Better than bakery muffins, these Blueberry Muffins are filled with blueberries, then topped with more blueberries and a crumb topping. They are moist and bursting with blueberries!
Break out those blueberries! Some of our other favorite blueberry recipes are these Blueberry Waffles and this Blueberry Banana Bread with Coconut.
You all know I love my muffins. We make them weekly.
And I’ve known for a long time that I can’t claim to be a muffin addict when I don’t even have a blueberry muffin recipe here on Taste and Tell. But the thing is, I knew this one needed to be perfect.
So it’s taken me awhile, but my family will even agree that I finally perfected it.
These muffins are big and moist and the crumb topping on the top takes them over the top. They are bursting with blueberries, and I’ll bet that they will blow any bakery blueberry muffins out of the water.
Ingredients
- Flour: I have only tested this recipe using all-purpose flour.
- Baking Powder: The baking powder is what gives these muffins their rise and contributes to their texture.
- Salt: Salt will balance the flavors.
- Butter: You will need butter for both the muffins and the topping. I like to use melted butter because I love the texture it gives these muffins.
- Sugar: This is just regular granulated sugar.
- Eggs: I always use large eggs.
- Greek Yogurt: I love the texture and the moisture that the Greek yogurt gives these muffins. If you don’t have plain greek yogurt, you can also sub in sour cream, although I like to do 1/3 cup of sour cream and 1/3 cup milk.
- Extracts: I like to add both vanilla and almond extract. You can always do all of one or the other, but I love the mixture of flavors.
- Blueberries: You can use fresh blueberries or frozen blueberries.
- Cinnamon: I like to add little bit of cinnamon to the topping to give it some warmth.
How to Make Blueberry Muffins
STEP 1: Whisk together the dry ingredients. This is the flour, baking powder, and salt.
STEP 2: In another bowl, whisk the melted butter and the sugar together. Once that is combined, add the eggs, yogurt, vanilla, and almond extract.
STEP 3: Mix this all together until it is almost combined. You will still have a few dry patches at this point, and your batter will be quite thick.
STEP 4: Add the 1 1/2 cups of blueberries and mix just until combined.
STEP 5: Divide the batter between the muffin cups. (More information below on the muffin liners!)
STEP 6: Evenly divide the 1 cup of blueberries and place them on top of the batter filled cups.
STEP 7: Make the crumb topping by combining the flour, sugar, melted butter and cinnamon. I like to use a fork to smash it all together, making different sizes of crumbs.
STEP 8: Divide this crumb topping evenly over the tops of the blueberries.
STEP 9: Bake the muffins until the tops are browned and a tester inserted in one of the muffins comes out with just moist crumbs.
Tips and Tricks
I like to make these as large, bakery style blueberry muffins. All you need is a standard muffin tin, but use tulip liners. You can buy them online, or I found mine in my local Wal-Mart in the cake decorating section. You can add a lot more batter to these cups, making big, tall muffins.
If you don’t have tulip liners, you can make these with standard sized muffin liners. You will simply get more muffins, 18 instead of 12.
I love the big bursts of blueberry, but if you want, you can use wild blueberries. They are smaller, and therefore you can make sure every bite has blueberries in it.
Store the muffins in an airtight container at room temperature. They will keep a little longer when stored in the refrigerator, but I find that they dry out faster in the refrigerator.
More Muffin Recipes
Chocolate Banana Muffins
Raspberry Muffins with White Chocolate Chips
Strawberry Muffins
Morining Glory Muffins
Peanut Butter Muffins
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Blueberry Muffins
Ingredients
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter ,melted
- 1 cup sugar
- 2 eggs
- 2/3 cup plain Greek yogurt
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups blueberries
Topping:
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons melted butter
- 1 cup blueberries
Instructions
- Preheat the oven to 400ºF. Line a 12-cup muffin pan with tulip liners, or line 18 muffin cups with standard cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, whisk together the melted butter and the sugar. Once combined, whisk in the eggs, then the yogurt, vanilla, and almond extract.
- Add the dry ingredients to the wet ingredients and stir together until mostly combined, then add the 1 1/2 cups of blueberries. Continue to stir just until combined.
- Divide the batter evenly between the prepared muffin cups.
- To make the topping, combine the flour, sugar, melted butter, and cinnamon. Use a fork to break it up into clumps, making sure it is completely mixed.
- Take the remaining cup of blueberries and divide the evenly among the muffin cups, topping the batter with the blueberries. Add an equal amount of the crumb topping on each muffins, on top of the blueberries.
- Bake the muffins until a tester inserted in the middle comes out mostly clean, 20-25 minutes for standard muffins and 30-35 minutes for muffins in tulip liners.
- Let the muffins cool before serving.
Russell says
The kids loved these. I love how many blueberries are in them.
Deborah says
I’m so glad they were a hit!