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Spectacular Blueberry Muffin Recipe – How to Make it in 19 Simple Steps

With our recipe for Blueberry Muffins you can have bakery style blueberry muffins whenever you want without having to leave home. Our recipe for blueberry muffins are moist and tender thanks to the addition of Greek yogurt of any flavor that you have on hand.

A stack of freshly-baked blueberry muffins.

Sold as a tea time snack by the “muffin men” in London, blueberry muffins were introduced in Great Britain in the nineteenth century. Blueberries are one berry that is native to North America. For centuries before Europeans came to the New World, North American natives used wild-grown blueberries as an essential part of their diets.

Not until the early 1900s were blueberries domesticated and produced on commercial farms. Up until then, settlers had to access whatever wild plants grew in their area, regardless of the quality and size of the berries. Later, botanists learned to cross-breed the plants to improve the flavor, quantity, and quality of available blueberries.

A stack of freshly-baked blueberry muffins.

Blueberry Muffin Recipe

April Freeman
Who says that you have to go to a pricey bakery to have a delicious, moist, and tender blueberry muffin? Our recipe for Blueberry Muffins is loaded with blueberry goodness and topped with a crunchy, slightly sweet crumb topping. Everything that makes a blueberry muffin fabulous is in this recipe.
Prep Time 15 mins
Baking Time 20 mins
Total Time 35 mins
Cuisine British
Servings 15 Servings


  • Muffin Cup Baking Pan
  • Small bowl
  • Medium-Sized Bowl
  • Rubber Spatula


  • 1 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2/3 cup Sugar
  • 2 pcs Eggs
  • 8 ounces Greek Yogurt whatever flavor you like, or you can choose plain yogurt
  • 1/3 cup Oil
  • 1 teaspoon Vanilla Extract
  • 1 1/4 cups Blueberries fresh or frozen


  • Preheat the oven to 400 degrees.
  • Line 12 to 15 muffin cups with liners. If you don’t have cupcake wrappers, you can simply spray the muffin cups with cooking spray.
  • First, you will create  the crumb topping for the muffins.
  • In a small bowl, melt the butter by microwaving it for 20 to 30 seconds.
  • Using a fork, stir in the flour and the sugar for the crumb topping. This mixture will be crumbly. Set it aside until you need it later.
    a crumbly mixture of butter and flour.
  • In a medium bowl,  stir together the flour, baking powder, sugar, and salt.
    The dry ingredients are mixed.
  • In a separate smaller bowl, mix together the eggs, yogurt, oil, and vanilla until they are fully combined.
    The wet ingredients are mixed in a separate bowl.
  • Working quickly, stir the wet ingredients into the bowl full of dry ingredients.
  • Don’t over mix the batter. Leaving a few lumps is fine. The batter will be rather thick, almost like a brownie batter.
    The dry and wet ingredients are then combined into one bowl.
  • Using a rubber spatula, fold in all but about a half cup of the blueberries. Gently flip the batter to incorporate all of the berries.
  • Spoon the batter into the prepared muffin cups, filling them about ⅔ of the way full.
  • Take the reserved berries and scatter them on top of the muffin batter.
    The batter and blueberries are placed into the muffin pan.
  • Divide the crumb topping between the muffin cups, sprinkling it on top of the uncooked batter and the blueberries.
  • Bake the blueberry muffins in the center of the oven heated to 400 degrees for about five minutes.
  • Reduce the heat to 375 degrees, and bake for about 15 minutes, or until the center of each muffin springs back when lightly touched.
    A freshly-baked batch of blueberry muffins.
  • Remove the muffins from the oven and allow them to cool in the pan for about five minutes.
  • Then, take the muffins out of the pan and let them cool on a wire rack for about 20 minutes before serving.
    A piece of blueberry muffin.
  • To store, place the muffins in an airtight container and store at room temperature for up to five days. If you like, you can place extra muffins in the freezer in a zip top storage bag, with as much air pressed out of the bag as possible.
  • Thaw the frozen muffins by microwaving them on a paper napkin for about 30 seconds.


Almost everyone enjoys the sweet, slightly tart flavor of blueberries, and thankfully, due to modern food preservation methods like freezing, people have access to fresh blueberry flavor even when the berries are out of season. Our recipe features frozen blueberries. However, if berries are in season in your area, feel free to use fresh berries.
The only downside to using fresh berries is that they often become crushed while you incorporate them into the muffin batter, causing the muffin to be stained a light purple color. If that doesn’t bother you, use fresh berries. Otherwise, for picture-perfect muffins, frozen berries are perfectly fine.
Blueberries are a favorite for those who are watching their waistlines because they have only 80 calories per cup, and they’re packed with other nutritious things as well. Blueberries provide Vitamins A, B, and C along with minerals like phosphorous and copper. Blueberries are also packed with antioxidants, those special components of brightly colored foods that can help fight cancer and inflammation in the body.
Our recipe is moist and tender, thanks partially to the addition of Greek yogurt to the batter. Greek yogurt has fat and an acid tang, which reacts with the baking powder to increase the rise of the muffins. You can choose plain, unsweetened Greek yogurt, but if you don’t have plain on hand, feel free to substitute another flavor. Blueberry, strawberry, vanilla–all of these will be great in the batter. We had a cup of mixed berry Greek yogurt in the fridge, so that is what we used.
Keyword Blueberry Muffin, Dessert, Recipe

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