Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crumb Topping; 1 1/4 cups all-purpose flour; 1/2 cup packed light-brown sugar; 1/2 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/2 cup (1 stick) unsalted butter, melted and cooled; For the Blueberry Muffins; 3 cups plus 2 tablespoons all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin; 1 1/4 cup granulated sugar; 1 large whole egg plus 2 large egg yolks; 1 teaspoon pure vanilla extract; 1 cup milk; 2 cups fresh blueberries; Granulated sugar and mace, for topping (optional)

Servings: persons

For the Crumb Topping
1 1/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
For the Blueberry Muffins
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
1 1/4 cup granulated sugar
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Granulated sugar and mace, for topping (optional)

1
WATCH: Blueberry Muffins
2
Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
3
Sift together flour, baking powder, and salt into a bowl.
4
With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
5
Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
6
Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
7
Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.

1289

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Crumb Topping, 1 1/4 cups all-purpose flour, 1/2 cup packed light-brown sugar, 1/2 teaspoon salt, and more.

Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions