Blueberry Muffins

When I was a little girl, my mom owned a catering business and worked a lot of nights. I would have sleepover parties at my Nonnie’s house and every morning we would get up and make blueberry muffins together.

They usually were from a box (and I am embarrassed to admit to you that I do love a boxed blueberry muffin) but I remember her letting me mix the batter and crack the eggs. I also remember learning to crack the eggs into another bowl instead of the actual batter bowl because you never know when you are going to get a bad egg. I think on that particular morning we made a trip to Dunkin Donuts for our blueberry muffin fix. But I loved this morning tradition and still do.

There is nothing better than a blueberry muffin fresh out of the oven. Well, maybe if you slather it in some sweet cream butter. Then there really is nothing better. I love to bake, but I do not necessarily want to have baked goods around. You see, I lack self-control.

So I usually will bake to my heart’s content and then as soon as I can, I pawn off my baked goods to some unsuspecting person. On this particular day, I had gorgeous Victoria Island blueberries that needed to be used and not a ton of time so a muffin was the obvious solution.

The thing that I love about muffins is that the whole process from conception to eating can be completed in about 30 minutes. Really, it is just a matter of mixing dry into wet and putting them into the oven. Simple. Easy. A perfect way to start a morning. I was so inspired by my delicious little muffin that I baked a second batch with new flavors to be shared with you at a later time.

Who was the unsuspecting person that received these blueberry muffins you ask? The lovely office staff at William’s (and soon to be Ava’s) school. I love being able to live so close to their school that the muffins were still warm when I delivered them. That would make me happy. I hope that it made them happy.

About an hour after I dropped the muffins off I got an email asking for the recipe. I guess that they liked them.

This recipe comes from the The Gourmet Cookbook. I have to be honest with you here, this book was a gift, and I was a little disappointed when I opened it. It has no pictures. Pictures are my favorite thing about cookbooks. This is a book that I probably would never have bought myself, but a book that truly is my go-to cookbook.

I find myself leafing through it every now and again and finding a new gem that I need to try or one that I need to make again. This recipe is no different. A tender muffin full of fresh berries. A crumb top that adds a little something extra. A truly delicious and simple blueberry muffin.

blueberry muffin recipe6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries

For the crumb topping:

3 Tablespoons cold butter cut into small cubes
1/2 cup flour
3 1/2 Tablespoons sugar

blueberry muffin recipeMelt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended.

blueberry muffin recipeIn another bowl, whisk together the flour, sugar, baking powder, and salt.

blueberry muffin recipeWash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.

blueberry muffin recipeAdd the dry ingredients to the wet ones.

blueberry muffin recipeAnd mix until just combined. Fold in the blueberries.

blueberry muffin recipeIn a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.

blueberry muffin recipeAdd the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.

blueberry muffin recipePut in a basket and deliver them to some nice people that deserve a treat.

blueberry muffin recipeHow good do these look? I could could eat about 10 of them right now.

blueberry muffin recipe

The best blueberry muffins

Blueberry Muffins

Yield: 12 muffins

These are the best blueberry muffins, I think that it will be hard to find a better muffin. Topped with crumb and loaded with blueberries.

Ingredients

  • 6 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups blueberries

For the crumb topping:

  • 3 Tablespoons cold butter cut into small cubes
  • 1/2 cup flour
  • 3 1/2 Tablespoons sugar

Instructions

  1. Melt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended.
  2. In another bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.
  4. Add the dry ingredients to the wet ones.
  5. And mix until just combined. Fold in the blueberries.
  6. In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.
  7. Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Make a batch of these for someone and I promise you that you will have a friend for life.

blueberry muffin recipe

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 50 Comments

  1. Natalie (The Sweets Life)

    love the look of those in the liners…and I bet they’re delicious too πŸ™‚

    1. bakedbree

      thank you! the liners were a fancy little touch…. I have a link in a comment above.

  2. Deanna

    The crumb topping sounds delicious. I can’t have muffins on hand or I will eat them all. I have absolutely no will power.

  3. sue

    They sound AND look absolutely delicious. Have some blueberries in the frig right now — will have to try these for breakfast tomorrow. Where did you find those cook muffin wrappers? They add a bit more intereste and whimsy to the muffins.

    1. bakedbree

      I got them at a local bakery supply store but they have them at Kitchen Krafts and I have even seen them at Sur la Table recently. Here is a link. They are called tulip cups.

  4. Brenda Bisharat

    These look yummy! I’m going to try the Italian sub dip!

  5. corey

    I got to sample these. They were dreamy, delicious, and delightful! If only I had more words starting with d to express how good these were.

  6. corey

    BTW, where did you get the fancy liners?

    1. bakedbree

      at Cake Castle. I have a ton of them, I will bring you some tomorrow.

  7. Michelle

    These look fantastic! Next time I buy blueberries I’ll be sure to *ahem* accidentally buy too many πŸ™‚

    I also dislike when cookbooks don’t have pictures–I want pictures! My dream cookbook is filled with them!

    1. bakedbree

      mine too! The pictures are the best part.

  8. Jen Stewart

    Bree these look absolutely DELICIOUS!!! I’m loving looking through you blog!!! Such tasty recipes, with gorgeous photos to go along with it (I’m with you, I need a visual aid) πŸ˜‰

    And after tasting the treats you brought to the workshop on Sunday… I am certain that anything that comes from your kitchen is absolutely delicious!! Thank you for sharing your talent with all of us!

    1. bakedbree

      thanks Jen, it was very nice meeting you the other day.

  9. kimmie

    What a wonderful looking Blueberry Muffin recipe!! I have a freezer full of Huckleberries that I want to use up and I have been trying to find a recipe for Blueberry muffins that doesn’t call for Lemon Zest, or other ingredients that I might not have as part of my food storage/pantry items.

    Adorable little kids in your photos and I love the way your presentation is on your photos and love how you relate your recipe to life. It’s nice to meet other people that are alot like me.
    Have a wonderful day and thanks for sharing!

    1. bakedbree

      thank you for the kind words. I hope that your huckleberry muffins were delicious.

  10. Sanah Ahuja

    Dear Bree,

    I tried the blueberry muffins…they turned out yummy…i also made a batch with cherries & rum (instead of the blueberries)….they too were flavourful!!…wanted to share this with you!!

    Love,
    Sanah

    1. bakedbree

      cherries and rum sound delicious!

  11. apartments lanzarote

    They look beautiful, i could eat the whole lot!

    1. bakedbree

      Please do!

  12. Michelle

    I just made these and DELICIOUS! Thank you!

    1. bakedbree

      thanks Michelle! I haven’t made these in awhile, and need to, I love these muffins.

  13. aubrey

    can i use frozen blueberries?

    1. bakedbree

      Yes!

  14. MsNJohnson

    I will be making these over the weekend… can’t wait! I have a recipe very similar to yours but it only calls for 1 cup of berries… I always thought 2 would be great. I wish there were someplace I could go to purchase the liners locally. Can’t seem to find them anywhere here in CT…

    1. bakedbree

      Try Michael’s. They are starting to carry a lot of these products.

  15. MsNJohnson

    Hi Bree… just wanted to stop by and let you know I made the muffins and they were DELICIOUS! These can be dangerous because you can’t eat just one. Thanks for another full proof recipe!!!!

    1. bakedbree

      you are very welcome! Glad that you liked them.

  16. kami

    I love, love, love this recipe , today I am making them againnnnnn

    1. bakedbree

      me too! so glad that you like these muffins.

  17. Kelly

    Scrumptious! My son, 7, said they were so delicious they brought a tear to his tongue. Ha-ha! Although I didn’t have whole milk on hand, only 2%, it worked but next time I’ll have whole milk to make sure I’m not missing out on even more deliciousness! Thank you for sharing your recipe.

    1. bakedbree

      These are really good. My sons loves them also. I bet they were just as delicious with 2%.

  18. Danielle

    Do you think it matters the type of flour? I plan on using Whole wheat. The problem I run into with whole wheat is that baking products often come out drier and not as flavorful. And I wish I could take the credit on being healthy but its the husband not me πŸ™‚

    1. bakedbree

      I would try using whole wheat pastry flour instead. It is finer, and makes for a less dry muffin. If not, try using half whole wheat, half all-purpose.

  19. Ada

    Can i used frozen blueberries in this recipe?

    1. bakedbree

      of course! I made it the other day with frozen blueberries and I didn’t even bother to thaw them. They were the baby wild blueberries. If they were bigger, I would thaw them first.

  20. Blueberry Muffin

    I like to go to a u-pick farm and hand-pick fresh blueberries for my muffins. These muffins look delicious! Thanks for sharing your recipe and cool pictures.

    1. bakedbree

      you are welcome! I made these with apple and cinnamon this morning and they were delicious.

  21. Mary (Sisters Running the Kitchen)

    I knew I could count on you for a wonderful, fool-proof recipe! These were so simple to make and by far the best muffins I have ever made! I made them with cinnamon and apples, as you commented above, for my Kindergarteners to go along with our apple theme. The kids LOVED them (and so did I) and they were all asking for the recipe! Thank you again!

    1. bakedbree

      I am so glad Mary. My kids love these muffins and have become my base muffin recipe. Raspberry is really good too.

  22. Marissa Kubinski

    Hi Bree

    My husband and I made these muffins this morning and although they turned out delicious, we had problems with one of the steps. When we added the cold milk to the melted better (which we let cool), it created clumps of butter. It look us three times to finally get it right but only after we mixed the eggs and milk and then added the butter. Luckily we had spare eggs to work with. Do you think the milk needs to be at room temperature or warm? Regardless, they were delicious but I want to make sure I’m doing it right the next time. Thanks!

    1. bakedbree

      I am not sure to be honest, I need to make them again and let you know. Thanks for the feedback.

  23. Jacyn

    Founds you recipe link on Pinterest….making them for the second time already! Amazing and incredible. The crumb topping is ridiculous..ly delicious! I didnt add enough topping the first time, but when they puff up, its just the right amount, so I was more generous this round. Thanks for sharing.

    1. bakedbree

      Thank you! I love these muffins too. It is also a great base recipe. You can change out the fruit to suit the seasons. Raspberries are great.

  24. Lori

    Found this on Pinterest. I just made a batch (with strawberries) and they are great!!! But I only had enough batter for seven muffins. How many should a batch make?

    1. bakedbree

      12.

    1. bakedbree

      I am so glad! I never would have thought that blueberries would be hard to get! You can use any kind of berry, and chocolate chips are always good too. πŸ™‚

  25. Janessa

    these look beautiful! How many does a batch make?

    1. bakedbree

      18ish? I don’t remember, I made these a few years ago.

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