommend keeping an oven thermometer in the oven to make sure the temperature is right. (Sometimes they can be off.) You will want to bake until muffin centers bounce back when lightly pressed. I hope you love them! – Meggan

  444. The best blueberry muffins I’ve ever had. I only had a jumbo muffin tin so I made 6 big muffins. I turned the temp down to 375 and did them for about 35 minutes and they are PERFECT.5 stars

    Reply

  446. Hands down the best muffins I’ve ever made. Mine took 30 minutes to bake, but that could be because the blueberries were still a bit frozen.5 stars

    Reply

  449. Can this recipe be made into a bread? So, instead of filling the batter up in a muffin tin, can you pour the whole batter into a rectangle bread mold (like ones used for banana bread)? If so, how would it affect cook time and texture?5 stars

    Reply

    1. Hi Vika, I haven’t tried this recipe in a loaf pan, but I would estimate about 1 hour bake time, keeping an eye on it as it bakes. Another reader has made them in mini loaf pans and it worked. Hope this helps! – Meggan

  450. My 6 year old wanted blueberry muffins like he gets at Starbucks. These far exceeded my expectations- wow! Best muffin recipe ever! I couldn’t stop eating them- even my husband, who hates fruit in his desserts/breads, asked for the muffin tops 🙂 Pinning & Saving and printing out for my grandkids eventually….5 stars

    Reply

  452. I usually never review recipes but Ohmygoodness these were good and deserved one. I didn’t do the strudel on top but they still came out so soft and delicious. They are the perfect amount of sweet. I can definitely see why the recipe has a 5 star review. Very well earned!:)5 stars

    Reply

  453. Best Blueberry muffin recipe ever!!!
    This recipe is so forgiving you can substitute a little here and there and the muffins are perfect every time.
    Thank you kindly for sharing your wonderful recipe,
    Shelley

    Reply

  454. I just made these and now have a new favorite blueberry muffin recipe! Next time I won’t leave out the brown sugar in the streusel….. and they’lll be even better.5 stars

    Reply

    1. Hi Danette, I’m so glad you loved them! I hope the next batch is even better! – Meggan

  455. Love this recipe, and so does my very picky husband! This is my third time making these muffins and they turn out great even if I tweak the recipe slightly…once I added lemon zest and another time I substituted yogurt for milk.5 stars

    Reply

    1. Hi HB, I don’t see why not. I would make the batter and toppings separate, refrigerate, and assemble and bake the next day. Hope you love them! – Meggan

  458. These came out delicious. Thank you so much for posting this recipe. They were easy to make but tasted like it took me a whole day to make. I did minimize the amount of sugar and added a teaspoon of vegetable oil to the blueberry dough and kept the streusel topping as is in the recipe.5 stars

    Reply

  459. These came out delicious. Thank you so much for posting this recipe. They were easy to make but tasted like it took me a whole day to make. I did minimize the amount of sugar and added a teaspoon of vegetable oil to the blueberry dough.

    Reply

  460. Absolutely delicious! I used large organic blueberries and these turned out amazing, with perfect muffin to berry ratio.

    Reply

  461. OH MY GOSH>>>> I wanted to make my sour blueberries into muffins, so I looked for a recipe and saw 5 stars, I made thses at 7 PM and found I had no more brown sugar… but had organic powdered sugar so I replaced the brown sugar for the topping we all love. this recipe was so good I ran some to my daughter and gave some to friends… why you ask, because I was eating too many myself.. and I like to share my wins! I also added some raspberries. So they were colorful and wacky delicious… BEST RECIPE EVER….. Thsnk you it SO MUCH !5 stars

    Reply

  462. Loved this recipe. I am always looking for a new recipe for my keeper list and this definitely a keeper. Want to see what other recipes you have.

    Reply

    1. I’m so happy you loved it, Janie! Please write if you have questions on any of the recipes! – Meggan

  464. I’m not sure what muffins Bake It ‘Til You Make It was referring to, but it’s not these! They are sooo good! I almost opted for frozen blueberries (all my grocery store had was 2 pounds of organic blueberries), but let me tell you I’m so glad I chose to get fresh blueberries. The muffins are so light — good for a snack or bfast (or any other time you want to eat them). I did half with a streusel topping and half with the glaze, and I LOVE both. Thank you for sharing this fantastic recipe!!5 stars

    Reply

    1. You’re so welcome, Ireland! Thank you so much for your feedback, too! I’m so glad you enjoyed them! – Meggan

  466. Very Pleased these were amazing. I can truly say I have never made a good muffin until I made this recipe for blueberry muffins today.5 stars

    Reply

    1. I’m so glad I was able to be a part of making your first good muffins! 😉 Thank you Anne! -Meggan

  468. These blueberry muffins taste absolutely divine. I love how the muffins just fall apart on your plate and the big burst of flavor from the blueberry muffins that melt in your mouth. I recommend having this with a cup of your favorite coffee or tea.5 stars

    Reply

    1. Hi Vickie, yes! I would suggest if using a standard muffin pan to put batter in every-other spot to spread them out and allow them to bake evenly. I would also watch them closely so they don’t over bake. Hope you love them! – Meggan

  473. Made for church breakfast rave reviews ! I made no changes- it was perfect!!! Great recipe i will be passing it along to friends! Thank you5 stars

    Reply

  475. Best muffins ever!
    My kids said it’s better than popular coffee store brand. One of my kids took one to his teacher at school fresh from the oven. He was so excited to share it.
    I browned the melted butter but everything else is exactly as you noted. Thank you!!! Our new family favourite!5 stars

    Reply

  476. They turned out so moist and delicious 🙂 I just reduced sugar to 150 g, and used some blueberries picked in the wild. I loved it!5 stars

    Reply

  477. Great recipe! Tried for the first time tonight and they came out great. I was concerned because my batter wasn’t lumpy despite stirring just enough to incorporate ingredients but they came out perfectly muffiny!5 stars

    Reply

  478. I’ve tried 1000 recipes for blueberry muffins & this one is the best! I reduced the sugar to 1/2 a cup & added an extra sprinkle of cinnamon to the topping mixture per our personal preferences, but made no other changes. The muffins cooked in exactly the time recommended and were fluffy & delicious, with a perfectly rounded, crunchy top! Thank you so much — these really are delicious & wonderful!!5 stars

    Reply

  479. Oh my goodness these are incredible. I used Buttermilk instead of regular milk and it added such a nice tang. I think next time I’ll reduce the sugar in the batter. Other than that these are perfect and they taste like they came from a bakery. I was worried the texture would be too dense but omg they are so tender and fluffy and moist!

    Reply

  480. I love blueberry muffins and I know this recipe would taste wonderful BUT there is way too much sugar for this to be a healthy muffin!! Can the amount of sugar be decreased? S

    Reply

    1. Hi Shirley, other readers have used less sugar in the batter, and shared that they came out great! They reduced the sugar to 3/4 and 1/2 cup for the full recipe. Please write again with any more questions, I hope you love them! – Meggan

  481. Hello! Since loving blueberries as a child, I decided this year to make some muffins. I picked your recipe and followed it to the delightful end. The Best muffins ever! Homemade and so delicious! My sister and cousin both asked for the recipe which I forwarded. Will be making this one from now on. May try it in the 8 x 8 pan, as more of a blueberry bread.

    Reply

    1. That sounds delicious, Lydia! Thank you for sharing this recipe and taking the time to write! – Meggan

  483. Made this and my husband approves! His exact words are “Better than Tim Hortons” 😂 Definitely saving this recipe! Thank you!

    Tips:
    -Used frozen berries (blueberries & diced strawberry)
    -I incorporated blueberries once the mixture are in the muffin tins. It’s like poking them into the mixture. This is to avoid the blue/gray color of the batter.
    -baking time total took me around 30-35 min. Started at 18min and increments of 5 until toothpick is comes clean.

    Reply

  484. Didn’t have any eggs, used 1 tablespoon finely crushed flax see and 3 tablespoons warm water, weee amazingly good. Also just tossed frozen blueberries in mix and they were so juicy.

    Reply

  485. This recipe does not specify if salted or unsalted butter should be used. Because I bake often I know to use unsalted.. I shared the recipe with my mother and she used what she had.. salted butter, and they came out quite salty.
    In my opinion when posting a recipe you should be more specific especially with baking. Maybe fix it..

    Reply

    1. Hi Amanda, thanks for your feedback. I’ve made this many times with salted butter and so have the readers, and they don’t turn out salty. Is it possible there was a measurement error, a type of butter that is unusually salty, or a sensitivity to salty flavor? I’m sorry her muffins didn’t come out to her preference. I do list salted or unsalted when it matters in a recipe, but in this case it doesn’t. I feel somethinng more may have happened and without being there myself, I can’t say for sure. So sorry again! Thanks for taking the time to write. – Meggan

    2. I’m an experienced baker myself and noticed that it didn’t specify so I used the salted butter that I had. They were literally the best muffins we’ve ever had! My entire family raved about them, so much so that I had to make a second batch the next day. So in my humble opinion, there is no need to “fix” the recipe as it is because it’s perfect! I know I can always use my own taste preferences to adjust a recipe as I see fit and thank you for sharing this delicious recipe!

    1. Hi Jamie, I’ so sorry! I’m not sure what’s going on with your browser. You can try the “Jump to Recipe” button close to the top of the page, and it will take you down to the recipe. Sorry that’s happening to you! – Meggan

    1. Hi Sue, I would bake them at 400 degrees for about 9 to 11 minutes. Since oven temperatures can vary, I recommend keeping an oven thermometer in the oven to make sure the temperature is right. (Sometimes they can be off.) You will want to bake until muffin centers bounce back when lightly pressed. One reader shared hers took 15 minutes. I would only forgo paper liners if you have a high-quality nonstick pan where you know it’s going to perform (like I have a USA Standard muffin pan and nothing sticks to it; it’s always great even without liners). I hope this helps! – Meggan

  488. These are the absolute best blueberry muffins ever! Better than bakery muffins and they come out perfect each and every time. My 2 year old loves them and he is a great helper (and they still come out great even with his “help”). My husband said if I ever open a bakery, these muffins should be on the menu! Thank you for such a wonderful recipe!5 stars

    Reply

    1. Wow! 😊 I’m so happy you love them, and they are a hit with your family! Thank you for taking the time to write. Take care! – Meggan

    1. Hi Alexis, the batter should have been fine, just needing some additional bake time. I hope they turned out well! – Meggan

  490. Perfect Blueberry Muffin recipe!! Made these for my family and they were a hit! They turned out just like photos and the streusel topping made them so delicious!5 stars

    Reply

  491. Made these exactly as the recipe states, and they were amazing. Perfect muffins with fresh berries. The berries literally explode. The batter is perfect sweetness and texture, and the crumbly top is fantastic!5 stars

    Reply

  492. These turned out GREAT! I was out of vanilla so I subbed two TBSPs of flour for vanilla custard powder, used half brown sugar and two TBSPS of oil (less two TBSPs butter) and had to bake them for over 30 minutes, but they are the best blueberry muffins I’ve ever made! Thanks for the fabulous recipe!5 stars

    Reply

    1. You’re welcome! Glad this recipe was a jumping-off point and they turned out great! – Meggan

    2. The perfect muffin. Thank you for this excellent recipe. Texture is spot on. I used mix of fresh cranberries and blueberries so the one cup of sugar was perfect to counter the cranberries tartness. If using only blueberries, I might decrease to 3/4 cup sugar with fresh lemon zest. I love the streusel topping but these would also be delicious with a simple sprinkle of golden sugar prior to baking.5 stars

  493. Maybe I did it wrong but Streusel topping is difficult to spread evenly on top of moist muffin. Overall great, quick, & tasty muffins.4 stars

    Reply

    1. Hi Diane, thank you for your feedback! It’s more of a sprinkle than a spread for the streusel topping. I would use a tablespoon to get a portion of it, then use your fingers or the spoon itself to move the topping crumbles and gently press into the batter some so it sticks. Also, make sure your butter is cold, almost straight from the refrigerator, when making the streusel. I hope this helps and your next batch is perfect. – Meggan

  494. I have made this recipe no less than 20 times now. Comes out perfect every time! I’ve been using frozen berries, since thats what I have. It results in a longer bake time, but I just wait until a knife comes out clean. I also once used butter with a higher fat percentage (European style butter. I think it was 80%?) and the muffins came out SO soft, moist and delicious.

    This is my fav recipe by far! I have 10lbs of blueberries in my freezer, so at least another 100 muffins for me! 😀5 stars

    Reply

    1. Wow, Korina! That’s so great! I’ll have to try a batch with European butter. Take care! – Meggan

    1. Hi Carol, metric amounts are available in the recipe card by clicking the “Metric” button. You can switch back by clicking “US Standard”. Most of the ingredients have weight and volume in metric amounts. – Meggan

  496. Loved your Cowboy Caviar, and now love these muffins! You’re my go to “cook” when looking for something new and/or different! Thanks.5 stars

    Reply

  497. Best blueberry muffin recipe. I told my grown daughters I will never buy another muffin. Tried with chocolate chips and still great.5 stars

    Reply

  502. I love this recipe! I’ve made it several times, and they are always a hit. Could you make this with frozen strawberries?

    Reply

    2. I will let you know how it turns out currently have a set of chocolate chips and half the pan have blueberries and the other have raspberries in the oven.

  503. These were fantastic! I cut the recipe in half and was able to make 3 jumbo muffins since it’s just 2 people at home. Since I made jumbo, I first baked them without the streusel topping at 425F for 5 minutes, then I lowered the oven to 350F and took out the muffins to quickly cover them in streusel and finished baking for about 28 or so minutes. You don’t have to wait for the oven to come down to temp, leave the muffins in there while it goes down from 425 to 350.5 stars

    Reply

  504. These are the best blueberry muffins I’ve ever baked!! I followed the recipe exactly and they came out bakery perfect!! Making my third batch!

    Reply

  505. Family LOVED these. Not too sweet, just perfect for breakfast. I used the big muffin tray and instead of liners, I just greased and floured the pan. Probably the best I’ve ever made.5 stars

    Reply

  506. Love these muffins! I modified the recipe and used Applesauce in place of the butter and Splenda in place of the sugar and did not make the streusle…..
    and made them weight watchers friendly. 2 points per muffin!They were still delicious! I make them every week!5 stars

    Reply

  510. These are perfect!! Hands down the best muffins I have ever made or eaten. My husband agrees. Thanks for this recipe, I look forward to making it again. 😋 (can I give 6 stars?)5 stars

    Reply

  511. These are the best blueberry muffins I have ever had. I made several more dozen and brought them to three neighbors today. Already have great reviews from one of them. Thanks for such a great recipe!

    Reply

    1. Hi Stacy, they freeze well! Once cool, transfer the Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm. – Meggan

  513. Had to bake at 400 F for 30 minutes. Toothpick came out covered in unbaked mixture before that. We are at sea level. Could that have accounted for the longer baking time?

    Reply

    1. Hi Lorraine, it’s likely a temperature issue rather than an elevation one. Was the oven well preheated? It’s also possible that the internal oven temperature internally. I recommend using an oven thermometer to make sure the internal temperature is where you want it. Lastly, if the oven door was opened and closed repeatedly, the oven could have lost some heat and may not have been able to recover it quickly, which would cause them to take longer to bake. So sorry about that baking time! I hope this helps and your next batch bakes quickly! – Meggan

  515. I made them into jumbo muffins ( double batch of the recipe). I had run out of butter, so I substituted 3/4 of a cup of banana for the butter. They came out great!

    Reply

  516. Delicious! Lucky enough to use a pint of wild blueberries, made them a bit gray but so worth it. I also added the zest of one lemon, took these already delicious muffins to the next level.5 stars

    Reply

  517. I’ve tried 4 different recipes claiming to be the most moist and amazing muffins ever.

    THIS recipe actually IS that! So good, so moist and so easy compared to the other recipes I’ve tried. I’m glad I stuck it out and tried one more.

    This is a keeper !! Thank you for sharing it.5 stars

    Reply

  519. Thank you so much for the recipe. I just made it today and it is absolutely delicious. My husband had one before dinner with milk. I will never again buy muffins in any grocery store. You hit the ball out of the park with this recipe. Thank you again.5 stars

    Reply

    1. You’re so welcome, Elena! Thank you for trying them, I’m glad you both loved them! – Meggan

  520. Even though I followed the instructions for the recipe to the T, somehow I only ended up with enough batter for only 9 muffins.
    I also had to adjust for more butter for the streusel recipe. Otherwise the muffins were delicious.

    Not sure where or how I went wrong.4 stars

    Reply

    1. Hi SNED, I believe your muffin pan might be larger than a typical standard pan. Sorry about that! – Meggan

  521. Best Blueberry Muffins ever! I’ve tried several recipes and this one is the best. Perfect consistency and taste.5 stars

    Reply

  522. Awesome, easy to follow recipe. I’ve used this one many times since I found it and won’t be changing!! I will say, I always double the topping part… I just like it to be a little bit thicker!!5 stars

    Reply

  524. I’m not a baker, but I have to say these muffins were great. I will never ever buy muffins again I will always make my own. Thank you soooo much for this recipe.5 stars

    Reply

  526. MADE THESE TONIGHT! THANK YOUUU!!!
    Only 1 growl lol, however it was WELL WORTH IT!!!
    When you add the melted butter, It gets STIFF… Keep Stirring!!! It’s a little hard, but soooo worth it!!!!
    Thanks so much! Wonderful!!!

    Reply

  527. I loved this recipe the muffins came out great although i had to use canned blueberries because I didnt have any fresh ones.5 stars

    Reply

    1. Hi Ester, not sure how you were imagining incorporating them into the recipe, but one reader substituted some of the blueberries with banana, and another replaced the eggs with banana. Hope it helps! – Meggan

  530. These blueberry muffins are truly yummy. For those using frozen blueberries and concerned about gray batter I rinsed my frozen blueberries and when completely thawed I rinsed again and rested collander on a paper towel to remove excess water. The blueberries still had great flavor. Also to help those who make mini muffins I used a generous tablespoon in each cup and I made 42 muffins. The muffins baked for 15 minutes and turned out great (I checked them at 10 and 12 minutes but in my oven the muffins needed 15). This is now my go to for blueberry muffins!

    Reply

  532. Do I need to sift the flour and measure it first and sift again or do I jist scoop out the flour and then sift it with all the other stuff?

    Reply

    1. Hi Tatiana, you’ll want to measure out the flour and the other dry ingredients, then sift them together. It’s to make sure they are properly incorporated. I hope you love these!

    1. Hi Madison, I’m sorry you didn’t care for them. They are muffins, though, not cupcakes. Sorry! I’m not sure why they came out salty. Perhaps you mixed up the salt and sugar? Sorry again. – Meggan

  534. I made these muffins today. They were absolutely delicious. Perfect recipe easy recipe thank you.5 stars

    Reply

  535. I made them- twice! Two days in a row- blueberry first and blackberry the second time. Absolutely delicious and very pretty!5 stars

    Reply

  536. This muffin recipe is so delicious, my family loved them! I’ll be making them again soon!! Thank you for this amazing recipe!!5 stars

    Reply

  537. I made these muffins today only adjusted to low sodium. For some reason mine made 18 which is even better for us since it reduces the sodium per muffin even more! Omitted salt and instead of regular baking powder I used 1 tsp reduced sodium baking powder and 1 tsp No sodium baking powder. Also used unsalted butter. These turned out great!5 stars

    Reply

  541. Have made this recipe with fresh picked Maine blueberries and with frozen blueberries, both are delicious! My family loves these muffins!5 stars

    Reply

  543. Hi, I made these muffins about a month ago with fresh blueberries. Man, they were soooo good! The family loved them! This time, I made them with frozen blueberries. They tasted very good. But, the batter turned gray blue because I thawed the berries before adding them . This is what the recipe suggested. I think that not thawing would work better, as far as how the look, not necessarily taste. Has anyone tried not thawing the berries before adding them to the batter?
    Thank you!

    Reply

    1. I made it with frozen berries that weren’t thawed and it still turned the batter gray. Maybe just do fresh 😂😍

    2. I kept my blueberries in the freezer until everything was prepared including the topping. Added them immediately before filling the muffin cups and the batter was fine.

  544. I made these muffins today and they are So delicious! Used fresh picked blueberries as they are still plentiful right now in Erie, PA, this recipe may be my new favorite….. a keeper!! Thanks for sharing!5 stars

    Reply

  545. I made these muffins today and they are So delicious! Used fresh picked blueberries as they are still plentiful right now in Erie, PA, this recipe may be my new favorite….. a keeper!! Thanks for sharing!5 stars

    Reply

  546. I don’t often leave a comment on a recipe, but Wow! These are so good. And I didn’t even put the topping on them. Hubby says they’re the best blueberry muffins he’s ever had.5 stars

    Reply

  547. These muffins are SPECTACULAR! Easily the best blueberry muffins I’ve ever made or eaten! It makes exactly 12 muffins and they’re bakery qualityin appearance with a moist, tender crumb and crunchy top. We enjoyed them warm with butter. Oh boy! 😋5 stars

    Reply

  548. These muffins came out great, but how do you think they would come out with mashed bananas instead? I’m hesitant because they aren’t fruit pieces and I’m not sure if that will change anything.

    Reply

    1. Hi Cassidy, I haven’t tried this myself with this recipe, but one reader substituted some of the blueberries with banana, and another replaced the eggs with banana. It sounds like it will work, but it also may need some adjustments. – Meggan

  549. I absolutely loved these. My boyfriend loves everything blueberry. But my son is a fanatic about strawberries. Do you think strawberries would work just as well?

    Reply

    1. Hi Summer, yes! Strawberries should work well. Other readers have substituted some or all of the blueberries with strawberries and loved the results. – Meggan

  554. With my baking buddy Colin, we are now officially blueberry muffin baker! High five for friends who lift each others spirit up! ⭐️ ⭐️⭐️⭐️⭐️

    Reply

  555. I followed the recipe to the T and it turned out amazing everyone loved it! I want to try and do the recipe with some banana and walnuts to make banana nut muffins. Do you think that would work or would mixing the bananas mess up the consistency?5 stars

    Reply

    1. Hi Leila, I haven’t tried this myself with this recipe, but one reader substituted some of the blueberries with banana, and another replaced the eggs with banana. It sounds like it will work, but it may need some adjustments like you said for consistency. (You could probably adjust it with the amount of milk.) I hope this helps! Please write back if you try it! – Meggan

  557. I’m a pastry chef and these muffins are phenomenal, easily one of the best recipes I’ve had since culinary school 12 years ago. They baked up perfectly with a nice top on them and the crumb is great. I’ve been searching for a good blueberry muffin recipe for a while and it seems this one’s going to go in my regular makings5 stars

    Reply

    1. Hi Keira, thank you so much! I’m glad this recipe has found a home in your regular rotation. Take care! – Meggan

    1. Hi Luanne, I haven’t tried this recipe in a loaf pan, but I would estimate about 1 hour bake time, keeping an eye on it as it bakes. Another reader has made them in mini loaf pans and it worked. If you do try it, please write back with your thoughts! – Meggan

  559. I love this. Very detailed instructions. Ingredient measures with almost all the step by step directions.5 stars

    Reply

    1. I’m glad you found this recipe easy to navigate! If you have any questions, please ask! Glad to help. – Meggan

  561. So, so good! The mix is perfect and I love the struesel topping!! I used fresh Michigan blueberries. Will definitely make these again!5 stars

    Reply

  562. I made a batch this morning and they were amazing!! Best blueberry muffins I’ve made and tasted!! I made them with thawed frozen blueberries and they were 10/10 delicious!!! I’ll be sure to make them again and soon!! 🙂5 stars

    Reply

  563. this was definitely an excellent muffin recipe! a lot of them are quirky, and the results vary, but this one is reliable!5 stars

    Reply

  564. These were a hit. I like to coat the blueberries in flour so they don’t sink to the bottom, so I added a Tbsp of milk. I did everything else exactly as the recipe instructed and they turned out delicious 😋5 stars

    Reply

  565. I have hunted for a blueberry muffin that my family would like. These muffins come out so full of robust blueberry flavor and a complimentary batter. My favorite part is the blueberries don’t sink to the bottom. The topping is lite and not overly sweet. This is a highly coveted weekend bake item for my family. This recipe does not disappoint!5 stars

    Reply

    1. Hi Nish, kcal is short for kilocalories, which is the same amount of energy as a calorie. They can be used interchangeably. Hope this helps! Please write again if you have any other questions! – Meggan

  567. These came our perfect, so delicious. I’m wondering if I could use the same recipe but substitute for chocolate chips, or a different berry.

    Reply

  569. Wow. This is the best blueberry muffin recipe I have ever tried – and tasted! Unbelievable flavor and texture. Highlights fresh summer berries, and the streusel adds sweetness without taking center stage. I never leave reviews but my whole family is freaking out about these!!!5 stars

    Reply

    1. I appreciate you writing, Megan! So glad you and your family loved them! – Meggan

  570. Wowww! These muffins were so delicious and moist. I couldn’t believe how amazing they turned out. These are the exact blueberry muffins that you would buy at gourmet bakery, with that yummy streusel in top, a 10 out of a10! Make these but fair warning you will not be able to just eat one. 😉😋5 stars

    Reply

  571. I am naturally a terrible cook and a terrible baker. But I had a hankering for something sweet and had some blueberries that needed to be used. I followed the directions word for word. And WOW just WOW!! These turned out absolutely perfect and tasted phenomenal! I will definitely be making these again.5 stars

    Reply

  572. Great recipe! Love that I don’t have to cream the butter and sugar together – any recipe with less dishes is a bonus!! Used soy milk instead of milk, and half butter, half coconut oil for the fat. Was also too lazy to make the streusel topping. Turned out delicious and I would definitely make it again!

    Reply

  575. These tasted amazing and looked incredible. I live at over 6,000 feet elevation and I usually make the recipe once and then adjust for altitude the next time. These were perfect the first time, nice rounded tops and great texture. No adjustments needed! This is my new blueberry muffin recipe. Thank you!5 stars

    Reply

    1. You’re welcome, Alyssa! I’m so glad they came out perfect the first time! – Meggan

  576. Recipe is a keeper!! Yummy.
    Layered out streusel and dry ingredients the night before. Made for breakfast and served with a side of fresh peaches and coffee at the rising of the sun on the screen porch. Easy, peasy.
    Next time might put a little more brown sugar and a little less flour in the streusel.5 stars

    Reply

  578. I modified this a lot, just for fun, expecting it might not turn out, but it turned out great.
    Spelt flour instead of wheat
    Kefir instead of milk
    Coconut oil instead of butter
    Monk fruit/erythritol instead of white sugar (I used regular sugar for the topping)
    I also added a little bit of raspberry puree and a couple tablespoons of psyllium fiber

    They are so good and I can’t tell it’s fake sugar nor can I taste the coconut.

    Reply

  579. Had some fresh berries that needed used up. Made the recipe as listed except I added 1/4 teaspoon of cinnamon to the muffin in addition to the crumb topping. They turned out heavenly!!

    Reply

  582. Excellent Recipe. We used black raspberries picked from our back yard. We didn’t alter the recipe in any other way. The muffins turned our perfectly.5 stars

    Reply

  583. Excellent Recipe. We used black raspberries picked from our back yard. We didn’t alter the recipe in any other way. The muffins turned our perfectly.5 stars

    Reply

    1. Hi Terrie, a good friend of mine just messaged me just last week telling me she loved the recipe. Her husband is lactose intolerant, and she used almond milk with no issues, they turned out great! -Meggan

  585. Delicious!! The strudel is such a wonderful touch. I added some lemon juice to the batter to give it some tang, although I didn’t add enough because I couldn’t really taste it.
    I’ll definitely make these again!5 stars

    Reply

  586. First time using the recipe very easy and simple to follow End results were fantastic. And delicious definitely use this one again5 stars

    Reply

    1. Hi Rose, I tend to keep salted butter on hand so that’s what I use here, but unsalted butter is fine too. Same with milk. I usually have whole milk on hand, but whatever you have, including something like almond milk, is fine. I hope you love them! – Meggan

  588. This recipe is amazing..I added 1/2 cup of sour cream and these literally are the best blueberry muffins I’ve ever taste and made! Going into the family recipe book!5 stars

    Reply

  589. Excellent. I used blueberries from the yard. The recipe was followed to a tee but I am typically heavy handed on vanilla. The first one was so well reviewed, these batches will be for gifts. Thanks for sharing.5 stars

    Reply

  590. I absolutely loved this recipe! I did make a few changes: I creamed the butter and sugar because I love the texture it gives any kind of cake, added 1 tbsp lemon zest to the mix and 1 tsp to the streusel topping, and didn’t have milk so replaced with 2% greek yogurt and they were phenomenal! My husband is obsessed and wants to open a muffin stand!5 stars

    Reply

  592. Love these blueberry muffins, did not add streusel because my husband is diabetic, I prefer them with, but better for my husband without!

    Reply

  593. I messed up somewhere. I followed the recipe to a T but only the top baked, the outer ring to be specific. I thought they were done but the rest of the muffin, from the center of the top down was still batter! Did i put too much batter in each cup?

    Reply

    1. Hi Ryan, it sounds like your oven temperature may be off. I suggest using an oven thermometer and making sure your oven is well preheated before baking. Also, make sure there is room for the air to circulate around your baking pan. I’m sorry they didn’t come out well. – Meggan

  595. Delicious! These are the best. We have blueberry bushes and I am always looking for great recipes to use our fresh berries.
    This is a keeper. I will be making these again. Thank you for sharing this great recipe! P.S. The streusel topping is the crowning glory!!!!5 stars

    Reply

  596. Hi!

    You have baking powder in the description without a measure but I see baking soda in the recipe

    Reply

    1. Hi Meg, thanks for your comment. I’m not seeing where it says baking soda. My recipe calls for 2 teaspoons baking powder. Thanks for looking out, though! I appreciate it.

  598. Excellent muffin recipe! Love the high ratio of bloobs to batter. I’m normally a less is more person when it comes to sugar but I also like to try a recipe as is before passing judgment. My blueberries happen to be on the tart side, so this was the perfect amount of sugar. Thank you so much. This is a keeper!5 stars

    Reply

  599. I’ve made these blueberry muffins twice, and they were fantastic! My family especially loved the crunchy topping. This recipe is a keeper!5 stars

    Reply

  602. Very happy with the results, in spite of the fact, I made several changes. NO need to use 1 CUP sugar?! I used 2/3 cup, and they were still a tad sweet. I never used the streusel topping, since I didn’t want to add even more sugar, and I never missed it. The blueberries were the star of the show, as they should be! I used organic whole wheat pastry flour, for added fiber/nutrition, with an additional 1/2 teaspoon of baking powder. The muffins still came out so light and airy, and I didn’t “sift” dry ingredients. I also used organic canola oil instead of the butter, with flavorful, moist results. Next time, I plan to use some lemon juice/zest, instead of the vanilla, since I love the blueberry/lemon combo ……5 stars

    Reply

    1. I’ve never been a fan of someone changing the recipe as you did and commenting. You didn’t make this recipe.

  603. Best blueberry muffins! The streusel is paramount here for that lovely crunch! We used dark brown sugar for ours, and man, they all went fast! So light and fluffy. I used frozen Wyman Wild Blueberries because those are our favorite and it didn’t disappoint. We doubled the batch and it made 24 muffins plus enough to fill a 9 inch cake pan. So good! I took a photo but didn’t see the ability to post it!5 stars

    Reply

  604. It was delicious!!!!
    I’m so glad I found this recipe.
    I only had cane sugar, so wherever the recipe called for brown or granulated sugar, I used what I had and it still came out perfect.
    The whole family loved.

    Reply

    1. I’m glad you enjoyed them, Malena! Thank you for trying my recipe! 😊 – Meggan

  606. Hello, Meggan,
    Ty for a great recipe! I had to use 1 c almond flour/1 c a.p flour bc I was almost out of a.p. flour. I also added 1/2 c chopped walnuts. The streusel topping MADE these muffins, in my opinion–SO TASTY/FLAVORFUL! I enjoy ur muffins with a smear of whipped cream cheese. 🤗
    Thanks again

    Reply

    1. You’re welcome, Judy! Thanks for sharing your changes, I’m so glad you love them! – Meggan

  607. Delicious! I made a half recipe, and they came out perfectly. I did have to add an extra tablespoon of milk. I would like to lower the sugar if possible, have you tried less sugar?5 stars

    Reply

    1. Hi Rose, other readers have used less sugar in the batter, and shared that they came out great! They reduced the sugar to 3/4 and 1/2 cup for the full recipe. Please write again with any more questions, I hope you love them! – Meggan

  608. Really good recipe! This recipe produces light, fluffy muffins with just the right amount of sweetness!

    Reply

  609. Delicious muffins! I did mine with frozen mix berries and added long time. The muffins was moist with a perfect crisp on too. Thank you for the recipe.5 stars

    Reply

  610. I was craving something sweet. I don’t buy butter because I have no control! I searched for an olive oil and blueberry recipe and found this gem! Thank you for publishing!

    The muffins and moist with a nice little crunch (I sprinkled sugar and cinnamon on 1/3 of my batch. I tried plain and crumbly. Both are so good and hit the spot without the guilt! I used almond milk, fresh organic blueberries and whole wheat cake flour. Delish!5 stars

    Reply

    1. Thank you so much for writing, Che! You’re welcome, I’m glad you loved the recipe! 😊 – Meggan

  611. these were amazing. Literally addictive. I used fresh blueberries from my blueberry bushes too so they felt extra special!5 stars

    Reply

    1. Thank you so much, Kacey! I love that you used fresh homegrown blueberries! What a delicious addition! – Meggan

  612. Great recipe. I made it my to-go recipe for blueberry muffins. My twist was to dehydrate my blueberries at 175 degrees for 2 hours., lightly sprinkle some sugar on ot before sticking it into the freezer. This allowed me to use twice asich blueberries in the recipe. This also prevented the berries from bursting and bleeding when folded in to the batter. Sorry…I am nuts about blueberries. Thanks.5 stars

    Reply

    1. Thanks for all the details about the blueberries! It’s okay to be nuts about them, there’s no shame in that! I’m so glad you like the recipe. 🙂 -Meggan

  613. my new favorite muffin recipe. so easy and the instructions were so easy to follow. i actually used honey instead of vanilla and it was amazing. ( i did not have vanilla unexpectedly lol!)5 stars

    Reply

    1. Hi Aislinn! Oops! But sounds like it would still be delicious! Thanks for your kind words! -Meggan

    1. You’re so welcome, Susan! Thank you for giving them a try! I’m glad they were a hit! – Meggan

  616. Hi Meggan,
    I just tried your recipe and could not be happier with the process and the finished product!
    Great recipe and easy directions. The only problem is I could barely wait for them to cool off before trying one. This is my first blueberry recipe ever. I don’t know that I can go back to store bought after tasting these. I can’t wait to share them with someone, my husband, kids or a neighbor. Thank you so much for sharing!

    Joni5 stars

    Reply

  617. I would love it if you had metric measurements in addition to Imperial. I started using metric a few years ago, and feel like it’s so much more accurate.5 stars

    Reply

    1. Hi Jeanne, thank you for taking the time to write. I agree, measuring by weight is so much more accurate, and it often the standard for baking recipes. This recipe was developed using the standard US measurements, though. There are metric conversions for some of the ingredients in the recipe card that are generated by the program itself, if you would like to take a look. The button is to the right of the ingredients. Take care and please write with any questions! Take care 🙂- Meggan

  618. I am an experienced baker but had never tried blueberry muffins from scratch before. I had some berries that were shrinking so I decided to use them. I soaked them while I made the batter and they worked great. The episode is really easy to follow (although the layout of the website :(. The crumb is tender and better than any coffee shop muffin; plus a much more reasonable size. They come together easily and baked in my Maytag . electric oven for 22 minutes. The streusel is the perfect topping as well. Will definitely make again.5 stars

    Reply

  619. Im definitely saving this recipe. The muffins are absolutely delicious and exactly what I was craving.5 stars

    Reply

  622. This is one of the simplest and most delicious muffin recipes I’ve ever used. I will try using almond instead of vanilla next time, just to see what that’s like. I cannot even think of serving store bought muffins ever again. Happy baking.5 stars

    Reply

    1. That’s amazing Michaela. Love to hear it. Come back and let me know how the almond works out for you next time! – Meggan

  623. These came out beautiful and delicious! They are incredibly moist and fluffy. I subbed oat milk and vegan butter due to allergies. They disappeared quickly and my family has requested them again. Thank you!5 stars

    Reply

    1. I’m so glad you were able to sub for your food allergies and they still turned out amazing, Kayrn. But since everyone ate them, it just means you have to make more again soon! 🙂 – Meggan

  626. Best blueberry muffins ever!!
    This recipe was easy and best of all with great results. The muffins came out very fluffy, with a big muffin top even with the strusel topping. Delicious; I will be making these again for sure!!!5 stars

    Reply

    1. Thank you so much, Jolie. They definitely are delicious! Sounds like you did my recipe justice 🙂 – Meggan

  627. Morning. Just ate MY fresh bb muffin. Fresh bb’s from my yard. My question is, WHY do my muffins stick to the paper????? I do a Texas muffin, big ones. Lol. I like a little crunch on top, too. A sprinkle of the large crystal sugar is good too. The first batch I just sprinkled onto the muffins. My soul chefs did that. Grands, age 5 1/2 & 4. They baked into the muffin. 👿 Next batch, I sprinkled while still hot and in the pan, less the paper cups. Printing your recipe up.

    Reply

    1. Thank you for trying the recipe, Roxanne. I’m glad you found it easy to follow and the muffins even easier to eat 🙂 – Meggan

  629. These were soo tasty! I had one straight out of the oven because it smelled so good & I couldn’t resist!5 stars

    Reply

  630. This has rapidly become my go-to blueberry muffin recipe. Just in the last week, I’ve made them for myself and my husband, a friend of my husband’s, and two neighbors, and they have all said they’re the best muffins they’ve ever eaten. The only swap I made was Bob’s Red Mill Gluten Free 1:1 Flour in place of the all purpose, and because of the moisture from the blueberries, no additional measures have to be taken to keep them moist. They’re perfect! Thanks so much for sharing your wisdom! Food is our love language, and these have become a new favorite way to express it!5 stars

    Reply

    1. Oh my goodness, I love to hear this. Thank you so much for sharing this with your family and friends, Farrel. And we do appreciate you giving the tip on the GF flour. You never know who will read this and try it because of your comment 🙂 – Meggan

  634. Absolutely delicious! I like more of a muffin and less of a cupcake, so I only used 1/2 cup sugar in the recipe. The crumble on top was the perfect sweetness. The texture and weight are perfect. This will be my go to recipe for blueberry muffins.5 stars

    Reply

    1. I hope it will be Delight! Glad you enjoyed them and thanks for the tip 🙂 – Meggan

    1. Yes, you should let them thaw. Other readers have gone with straight frozen blueberries and reported slightly drier muffins. Save yourself from this terrible fate! Thanks – Meggan

  636. I found your recipe and made these muffins last weekend for a brunch. Everyone loved them. I ran out of flour when making the topping and substituted oatmeal, just a bit less than tge amount of flour. Delish!!! Will add this to my recipes .

    Reply

    1. I’m glad you were able to improvise and they still turned out great, Wynona! Thank you for sharing 🙂 – Meggan

  637. These are amazing! I made them yesterday but substituted maple syrup for the sugar. I only used half a cup of maple syrup. They were delicious!5 stars

    Reply

  638. Absolutely Delicious! Great consistency! And so easy! I drizzled some conf sugar icing on top!

    Reply

  639. These are amazing! I have requests from family to make them some for their home. I’m thinking of trying with other fruit too.

    Reply

    1. You must do a great job, Stacie, if you’re getting requests! 🙂 Thank you! – Meggan

  640. This recipe was so easy to follow and made the best blueberry muffins. My picky family loved them. This recipe is a keeper. Thanks for such a delicious and fool proof recipe 🙂5 stars

    Reply

  642. Excellent easy-to-follow recipe. The streusel topping is perfect. These muffins turned out both beautiful and delicious. I didn’t use cupcake liners (just sprayed the muffin tin) but probably will next time for ease of removing from the muffin tin.5 stars

    Reply

  643. I would rate it higher but 5 ⭐ is the max! I’ve made these a few different times and have even put fruits other then blueberries in them. Everytime I make these they’re gone within 2 days!5 stars

    Reply

    1. Haha Michelle, I love that. We’ll take all the stars we can get!!! Glad you (and whoever you share them with) love them! – Meggan

  644. Ohmygosh! These were amazing!! So fluffy, perfect, easy to make and absolutely delicious!! Thank you!!5 stars

    Reply

  645. Wow! This is the first time I’ve made muffins and I’m so glad I picked your recipe. They were amazing! Light, fluffy, not too sweet. I made them for my granddaughter who’s home from uni and loves blueberry muffins. I added some lemon zest and they tasted so good. The streusel gave them a lovely golden, crunchy topping my granddaughter gave them a 10 out of 10. I would highly recommend this recipe 😋👍5 stars

    Reply

    1. I’m glad you found my recipe too, Rosemary, and so happy you were able to make them for your granddaughter. I appreciate her 10 out of 10 rating!!! – Meggan

  646. These muffins are absolutely delightful. I baked mine for 20 minutes and they were perfect.

    Reply

  647. The recipe came out pretty good — but a couple of notes:
    (1) The milk has to be room temp or warmed because when I added the melted butter to the cold milk and eggs/vanilla mixture it solidified again, had to take the entire mixture out of the metal bowl and warm the entire concoction up in the microwave — it was a mess and added just more unnecessary time to the process.
    (2) The salt in the streusel is NOT necessary, or at a lesser amount. When I ate a muffin this morning it doesn’t actually taste sweet, it unfortunately tastes a bit salty.
    But, otherwise the batter/cake has excellent flavor!4 stars

    Reply

    1. Thank you Kristin. You never know who will read your comment and use your tips. I appreciate it 🙂 – Meggan

  648. Tasty and leaves me wanting more. I didn’t use muffin cups (as in, I put the muffin mix directly into an oiled muffin tin), which resulted in a crispy exterior to the muffin.5 stars

    Reply

  650. I just made these Blueberry muffins this morning..I followed the recipe to the T…I often add an ingredient or two…not this time…I thought that keeping the dry ingredients together was great…most recipes are not like that…I thought the recipe was easy to follow and had clear instructions…and they turned out perfect !!!

    Reply

    1. Thank you so much Traci. I’m so glad you were able to follow along with my recipe and they turned out perfectly for you! That makes what I do worth it 🙂 – Meggan

  652. Well these came out delicious despite the fact that I totally forgot to add the blueberries LOL! Oops!5 stars

    Reply

    1. That’s hilarious 🙂 Just gives you an excuse to make more!!! Try not to forget the blueberries next time LOL – Meggan

  653. Picked blueberries this morning and searched for a recipe. This one is the BEST!
    They turned out GREAT and delicious.5 stars

    Reply

    1. WOW fresh blueberries, Robbie! I’m impressed!!! So happy you enjoyed them 🙂 – Meggan

  654. Excellent recipe
    Delish
    First patch tasted a bit salty so not sure if I measured salt on topping accurately but still best blueberry recipe to date5 stars

    Reply

    1. Thank you, Ginny. You just have to make them again and change out the measurements to your own taste! – Meggan

    1. It really adds a little pizzazz to the muffins, right! Thanks for trying them, David 🙂 – Meggan

    1. You only live once, Ann. Have another muffin 🙂 Thanks for trying, and loving, them! – Meggan

  657. Love these muffins. I’ve made them 3 times: with blueberries, with chocolate chips, and with Craisins! This will be my go to muffin recipe. Thank you.5 stars

    Reply

    1. WOW changing things up over there, Joan! Go you!!! They all sounds amazing. Have fun 🙂 – Meggan

  659. This recipe was very very good. It was simple and so yummy. Thank you for sharing such a wonderful treat.5 stars

    Reply

    1. Thank you Suzanne. Happy to hear you liked them! I appreciate your comment 🙂 – Meggan

  660. I’ve made these twice now and it’s a great recipe! Thanks. I also add an extra 1/2 cup of sugar for that extra kick of sweet.5 stars

    Reply

    1. Hi Linda, thanks for trying my recipe! Sometimes blueberries can be a little tart so the extra sugar would definitely make a difference 🙂 – Meggan

  661. Just made these muffins this morning. My kids and friends absolutely loved them! Thank you for a great recipe. Will be making these with other fruits too. My friends like being my bakery guinea pigs.5 stars

    Reply

    1. Haha I love that you try out recipes on your friends 🙂 If they’re still your friends, they must turn out well 🙂 Thanks for sharing! – Meggan

  664. Instructions unclear, when pulled out of the oven what I thought was going to be blueberry muffins, ended up being a Apache attack helicopter. Useful, but not what I thought the recipe was for.4 stars

    Reply

    1. I’ll try to be clearer next time, Ralph! Thanks for letting me know 🙂 – Meggan

  665. Do you fill these to the top or just 2 thirds? I tried jumbo muffins and by the time my toothpick came out clean these were way over cooked with crunchy top. Back to the drawing board now. I’m going to try my cupcake pan next. Hoping for a softer streusel this time. Help!!5 stars

    Reply

    1. I would fill these to the top, Sally. I haven’t tested the recipe with a jumbo muffin pan so I wouldn’t suggest doing that unless you are prepared to do some recipe development on it. We always used a standard muffin pan (cupcake pan). I hope the recipe works out for you next time! Thank you! – Meggan

    1. I have never made the muffins in advance and let the batter sit overnight. However, I did a few google searches and apparently this is a pro tip and the best thing you can do for your muffins. Some muffin recipes build that step right into the recipe! So I am cautiously optimistic in saying it “should” be fine with the caveat that I have personally not ever tried it. BUT I’m definitely going to because apparently it’s a really fantastic idea. I can’t wait to try it as so many bakers HIGHLY recommend it. Thank you very much for the idea and the question! – Meggan

  668. These muffins are AMAZING! The flavor is spot on, packed with blueberries, and the crumb topping is the “icing on the cake!” I believe any favorite fruit could be substituted. I will definitely try the gluten free options used in the comments in the future.

    This recipe will remain in my recipe library and will be baked over and over again. Thank you for sharing this amazing recipe!5 stars

    Reply

    1. I am so happy you loved them! And I also think it’s great that my other readers have left gluten free tips as well. Come back when you’ve tried the gluten free tweaks and let me know how they worked out! Thanks for trying this recipe! 🙂 – Meggan

  669. These are fantastic- not too sweet and full of blueberries. However I feel like I am the only one where the muffins overflowed? I’ve made them twice and the first time all the muffins ran together because they expanded and the second time I made 16 muffins instead of 12 to avoid that. Followed the recipe to a T so I am not sure how I managed this? Either way, not the most beautiful in the first go but still delicious.5 stars

    Reply

    1. Not everything has to look good to taste great so I’m glad you enjoyed the flavor. Keep going! At some point it will all fall into place and then you’ll be a pro at making these 🙂 – Meggan

  670. Hi Meggan: I was looking for a recipe for “something” with blueberries, found your site and the recipe for blueberry muffins. I just put them in the oven and am anxiously waiting to get a taste with a cup of tea. I found the recipe, and the way you organize the ingredients (in the order we need to prepare them) very clear. Also, that the ratio of dry to “wet” ingredients is perfect, and the dough came up not too dry, not too loose. This makes it very efficient and easy to follow. I will keep your site and follow with the rest of your recipes.
    I check the muffins and they are ready.
    A little while later…. they are delicious!
    Thank you.

    Reply

    1. Thank you Delia! I am so glad you came back with an update. I was anxiously reading your comment thinking “I need to know how they turned out”. So happy you’ll be following along. I have lots more recipes on my site. Let me know what ones you love 🙂 – Meggan

    1. Thanks for trying and loving my recipe, Jade – and for sharing it with your friends / family! 🙂 – Meggan

    1. Thank you for sharing that with me Jeannine. I love to hear that! And thanks for trying my recipe 🙂 – Meggan

  674. I made these today and they are delightful! I swapped out the flour and used King Arthur’s, measure for measure gluten free flour. Would have never of guessed the muffins were gluten free! This recipe is a keeper!

    Reply

    1. That’s great to hear. We have a lot of readers who tweak our recipes to suit. Thanks for the tip. It may just help someone else here in the future 🙂 – Meggan

  675. Made these muffins without the streusel topping and the muffins were delicious!! Will be our go to. Also converted into a gluten free recipe. Used 1 cup of almond flour and 1 cup of gluten free flour. Left everything else the same and was perfect!!5 stars

    Reply

    1. Hi Sharon, I’m so glad you were able to convert these to your preference and that they turned out well. Thanks for trying my recipe! I appreciate it 🙂 – Meggan

  676. Hello All! I tried this recipe really fast last night, for a quick breakfast in the morning! I served it to my 3 kids and they all loved it!!!!!!! And we have the same last name!!!!!!5 stars

    Reply

    1. Ahhhh I love it! Glad the Hill’s in your family enjoyed it as much as mine do 🙂 – Meggan

  677. This is a great recipe! I made a double batch for two neighbors who were under the weather. The batter was a touch thick (I used 1 1/2 cups sugar instead of two, and added an extra splash of milk – maybe 2-3 tablespoons – to thin the batter ever so slightly). They baked beautifully at 20 minutes. Gorgeous recipe, and my neighbors loved them!5 stars

    Reply

    1. That makes me happy, Katie! Thanks for trying the recipe and sharing it with your neighbors 🙂 – Meggan

  678. Trying this out right now! Hopefully the kids will enjoy it! Also pretty cool to see another Meggan with 2 g’s! Never seen anyone else with that spelling!
    -Meggan

    Reply

    1. Makes this comment even more special! Thank you for trying the recipe. Come back and let me know what everyone thinks! 🙂 – Meggan

  679. my mother and sister and i did a cooking challenge with these and they were simple to make and super good!5 stars

    Reply

    1. That sounds like so much fun! Thank your mother and sister for me 🙂 – Meggan

  681. This is a really good tasting muffin! Most ingredients already in the cabinet. Very easy to put together. I had enough dough to make the 12 muffins and a small bread/cake. Everything about it I loved.

    Reply

  682. Amazing! I picked 9 pounds of fresh blueberries this weekend! Used this recipe for first time. Will be only one I use from here on out! Bakery-quality! Yum.5 stars

    Reply

  684. Love love Love this recipe! Omg! I couldn’t stop eating them, so very delicious! Love all the blueberries! Love the topping! My husband loved them too and asked for a third muffin. I was supposed to make scones this morning but thankfully I found this recipe and am pleased because they are delicious!!!!! Thank you!!!!5 stars

    Reply

  685. These are the BEST blueberry muffins I have ever had! I tweaked it just a bit since I’m gluten / dairy free. Super easy to swap out though – Gluten free flour instead of regular, oat milk instead of milk, Country Crock Plant Butter instead of regular butter, and it was still perfect. (Each GF flour is different so definitely get to know your ingredients before baking.) I’m so glad I found this recipe. Blueberry muffins were the pastry I missed the most when I changed my diet. THANK YOU 😭5 stars

    Reply

    1. Thanks makes me so happy, Wy 🙂 Thanks for trying my recipe and giving it a gluten free twist! – Meggan

  686. I made these muffins and they are full of blueberries and they are wonderful. Will definitely make them again.5 stars

    Reply

  687. I doubled this recipe and am so glad I did. Moist, creamy, and delicious. Just the right amount of sweetness, not overly sweet. I added extra frozen blueberries, just because I like a lot of blueberries in my muffins. A definite keeper. I’ll be making these muffins often.5 stars

    Reply

  688. Very good. I did not do the top as wanted to keep it a little lighter. I also put a little lemon rind in. I will be making these again.5 stars

    Reply

  689. Awesome recipe! My 7 year old and I made them. Get many failed muffin recipes I think I’ve finally found a keeper!!
    😊
    Thank you!5 stars

    Reply

    1. You are welcome! Take a look around the site. We’ve got lots of recipes that I hope you enjoy! – Meggan

  691. My 13-year-old son found this recipe and made a batch on his own. They were fantastic! He delivered several to neighbours who raved about them. He has already asked me to buy more blueberries so that he can make a double-batch to share with his class. Thank you for the wonderful and easy to follow recipe!

    Reply

    1. How amazing, Mandi. Sounds like he is the next generation of chefs!!! Thank you for sharing this with me 🙂 – Meggan

  692. These are the best blueberry muffins I’ve ever had. My husband loves these as well. He never eats a muffins but he will eat these. I’m so glad I came across your recipe. Thank you.5 stars

    Reply

    1. I am so glad you came across my recipe too! And I love that your husband loves them!!! – Meggan

  697. I never considered myself a baker but rhis recipe will chnge your mind. There’s quite a few ingredients but are well worth the effort. These muffins are delicious. Plan to try some of your other recipes. Thank you for sharing, Meggan.5 stars

    Reply

  698. I loved the recipe, I just made the base. I used frozen blueberries and blackberries from last year’s harvest and it was delicious.For topping I had some crunchy hazelnut to use up so I used that, it was great.5 stars

    Reply

  699. These are the best blueberry muffins I’ve ever had!! Heck the best muffins I’ve had PERIOD. These were truly incredible. They were moist, nice and light, have a pronounced blueberry flavor, and the crumble on top just takes this whole thing to the next level. It was easy to make, not super labor intensive, and very straight toward. If you’re looking for a recipe to pass down generation to generation, let it be this one!5 stars

    Reply

  700. Hi Megan I love your recipes. Did you use salted or unsalted butter? I just wanted to ask for clarification. Thanks so much keep up the amazing content 💕

    Reply

    1. Thank you so much for your kind words, it means a lot! 🙂 I tend to keep salted butter on hand (and I prefer the taste) so that’s what I use here, but unsalted butter is fine too. I usually list if one is needed over the other in a recipe if it makes a difference. So unless it specifies “unsalted butter,” I use salted. I just do. I like it more. Thank you so much again! – Meggan

  701. Excellent! These are my favorite blueberry muffins! Only tweak for me is I add my homemade vanilla extract because I will find any excuse to add it lol. Cannot recommend this recipe enough!5 stars

    Reply

  702. These muffins are delicious. I have printed the recipe to keep – I make mini muffins for my toddlers to last us for two weeks. Perfect frozen, I am high altitude so I added some extra milk, and shredded zucchini and chia seeds so I can get some good stuff in there for the kids. Perfect recipe!5 stars

    Reply

  704. This is my go to recipe for Blueberry muffins. I personally use frozen blueberries, I just find them easier to work with. I always add 2Tbsp of Flax and 2Tbsp of Chia seeds and use only 1/2 c sugar instead of a whole cup in the batter. I have made this recipe several times but, today I mixed it up a bit by adding grated orange peal and I replaced half the milk with orange juice. It is hard to mess up this recipe. It leaves room for personal taste. The streusel topping is great as it is or you can throw in some grated lemon or orange. Slivered almonds are also a nice addition.5 stars

    Reply

    1. It’s great that you personalize this recipe to add your own twist and yours sounds yummy! Thank you! – Meggan

  705. Very delicious!! I haven’t tried many muffin recipes but I can say that this one is very nice I didn’t think they would turn out this good in taste.5 stars

    Reply

  706. These were really moist and the muffin wasn’t overly sweet. I used sour cream instead of milk 1:1 (someone used up in the last of the milk in their cereal) and it turned out so well, I may even stick with this option next time. I topped some with sugar crystals instead of the streusel. Will definitely make again!5 stars

    Reply

  708. Finally found a blueberry muffin recipe that doesn’t have buttermilk and the blueberries stay evenly disbursed in the batter. Great recipe, thank you!5 stars

    Reply

  711. My toddler and I made this today. It was so good that she even couldn’t stop eating the batter. I didn’t have enough all purpose flour so I used 1/2 cup all purpose flour and 1 cup oat flour and 1/2 cup gluten free flour and it still came out super fluffy. Oh and I just put it the batter in a square pan and baked it for 28 minutes and it came out perfect!

    Reply

    1. Sounds delicious Elizabeth. Hope you both had fun making (and eating) them! – Meggan

  712. These muffins are absolutely delicious! Moist and tender with plenty of bursts of flavor from a combo of fresh and frozen blueberries. I didn’t make any changes to recipe except, I did add a zest of one lemon when I mixed in the dry mixture into wet. I just like the pairing of lemons and berries and had extra lemons on hand. Everyone, raved about them and they didn’t last long!

    Reply

  713. I love the smell of fresh blueberry muffins and this recipe was great! I did add 2 tbsp of water but it worked just fine. I think next time I’ll try adding lemon juice instead of water. I sprinkled mine with just raw sugar and the tops sparkled. Thank you for this recipe and for helping my house smell amazing! Saving this recipe for sure.

    Reply

    1. Hi Christine, thank you so much for trying the recipe and I’m so happy you enjoyed it! The lemon juice is such a nice touch, I know other readers have done that with great results. I love the idea of making them sparkle with raw sugar. Thank you again for your support and I hope you have a great weekend! Take care – Meggan

  714. My 65-year old husband said these are the best blueberry muffins he has ever had!! It had been years since I have used a sifter, but this recipe looked worth the extra effort and it paid off! Thank you!5 stars

    Reply

  715. I have made these twice now. Both times they were fantastic! I did have to add about 2 TBS more milk both times. Could have something to do with altitude/humidity differences. Just be aware. If it seems too thick add a tad bit more milk. This is an easy to follow with good results recipe. I am the worlds worst baker and if I can make these great, so can you.5 stars

    Reply

    1. Hi Stephanie, I’m relieved that you made the recipe work for you. Could be humidity or altitude depending on where you live! But here, you knocked it out of the park. So let’s update your title from World’s Worst Baker to World’s Okayest Baker. 🙂 My sister calls herself that, I always laugh. But seriously you did great, I’m so happy and relieved that the recipe worked out for you. Due to your own genius! Thanks again Stephanie and take care.

  717. This was delicious! I have been ordering blueberry muffins for a week and kept being delivered some replacement, that was not a blueberry muffin. I finally decided to just make my own! These are so much better than anything I would have ordered. I live at a high altitude and so I ended up adding more milk as the batter was too thick but that is common at high altitudes. I also added 2 tsp fresh lemon juice which was delicious.

    Reply

    1. Hi Patricia, good for you for adding more milk! Another commenter did that over the weekend too; she added 2 tbsp more of milk to adjust for the high altitude. You’re a great baker! The lemon juice sounds so good too. Other people have done that, such a great idea. Thanks so much for trying the recipe and coming back to leave a comment. I appreciate you so much! Take care and have a great week. 🙂 -Meggan

  718. These tasted great but the bottoms crumbled when I tried to remove them. Are they supposed to be baked in a jumbo size muffin pan? and also I didn’t use liners just sprayed the pan with cooking spray. Could that be why they crumbled?

    Reply

    1. Hi Claudia, I’m so sorry that happened. No, I’ve never made them in a jumbo-sized muffin pan. It’s just a standard muffin pan. I would only forgo paper liners if you have a high-quality nonstick pan where you know it’s going to perform (like I have a USA Standard muffin pan and nothing sticks to it; it’s always great even without liners). Cooking spray usually works but you might have needed to use more. Is there any chance there is an altitude/humidity adjustment that needed to take place? I don’t have that kind of expertise. I’m just wondering what else could have gone wrong. I’m really sorry the bottoms crumbled, that’s sad. -Meggan

  719. I loved the muffins. Super easy to make and delicious and quick. I added mini m&m and turned out beautiful because the color of the m&ms spreaded out. They look festive.5 stars

    Reply

    1. I’m so glad you enjoyed them! I’ll have to try M&Ms next time! Thanks Nicole! -Meggan

  720. Delicious! I made these muffins recently and they were a big success. So tasty. Thank you for a great recipe!5 stars

    Reply

  721. Since my blueberries were not very flavorful, I added the zest of one lemon directly to the batter and all the juice of that same lemon to the blueberries and folded them and any juice into the batter. The results were fantastic, just enough tart to help balance the sweetness of the streusel topping.5 stars

    Reply

    1. Hi Andrea, thank you so much for this comment! I’m glad you made the recipe work for you, I bet all that extra lemon flavor was so delicious. I love lemon and blueberry together. I always love reading the comments from confident bakers! Thanks for trying the recipe, I’m very grateful. Take care – Meggan.

  722. I made these for my family and they said they were the best muffins they ever had. Loved the crunch on top and so moist inside with a flavor burst of blueberries in every bite. Absolutely delicious.5 stars

    Reply

    1. Hi Pat, thank you so much!!! Yes these muffins are so overloaded with blueberries, but not in a bad way thank goodness. I appreciate that you tried the recipe, I’m relieved you loved the muffins, and I’m so grateful that you left a comment to tell me about it. I hope you have a wonderful week and thank you again, take care! -Meggan

    1. Well thank you Joann, I’m so glad you liked them! I appreciate you trying the recipe and leaving a comment, it means a lot. I hope you have a great week! Happy Monday! -Meggan

  725. I made these today, even though I had to add extra milk to loosen up the batter they still turned out very good. Bursting with fresh, blueberry flavor and a tender crumb they rival any bakery blueberry muffin. This one is a keeper!!5 stars

    Reply

    1. Hi Carol, there is supposed to be a pin-it button in the top-left corner of every single photo. Is it not appearing for you? I was wondering what browser you are using, as maybe it’s broken for certain browsers. I’m so sorry. I would also love you to be able to pin my recipes! I’m horrified that you can’t. -Meggan

  727. I get recipes from Tik tok often & we did a recipe and it was awful and googled this recipe and it popped up as #1 and it’s so true we finished all the muffins in a day. Just like bakery muffins!5 stars

    Reply

    1. Hi Angel, yay I’m so glad! The muffins seem to go over really well with the people who make them here. 🙂 I’m glad you are happy with the results too. I’m very grateful for your support and your comment! Take care and thanks again. -Meggan

  728. These muffins were so yummy! and fyi I didn’t have enough blueberries so I added 2 old bananas and it was delicious! I also didn’t have baking powder so I substituted with 1/2 tsp of baking soda and 1 tsp of lemon juice!! Will definitely use this recipe for years!!5 stars

    Reply

    1. Hi Christine, that’s great! I’m glad the recipe was flexible enough to work with your changes and still turn out well. That’s awesome! I hope you have a great day and thanks for trying the recipe and taking the time to leave a comment. Take care – Meggan

  729. Amazing muffins! I will say that I live in Idaho where it is suuuper DRY. I ended up having to add a bit more milk to the batter to fold the blueberries in because it was too thick to stir and was more like a dough. It did the trick and the muffins came out perfect.5 stars

    Reply

    1. Hi Erika, I’m sorry the batter was dry! I’m honestly relieved that you 1). noticed and 2). were able to fix it! Sorry that happened, I’m not sure why, but these things happen I guess. I’m just glad it worked out. Thank you so much for trying the recipe and leaving a comment. Take care! -Meggan

  730. This is a really really great recipe! I chose it because it didn’t call for creaming butter and sugar, bc I don’t like doing that lol. This will be my go-to from now on.5 stars

    Reply

  731. These are delicious- I had so sub in Cassava flour due to allergies (2/3c Cassava to 1c all purpose). Whole family loved them and now I need to make more!5 stars

    Reply

    1. Hi Jody, what an awesome substitution and I’m so relieved the muffins still worked out for you!!! That’s great. I’m so happy to hear it. Thank you for trying the recipe and leaving a comment. 🙂 Take care! -Meggan

  732. My whole family loves it! It was my first time baking muffins too. I switched all purpose flour to self raising flour (which I need to cut the baking soda to 1 teaspoon).

    The muffin overall have great balance of sweetness to it, just the right amount and the cinnamon really elevate the overall flavour.

    Will be making another batch of muffin but this time I was thinking of adding blueberries jam to it! Thank you so much for your recipe truly deserves 5* ratings!!!5 stars

    Reply

    1. Hi Anaruu, I’m so happy you loved the muffins! Your substitutions are great and I’m glad the recipe was flexible enough to work with them. Blueberry jam sounds soooo good, I might have to try that too. Thank you very much for trying the recipe, leaving a comment, and just being a nice person. I appreciate you so much. Take care! -Meggan

  734. I made these yesterday.i cut the sugar from one cup to 3/4 cup. I figured the steusal topping was enough sweetness. They are perfect muffins.( and I’ve tried a lot of recipes) Great crumb, loads of blueberries and easy to make. Thank you, Meggan! I’ll be making this again!

    Reply

  735. Made the mistake of making these, now I have to make them every week. My husband and I are completely addicted! I’ve made lots of blueberry muffins, but they’re nothing like these ! Thank you !

    Reply

    1. You had me in the first half, I’m not gonna lie! 🙂 I’m so grateful for you comment and I’m so happy and relieved that you enjoy the muffins! And your husband does too, even better. 🙂 Thank you so much, truly, for leaving a comment. I hope you have a great rest of your week. -Meggan

  736. Excellent recipe! I made these for my boyfriend’s birthday, and he loved them! I had to sub baking soda for powder, and added lemon juice and zest, and they came out beautifully. Not too sweet, and perfectly moist after 18 minutes. Next time I’ll make more of the streusel to top them with, because I enjoy the extra cinnamon/sugar crunch. I’ll be adding these to my regular rotation of baked goods!5 stars

    Reply

  737. Thank You so much for sharing! I have been baking and cooking for a very long time but never mastered my husbands favorite muffin until now! Absolutely perfect!!!❤️

    Reply

    1. Hi Tabitha, this makes me so happy! I’m glad you loved the muffins and maybe your husband did too. 🙂 Thank you for giving our recipe a try and stopping by the site. I appreciate you. Have a great week! -Meggan

  738. This is a great blueberry muffin recipe. I followed the recipe exactly, except added a generous dollop of sour cream to the batter. The muffins are simply delicious. And the stayed perfectly fresh to have for the next day.

    Reply

    1. Thank you so much Autumn!!! I love these so much, I’m glad you do too. 🙂 What a nice comment to start my day! -Meggan

  741. I have tried baking again and again and failed literally every time. This recipe was so easy to follow and my family loved the muffins!!5 stars

    Reply

    1. That’s such great news! I’m so glad you and your family are able to enjoy the muffins! 🙂 -Meggan

  742. My wife and I just made the recipe and thought I overmixed. Also, needed to add a few more minutes since the muffins varied a bit in size. My wife thought that more butter in streusel would help to even out tops.
    In spite of all that, they came out great.
    Never had muffins with so many berries. Yum!5 stars

    Reply

    1. I got stressed out reading the first half of your comment, not gonna lie! I’m glad it worked out and you enjoyed the muffins. I’m so relieved and happy. Thank you and have a wonderful week! -Meggan

  744. Followed the directions as stated and did not change any ingredients. These muffins looked phenomenal-however were tasteless. Blueberries were perfect throughout muffin but the taste just didn’t pop. Topping had the most flavor. They were also very dry and extremely messy to eat (though mess factor never gets part of my rating -just saying). Overall edible-but I’m still on the search for the perfect blueberry muffin.

    Reply

    1. Hi Sherry, I’m so sorry that you didn’t like the muffins. The only thing that comes to mind is the butter – did you use unsalted butter by chance? That may have led to a more bland muffin; I don’t usually use unsalted butter so I don’t know how that would affect the taste. I’m sorry again that the recipe didn’t work for you. You mentioned they were dry, so they may have baked too long based on your oven’s temperature. So sorry again. -Meggan

  745. Really liked these, I chopped my frozen blueberries before folding them in because I dont like huge chunks and used mini muffin tins, was delicious!! Will definitely make again in the future 😉5 stars

    Reply

  746. This is my new blueberry muffin recipe. I only had 1 cup of blueberries so I decided to halve the recipe. It was easy to do and the muffins came out looking just like your photographs. Thank you for posting this.5 stars

    Reply

    1. You’re so welcome, Jackie! I’m so happy you loved them and found them easy to make! – Meggan

  748. Hope this recipe is good… just put in oven But very irritating instructions…about 1/3 of the ingredients don’t have amounts…. after trying to find in this google site for 1/2 hr finally noticed they would send to your email.. which i finally did & after Forever trying to find the balance of the measurement Finally got in an email.. Frustrating…..is that the whole purpose of not giving all measurements.. to get your email?

    Reply

    1. Hi Marlena, I’m sorry for the frustration. I think you might have missed the recipe card itself in the post. You can see the amounts by clicking the “Jump to Recipe” button near the top of the page, clicking “Blueberry Muffins” in the Table of Contents, clicking the link below the photo of the ingredients, or scrolling down the page until you reach the full recipe above the box where you were able to leave this comment. Sorry again. – Meggan

    2. All the measurements are right there in the instructions. Did you arrow down the page to the actual recipe?

    1. Hi Delores, I’m so happy you loved them! You’re welcome! Lemon is great in this recipe, I like to add lemon zest to the batter (from 1 lemon), other readers have substituted the vanilla for lemon extract (I would try both!), and others have added lemon juice to the batter. I hope you have fun experimenting! Please write again! – Meggan

  750. We absolutely loved them! Baking again this week. My mother said these were the best muffins she’s ever had, and I followed this recipe except did extra strussle toping. Yum! Chefs kiss 💋 😘!5 stars

    Reply

  755. This recipe was spot-on! Even the topping measurements was written out perfectly in the instructions so I didn’t have any extra falling over the baking cups.

    Very tasty! My 3 kids loved it! Even my 7-year old who does not like blueberry muffins usually. I think the 1 cup of sugar and the crumb topping was the game-changer for her!5 stars

    Reply

    1. I’m so happy it was a hit, especially with the kids! I’m glad you enjoyed making them, too. Take care! – Meggan

  759. I don’t bake much but found this recipe simple and to-the-point. The flavours are balanced, and its not overly sweet (which is my preference). I like the note about adding lemon zest, I’ll try that next time. Thanks5 stars

    Reply

    1. You’re welcome, Marc! I’m happy you enjoyed them! I hope you love the next batch as well! – Meggan

  761. This is a great recipe for taste. I had to reduce the flour to 11/2cups instead of 2, otherwise my batter was too thick. But everything else worked out great.4 stars

    Reply

    1. Hi Linda, I’m so happy you loved them. This batter does tend to be thicker. I’m happy you were able to adjust it to your liking. – Meggan

    2. I thought it was thick too, I think it was too much baking powder because they were dry

  762. Wonderful recipe! Very moist with great flavor. Will definitely be using this recipe again. I doubled recipe and made 12 jumbo muffins. Adjusted baking time to approx. 40 minutes. I stock up on blueberries in early summer and used some I had frozen which I did not defrost but instead tossed them with about 1 Tablespoon flour. Also added zest of one lemon. Perfect!!5 stars

    Reply

    1. Hi Gina, sorry for the confusion. It’s 1/2 cup milk. I double checked to make sure it was there, and I can see it. I’m sorry you’re not able to. – Meggan

  764. Wonderful recipe. The best Blueberry Muffin I have ever made and at 79 yrs I have made a lot. Beautiful light texture. The crumb topping is very light and makes a thin crisp crust which hold up for a few days. This is a keeper. I will use the batter recipe and adapt to other flavors. Very easy to put together.. I wii also try the batter recipe in a 9×9 to make a coffee cake with apples and salted Carmel swirled through. Do yourself a favor and try this. You will not be disappointed. Thanks for such a a great recipe.5 stars

    Reply

    1. You’re so welcome, Dianne! Thank you so much for your kind comments! I hope your coffee cake comes out amazingly, sounds delicious! – Meggan

  765. I make this muffin recipe often switching between the recipe as is (which is perfect) and adding lemon zest and extract.
    My daughter loves a blueberry lemon muffin, I follow this recipe and swap out the vanilla extract for lemon and add lemon zest to the batter.5 stars

    Reply

  768. Wow super amazing recipe!!! I have tried many different blueberry muffin recipes over the years. Best recipe yet! Highly recommend. Thank you!5 stars

    Reply

    1. You’re so welcome, Tara! Thank you so much for your nice comment. I’m so happy you enjoy them! – Meggan

  769. Wonderful recipe! Wanted them to have more protein in them so substituted 1/4 of the flour with unflavored pea protein. Had to add a little more milk and about a TBSP sugar.
    Delicious!5 stars

    Reply

    1. Yum! I’m so happy you loved them! I’m happy you were able to adjust the batter and add some extra protein. Take care! – Meggan

  771. Needed a recipe for blueberry muffins and this was the first recipe that popped up in my search. Look no further because these blueberry muffins are perfection!5 stars

    Reply

  772. They came out so yummy, i will say depending how much batter ur putting into ur tins it makes way more than 12 muffins. i doubled up the recipe because i was aiming to make 2 dozen and ended up with 4 dozen lol5 stars

    Reply

  773. I made this recipe with 1:1 gluten-free flour and 3 tbsp of sour cream. It turned out amazing. No one could believe it was gf and the strussel was spot on.

    👍👍👍👍👍5 stars

    Reply

  774. This muffin recipe is amazing! The topping sort of makes a crisp shell and then you bite into it and it’s the best muffin you’ve ever tasted!5 stars

    Reply

  775. Perfect muffins and so easy to bake! I love the blend of textures with the crunchy streusel topping and pillowy muffin. It’s a perfect level of sweetness. Will be saving this recipe for sure!5 stars

    Reply

  778. Best blueberry muffins I’ve ever made. So delicious. I used unthawed blueberries and had no issues except the batter was thicker. Would probably cut back on the fruit by 1/2 cup…or not. Streamed the butter into eggs while whisking to keep from cooking eggs. Thank you for this muffin game changer.5 stars

    Reply

    2. Your melted butter should not be so hot you’re concerned about cooking raw egg. Give it a minute or two to cool.

  779. Excellent, made these for my family on Christmas morning and they were a hit all around! I did add my secret ingredient that I add to all my quick sweet bread recipes (banana, cranberry, etc) 1/2 c sour cream for extra moisture and combined with my husband’s fresh made butter – SOOO GOOOOOD! Thank you for a wonderful recipe to enjoy!

    Reply

  781. I made these muffins on a whim- just happened to have fresh blueberries… these were terrific! Easy & delicious!
    These are 5-star muffins for sure! So glad I found this recipe… glad I searched for “best” blueberry muffins.

    Reply

  783. These muffins are super delicious and easy. They have excellent flavor, moisture and texture. The crunch on top is a great extra , but they are delicious without the topping. I added the zest of one lemon for a kick , it was delicious.5 stars

    Reply

  786. I made these with plant based margarine, gluten free flour and low sodium baking powder due to dietary restrictions. They still came out very good! Easy to make and well worth it.5 stars

    Reply

    1. I’m glad you were able to adjust the recipe and had great results! Thank you for writing, Peter! – Meggan

  787. The blueberry muffins were top-notch! The strusel gave that little crisp of sweetness to a perfect blueberry muffin. Every detail was perfect and precise! Thank you so much for sharing! I will definitely make this recipe over and over again!5 stars

    Reply

  789. Page is excellent – great pictures, easy to follow directions. If you don’t have a pastry cutter, use two dinner knives crisscross cutting through streusel ingredients until you have small, pea-like balls. Tempting to view and delicious.

    Reply

    3. Dying to try the recipe–was just reading the comments before I tried it (as I always do) and saw this one. Another TIP I’ve come across recently is that instead of mixing in the cold butter in with a pastry knife, you can freeze the butter and use a cheese grater to get it into the mixture. Then just stir it in. Certainly works for making biscuits.

  790. How are you adding your melted butter to your eggs without cooking them? I’ve tried cooling the butter down to room temperature and adding in a little dribble at a time, and I always end up with a bowl of half scrambled eggs.

    Reply

    1. Hi Nora, thank you for your question! It sounds like you’re doing everything I would do, except for making sure the eggs are whisked first. I also usually have my eggs out for a bit before making my batters, so the eggs are closer to room temperature. I hope this helps! – Meggan

  791. Just made these for my husband! Left out the stroussel topping because I didn’t have enough butter left. But the muffins alone were amazing! Will be making these again5 stars

    Reply

    1. I’m glad you loved them, Stephanie! I’m glad they were great without the topping! – Meggan

  793. Wow – these are amazing! I doubled the batter recipe but forgot to double the berries (whoops!) but the ratio was still pretty good – I probably used 2.5c instead of the called for 4. I used frozen blackberries. Some of mine kind of overflowed so next time I will fill all the cups a bit less – about 1/2 vs 2/3+. Will definitely keep this recipe on hand! Thank you!5 stars

    Reply

    1. I’m glad you like the recipe! Great job on your variations to make it work! A true baker! 🙂 -Meggan

  794. Followed recipe precisely, including thawing the frozen blueberries.
    NEVER HAD BETTER!!!!
    Amazing recipe! Thank you for sharing!5 stars

    Reply

  795. Really yummy! I used frozen blueberries and the batter was impossible to mix without thinning it out with milk. I added about 1/3 cup of milk to allow me to do this. I made 12 muffins, and in my gas stove, they took 40 mins to fully cook. Great recipe, thanks!5 stars

    Reply

  798. This is my favorite blueberry muffin recipe I’ve found! I made 6 giant blueberry muffins, so I cooked them a little longer at a lower temp, but they are delicious. Salt in the strudel topping?! Game. Changer. How have I never thought to do that before?5 stars

    Reply

    1. Thank you so much for your lovely comment, Rachel! I’m happy you loved them! The salt really helps bring out the flavors in the topping. Take care! – Meggan

  799. Way too many blueberries. So many, and the dough so thick, that there was no way to evenly fold them in. Some “muffins” ended up being more a cluster of blueberries with some dough around them.
    Other that that, the rest was good.4 stars

    Reply

  802. I just made these, absolutely delicious. It crumbly and delicate texture. Thank you sir sharing your wonderful recipe 😋5 stars

    Reply

  803. I recommend adding milk then melted butter then eggs so the milk cools the butter down before you add your eggs.

    Reply

  804. This was so delicious! I used your base and did a blueberry, a strawberry, and then a mix of the two, and they were all so yummy!
    Thanks for putting this online. This will definitely be my go to recipe making muffins for my family.5 stars

    Reply

    1. You’re so welcome, Amanda! I’m so happy that you were able to be creative with batter. (The mix of strawberry and blueberry, yum!) Take care! – Meggan

  805. I made these yesterday and my family thought they were a boxed recipe lol. Thank you so much, I wanted blueberries muffins so bad and did not feel like leaving my house. I ate three of them and I had to take a break lol5 stars

    Reply

    1. You’re so welcome, Tamara! I’m so happy you were able to make them with what you had on hand, and loved them! – Meggan

    1. Hi Fanny, sorry for any confusion! You can use thawed frozen blueberries instead of fresh. I hope you love these muffins! – Meggan

  809. I made it with blueberries and another batch with strawberries. OMG the strawberry muffins were 100 times better than the blueberries and that us saying another because the blueberries were the BEST blueberry muffins ever. LOVE this recipe.5 stars

    Reply

  812. I made this recipe for my daughter and my mother this morning and they both enjoyed it! I did too! Thank you for sharing this recipe! It was delicious!

    To anyone that is planning on making this be aware that the batter is a little thicker than usual. Also, you may have to put the muffins in for more time. Using a toothpick and waiting until it comes out of the muffin clean was the key for me!5 stars

    Reply

  813. The “cook time” says 30 minutes, but the directions say 18-22.
    You might want to clarify!
    Just took them out after 28; cooling now.
    They look great!

    Reply

    1. Hi Suzanne, thank you for your comment and suggestion. I’ve updated the top portion of the recipe card, the bake time should be about 18-22, but ovens vary and temperatures can fluctuate. (I highly recommend allowing the oven to preheat well and using an thermometer inside the oven.) I hope you love them! Take care! – Meggan

    1. Hi Jen, it doesn’t matter for this recipe, use what you have on hand! (I personally don’t worry about salted vs. unsalted unless there is some specific reason). Please write back with any more questions, or let me know how they turned out! Enjoy! – Meggan

    1. Hi Gris, thank you so much for your question. These muffins have a thick batter, closer to a moist cookie batter than a cake batter. I hope they came out well and you loved them! Please write back with any more questions. Happy baking! – Meggan

  816. This is the best muffin recipe that I have ever made. I have gotten so many complements on these, even from people who do not like muffins! They love them.
    I have a batch in the oven right now, but I’m using frozen cherries and some choc chips. Can’t wait to try them, they smell devine!5 stars

    Reply

    1. Hi Jennifer, I’m so happy you loved them! Chocolate cherry sounds DELICIOUS! Please write back and let me know how they are! Take care! – Meggan

  817. Can you make the batter ahead of time? So that way you can just fill the muffin tins in the morning without much prep.

    Reply

    1. Hi Alexia, thank you for your question. The batter should be able to be refrigerated up to 6 days. I would add the struesel toping right before baking. I haven’t tried this myself as I prefer to warm up the already baked muffins, or freeze the baked muffins, thaw overnight, and warm up before serving. Please write back and let me know how you like these muffins! – Meggan

  818. This is a fantastic recipe. The muffins came out fluffy and very tasty, much better than the AllRecipes’ “To Die For Blueberry Muffins”, which is more dense.5 stars

    Reply

  819. These are delicious n easy to make! I made them without the strudel topping (cause I can never figure out how to get crumb topping to stick to my batters).
    Making them again now!
    Thank you!

    Reply

    1. You’re so welcome, Frieda! I understand about the strudel, sometimes it just rolls off the batter. I like to gently push in the crumbs to make them stick. Happy baking! – Meggan

  820. Why are they coming out with the filling spilling out the top when i followed the directions perfectly this is my third attempt and i keep getting the sams result. Bad.

    Reply

    1. Hi S.A, I’m so sorry you’re having trouble with the muffins. The muffin batter should reach the top of the liners, and the topping should stick somewhat to the batter. While baking, the muffin tops should rise to a nice, round top. There is a video in the recipe card under the notes that shows step-by-step how the muffins are made, that may help you troubleshoot exactly what is not going right when you’re making this recipe. I’m sorry again they didn’t turn out! – Meggan

    1. Thank you for your comment, Meggan! I love that you made them with your sons! – Meggan

  822. Absolutely fantastic! I’ve made a lot of blueberry muffins, but this is just the best! Thank you so very much that’s all I can say.5 stars

    Reply

    1. Thank you so much for your comment, Courtney! I’m so happy you both loved them! – Meggan

  825. Loved, loved this recipe so moist and delicious. I used all gluten and dairy free ingredients and still so yummy.
    Thank you!

    Reply

    1. Hi Terry, thank you for sharing! It will be helpful for other readers who are looking to do the same. I’m so glad you loved them! – Meggan

    1. Hi Sofia, thank you for your question! This recipe was developed for baking powder, and doesn’t have the acid needed to activate baking soda. It might rise, but will likely taste metallic-like and off because it doesn’t have an acid component. So sorry about that. I would recommend using baking powder, or using a recipe that was written with baking soda so your muffins aren’t ruined. Please let me know if you have any other questions! – Meggan

  827. Hi, I love this recipe! These are perfect and I al seats get compliments when I make them. I was wondering if I could add lemon to this to make them lemon-blueberry muffins? If so, how much zest/ juice should I use? Thanks so much!

    Reply

    1. Hi Marnie, thank you so much for your question! I’m so glad you loved these muffins! I usually add the zest of one lemon, and a reader wrote in that they added the same and the juice of 1 lemon to the batter and loved the results. Please let me know how they turn out! Take care! – Meggan

  828. I love to bake and these make me look like a professional baker. My husband demolished them then talked about them so much to our friends that I am having to make them a batch. Thank you for sharing this recipe!5 stars

    Reply

  829. I’ve made tons of blueberry muffin recipes from various google searches over the years. These are by far the best ones I’ve made. My whole family thought they were from a bakery and devoured them! Even my husband who isn’t a big fan of muffins was obsessed. Now I can’t stop making them lol!!5 stars

    Reply

    1. Hi Kylee, I’m so happy these muffins have become a favorite in your household! Thank you for your lovely comment. Happy baking! – Meggan

  831. So I just tried this recipe again. I fixed the streusel issue and remembered to make it this time before baking and added the cinnamon. Also, instead of using blueberries, I used the wild blackberries that I picked yesterday. I still used the mini bread loaf pans. Loved the way it came out this time and the flavor with the cinnamon did make a difference. I wasn’t sure with the blackberries if it would be too mushy since they are a different berry, but it came out really well. I will continue to use this recipe. Thanks5 stars

    Reply

  833. Awesome recipe diffinatly a 5 star recipe. Made these today. Hubby was raving about them and I have made many blueberry muffins. This will be my new go-to recipe from now on. The only thing I did different was a used one cup of flour and 1 cup of almond flour, because I ran out of AP. This one’s a keeper. Thank you for sharing…5 stars

    Reply

    1. You’re so welcome, DeAnna! And thank you for sharing about the almond flour, I’m glad it worked out well! Take care! – Meggan

  834. Best blueberry recipe I’ve ever had. Everyone loved them I added fresh grated nutmeg to the topping crumble, followed the recipe other than that. I miss placed my recipe for the blueberry muffins and looked online found this one and made it, totally brilliant recipe. Love it because it uses fresh ingredients and melted butter, no one like synthetic fake ingredients in my family. So thank you very much for this recipe will replace my old recipe in my family cookbook.5 stars

    Reply

    1. Your so welcome, Anita! The addition of fresh nutmeg sounds AMAZING! I appreciate you taking the time to write. Take care! – Meggan

  835. I have been making blueberry muffins for 40 years and these were by far the BEST I have ever made. They were flavorful, with a nice texture and full of blueberries. The streusel topping was a little bit crunchy and was the perfect finish. You could easily get 14 nice size muffins from this recipe. I’m throwing out all of my old blueberry muffin recipe and only making these forever!!!

    Reply

    1. Thank you for such a lovely comment, Janie! I’m so happy that you loved them!!! – Meggan

  836. Wow! Not only is this recipe simple to make, it’s absolutely delicious! The muffin is soft and pillowy like a cloud, super moist and has the classic blueberry muffin flavor! The struesel gives just the right amount of crunch and cinnamoney sweetness! I highly recommend this recipe. I have tried many recipes and this is now my favorite and go to!

    Reply

    1. I’m so glad you loved them, Amber! I appreciate you taking the time to write. Thank you! – Meggan

  837. So I made this but I didn’t have any muffin pans, but I did have a few tiny bread loaf pans and put them into that instead. I also messed up the crumble recipe and forgot to cut butter into it before sprinkling it on top. I wound up putting small slices of butter on top of the loafs after I removed them from the oven and got a nice crumble style coating on it. I didn’t have any cinnamon, so left that out. The flavor seemed a little bland, I wonder what could have kicked it up. Maybe some lemon? I don’t know but overall like the way they came out.5 stars

    Reply

    1. Hi Kevin, thank you so much for your comment. I’m glad the streusel was able to be saved! The cinnamon would have definitely helped the flavor profile. Some times I like to add some orange zest to the batter, lemon would work too! Take care! – Meggan

  839. Made this for the first time – came out exactly as described – delicious!! Will be coming back to this recipe time and again for our blueberry muffins 🙂5 stars

    Reply

    1. I’m so glad you loved them, Erin! Thank you for trusting my recipe. Take care! 😊 – Meggan

  840. I made two batches of this recipe today one I paid attention to and the other one I got distracted, talking to my neighbor. Both batches were absolutely superb. Amazing recipe!!! I would recommend this to anyone!5 stars

    Reply

  841. Omg best muffins I’ve ever made and probably ever had! When I asked my husband if he liked them he said, “they changed my life.” Haha they are very good!5 stars

    Reply

    1. Wow! What a great comment, thank you! 😊 I’m glad you both loved them! – Meggan

  842. This recipe sounds delicious! I would like to know if I can use buttermilk instead of whole homogenized white milk. I love using buttermilk in pancakes, cornbread and biscuits. Thanks.

    Reply

    1. Hi Karen, thank you so much for the question! I haven’t tested this recipe with buttermilk instead of milk. Since the buttermilk is more acidic, and likely would require some substituting of the baking powder for baking soda. I would recommend following a recipe developed for buttermilk so your muffins aren’t ruined. Sorry about that! If you do try it, please let me know how it turns out! – Meggan

      Hi Karen, just to follow up! Another reader, Kyla, used buttermilk and it worked well! – Meggan

  844. Amazing!! The recipe is perfect. I made this morning. They were moist with perfect amount of sweetness. I will keep this recipe for years to come. Thank you!!5 stars

    Reply

  845. This recipe is great! I used it for a baking contest but I used huckleberries instead and I was first runner up!5 stars

    Reply

  846. I have baked a lot of blueberry muffins, and this recipe is by far the best!!! I liked that I didn’t have to run out to buy any special ingredients; I had everything on hand. Used fresh picked blueberries. Delicious!5 stars

    Reply

    1. Thank you so much Nancy for your comment, I’m so glad you loved them! Fresh blueberries sound delicious! – Meggan

  847. I just made this recipe and because of my own fault they taste a bit like flour lol. This is the first recipe my daughter and I have made in her learning tower and I didn’t sift the dry ingredients like it said. I learned from my mistake and definitely plan on doing that next time. I was able to make 24 mini muffins and 2 regular sized muffins. I’m new to baking and have a habit of over baking things so I pulled them out a bit too soon. The muffins were fully cooked but I should’ve left them in longer to brown some since they were very light. Overall I love the recipe and it’s super easy. They’ll definitely taste better next time since I’ll actually sift the dry ingredients lol. It is toddler and mom approved despite the slight flour taste (which once again is on me , not the recipe)

    Reply

  848. Hi I want to make mini muffins for my toddler. What temp and time adjustments do you think I should make ? I’m new to baking so I’m not sure what I should change the temp and time to

    Reply

    1. Hi Katelyn, thank you so much for your question! These would be a perfect toddler snack as mini muffins. I would bake them at 400 degrees for about 9 to 11 minutes. Since oven temperatures can vary, I recommend keeping an oven thermometer in the oven to make sure the temperature is right. (Sometimes they can be off.) You will want to bake until muffin centers bounce back when lightly pressed. I hope you both love them! – Meggan

  849. Best blueberry muffins that I have ever baked. The batter is stiff enough to keep the blueberries distributed and rich enough to wrap them in glory. Did not change anything in the recipe, but can’t wait to try it with chunks of apple or rhubarb. Thank you for a delightfully perfect and quick to make recipe.5 stars

    Reply

    1. You’re so welcome, Margaret! I’m glad you loved them! Please write back if you try them with apple or rhubarb, that sounds amazing! – Meggan

    1. I’m so glad you loved them, Heather! I appreciate you taking the time to write! – Meggan

  851. This was a great recipe to use with our freshly picked wild blueberries. I substituted with the following ingredients: King Arthur 1:1 Gluten Free flour, cane sugar, lactose free milk, and lactose free butter (Green Valley). I skipped the streusel topping and we were glad we did as the muffins themselves were plenty sweet. With this ingredient change I had enough batter to make 16 muffins. After 20 minutes at 400 degrees the muffins were done. They are wonderful!5 stars

    Reply

    1. Thank you so much for the comment, Stephanie! I love that you used fresh wild blueberries, yum! – Meggan

  852. I made these Blueberry Muffins today. They were absolutely amazing! I received so many compliments on these.

    Reply

    1. Hi Lisa, I’m so glad they were a hit! Thank you for trusting my recipe! – Meggan

  853. Holy cow, these are some of the best muffins I’ve ever had in my life! I just made them because I was craving some from scratch Blueberry muffins and stumbled across this recipe.5 stars

    Reply

    1. I’m so glad you loved them, Lauren! Thank you for trusting my recipe! – Meggan

  854. Loved them got exactly 12 muffins. I felt they needed a little more sugar. Also added almond extract.

    Reply

  855. I made these with sugar with zero glycemic index (monk fruit sweetener) and they were delicious. However the batter was way thicker than I expected. Maybe it was the difference in sugars. The batter was nearly like pie crust dough. I did spoon and press into the muffin tin papers and they baked fine and taste great. Not exactly diet food with all the butter but better for sugar intake.
    Full disclosure : I used the brown sugar in the toppings)

    Reply

    1. Thanks for writing and sharing this, Angela! I’m glad they came out well! – Meggan

  856. These muffins are amazing! I’ve made the recipe twice. I have blueberry bushes, so I am able to go and pick them fresh right before I bake them. I do have one question. I followed this recipe to a T. and I’m getting enough to make 24 muffins instead of 12. I’m using the standard muffin tin. The second time I made them I did 12 regular muffins and 24 mini muffins. I’m curious if anyone else has gotten more than a dozen out of this. No complaints though!

    Reply

    1. Hi Tammy, thank you so much for writing! I can only imagine how wonderful your muffins were with fresh blueberries! Yum! To answer your question, “standard” muffin pans can still vary in volume size, a muffin pan with cups that are 2 3/4″ x 1 1/8″ have a volume of 1/4 cup each, while a pan that is 2 3/4″ x 1 1/2″ has a volume of 1/2 cup. I hope this helps! – Meggan

    2. Hi Tammy, I often find that muffin recipes make more than they say. For this recipe I used paper muffin liners that were quite a bit taller than the metal cups of my muffin tin. That meant I could put more in them and they came out just right. If I had poured batter directly into the muffin tins there would have more (but smaller) muffins. Hope that helps!

  857. I made these the other day, so delicious! They are not too sweet which i really like. So many blueberries which is perfect! Thanks for a great recipe!!5 stars

    Reply

    1. You’re so welcome, Janice! I’m delighted you loved them! (I love the amount of berries, too!) – Meggan

  859. Moist, sweet, delicious. A good quantity of berries so that you get that berry burst taste in every bite. Best blueberry muffin recipe I have tried.5 stars

    Reply

  860. This recipe is super easy and absolutely delicious! The streusel topping really makes these pop. I filled mine to the top and then added the topping so they took 22 minutes. Still so moist and yummy!!

    Reply

  861. These are great! I made them into mini muffins. Also added about 1/4 teaspoon almond extract. Not enough to over power but just the slightest twist of it.5 stars

    Reply

    1. I’m so glad you loved them, Ally! Thank you for the suggestion on almond extract, I’m going to try it on my next batch! – Meggan

  862. These muffins are amazing and I owned a bakery. I made the crumb topping in my food processor and it was fine.
    Will be a wonderful addition to my muffin list.

    Tina

    Reply

  863. I’m making your muffins now just didn’t say how much to put in the tins I used less than a 1/4th cup hope they turn out thank you

    Reply

    1. Hi Paula, depending on the size muffin pan you have, about 1/4 cup should be perfect. I hope you love them! – Meggan

  865. I made these for my stepmom and my mom for Mother’s Day and they absolutely loved them! These were so delicious with just the right amount of sugar and blueberries. I particularly don’t like a very sweet muffin, so this recipe was the perfect balance. Would definitely recommend this recipe to a friend, and would make again!

    Reply

    1. You’re so welcome, Stella! I’m so glad you all loved them! I hope you had a great Mother’s Day! – Meggan

  867. Muffins were delicious! We picked blueberries a couple of weeks ago, which I froze. I defrosted them slightly before they became mushy. The house smells amazing and the muffins were incredible!5 stars

    Reply

    1. Thank you so much for you comment, Beth! I’m so glad you loved them, and what a fun way to use hand-picked blueberries! – Meggan

  868. Do you use the middle or lower oven rack to bake these? I hate when the muffins burn on
    the bottom.

    Reply

    1. Hi Gloria, I usually bake my muffins on the middle rack. I also tend to rotate pans halfway through baking time to ensure they brown evenly. If you’re finding that muffins burn from the bottom, you can put another baking pan below the muffins as a buffer to help absorb some of the heat, and making sure that the oven is preheated well to avoid hot spots. Please let me know if you have any other questions! – Meggan

  869. These were delicious and easy! I added a little orange blossom water to the batter and did a little almond flour in the topping and they turned out great. My house was pretty warm so my “cold” butter didn’t stay cold for long, instead of crumb topping I just pressed the topping into a doughy disc and topped each one and to be honest, I’d probably do that again because there was no mess. Thanks for sharing!5 stars

    Reply

    1. You’re so welcome, Leslie! I understand the struggle between warm house and cold butter well! Take care! – Meggan

  870. This recipe is the bomb!! I’ve made it twice now and it was a hit with me and my husband both times. Super easy and better than store-bought. Love love love! Can’t wait to make it a third time. Thank you so much for this amazing recipe! 🤩😍5 stars

    Reply

    1. You’re so welcome, Luci! Thank you so much for your nice comment, I’m glad you love them! Take care! – Meggan

  871. The only thing I would change is the cinnamon in the topping. Cut the amount in half or leave it out completely. It tends to distract/overpower the blueberries. I also added the juice of half a lemon to the muffin batter.4 stars

    Reply

    2. Judy, we thought the same. Next time I make them I’ll leave off the topping and sprinkle some sparkling sugar on top.

  874. The best blueberry muffin recipe I have found in my 60 years of baking. I did not have milk so I used half and half. Very good5 stars

    Reply

    1. Hi Vanessa, thank you for your question! I haven’t tried it myself, but I don’t see why not. The muffins may cook a little quicker, so I would keep an eye on them. – Meggan

  876. Super delicious and moist. I followed the instructions and substitute blueberries with green apples and added cinnamon and spice. All my friends and family loved them5 stars

    Reply

    1. Hi Zannette, thank you for your comment! I’m so glad they were a hit! – Meggan

    1. Hi Mal, yes! Another reader has and loved them! The bake time will be a couple minutes more, about 20 to 25 minutes. I hope you love them! – Meggan

    1. Hi Mae! I don’t think it matters in this recipe, so use whichever you have on hand. I usually only specify which if there is a specific reason to use one or the other. Hope this helps! Enjoy! – Meggan

  881. They were warm clouds of blueberry air! I loved this recipe! I added lemon zest and the juice of one lemon because I love the lemon/blueberry pairing. Heaven!

    Reply

    1. Thank you so much for your comment, Jan! I absolutely love your description! 😍 Take care! – Meggan

  882. The recipe is great, the only problem is that the muffin batter is sticky and hard to get into the pan. Other than that, I have no other feedback for this recipe! The muffins taste so good-and aren’t too sweet 😉5 stars

    Reply

  883. I bake cupcakes but these were my first batch of muffins (which are basically cupcakes cleverly disguised as muffins 😂) and they are deeeelicious!! I doubled the recipe and ended up with 30. Seriously so delicious!!5 stars

    Reply

    1. Thank you so much for the comment, Heather! I’m so happy you loved them! – Meggan

  884. FINALLY!! Found the perfect bb muffin recipe! Only one issue with crumble, next time I’ll cut flour waaaaaay back so as not to taste it on top of perfect muffin. Thank you!5 stars

    Reply

    1. You’re so welcome! Thank you so much for the comment. I’m glad you loved them! – Meggan

  885. Horrible the batter was so thick and even though I thoroughly sprayed the muffin pan they stuck and couldn’t get them out without them breaking into pieces. Never again will I make these

    Reply

    1. Hi Cathy, I’m sorry they didn’t turn out well. I recommend using cucpcake/muffin liners to prevent sticking. If not, oiling the muffin pan really well and allowing the muffins to cool before removing them will help with sticking. I hope you find a recipe that is more to your liking. Take care and sorry again. – Meggan

  888. Thank you for such an easy amazing recipe! I made a new goal for myself and it was to bake more and stop buying store bought! I am so glad I came across your recipe, with children and hectic mornings I love simple yet delicious recipes! I am saving this for future use! Recipes that are like this that are so delicious have made me fall back in love with baking!

    Also my daughter LOVES them and she is a picky picky eater!5 stars

    Reply

    1. You’re welcome, Ann! I’m so glad you found it easy AND your daughter loved them! Happy baking! – Meggan

  890. These are the best blueberry muffins I’ve ever tasted or made. They look gourmet like they’ve come from a bakery.5 stars

    Reply

  892. These are ridiculously good. Made them for a work party and everyone loved them. Doubled the recipe and still came out great. Batter is pretty thick but that made scooping them into the muffin cups a lot more easy.5 stars

    Reply

  893. I was looking for a muffin recipe to make for our church on Sunday and I thank goodness, I found your recipe. These muffins are amazing. I used (thawed)frozen blueberries and the texture was still amazing. Thank you so much for sharing. I will be making these for years to come.5 stars

    Reply

  894. These were perfect, bakery shop worthy muffins! I added some diced pecans to the streusel but otherwise baked them according to the directions. Loved them.5 stars

    Reply

    1. Thank you so much for the comment, Pat! Glad you loved them! I’m going to try adding pecans as well, thank you for the suggestion! – Meggan

  895. Hubby words” Don’t loose this recipe. I just mixed everything in one bowl. (I bad) I also added probably 1/4-1/3 more milk. Probably because I did not measure flour by the scope and pour . He has already eaten 2.5 stars

    Reply

  897. This recipe is amazing! Even substituting the eggs for a banana works well. I will definitely be making this again and saving it as my go-to muffin recipe!5 stars

    Reply

    1. Hi Sandy, sounds like you had some wonderfully fresh and potent lemons to work with! Hope you’re able to adjust it to your liking next time! Take care! – Meggan

  902. These were fantastic! The only changes I made were I cut the butter in half and substituted a quarter cup of yogurt. Then for the topping, I sprinkled them just simply with some turbinado sugar. My family absolutely loved these and said they were the best muffins I’ve ever made. Your recipe is a keeper! Thank you so much!5 stars

    Reply

    1. Hi Valdez, yes! You’ll just have to adjust the cooking time, so keep an eye on them. Take care! – Meggan

  906. Went to a cute coffee shop and my son was devouring the blueberry muffin. I came home thinking I should make some. This recipe is perfect, fresh and delicious just like a fresh bakery. My sons enjoyed the muffins and wanted to eat them at every meal until they were gone. Even my husband (who’s not a muffin fan!) even praised them! Thank you! Well done!5 stars

    Reply

  907. These were very simple to make and tasted amazing!! I added a dash of cinnamon to the crumble mixture, but followed the rest of the recipe exactly.5 stars

    Reply

  908. These were the ABSOLUTE BEST and fun for kids to make and help with. BEST tasting muffins EVER!!5 stars

    Reply

  909. Made these this morning and they turned our great! I doubled the recipe and got 28 muffins. The batter seemed VERY thick when I added the wet to the dry mix, so I added a little extra milk when folding in the frozen blueberries. I also had to bake mine for about ~35 min.

    Reply

  910. These are exceptional muffins! Absolutely my favorite recipe for blueberry muffins. My husband said they are the best I’ve ever made. He’s not wrong!5 stars

    Reply

  911. Wow- these are delicious! So moist and fresh tasting with the abundance of blueberries. The only thing I did different was to use half of the topping, making them less sweet and just right for me. Great recipe!5 stars

    Reply

    1. Hi Peggy, I would estimate about 1 hour. I haven’t tried this specific recipe as a loaf, so I recommend keeping an eye on it as it bakes. – Meggan

  913. Easy to make and so very yummy! Muffins turned out perfect – they look and taste great! This one’s a keeper!5 stars

    Reply

  915. Hi Cfree, I’m sorry you didn’t have a nice experience on the site. There is a button on the top of the page that will take you directly to the recipe labeled “Jump to Recipe”. Hope this helps for next time. Take care! – Meggan

    Reply

  916. Hi Maggie, I’m so sorry this batch didn’t turn out well. I feel just awful. A couple things may have gone wrong. First, I would make sure your oven is preheated well, and double check the oven temperature and if your not already using an oven thermometer, I highly recommend it. Each oven is unique, and their actual internal temperatures vary. Having the thermometer inside the oven will let you know if any adjustments need to be made. Second, if the batter is overmixed, it can become dense and that would cause it to become gooey in the center. You’ll want to mix the egg mixture into the flour mixture until it is combined (will still be a little lumpy, though) and fold in the blueberries rather than stir them. A rubber spatula is the best tool to fold them in with. Lastly, make sure the strudel topping is crumbly, and you may want to keep it in the refrigerator while you fill the muffin tins so it stays cold. Use a patting motion to get to to stick to the batter, rather than mixing it into the top of the muffin. I hope these tips help your next batch come out wonderfully. Please write back if you have any more questions. Sorry again! – Meggan

    Reply

  917. Hi Elizabeth, I’m sorry your muffins were dense. I believe you may have either over mixed the batter, there may not have been enough baking powder, or your baking powder may no longer be active. To test your baking powder, pour ¼ cup boiling water over ½ teaspoon baking powder. If it fizzes, it’s active, if not, replace it before baking. Something definitely went wrong with your batch, I’m sorry again. I hope you have better luck with your next batch. – Meggan

    Reply

  918. Hi Deborah, I’m sorry you batch didn’t turn out right. Large juicy blueberries would throw off the moisture balance of the muffins. You could cube and dry some of the muffins and use them in a bread pudding, or even in a trifle. Sorry about that again. – Meggan

    Reply

  919. Hi Miranda, thanks for your feedback. I’m sorry your muffins didn’t turn out well. I added it to the notes. Sorry again! – Meggan

    Reply

  920. Hi Cynthia, thanks for trying this recipe. I’m sorry you didn’t care for it and don’t understand why others care for it. I believe something went wrong with your batch. Sorry again. – Meggan

    Reply

  921. Hello! Mine were the same, tasted like nothing. Nothing. The only thing you could taste was the topping which I thought was tasty :0) Why do you think this might have happened? I followed to a T.

    Reply

  922. Hi S, sorry they didn’t turn out well. This recipe is well tested, so without more information, I’m not sure I can help. Sorry though. – Meggan

    Reply

  923. Hi Tim, thanks for your feedback. You can access the recipe quickly by using the “Jump to Recipe” button at the top of the page. Hope this helps. – Meggan

    Reply