If someone handed me some amazing homemade blueberry muffins I’d be like, “Wow, this person has their life together.” Is it just me? Imagine making a batch of freshly baked muffins at home for your overnight guests, as a “thank you” or a “treat” for a friend or neighbor, or just because you want something special for yourself. want to do Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Use fresh or frozen blueberries.

You can use fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take a quick extra step to make sure the frozen berries don’t turn your bat a bluish-gray color. Simply pour about ยฝ teaspoon of flour over the frozen berries and toss until they are coated before adding the berries to the batter.

Use butter and oil for delicious and moist muffins.

Just like with my Super Fuzzy Brownie recipe, I used a combination of butter and oil for these muffins. The butter gives the muffins that delicious buttery flavor, while the oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures you have the tastiest and moistest muffins ever!

Topping options

I topped my muffins with a crunchy crumble topping, but that’s totally optional. You can either leave the muffin tops plain, dust them with a little coarse sugar for a light glaze, or glaze them with a lemon glaze (as used in this scone recipe) once they’ve cooled. Can be placed above.

How to Freeze Blueberry Muffins

Baked goods like muffins are great to keep in the freezer and enjoy one at a time when you’re craving it. To freeze these blueberry muffins, be sure to let them cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved straight from the freezer for 15-30 seconds.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They are also freezer friendly!

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes


1.5 cups all-purpose flour ($0.18)
2 tsp baking powder ($0.04)
3/4 tsp salt ($0.04)
1/4 tsp cinnamon ($0.02)
1/8 tsp nutmeg ($0.02)
1 cup plain yogurt* ($0.85)
1/2 cup granulated sugar ($0.08)
4 Tbsp melted butter ($0.40)
2 Tbsp cooking oil ($0.08)
1 large egg ($0.21)
1.5 tsp vanilla extract ($0.42)
1 cup blueberries ($1.33)
1 Tbsp melted butter ($0.10)
2 Tbsp granulated sugar ($0.02)
1/8 tsp cinnamon ($0.02)
2 Tbsp all-purpose flour ($0.02)


If using crumble topping, prepare it first. Whisk together the melted butter, sugar and cinnamon, then add to the flour and stir until it resembles wet sand. Set the topping aside.
Preheat oven to 375ยบF. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) until well combined.
In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, eggs, and vanilla extract.
Add the wet ingredients to the bowl of dry ingredients and stir until they are about 75% combined (there should still be pockets of dry flour).
If using frozen blueberries, dust them first with about 1/2 tsp flour. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. If it’s lumpy, that’s fine, just make sure to avoid too much fuss.
Divide batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
Bake the muffins for about 35 minutes or until the top is golden brown. Let the muffins cool in the muffin tin for about 5 minutes, then loosen the edges with a knife and transfer to a wire rack to finish cooling.


I like to make the crumble topping first, so as soon as the batter is mixed it’s ready to go on the muffins. In a small bowl, mix 1 tablespoon of melted butter with 2 tablespoons of sugar and 1 tsp cinnamon, then stir in 2 tablespoons of all-purpose flour until the mixture resembles slightly wet sand.

Preheat oven to 375ยบF. 1.5 cups all-purpose flour, 2 teaspoons baking powder, ยพ teaspoon salt, ยผ teaspoon cinnamon, and 1/8 tsp Spoon nutmeg into a bowl. Stir the dry ingredients together until well combined.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 tablespoons melted butter, 2 tablespoons cooking oil, 1 large egg, and 1.5 teaspoons vanilla extract. Stir until smooth.

Add the wet ingredients to the bowl of dry ingredients.

It’s very important not to overmix the muffin batter, so just whisk the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

You can use fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ยฝ tsp cup of all-purpose flour before adding to the batter. It helps the color of the batter by bleeding into it.

Add 1 cup of the blueberries to the muffin batter, making sure not to overmix. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry batter at the bottom.

Line a muffin tin with your favorite method (paper liners, butter, or oil โ€“ I used oil), then divide the muffin batter between the eight wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Bake the muffins for about 35 minutes, or until they are golden brown on top. Let the muffins cool in the tin for about 5 minutes, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

These Blueberry Muffins are seriously awesome!!


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