Blueberry Muffins

These homemade blueberry muffins with a buttery crumb topping are soft, moist, and filled with juicy blueberries in every bite.

Made with simple pantry ingredients, they're perfect for breakfast, brunch, or an afternoon snack.

This easy recipe also includes helpful tips for freezing baked muffins, baking with fresh or frozen blueberries, and keeping blueberries from sinking so your muffins turn out perfectly every time.

Originally published in 2013, this recipe has been updated with new photos, freezing tips, helpful cooking tips, storage information, and answers to frequently asked questions.

Table of Contents

• Recipe at a Glance
• Need Help Planning Dinner?
• Helpful Tips Before You Bake
• Main Ingredients Needed
• Substitutions and Variations
• Step-by-Step Instructions
• Insider Tips from My Kitchen to Yours
• Storage & Freezing Blueberry Muffins
• Recipe FAQ's
• More Bread and Muffin Recipes you might Love:
• LOVE this recipe? SAVE it for Later!
• 🗒️Shopping List
• 📖 Recipe Card
• 💬 Comments

Helpful Tips Before You Bake

How to Freeze Fresh Blueberries

If you have extra fresh blueberries, freeze them now to use in muffins later:

• Wash and thoroughly dry the blueberries.
• Spread them in a single layer on a parchment-lined baking sheet.
• Freeze until firm, then transfer to a freezer-safe bag or container.
• Use frozen blueberries straight from the freezer—there's no need to thaw them before adding them to the batter.

Fresh vs. Frozen Blueberries

Both fresh and frozen blueberries work well in this recipe:

• Frozen berries may slightly tint the batter, but the muffins will still taste delicious.
• Fresh blueberries are perfect when they're in season.
• Frozen blueberries can be used year-round.
• Add frozen blueberries directly to the batter without thawing.

How to Keep Blueberries from Sinking in the Batter

A few simple tricks will help keep the blueberries evenly distributed:

• Toss the blueberries with 1 tablespoon of flour before adding them to the batter.
• Fold the blueberries in gently with a spatula.
• Mix the batter just until the ingredients are combined.
• A few small lumps are perfectly fine and help keep the muffins light and tender.

How to Make the Best Crumb Topping

For a buttery, crumbly topping every time:

• Don't press the topping into the batter. Sprinkle it evenly over the muffins so it bakes into a light, crunchy topping.
• Use cold butter. Cold butter creates a crisp, crumbly topping as the muffins bake.
• Mix just until crumbly. The mixture should resemble coarse crumbs with a few larger pieces.

Main Ingredients Needed

Substitutions and Variations

• Blueberries: Fresh or frozen blueberries both work well. If using frozen blueberries, add them to the batter while still frozen.
• Lemon Extract: Swap the lemon extract in the crumb topping for vanilla extract if you prefer a more traditional flavor.
• Milk: Whole milk, 2%, or buttermilk can all be used. Buttermilk will produce a slightly more tender muffin.
• Oil: Substitute melted butter for the vegetable oil if you'd like a richer flavor.
• Crumb Topping: For extra crunch, stir a handful of chopped pecans or walnuts into the crumb topping before sprinkling it over the muffins.
• Seasonal Twist: Add a teaspoon of ground cinnamon to the crumb topping for a warm, bakery-style flavor.

Step-by-Step Instructions

Step 1: Toss the blueberries in a tablespoon of flour to keep them from sinking. 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 2: Add the dry ingredients to the wet ingredients. Mix just until combined. Gently fold in the blueberries.

Step 3: Using a fork or a pastry blender, combine the flour, brown sugar, butter, and lemon extract. Mix just until you have coarse crumbs.

Step 4: Lightly spray the paper muffin liners with nonstick cooking spray to help them peel away easily after baking. Then fill each muffin cup about halfway with batter.

Step 5: Sprinkle the crumb topping evenly over each muffin. Bake in a preheated 350°F oven for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Insider Tips from My Kitchen to Yours

✔️ DO lightly spray the paper muffin liners with nonstick cooking spray before filling them with batter. It helps the liners peel away cleanly after baking.

❌ DO NOT overmix the batter. Stir just until the ingredients are combined to keep the muffins soft, tender, and light.

Storage & Freezing Blueberry Muffins

How to Store Blueberry Muffins

• These muffins contain cream cheese, so they should be refrigerated once they've cooled completely.
• Enjoy them cold, bring them to room temperature, or warm them in the microwave for 10–15 seconds before serving.
• Allow the muffins to cool completely before storing. Place them in an airtight container. Refrigerate for up to 5 days.

How to Freeze Blueberry Muffins

• Let the muffins cool completely. Wrap each muffin individually in plastic wrap, if desired.
• Place them in a freezer-safe bag or airtight container for up to 3 months.

How to Thaw Frozen Blueberry Muffins

• Thaw overnight in the refrigerator, or let it sit at room temperature for about an hour.
• Warm in the microwave for 10–15 seconds if you'd like a freshly baked taste.

More Bread and Muffin Recipes you might Love:

Looking for more easy muffin recipes? Try my Cheesecake Chocolate Chip Muffins, Chocolate Chunk Muffins from a Cake Mix, or my Pumpkin Crumb Muffins...yum!

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