Every baker needs a Blueberry Muffin recipe in their back pocket and if you dream of tall blueberry muffins with wide streusel-scattered tops, this is the recipe you need! The key to a great muffin is a batter that bakes up moist and doesn’t dry out. Thick whole milk Greek yogurt, butter, and oil ensure these muffins maintain a moist crumb that’s sturdy enough to hold lots of juicy blueberries and still remain tender and cakey. A quick streusel elevates the muffins and gives the tops a sweet buttery crunch that’s impossible to resist.
Here’s a look at the ingredients you’ll need to make these delicious Homemade Blueberry Muffins.
All-Purpose Flour: Gold Medal™ is the perfect all-purpose flour for these muffins, giving them structure while still being soft and tender.
Sugar: A key ingredient in any muffin recipe. Sugar not only gives sweet flavor but helps keep baked goods moist.
Greek Yogurt: Look for a Greek yogurt with a 3.5-5% milk-fat content. This will ensure a moist and tender muffin. You can substitute sour cream for the yogurt if you prefer or have it on hand.
Butter and Oil: This combination makes a flavorful and moist muffin. Butter adds richness and flavor, while oil ensures the batter will bake up moist and won’t dry out.
Blueberries: While fresh, in-season berries are ideal they aren’t always available when you want them. Luckily, good-quality frozen blueberries are easy to find year-round and work equally well in this recipe!
Other Ingredients You’ll Need: Baking powder, salt, eggs, and vanilla.
Here are our best tips for making these moist Blueberry Muffins. Follow the full recipe for detailed instructions.
Mix together the simple combination of melted butter, flour, and sugar until you get a moist crumble that holds together when pressed.
Mix the dry ingredients and reserve a tablespoon to toss with the blueberries—this will help the blueberries distribute more evenly through the batter and keep them from sinking to the bottom of the muffins as they bake. Then, whisk together all the wet ingredients—sugar, yogurt, butter, oil, eggs, and vanilla—before folding in the dry ingredients, followed by the flour-dusted blueberries.
Don’t be afraid to pile the streusel on top of the muffins. Pressing the streusel gently will help secure it to the batter (some will still fall off as it bakes, but this it’s a worthy sacrifice). As the muffins tops rise and expand, the streusel will spread out.
Bake the muffins at 400°F one pan at a time on the center rack. This is a relatively high temp but will ensure tall muffins with wide tops. If baking all 12 muffins in one pan, see our Tips for more details! If using frozen berries, no need to thaw, just add another 2 to 3 minutes to the bake time.
While these muffins are perfection slightly warm from the oven, follow these tips to best store any leftover Homemade Blueberry Muffins.
Store muffins in an airtight container or resealable food-storage plastic bag for up to 3 days.
Muffins can be stored the refrigerator in an airtight container or resealable food-storage plastic bag for up to 7 days.
Wrap muffins individually in a layer of plastic wrap and place in a resealable plastic freezer bag and store in the freezer for up to 2 months.
Thaw frozen muffins at room temperature for 2 hours or until thawed. Reheat room temperature muffins in the microwave for about 10 seconds. Handle carefully as there may be areas of the streusel or blueberries that are hotter than others.
Heat oven to 400°F. Grease 6 cups in each of 2 (12-cup) muffin pans with cooking spray or line with paper liners, leaving open cups between greased cups. This extra space allows the muffin tops to expand without running into the next muffin top. If you don’t mind your muffin tops touching, feel free to use 1 (12-cup) muffin pan.
In a medium bowl, mix the Streusel ingredients with a fork until crumbly. Press the crumbs against the sides of the bowl and refrigerate while making the batter.
Place blueberries in a medium bowl. In another medium bowl, whisk the flour, baking powder, and salt until blended. Add 1 tablespoon of flour mixture to blueberries and toss to coat blueberries.
In a large bowl, whisk 1 cup sugar, yogurt, 1/4 cup melted butter, oil, eggs, and vanilla until well blended. Fold the flour mixture into the egg mixture until almost combined, a few lumps and streaks of flour are okay. Gently fold in the blueberries.
Divide batter evenly among the 12 greased or lined muffin cups. (Cups will be almost full). Crumble about 1 tablespoon of the streusel over the top of each muffin, piling any extra on top.
Place a baking sheet on the center rack of the oven. Bake one muffin pan at a time on top of the baking sheet (to catch any streusel that falls during baking) for about 25 minutes or until the tops of the muffins spring back to the touch and are golden brown on the edges.
For a citrusy take, replace the vanilla with the zest of 1 lemon (about 1 tablespoon). Stir the zest into the sugar before mixing for maximum lemon flavor.
You can use frozen blueberries in this recipe—no need to thaw first! Just add 2 to 3 minutes to the final bake time.
For perfectly picturesque muffin tops, divide the muffins between 2 pans using only 6 of the cups in each pan so there’s open space between every muffin. This will allow the muffins to rise and spread without running into each other.
Additionally, muffin pans with deeper and narrower cups will produce taller muffins with more pronounced tops.
