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Allow the muffins to cool in the pan briefly before transferring them to a wire rack to cool completely

The Best Blueberry Muffins Recipe

These blueberry muffins are soft, moist, and packed with juicy berries, making them a reliable and satisfying baked treat.
The recipe uses simple ingredients and comes together quickly, making it suitable for both beginners and experienced bakers.
Whether served for breakfast, as a snack, or even as a light dessert, these muffins offer a consistent and enjoyable result every time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 1¾ cups all-purpose flour plus more for blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup whole milk Greek yogurt
  • ¾ cup cane sugar
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 1½ cups blueberries
For the crumble topping
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ teaspoon cinnamon
  • 4 tablespoons cold unsalted butter cubed

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin (12-cup)
  • Muffin liners or oil spray
  • Measuring cups and spoons
  • Fork or pastry cutter
  • Wire rack

Method
 

  1. Preheat the oven to 400°F and prepare a muffin tin by lightly greasing it or lining it with muffin liners.
  2. In a medium bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Work in the cold butter using a fork or your hands until the mixture becomes crumbly, then set aside.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt for the muffin batter.
  4. In a large bowl, whisk the yogurt, sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
  5. Toss the blueberries with a small amount of flour in a separate bowl to help them stay evenly distributed in the batter.
  6. Add the dry ingredients to the wet ingredients and gently stir until just combined. Fold in the blueberries carefully without overmixing.
  7. Divide the batter evenly among the muffin cups, then sprinkle the crumble topping over each portion.
  8. Bake until the tops are golden and spring back when touched, and a toothpick inserted in the center comes out clean.
  9. Allow the muffins to cool in the pan briefly before transferring them to a wire rack to cool completely.

Notes

This blueberry muffin recipe brings together simplicity and flavor in a way that feels both comforting and dependable.
With its tender crumb, sweet bursts of fruit, and crisp topping, it delivers everything you expect from a classic muffin.
It’s the kind of recipe you’ll find yourself returning to whenever you want something homemade that feels both easy and rewarding.