Preparing muffins from scratch has never been easier! This recipe for homemade Blueberry Muffins is sure to make your house smell divine and give you a delicious, comforting treat.
What makes this muffin recipe really delicious is the buttery crumb topping that's flavored with lemon.
Whether you're looking for a breakfast recipe or an afternoon snack, these flavorful muffins will always hit the spot.
Check out all the other quick bread, muffins and Breakfast Ideas for even more delicious recipes!
Blueberries have always been one of my favorite fruits to enjoy during the summer. One of the things I've learned over the years is that you can freeze blueberries to use all year long in a variety of different recipes.
This recipe for Blueberry Muffins is one of the recipes I love to bake all year round with fresh-from-the-farm blueberries...that I froze.
You can't beat a muffin that has a crumb topping, right? If you enjoy this recipe, you might want to check out my Blueberry Crumb Coffee Cake Recipe that's made in a cast iron skillet.
Looking for more easy muffin recipes? Try my Cheesecake Chocolate Chip Muffins, Chocolate Chunk Muffins from a Cake Mix, Strawberry Muffins or my Pumpkin Crumb Muffins...yum!
Table of Contents
- How to Freeze Blueberries
- Crumb Topping for Muffins
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- What happens if I over mix my batter?
- Top Tip
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Storage Tips
- How to Freeze Muffins
- Top Tip
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
How to Freeze Blueberries
- Place the blueberries on a baking tray and place the tray in the freezer for about 45 minutes or until the blueberries are frozen.
- Place the frozen blueberries in a plastic freezer bag.
- Make sure you label and date the bag.
- They're ready for you to pull out of the freezer in the coming months when you want to enjoy homemade blueberry muffins again.
Crumb Topping for Muffins
If you ever wonder why your crumb topping isn't crunchy, be sure to follow these easy tips:
- Make sure your butter is cold. Room temperature or melted butter will cause the topping to spread instead of staying in crunchy pieces.
- Don't over mix! You want the topping to look like coarse crumbs, so leaving those lumps is good!
🛒Helpful Kitchen Tools
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
Standard Cupcake and Muffin Liner Muffin WrappersFreezer-Safe Vacuum Seal BagsStainless Steel Cookie Scoop
📋Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
Change up your crumb topping flavor by adding vanilla extract instead and a pinch of cinnamon.
Check out my other recipe for Homemade Blueberry Muffins.
Or you might enjoy THIS recipe forHazelnut Blueberry Muffins
Step-by-Step Instructions
Step 1: Toss the blueberries in a tablespoon of flour to keep them from sinking.
Step 2: Whisk together the flour, salt, and baking powder. In another bowl, combine the eggs, sugar, and cream cheese. Once mixed, add in the oil and vanilla.
Step 3: Add the dry ingredients to the wet ingredients. Mix just until combined.
Step 4: Gently fold in the blueberries.
What happens if I over mix my batter?
Over mixing will lead to dense, tough muffins. A perfectly mixed batter will yield a light, tender muffin.
Step 5: Using a fork or a pastry blender, combine the flour, brown sugar, butter, and lemon extract.
Step 6: Mix just until you have coarse crumbs.
Top Tip
Spray the paper muffin cups with non-stick baking spray before adding the batter. That way the muffin cups peel away from the baked muffins without sticking!
Baking Instructions
Scoop batter into the muffin tin half way full. Evenly distribute the crumb topping on top of each muffin.
Bake in a 350° F oven for 20 to 25 minutes. Cool on a wire rack.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add it to your personal recipe box for easy access anytime.
⭐Tried it already? Don't forget to leave a review and star rating! Your support helps me continue creating and sharing free recipes for you to enjoy!
Storage Tips
Store leftover muffins in an airtight container at room temperature.
Reheat in the microwave 30 seconds each. To reheat in the oven, wrap the muffins in foil and bake about 10 minutes at 350° F until warmed through.
How to Freeze Muffins
Freeze in a single layer in a freezer safe bag or air tight container. You can even wrap in plastic wrap or foil first before putting them in the bag to grab them as needed.
Thaw in the refrigerator overnight and then reheat in the microwave for 30 seconds each, or in the oven for about 10 minutes in a 350° oven wrapped in foil.
Top Tip
For the crumb topping, make sure the butter is cold.
To prevent the blueberries from sinking, toss them in a tablespoon of flour.
More Recipes to Love
📖 Recipe Card
Blueberry Muffins
Ingredients
Method
- Preheat the oven to 350°F.
- Combine crumble ingredients with a fork or pastry blender in a bowl then set aside.
- Dust the blueberries with a tablespoon of the allotted flour and set aside.
- In a separate bowl, combine flour, salt, and baking powder. Whisk together.
- In another bowl, add the eggs, sugar, and cream cheese. Cream together using a hand mixer until combined. Then add the oil and vanilla. Mix again.
- Add the flour mixture and milk to the sugar/egg mixture.
- Use the hand mixer to combine. Do not overmix.
- Fold in the dusted blueberries, covering completely.
- Fill each cupcake liner half way full using a cookie scoop.
- Top with equal amounts of the crumble on top of each muffin.
- Bake for 22-25 minutes. Toothpick should come out clean.
- Allow to cool on the wire rack for 5 minutes before removing and placing on the wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Ruthie says
they look great. Im just curious why they yield 18 muffins when most muffin pans are 12. Are there any tips for baking the remaining 6?
Thanks in advance
Lois says
One solution is to use a second pan. Or wait until the first 12 are baked, and use that pan again after it has cooled a little. Thank you for visiting!
Ali Sohail says
hmm looks yummiee
Debra Hawkins says
Sad confession. I don't think I have ever had blueberry muffins that weren't from a box.... Yours look divine!
Chatty Crone says
Those look OUT OF THIS WORLD! I would love to make some. sandie
Joy says
Lois, these look so delicious! I love your step-by-step photos, and I feel like I got a bonus- not just gorgeous muffins, but pancakes and a fruit tart, too! 🙂 I am enjoying my email subscription! 🙂
~Joy from Yesterfood
Cynthia Landrie says
Thanks for linking your recipe up to In and Out of the Kitchen. I love blueberry muffins! I will give your recipe a try, I think the strusel on the top looks really good!
Cynthia at http://FeedingBig.com
Winnie says
Believe it or not but I've never baked with blueberry yet....
We don't have here fresh blueberries but frozen we can get.
I'd loooooooove to try your blueberry muffins - they look super delicious 🙂
Cheryl @ TFD says
I just love blueberry muffins and now after looking at these little beauties, I'm hungry! thanks for the recipe, I'll be trying it.
Vee says
I agree. Nothing finer than a blueberry anything.
April says
We all love blueberries around here! Thanks for sharing these great recipes, Lois!
Miss Debbie says
We pick and freeze them every year, too. We go to a local berry patch. Muffins is our favorite way to use them. My recipe is a little simpler, but yours sounds rich an delish!!