Are you ready to indulge in a sweet and tangy treat that’s perfect for any occasion? Look no further than blueberry muffins! These delicious baked goods are a staple at brunches, breakfast gatherings, and even as a snack or dessert. And with so many variations to try, you’ll never get bored with the same old recipe.
From classic recipes with a crumbly topping to creative twists like lemon and streusel, we’ve got 18 mouthwatering blueberry muffin recipes to satisfy your cravings. Whether you’re a vegan, gluten-free, or just looking for a healthy snack option, we’ve got you covered. So grab your mixing bowls and baking sheets, and get ready to dive into the world of blueberry muffins!
Classic Blueberry Muffins with a Crumb Topping
These tender and flavorful blueberry muffins are elevated by a crunchy crumb topping, making them the perfect breakfast or snack treat. With a hint of sweetness and a burst of fresh blueberries, you’ll be hooked from the first bite!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 2 cups fresh or frozen blueberries
– Crumb Topping (see below)
– Confectioners’ sugar (optional)
Crumb Topping:
– 1/4 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and melted butter.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Sprinkle crumb topping over each muffin.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
Cooking Time: 20-25 minutes
Lemon Blueberry Muffins with Zesty Glaze
Lemon Blueberry Muffins with Zesty Glaze: Brighten up your morning with these tangy and sweet muffins!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 2 cups fresh or frozen blueberries
– Zesty Glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, yogurt, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Zesty Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together until smooth. Drizzle over warm muffins.
Vegan Blueberry Muffins with Almond Flour
These moist and flavorful muffins are perfect for a quick breakfast or snack, and they’re made with almond flour for a gluten-free alternative. The addition of blueberries provides natural sweetness and a burst of flavor.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened applesauce
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, and baking powder.
3. In a separate bowl, whisk together applesauce, non-dairy milk, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Gluten-Free Blueberry Muffins with Oats
These moist and flavorful muffins are perfect for a breakfast or snack option, packed with the sweetness of blueberries and the comforting taste of oats.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Blueberry Streusel Muffins with Cinnamon Sugar
Start your day with a delicious and moist blueberry muffin topped with a crunchy streusel topping and a sprinkle of cinnamon sugar. These sweet treats are perfect for breakfast or as a snack.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 2 cups fresh or frozen blueberries
– 1/2 cup streusel topping (see below)
– Cinnamon sugar for topping (equal parts granulated sugar and cinnamon)
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and blueberries; stir until just combined.
4. Divide batter evenly among muffin cups.
5. Top each muffin with streusel topping and sprinkle with cinnamon sugar.
6. Bake for 20-25 minutes or until golden brown.
Healthy Blueberry Muffins with Greek Yogurt
These moist and flavorful muffins are perfect for a quick breakfast or snack on-the-go. Made with Greek yogurt, blueberries, and wholesome ingredients, they’re a nutritious treat that’s also delicious!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, mix Greek yogurt, egg, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Double Blueberry Muffins with Fresh and Dried Berries
These sweet treats combine the natural sweetness of fresh blueberries with the intense flavor of dried blueberries, creating a delightful double-layered blueberry experience.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh blueberries
– 1/2 cup dried blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in the fresh blueberries and dried blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Blueberry Banana Muffins with Walnuts
These moist and flavorful muffins are perfect for a snack or breakfast on-the-go. With the natural sweetness of ripe bananas, the tanginess of fresh blueberries, and the crunch of walnuts, you’ll be hooked from the first bite.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh or frozen blueberries
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine mashed bananas, melted butter, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries and walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Blueberry Cheesecake Muffins with Cream Cheese Filling
These moist and flavorful muffins combine the sweetness of blueberries with the tanginess of cream cheese, making them a perfect breakfast or snack option.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh blueberries
– Cream cheese filling ingredients (see below)
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1 tablespoon granulated sugar
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and blueberries; stir until just combined.
4. Divide batter evenly among muffin cups.
5. Prepare cream cheese filling by mixing softened cream cheese, granulated sugar, and vanilla extract.
6. Dollop a spoonful of cream cheese mixture on top of each muffin.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Blueberry Chocolate Chip Muffins for a Sweet Twist
Sweet Twist: Blueberry Chocolate Chip Muffins Recipe
These moist and flavorful muffins combine the sweetness of blueberries with the richness of chocolate chips, making them a perfect treat for any time of day. With a hint of vanilla and a crunchy streusel topping, these muffins are sure to become a favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1 cup semi-sweet chocolate chips
– Streusel topping (1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and vanilla extract. Stir in the dry ingredients until just combined.
4. Gently fold in blueberries and chocolate chips.
5. Divide batter evenly among muffin cups.
6. Sprinkle streusel topping over each muffin.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Blueberry Oatmeal Muffins with Honey Drizzle
Start your day off right with these deliciously moist blueberry oatmeal muffins, topped with a sweet and sticky honey drizzle. Perfect for breakfast or as a snack.
Ingredients:
– 2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 1 cup fresh or frozen blueberries
– Honey, for drizzling (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together oats, flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and Greek yogurt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow muffins to cool before drizzling with honey, if desired.
Cooking Time: 20-25 minutes
Blueberry Coconut Muffins with Shredded Coconut
Elevate your breakfast or snack game with these sweet and satisfying Blueberry Coconut Muffins, featuring shredded coconut for added texture and flavor. Perfect for a quick pick-me-up or as a special treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 2 teaspoons vanilla extract
– 1 cup fresh or frozen blueberries
– 1/2 cup shredded coconut
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, Greek yogurt, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Gently fold in blueberries and shredded coconut.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Blueberry Cornbread Muffins with a Buttery Finish
Elevate your morning routine with these scrumptious Blueberry Cornbread Muffins, topped with a golden buttery crust. Perfect for breakfast or brunch, these moist and flavorful treats are sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 cup fresh or frozen blueberries
– 2 tablespoons unsalted butter, softened (for topping)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, buttermilk, and blueberries. Stir until well combined.
4. Add dry ingredients to wet ingredients; stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups. Top each with 1/2 teaspoon softened butter.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Blueberry Almond Muffins with Sliced Almonds
These moist and flavorful muffins are packed with fresh blueberries and crunchy sliced almonds, perfect for a quick breakfast or snack. With the sweetness of blueberries and the nutty flavor of almonds, these muffins are sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh blueberries
– 1/2 cup sliced almonds
– Vanilla extract (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and vanilla extract (if using) to the dry ingredients. Mix until just combined.
4. Gently fold in blueberries and sliced almonds.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Blueberry Pumpkin Muffins with Warm Spices
These moist and flavorful muffins combine the sweetness of blueberries with the comforting warmth of pumpkin and spices. Perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries and spices.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Blueberry Sour Cream Muffins for Extra Moistness
These sweet and tangy muffins are perfect for a snack or breakfast on-the-go. The addition of sour cream and blueberries gives them an extra boost of moisture and flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup sour cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, sour cream, egg, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Blueberry Chia Seed Muffins for a Nutritious Boost
Start your day with a delicious and healthy treat that’s packed with fiber, protein, and antioxidants. These moist and flavorful blueberry chia seed muffins are perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup chia seeds
– 1/2 cup unsweetened applesauce
– 1/4 cup honey
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine oats, almond flour, and chia seeds.
3. In a separate bowl, mix applesauce, honey, egg, Greek yogurt, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Mini Blueberry Muffins for Bite-Sized Treats
These bite-sized blueberry muffins are perfect for a quick snack or dessert. With their sweet and tangy flavor, they’re sure to be a hit with anyone.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among mini muffin cups.
7. Bake for 12-15 minutes or until tops are golden brown.
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in the sweetness of blueberries with these 18 mouthwatering muffin recipes! From classic flavors like lemon and streusel, to healthier options using Greek yogurt and chia seeds, there’s something for every occasion. Whether you’re looking for a sweet treat or a nutritious boost, these delicious blueberry muffins are sure to satisfy your cravings. With recipes ranging from vegan and gluten-free to cheesecake-stuffed and chocolate chip-filled, there’s no excuse not to get baking!
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