Classic Blueberry Muffins

This is the best blueberry muffin recipe! The muffins come out big, moist and golden with an irresistibly sweet fruit flavor.

Sometimes you just need a classic, non-fancy version of a recipe, and this is it. Get to know our best Blue Berry muffins Recipe! These babies come out tall and proud, with all-gold tips sprinkled with crunchy turbinado sugar. The interiors are moist and humid, flavored with cinnamon and honey and sprinkled with tart purple berries. We spend weeks perfecting and refining this recipe to make it perfect: and we hope you think so, too.

what people say

To make sure these are the best blueberry muffins we asked some of our readers to try this recipe before posting it here. What testers say about this recipe:

• “I’ve made a lot of blueberry muffins and I’m always looking for the right one. I made them this morning and my whole family loved it! –jennifer
• “The taste is amazing, so fluffy, not too sweet, just the right amount of crunch on top with the sugar!” –Sarah
• “I just made this recipe and it was so delicious! I love the turbinado sugar on top, and it was easy to put together! –Heating
• “It was quick and easy to cook. Love the turbinado sugar on top and that the batter had some flavor from the spices, not just the base batter! –Elizabeth
• “I love crispy sugar muffins! They have a nice crumb: it’s tender but chews well. –Maya

Ingredients for blueberry muffins

With a recipe as classic as blueberry muffins, there is bound to be disagreement among bakers and chefs as to the “right” way to go. This blueberry muffin recipe is for the home cook: easy to make with just the right height and shape. They’re not bakery style, but they look amazing and taste amazing. In our research, we found that we prefer oil over butter, and a little Greek yogurt and honey improved the texture and flavor profile. Here’s what you need:

• Fresh blueberries: Fresh is preferable to frozen
• all purpose flour
• granulated sugar
• Cinnamon, nutmeg, baking powder and salt: Cinnamon and some nutmeg add complexity to the taste
• eggs
• Honey: necessary! It adds just the right amount of complexity and moisture (substitute maple syrup or agave syrup if you must).
• vegetable oil: After extensive testing, we have found that oil makes a moister and lighter muffin than butter
• Greek yogurt: Or substitute sour cream! This addition results in a moist muffin and a tender crumb
• milk
• Apple Cider Vinegar: adds just the right amount of spice and lift (without having to buy a lemon)
• turbo sugar results in a crispy, shiny topping

Tips for this blueberry muffin recipe

Aside from the ingredient list, this blueberry muffin recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients and bake! Here are some pointers to keep in mind during the process:

• First wash and dry the berries. This gives them time to dry completely while you mix the paste.
• Resist the urge to mix too much. Overmixing muffin batter will cause holes in the crumb and a denser texture. Mix until the flour threads disappear.
• The muffin cases are full. We believe a good muffin should be big and have a generous muffin lid. These will be fuller than you’re used to from a homemade muffin.
• Baking at 400 degrees will result in a larger muffin. After years of experimentation, our favorite temperature for baking muffins is 400 degrees Fahrenheit (compared to 350 degrees Fahrenheit, which is the norm). This makes for a bigger, fluffier muffin: and it’s quicker to bake!

storage information

The best thing about these blueberry muffins? They are even better after storage. Keep them at room temperature overnight and they will be even juicier and tastier. It’s a good reason to prepare them in advance: but of course it’s also a great day! How to store blueberry muffins:

• At room temperature: Store in an airtight container at room temperature for up to 4 days: they will become even wetter over time.
• Chilled: Refrigerate for up to 1 week or more: allow to come to room temperature before serving.
• Frozen: Freeze muffins in an airtight container for up to 3 months.

Can you use frozen blueberries?

Do you have frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and bread, turning them purple! If you decide to use frozen berries, we recommend rinsing them well and patting them dry with paper towels according to this King Arthur Baking guide.

Variations on Blueberry Muffins

Blueberry muffins are one thing… but what about blueberries and lemon? blueberry banana? Here are a few ways to mix up this classic muffin:

This blueberry muffin recipe is…

Vegetarian. For vegans head to Vegan Blueberry Muffins. For gluten-free dishes head to Blueberry Oatmeal Muffins.