Blueberry Muffins
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Super fluffy and perfectly sweetened Blueberry Muffins made ultra-moist with Greek yogurt and finished off with a buttery cinnamon streusel crumb topping! These simple, yet gorgeous muffins will be the start of your brunch spread, and make the perfect take-along breakfast for busy mornings.
Looking for more delicious ways to use blueberries? I’ve got you covered! Try my Blueberry Scones, Blueberry Pancakes, Blueberry Cake, and Lemon Blueberry Bread.
Ingredients
- Butter – You’ll need both cold and softened butter in different parts of the recipe.
- Vanilla – Real vanilla extract is best, but you can use artificial too.
- Fat free plain Greek yogurt – Any name brand of plain Greek yogurt works well in these healthy blueberry muffins. It makes them so moist!
- Flour –All-purpose flour of any brand works great in these moist blueberry muffins.
- Salt – Fine grain salt is great – just a pinch!
- Blueberries – Use fresh or frozen blueberries, both will be delicious in these muffins.
- Cinnamon –Just a touch of cinnamon takes these moist blueberry muffins to the next level.
Here’s How You Make It
- First preheat oven to 450 degrees and grease a muffin tin. (not pictured)
- Next, prepare the crumb topping by whisking together the flour, sugars, and cinnamon. Cut the butter into small cubes and add it to the dry mixture. Cut the butter in with a pastry cutter or two forks until mixture resembles fine crumbs. Set it aside. (photos 7-9)
- Now prepare the muffin batter by creaming together in a medium bowl the butter and sugar until light and fluffy. Then add the eggs and the vanilla and mix together for about 1 minute. Add the Greek yogurt and mix it till it’s all combined. (photos 1-2)
- Add the flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in the blueberries. (photos 3-5)
- Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins. (photos 6 & 10)
- Put the muffins in the oven and bake for 12-16 minutes, or till the tops of the muffins no longer look wet and are starting to turn golden brown. Serve the muffins warm or allow them to cool first. (I absolutely love them warm with a tiny bit of butter on top!)
Why This Recipe Works
Greek Yogurt –I love, love, love using fat-free Greek yogurt in my baking because it helps keep the cakes/muffins/breads/etc. super moist and adds a whole bunch of protein where there normally wouldn’t be any (or very little).
So Easy – All it takes to make these blueberry muffins is 30 minutes. You could have these in the time it takes to watch your favorite Netflix show for the 10th time.
Packable – My kids love to take these on the go. In the car, in their lunchboxes, on the way to the bus stop, these healthy blueberry muffins are the perfect, easy-to-eat snack. Freezable – My advice? Double or even triple this best blueberry muffin recipe and put some of these muffins in the freezer for future use. Wrap them individually and take them out as needed. They thaw in no time.
The Secret to Moist Muffins
I swear by adding Greek yogurt for the most moist muffins ever. Also, adding a combo of butter and oil makes a moist blueberry muffin too.
Another trick to a moist muffin is to not over-mix the batter – mix till it’s just incorporated. And be sure not to over-bake!
Frequently Asked Questions
You can use fresh or frozen blueberries in these easy blueberry muffins. If you choose to use frozen, you don’t need to thaw them first. In fact, they tend to sink and clump together if you thaw them first. You can roll the frozen blueberries in flour first to help them stay within the muffins and not sink to the bottom.
The only thing I’d say to look out for is that when using frozen blueberries, you might need to cook the muffins just a few minutes longer than if using fresh.
One reason you have soggy blueberry muffins could be because you let them sit in the pan too long before removing them to cool.
Another reason could be that the blueberries have sunken to the bottom. This can happen when you use frozen blueberries. To keep this from happening, coat the frozen blueberries in flour first before mixing into the batter. Finally, if you are not measuring when you make blueberry muffins you could be overdoing it with the wet ingredients, which could make the bottoms of the muffins wet.
Customizations
- Want to mix up the fruit a bit? Try adding some diced apples in with the blueberries before baking – no more than a cup is needed.
- Like your blueberry muffins a little nutty? Chopped walnuts are so delicious in this recipe.
- Dried fruit adds great texture to these healthy blueberry muffins. A handful of craisins, raisins, dried coconut, or another small, dried fruit can really elevate these muffins!
- Add a swirl of softened cream cheese to the inside of the muffins, or drizzle them with a thin glaze made from milk and powdered sugar.
- Make mini blueberry muffins if you have a mini muffin tin. Kids love mini muffins!
Expert Tips and Tricks
- For the crumb topping, if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture.
- To store any extra blueberry muffins, wrap each one separately with plastic wrap and store them chilled or at room temperature.
- Sour cream is a great substitute for Greek yogurt, and you can swap one for the other at a one-to-one ratio.
More Recipes You’ll Love
- Carrot Cake Muffins
- Bran Muffins
- Zucchini Bread Muffins
- Lemon Poppy Seed Muffins
- Cinnamon Streusel Muffins
- Pumpkin Chocolate Chip Muffins
- Best Banana Muffins
- Blueberry Crepe Filling
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Best Blueberry Muffins Recipe
Ingredients
- ¼ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup fat free plain greek yogurt , (you can sub sour cream in a pinch)
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries , (fresh or frozen, I used fresh)
Crumb Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- 6 tablespoons cold butter , (see note)
Instructions
- Preheat oven to 450 degrees and grease a muffin tin.
- First prepare the crumb topping by whisking the flour, sugars, and cinnamon together. Cut the butter into small cubes and add to dry mixture. Cut in with a pastry cutter or two forks until mixture resembles fine crumbs. Set aside.
- Next prepare the muffin batter. In a medium bowl cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix for about 1 minute. Add greek yogurt and mix til combined.
- Add flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in blueberries.
- Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins.
- Bake for 12-16 minutes until tops of muffins no longer look wet and are golden. Serve warm or allow to cool first. (I absolutely love them warm with a tiny bit of butter on top!) To store extras, wrap each muffin separately with plastic wrap and store chilled or at room temperature.
Notes
- For the crumb topping, if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture.
- To store any extra blueberry muffins, wrap each one separately with plastic wrap and store them chilled or at room temperature.
- Sour cream is a great substitute for Greek yogurt, and you can swap one for the other at a one-to-one ratio.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Tiffany – I have tried several blueberry muffin recipes and wasn’t crazy about them. Came across yours and made them. I loved the taste but thought they were baked at a high temperature. Seemed to be getting too done on top and not in the inside. Got a little burned on the bottom. I have stopped searching. Yours is a keeper. Thought next time I would lower the temperature. Isn’t 450 degrees a high temperature to be baking at? Looking forward to hearing back from you.
These look delicious. Can they be frozen?
I think they can, I’d just wrap them individually with plastic wrap and pop them in the microwave for a few seconds when you want to have them 🙂
Whoops, clarification: wrap them individually with plastic wrap before freezing them.
Made these for breakfast and they were phenomenal. My 18 month old gobbled his right up and asked for seconds! Thank you for the keeper and look forward to trying more of your recipes.
Hi there! Im getting ready to make these but i want to make them larger. I was wondering what the temp should be if I make 6 large muffins vs. 12 reg. size muffins. Thank for your time 🙂
Hi! I haven’t made these as large muffins so I can’t say for sure. You may need to decrease the temperature and cook them for longer. OR it might work if you cooked them at the same temperature for longer. Let me know how it goes, I’d love to hear!
Hi! I made these this morning and they were really good! I have blueberry muffin recipe it that is pretty good but the bread texture is a little crumbly which I don’t like so I made these to see if they would have a better texture and i think they did, but I am going to have to make them one more time without messing them up to be able to tell lol When I made these, the cinnamon streusel topping fell into the center of the muffins so when I ate them they had gooey sturessel in the middle WHICH was STILL reeeeally good!! But I was wondering what went wrong. I think the streusel got too warm while I was making the muffin batter and then it was hard to spread on the muffins. Next time, I was thinking I should leave the struesel in the freezer until I use it or maybe add it to the muffins in the last few minutes of baking time. What do you think? They were still sooooo good, but I would have been even better if the streusel had worked out!
Hi Taylor! So, when you say “spread” on to the muffins … what do you mean? Ha! I just sprinkle the streusel right on top of the batter in each cup, just dropping chunks of it, no spreading. Could that have anything to do with it??
I think so! Maybe I mixed it too much but mine wasn’t crumbly.. I had to spread it…. I am going to try them again and see if I can get that part right! They were still GREAT though with the streusel “filling” lol Thanks for the recipe it!
Here in New York, cursive is taught in third grade. I homeschool and teach cursive. It is a lost art. I want my child to be able to correspond with relatives that write cursive. Without the ability to read cursive, how is a person to read the Declaration of Independance? Oh that’s right, that’s where technology comes in.
I made this recipe this morning, with great results! Enjoy your mother’s treasures. Thanks for sharing.
Ha I’m right there with you Izzy – it really is a lost art!! And so glad you liked these muffins – they’re my favorite!
Wow! These are pretty much perfectm I absolutely LOVED these. ..probably the best blueberry muffins I’ve made to date.
I Followed directions exactly except did half tsp of vanilla and half tsp almond extracts each to make up the full tsp of vanilla called for in recipe.
Mine weren’t as pretty as yours but were oh so tasty (Bc i had frozen blueberries and accidentally nuked them in the microwave for too long which lead to blueberry “bleeding” in my batter- Whoops! :))
this recipe does not skimp on the crumb topping. I calculated these to be about 240 calories each. (Very saitsfying for half the calories as many muffins.)
Did I mention I loved these?? Yep. This recipe is going in my cKeeper File.” Thank you!!!!!
Hi Jennifer! I am SO happy to hear that you liked these as much as I do!! Isn’t that crumb topping the BEST?! I could eat it all day. I love that you used half vanilla half almond – I do that a lot in baking recipes because I love that flavor combo even more than straight vanilla! Sorry about the blueberry bleeding, that does tend to happen when using frozen berries… but as long as they still taste awesome who cares right?!
I just wanted to check about the temp of the oven. It says 450? I just don’t want to burn them. Is 450 correct?
Hi Shelly! I know, 450 seems pretty high doesn’t it?? But that’s correct! 🙂
I have to make these for breakfast, because I can’t wait all day to EAT them!
I am SO there with you!!!!
Oh yummy!! These would be so good!