If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. 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 either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.
Use Butter AND Oil for Delicious and Moist Muffins
Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!
I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.
How to Freeze Blueberry Muffins
Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to 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 for 15-30 seconds straight from the freezer.
These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!
Servings: 8 muffins
- 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)
Crumble Topping (optional)
- 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 the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and stir until they’re about 75% combined (there should still be pockets of dry flour throughout).
If using frozen blueberries, dust them with about 1/2 tsp flour first. 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. It’s okay if it’s lumpy, just make sure to avoid over stirring.
Divide the 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 golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.
*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.
See how we calculate recipe costs here.
Serving: 1 muffin ・ Calories: 287 kcal ・ Carbohydrates: 39 g ・ Protein: 5 g ・ Fat: 13 g ・ Sodium: 404 mg ・ Fiber: 1 g
Nutritional values are estimates only. See our full nutrition disclaimer here.
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How to Make Make Blueberry Muffins – Step by Step Photos
I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.
Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.
In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients.
It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.
You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.
Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.
Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the 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 nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.
These blueberry muffins are seriously SO good!!