There is nothing more quintessentially breakfast than blueberry muffins. This recipe is easy to make and creates perfect, moist muffins packed with blueberries.
For me a blueberry muffin has to be chock full of contrasts. It should have enough sweetness to feel decadent, but balanced by the tartness of the blueberries and lemon zest. A perfect muffin also has a top that has a thin crust of spiced streusel and under it is the tender muffin, stuffed with fruit.
I tried to put as many blueberries in this muffin as it could possibly hold without losing its structure. Blueberries alone have a subtle flavor, so they are there to add some flavor, but even more moisture to the muffin.
Muffins are super easy to make, but to have a tender crumb, that doesn’t become tough, you need to mix it just enough to incorporate everything evenly, but stop before you develop too much gluten. I baked the BIG blueberry muffins in 7 tulip muffin papers and used individual, straight sided, molds, but they are just as good in regular muffin cups* baked in traditional muffin pans.
Blueberry Muffins Video Tutorial
Blueberry Muffins Ingredients
- Blueberries: Can’t have the muffins without the berries! Fresh blueberries are unbeatable, but frozen or store-bought berries work too.
- Streusel Topping: Flour, brown sugar, cinnamon, nutmeg and butter give these muffins the beautiful, crunchy topping.
- Lemon Zest and Buttermilk: These add a little zest to the muffins themselves.
Find there rest of the ingredients and full recipe below!
Frequently Asked Questions: Blueberry Muffins
Question: Can I use gluten-free flour in these blueberry muffins?
Answer: Yes. You can use any “cup for cup” gluten-free flour mix, such as King Arthur Flour gluten-free flour, Bob’s Red Mill gluten-free flour or cup4cup gluten-free flour.
Question: What can I use instead of buttermilk or sour cream?
Answer: You can use any kind of yogurt or crème fraîche for this recipe.
Question: Can I use sourdough discard in this recipe?
Answer: I have not tried it myself, but I don’t see why you couldn’t use it for your leavening. It will require that there is some time for the sourdough to do its work to make things rise, which means it won’t be a quick bread. If you try this, please let me know how it goes in the comments below!
Question: Do I need to use lemon zest in my blueberry muffins?
Answer: If you aren’t crazy about lemon flavor, just use a small amount of lemon zest—maybe 1/2-1 teaspoon. If you omit it completely the flavor will be a little flat. You can also use orange zest.
Question: Can I use frozen blueberries instead of fresh?
Answer: Yes. Just keep them frozen until the absolute last moment before you stir them in to the batter. If you use frozen berries, the bake time will need to be adjusted. Tip: Toss your frozen berries in a little flour before stirring into the batter and it will help them suspend in the muffin mix.
Question: I don’t have a muffin pan, what else can I bake these in?
Answer: You can make them in mini soufflé pans (like the copper molds in my photos above). You can also make them in ceramic ramekins. Use parchment paper inside both. The bake time does change based on the size of the container you’re baking in.
Question: Can I use any other fruit?
Answer: Yes. You can use any berries. I’ve also made them with peaches and rhubarb. You can use any fruit you want!
Question: Can I freeze these muffins?
Answer: Absolutely. Thaw them out and then pop them in the oven for about 10 minutes to warm them up.
You can see me make these muffins on the Breakfast Basics episode on Season 2 of Zoë Bakes on Magnolia Network!
Fun Fact: the blueberry muffin is the Minnesota State Muffin, read more about the history of how that came to be: here!
The Ultimate Blueberry Muffins Recipes
Video
Ingredients
Topping
- 1/2 cup (60g) all-purpose flour bleached or unbleached will work
- 2/3 cup (125g) brown sugar well packed
- 1/4 tsp ground cinnamon
- 1/8 tsp freshly ground nutmeg
- 4 tbsp (57g) unsalted butter room temperature
Muffins
- 2 cups spoon and sweep (240g) all-purpose flour (bleached or unbleached)*
- 3/4 tsp baking powder
- 1/4 + 1/8 tsp baking soda
- 3/4 tsp kosher salt
- 6 tbsp (86g) unsalted butter room temperature
- 3/4 cup (150g) sugar
- 2 tbsp (30g) brown sugar
- 1 lemon zested
- 2 tsp vanilla extract
- 1 whole egg room temperature
- 1 yolk room temperature
- 1/2 cup plus 2 tbsp (135g) sour cream or buttermilk crème fraîche or yogurt work too!
- 1 1/2 cups (175g) fresh or frozen blueberries**
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 375°F. Prepare the topping by mixing all the ingredients in a bowl until it turns into uniform clumps. Refrigerate until ready to sprinkle on muffins.
- Prepare regular muffin tins with 7 LARGE liners. (You can bake regular sized muffins by dividing it into 12) I used mini copper soufflé moulds, but they are just as good made in regular muffin tins.
- Whisk together the flour, baking soda, baking powder and salt in a bowl, set aside.
- Cream the butter, sugars and zest together on medium speed, in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. It may seem a bit curdled, because it is a lot of liquid to add to that amount of butter. It will all come together in the end.
- Add half the flour and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream.
- Toss the blueberries with flour and if using frozen berries immediately fold them into the batter with two or three gentle stirs. If you over mix, the batter will turn purple and then gray. Scoop into the muffin liners.
- Sprinkle the topping over the muffins. Bake for about 35-40 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you are baking smaller muffins, bake for 20-25 minutes. Cool slightly and serve warm or at room temperature.
Rate and Review!
- If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!
Notes
**If you use frozen blueberries, keep them frozen until the last minute. These muffins can be frozen. Thaw them out and reheat in a warm oven for about 10 minutes to serve. What is spoon and sweep? If you use measuring cups instead of weighing your ingredients with a scale, you need to be sure to use the spoon and sweep method of measuring so you don’t use too much flour. Spoon the flour into your measuring cup and then sweep the top clean with a knife. Spooning the flour into the cup aerates it, so it isn’t so densely packed.
Best ever!!! The sour cream and lemon zest take them to a higher level of goodness!
Recipe was easy to follow and turned out perfectly, my family and friends loved them!
True and tried recipe that is a friend and family favorite. Love the soft batter and crunchy sweet top. Perfect balance to a perfect blueberry muffin.
These turned out just as they should have…..Perfect!!
Wonderful recipe, absolutely delicious. Tender crumbs and the streusel is amazing.
I used buttermilk in my muffins.
This is a definitely a keeper recipe
These blueberry muffins are so delicious!!! The lemon zest just adds something special not to mention the addition of nutmeg in the streusel topping. Wow!!!!
I have made this recipe twice and my husband and I obsessed the muffin are light and truly packed full of blueberries. My husband wants them every week. We are also love Zoe’s baking show. I just found it this year and have been binge watching.
Blueberry muffins used the same fancy muffin fillers and follow recipe exactly but muffins stuck to paper fillers??
We just love your Blueberry Muffins. I watch a lot of cooking shows, but your recipes I use over and over again.
Omg these were AMAZING. I didn’t have any muffin liners and they spread out and looked very ugly but I had 2 in one sitting. I just ordered some muffin liners on Amazon so I can make another batch that will look nicer so I can gift them to friends and neighbors. I’ve never felt confident enough to gift baked goods so I am thrilled with this recipe. Thank you!
Hi Zoe!
Best muffin recipe I have ever baked! Nice crunch with streusel top, moist and delicate cake with a hint of lemon in every bite, I used 1 3/4 cup of fresh blueberries, not as many berries in mine as compared to your pictures. Should I go to 2 cups?
Thanks for sharing!
Truly is the best blueberry muffin I’ve had! They are moist and incredibly tender but more importantly the flavor is perfectly sweet with a touch of crunch in the streusel topping. I used sour cream and just loved how they turned out.
I have tried several times over the 4 years I found it. Its a hit… just do it with fat greek yoghurt as it’s hard to find the buttermilk in Portugal 🙂 but they come very good…
Not sure what that last 1 tbsp of flour is for, I didn’t use it. The recipe is def the best blueberry muffin recipe I’ve tried especially with that lemon zest! Would always go back to this recipe!
Hi Vanessa! The additional 1 Tbsp of flour is for tossing the blueberries so they don’t all sink to the bottom of the batter. We’re so happy you enjoyed the muffins!
These did not work for me! My batter was too thick. I added some milk but the batter was not at all pourable, more like cookie dough! The muffins were heavy not light and fluffy at all. I did not weigh my flour but measured scoop and level. It was Five Roses My sour cream was fairly thick too. I live in Canada. The flavour was good. ♀️
Hi Robin,
The batter is meant to be thick and should be scooped, not poured into the muffin cups. The flour in Canada does tend to be a bit higher in protein, so it may require using a little less. If you have a scale, then it may help with the amounts. If not, then use a spoon and sweep method of filling the cup. Adding the extra milk after the batter is done will make sure a dense muffin. I am glad they tasted good despite the texture issues.
Thanks, Zoë
This recipe was amazing. I omitted the lemon zest, I like straight up blueberry flavor. I also omitted 1 tablespoon of butter and replaced it with 1 tablespoon of oil . In addition I deleted the additional 2 tablespoons of sour cream and used 2 tablespoons of buttermilk. The one thing that you didn’t include in the recipe that you did on TV was the additional sprinkle of blueberries on the top of the batter before adding the crumbles which I did, delicious!
I’ve made this recipe SO many times and I always get rave reactions after the first bite. They are truly amazingly delicious!!!!
I am wondering if I could make it a cake instead of muy. Would that work?
Hi Dora,
Yes, you can, just don’t make it too thick, maybe a lined 9-inch or 10-inch springform pan. The timing will depend how thick the batter is.
Thanks, Zoë
Love the copper soufflé tins. If I was going to spring for 6! of them ($$$), would the batternremain stable enough to wait for 6 to bake and then bake another set of 6?
Thank you!!
Hi Jenn,
Yes, you can make the 6 and store the remaining batter in the refrigerator until the first batch is baked.
Enjoy! Zoë
Oh my goodness these little gems are fantastic. I got so many compliments on how moist they were. Will be making these again and again. . Thank you for the recipe !
Made these today using blueberries we had picked this summer and frozen. This is an awesome recipe! Highly recommend although I did need to reduce baking time by a few min. Just keep an eye on them at about 25 min bake time. My husband loved them and said this recipe is a keeper!
Well, I made these today and my husband could not stop saying how amazing they taste. LOL-no more box muffins for him! The recipe made 12 regular sized muffins as it said it would, so I feel confident making these when I need to be sure I have a certain number. Followed the recipe as it is. Thank you!
Bee, we are thrilled your family enjoyed them and you’ll come back to this recipe again. Cheers!
I cannot explain how delicious these muffins are, they just are! I make them often, I freeze them, they do not last…
The blueberry muffins are delicious! Very tender & soft crumb. The lemon zest is just enough to brighten the muffins. I did make twelve regular size muffins. I also halved the streusel topping. I made 6 with the streusel topping and 6 sprinkled with big sugar crystals. Thank you for sharing the recipe. I enjoy watching Zoe on Magnolia and can’t wait for more episodes. She is very entertaining and warm. She makes everything very approachable.
Delicious muffins! Tender, moist & fluffy, flavorful. I usually find blueberry muffins disappointing — too sweet, kind of a waste of blueberries but I will definitely make this recipe again, maybe try it with peaches and raspberries too. My mom who does not like muffins really liked these. The streusel and lemon zest enhance the texture and flavor nicely, plenty of topping to cover 12 regular size muffins. I did add extra blueberries to the batter because I had to use them up, next time I’ll add extra to the top like Zoe did on tv. I forgot to take out some King Arthur flour after I weighed it but it didn’t seem to matter.
Hi Vanessa, we’re so thrilled you and your family enjoyed the recipe. Thank you for taking the time to leave a rating/review. Cheers!
The best blueberry muffins I have ever tried. So delicious
I noticed the flour quantity for the flour is 2 cups on your website, but on the Magnolia website it says 1 3/4 cups flour? Is 2 cups the correct quantitiy?
Hi Monica! You should use the measurements in this recipe. Lots of people have made this one with success, so it’s tried and true! Publishers sometimes use different measurements based on their own style guides, but we know this recipe works well. Enjoy!
Love this recipe. Fortunately, the first time I made them I measured the blueberries by volume 1 1/2 cups which was fine. Second time I weighed the blueberries and since 175 grams did not look like the same amount of blueberries I used the first time, I looked up the weight of 1 1/2 cup of blueberries which should be 222 grams. You may want to correct the recipe for future users
Loved this recipe! I cut up parchment squares and the muffins rose up. I had no idea that’s how the big ones were made! Thank you.
I made these delicious muffins last year to bring on vacation for a quick yummy breakfast treat. Everyone loved them.
I was wondering if this recipe can be baked as one or two Blueberry coffee cakes?
If so wha size pan would you recommend?
Thank you,
Mary A
Hi Mary, Zoë has not tried it, but she doesn’t see why it wouldn’t work! Try a tube pan and test it with the same timing and temperature as the large muffins. Let us know how it goes!
Perfect blueberry muffins. Used the larger liners in the regular muffin/cupcake pan. The best muffins I ever made. Beautiful and delicious, too. Directions are clear and meticulous. I am going to preorder Zoe’s cookie book now since I love this recipe so much.
Fantastic!!!!
Baked them directly in the muffin pan. Used KA flour, because that was all I had. ♀️
Sadly, did not have quite 1 1/2 cups of blueberries, so just went with what I had, just over a cup. Used fresh Jersey blueberries, by the way.
Didn’t have fresh nutmeg so, use a smidgen of ground. The crumb top, amazing!!!!! The taste and the crunch were perfect!!! Thank you Zoe! This is a keeper!!!!
Do you use dark brown or light brown sugar? Thank you…
Hi Kaki,
Either work in the recipe and I grab whichever one I have on hand. The darker brown sugar has more molasses so gives a slightly richer flavor.
Enjoy! Zoë
While visiting my daughter at in Edina I thought what better time to make another Minnesota gals recipe. Blueberries were great at Target…big and juicy and perfect for my fins. Recipe turned out great and everyone loved them. Definitely a “keeper”. Thanks Zoe❣️
The best muffin recipe you’ll ever find!
I made it GF, but no one noticed the difference.
Super moist, soft and amazing crumble on top
Zoe, I just recently came across your baking show and made the blueberry muffins according to all of your directions. They are absolutely delicious and I love the lemon zest in them! I love watching your baking show and I love your home!
These are absolutely delicious! The lemon zest add a little extra flavor that makes these muffins stand out! A new favorite for sure!
Amazing recipe! Soft and moist muffins filled with blueberries. Run out of sour cream so did it with homemade buttercream and turned out perfect!
This recipe makes the BEST blueberry muffins ever eaten. Super packed with blueberries in the lightest, perfectly flavored muffin. Used creme fraiche. Recommend using tulip papers (DIY from parchment paper) so your muffin batter doesn’t escape, you will want to enjoy every bit.
This is the perfect blueberry muffin and a great way to start the day off!
I made these twice..once with sour cream and once with buttermilk. Recommend the sour cream. It makes the batter a little thicker which helps suspend the blueberries in the muffin a lot better. Everyone I gave them to raved about them.
We LOVED this recipe! We baked it in our outdoor Fontana Forni wood fired oven because I didn’t want to heat up the house in summer haha! They turned out perfect! My 11 year old daughter helped me make them and we had the best time cooking together. Thanks so much for this tasty recipe Zoe!
Yay! We are SO glad you enjoyed the recipe. Thank you for taking the time to review! How fun to bake them in your wood fired oven!
So, so good! I made mini muffins and jumbo ones in ramekins, both which turned out wonderful. The topping is a must now on all muffins!
Excellent and very easy to do. Biggest thing is don’t over mix and they will come out perfect every time! I makes these to ship to friends and they hold up perfectly. Tastes just like fancy bakery muffins!
This recipe is absolute perfection and super easy to make. My two boys constantly ask me to bake these and put in their lunch boxes for school. They refuse to eat store bought muffins now. Now they are asking me to make more batches because their friends want more at the lunch table.
These are the best blueberry muffins I’ve ever had. It’s a great recipe and has come out perfectly for me twice now.
I admit I was concerned in the beginning, since this recipe has the most sugar of any blueberry muffin I’ve used, but it really didn’t taste overly sweet. (Of course, most is in the crumble, and try as I might I did end up with a lot of crumble left over.) I couldn’t resist turning half the batter into blueberry cookies (inspired by the delicious ones served at Mattina in San Francisco)…they worked like a charm! I used 1.5 ounce scoops on parchment-lined sheets, baking for roughly a minute or two less than regular-sized muffins. (Interestingly, the lemon zest was far more pronounced in the muffins than the cookies, though it’s the same batter.) Thanks so much for the recipe!
These are my new go-to muffins! Perfect texture and flavor and the crumble topping really makes them special. Delicious!
This blueberry muffin is so good! My family thought they were the best they ever ate!
I made the blueberry muffins this morning so delicious. I will add more lemon zest next time. I ordered the tulip liners from Amazon. Love your recipes.
I made these in both larger tulip and standard muffin liners both turned out great. I added a few more blueberries. Close to 2 cups. The KA flour tip was good. They turned out fluffy. Yum! Best I’ve ever made.
These muffins are delicious – made the recipe exactly as written. The crumble topping really makes these great!
I have made these several times and every time I make them I get these are the best blueberry muffins I have ever had
These muffins turned out perfectly. I used whole milk plain yogurt in place of sour cream. My coworkers loved them!
Wow! I was hesitant to make these because I’ve always used the Jordan Marsh recipe with excellent results, but…
Not anymore! This recipe is legit the best ever! My family raved and raved about them. Love the streusel topping!! Thanks Zoe! Another winner!!
Yum! Loved the texture and flavor. Baked with a silicone muffin pan on a cookie sheet to prevent the bottoms from over browning. Perfect!!
This muffin recipe is brilliant! I baked this recipe with a good friend because…fun with friends. It was a great bake and the muffins were so delicious. They had that “something” in their flavor that when you taste someone’s baked goods you always wonder why don’t mine turn out like this! Now I can make those muffins and people can wonder how I do it! Of course I’ll say it’s because I followed a Zoe Bakes recipe! Thank you for sharing your skill and passion for baking!
Suzanne, we’re so happy to hear you enjoyed the recipe! Thank you for taking the time to leave a rating and review. Cheers!
This is my new go-to recipe for blueberry muffins! They are the perfect texture and full of yum! I used frozen blueberries and made six giant muffins. I didn’t have liners, so just sprayed my pan well and they came right out. I also used two pans stacked – as Zoe suggested – so the bottoms didn’t get too brown. I will try this recipe with raspberries, too!
I love anything blueberry/lemon and these did not disappoint. I shared with friends and they loved them too. My husband is a very picky eater and he liked them! They are definitely in my recipe box as a fav, Thank you Zoe!
A delicious muffin. I usually use weights when baking, I weighed the blueberries but 175gms was less than a cup and a half…so I went by volume since you can never have too many blueberries! I threw a couple more in for good measure. I used a regular muffin tin, tulip-shaped liners and made 12 muffins. I baked the muffins about 30 minutes for the muffin to brown. Initially, I thought I had overbaked them, seemed a touch dry but after sitting, they were better, perhaps moisture from the berries? The crumble topping and lemon zest make this muffin a standout, delish!
Yes, I found that 1 1/2 cups of blueberries equals 222 grams not 175
Perfect in every way- every recipe from Zoe is fantastic. I made 12 regular muffins and baked about 25min. The lemon zest adds an extra touch
We’re thrilled to hear it, Sarah! Thank you for taking the time to leave a review. Cheers!
Fantastic muffin recipe! Made as 7 large muffins and found the larger muffin wrappers to be helpful! Used the tips/swaps and made with strawberry rhubarb! Will definitely make again!
This is my new favorite blueberry muffin recipe, and I can’t imagine another one taking its place! They are amazingly delicious! Thank you Zoe, for always sharing your awesome talent and knowledge!
I’ve been making these muffins regularly since I discovered the Zoë Bakes series and watched the episode with these muffins! Great series and great recipe! They really are the perfect muffin and I find the recipe to be forgiving if I’m in a big hurry and don’t exactly measure all my ingredients accurately! Works wonderfully with frozen blueberries as well as fresh! Thanks for the all your recipes, I’ve loved everything I’ve made! Also… Sure would love to see another season of Zoë Bakes!
I made these muffins today, but did a LOWER CALORIE version. I was pleased and would make them again. MY ADJUSTMENTS: To stay closer to my diet plan, I omitted the streusel topping, and didnt miss it. I used about 2 TBS less sugar than called for, and didnt miss the extra sugar. I used plain, non fat regular yogurt in lieu of sour cream. I replaced 1/3 (or was it 1/2?) cup of flour, with wheat bran, for extra fiber. Used vanilla, but didnt have any lemon on hand. And, added plenty of fresh blueberries.
Overall, I was very pleased, and will make this again. I realize my adjustments may not suit everyone, but I truly felt these were quite tasty and am happy with the results,
Great recipe, love the strudel topping. Sweet, great with a cup of black coffee.
Used sour cream, so batter was like a thick cake batter, easy to scoop.
This is the only blueberry muffin recipe I use. I’ve made many different recipes and this is by far the best.
Recipe was flawless! Didn’t have a good looking lemon so I used a lime with tasty results. Used sour cream for the perfect zing. Will be a repeat recipe!
These were delicious! The recipe is very thorough and easy to follow. My family of 6 all agree to replace our standard blueberry muffin recipe with Zoe’s! Thanks for the recipe!
Excellently blueberry muffin. The lemon zest adds such flavor. The use of the frozen blueberries is the key. Other recipes I’ve tried..berries sink to bottom. Definitely a keeper recipe. Perfect for brunch menu! Must try your scones now!
After you have made these blueberry muffins, you will never make another!! They are moist and so delicious with that lovely lift from the lemon zest. I am so fortunate to have access to full fat buttermilk from a local farmer. The buttermilk made the muffins taste as though there was cream cheese in them. But there wasn’t! My husband went bonkers for these. I gave some to my neighbors as a special thank you for returning a book that I borrowed.
Thank you for the review, Anna! We’re so glad you, your husband, and neighbors enjoyed the recipe. Cheers!
Made these blueberry muffins so perfect for my bunch
Absolutely the best muffin I’ve ever had! I used a mix of frozen berries and only had flavored yogurt, and they came out so moist and flavorful. You did it again Zoe! You have gotten me back to baking and I am loving it.
The best blueberry muffin recipe ever! Directions were spot on. I made 7 large muffins, but used my regular sized muffin pan, so super convenient.
Thanks Zoe!
Thank You☀️
I’m from Finland, and baked these with sourdough discard+Cream. Super delicious
Best blueberry muffin I’ve ever had. Thanks!
I made these for the first time. They are absolutely delicious!! I did freeze them and took them out of freezer and microwaved for thirty seconds and they were as good as the day I made them. Will make them again and again.
Thank you so much for sharing that! I was thinking of freezing half but they are so good I didn’t want to risk it. I will now!
Fabulous super delicious muffins!!!!!!!!!
Will definitely double the recipe next time because we loved them THAT much 🙂
Wondering if I could bake them in a loaf pan instead of a muffin tin.
Would that work well?
I’ve been wondering the same about the pan. I’d like to use a springform pan 9in. Hoping we get an answer back soon. Love this recipe so much. It’s just delicious!!!
Hi Michelle (and Dori!), the short answer is yes, however, Zoe hasn’t tried it herself so she’s not sure how long it should bake. If either of you try it, please let us know how it goes and how long you baked it!
Outstanding recipe with yields the best blueberry muffins! A favorite for my kids and adults alike
Hello from Germany. I baked these today, followed the recipe to the letter. These muffins are absolutely delicious and perfect. My (American) husband was sooo pleased. I really enjoy your gorgeous website and the wonderful and inspiring Zoë. Next I will try the Devil‘s Food cupcakes.
Hi Moni, thank you so much for the kind comment! We are thrilled your family enjoyed them. We so appreciate that you came back to rate/review the recipe. Please let us know how you like the Devil’s Food Cupcakes!
Hi. I made these muffins for my husband but I’ve already eaten 4. They are sooooo delicious. They are light and fluffy and the blueberries don’t sink to the bottom. The addition of the lemon zest and sour cream make a world of difference. And the topping I could just eat by itself. I will definitely make more but I might use a little less salt. Thanks for this recipe, it’s a keeper!
Hi Ellen! We are thrilled you enjoy the recipe. Thank you so much for leaving a review!
Love the muffins but was wondering if this recipe can adapt to baking in a 8 or 9 inch springform pan?? Thanks
Outstanding recipe! These blueberry muffins did not disappoint. So moist and tender, and the crunch streusel topping was the perfect touch! I’ll be making these very often for friends and family
I made these delicious muffins and they were superb. First, the batter by itself could be a snack it was so good. I know I lost at least one muffin eating batter. Second, the lemon zest gives the perfect subtle flavor without overshadowing the blueberries. Third, that topping makes this the best muffin compared to any coffee shop or bakery. We loved this recipe, but that is no surprise based on who wrote it. Thanks
Hi Kemile, what a glowing review! We are so happy to hear you enjoyed the muffins. Thanks so much for letting us know your experience.
I love the tulip cups for the muffins. My family loved the bakery style look. The muffins were absolutely delicious, and all the tips made the perfect muffin. Putting the crumble in the fridge made such a difference and the amount of lemon was perfect. My daughter is gluten free and I substituted Measure for Measure Gluten Free Flour – still turned out beautifully.
Can I assemble all the ingredients but bake it the next day fresh before a party
Hi Huma, Zoë advises against completely mixing the batter up the night before because it will likely affect the leavening and can mess with the blueberries as well, especially if you use frozen. This recipe really comes together quickly, but to make it even faster you could do steps 2 and 3 the night before and then continue with the rest of the recipe in the morning. This will give you the best result. Enjoy!
If I use frozen blueberries, what are the adjustments that needs to be made?
Ileana, for frozen blueberries, just be sure to keep the berries frozen until the last minute before adding them to the batter. You may also need to increase the bake time slightly. Enjoy!
These muffins are worth the wait! You need to give them a try! These will be a routine recipe in our house from here in out! My neighbors loved them as well! Thank you Zoe!
Best blueberry muffin recipe ever! I have wild blueberries from Canada so delicious! Sour cream makes it so tender! Thank you!
These are the most tender muffins I’ve ever baked. Delicious! I did have to cover them with foil to prevent the tops from burning the last 8 minutes of baking.
I forgot the baking powder and baking soda and these still turned out great!! Fantastic recipe! Thank you!
i loved this recipe! Gave it to friends and they commented on how yummy they were. I have tried several blueberry muffins, this one is by far the best. Thanks Zoe!
Hi Zoe, where could I get those individual tins? Love this recipe btw I’ve made them in regular muffin molds about 5 times and taste amazing – but wanted to find those copper tins they are so cute!
Hi Jessie! Here is a link to the copper molds. Happy baking!
A very tasty blueberry muffin. I am curious if this recipe can be as good at the same time a bit less sweet? When you combine The topping sugar and the batter sugar, its a lot of sugar.
Hi Al, you could test reducing the sugar a small amount, but be sure not to reduce it too much as sugar plays a role in the structure, so decreasing too much will effect the texture. Zoe always recommends testing a half batch to make sure you like the result!
Hands down the best muffin recipe I’ve ever made!
Wow! These were amazing! I was really concerned as I don’t have a beater and had to do it the old fashioned way, by hand. It was just so dense that I was thinking it wasn’t going to be a happy ending. Boy was I wrong! And I made them because it was National Muffin Day yesterday!!
I absolutely love these muffins. I make them using gluten-free flour and no one can tell the difference. My husband says they are the best I have ever made. Thank you Zoe for sharing your recipes.
Just ate a freshly baked muffin and it was absolutely fabulous! I love, love, LOVE, lemon and blueberries together so this recipe was right up my alley. It took my butter and sugar quite a while to get light and fluffy, but I stayed patient, kept scraping down my mixer bowl and, boy oh boy, was it worth it! I experimented with the homemade parchment paper muffin cups suggestion (to avoid having streusel topping baked onto my muffin pan) and they worked great in my 12-cup standard muffin pan. I sprayed the insides with just a touch of cooking spray before filling. They took about 30 minutes in my oven to get to a nice deep golden brown (how I like my muffins). I turned the oven up to 400 for the last few minutes to get the topping to crisp up a bit more (my streusel might have been a bit too cold since it took me so long to cream the butter and sugar!). My only ingredient deviation was to add 1 drop of lemon essential oil (along with the zest of 1 lemon) at the creaming stage. My Mom loves muffins for breakfast; I can’t wait to share these with her! Thank you for an outstanding recipe and great tips! I love watching your show and videos!
Zoe, I love all of your shows and cookbooks! These are the best blueberry muffins! I’ve made them 3 times so far with great results each time. I baked a dozen using “homemade” parchment muffin cups, baked in 2 cupcake pans – alternating placement for uniform baking. My family loves them. Thank you!
Can the batter be made the night before and refrigerated until morning and then bake them?
Hi Wendy, we don’t recommend making batter ahead of time because when everything is mixed the leavener is activated and over time it can lose its effectiveness. It’s always best to mix batter right before you will use it. I hope this helps!
Thank you for the reply. I got up extra early in the morning and made these for some friends that were coming over in the morning and they were a big hit. This recipe is a keeper!!!
My family LOVES these!
My whole family and friends love these. I’ve also made the recipe with Cranberries and Orange Zest instead of Blueberries and Lemon Zest. Delicious.
Made them this weekend for a girls brunch. Big hit! They thought I bought them they were so tasty. Recipe was easy to follow. Thanks for making me look good Zoe!
The blueberry muffins turned out perfect! I forgot to purchase lemons so I substituted orange zest instead and they were so yummy. My son said it’s the best muffin he’s ever eaten. Thank you for this delicious recipe.
Only recipe I will ever use! It is the best! I have tried many recipes but this one is top notch! I love the hint of lemon zest flavoring. Perfect-o!
The best bluberry muffins I have ever made.
This is by far the best blueberry muffin recipe I’ve ever made. Every one went nuts for these the first time I baked them. And they just come out looking so beautiful.
Best muffin recipe ever!
These muffins are fabulous! I made them and my husband wanted me to bake enough for his office. Everyone loved them.
They turned out fantastic! I even folded my own parchment muffin liners. Peeked into oven at the 20 minute mark and I was giddy. They had risen so high and beautiful. Great recipe.
I made these muffins and they turned out awesome. Great recipe with or without the buttery goodness on top. I added chopped cashews to the topping. Love Zoe ❤️❤️❤️
I am making these tomorrow for a bake sale! Can this recipe be doubled? Thank you!
It sure can! Enjoy!
Made these with GF flour and they were amazing! My husband loved them too!
Im wondering if you could make this recipe in a loaf pan (like banana bread)?
These are the blueberry muffins of my dreams! Thanks for sharing this excellent recipe!
This is a perfect recipe!! So so delicious & a keeper for your recipe box!!
Delicious!!! Excited to try more of your recipes!
So easy, so delicious! By far the best blueberry muffins I have made. I purchased the same muffins papers which I love as well
Perfect blueberry muffin recipe!
These are perfect! I’ve deleted all other blueberry muffin recipes. My husband and kids said “mmmmm” the whole time they were eating them! Light and fluffy.
Is the nutrition information posted anywhere? Thank you!
Right?! Love when it’s there.
Hi Zoe (hopefully you read this but it’s ok if you don’t),
My mom made these muffins yesterday and they were so good!! Any recipe that she has made that was yours has not gone wrong yet. She makes your baguettes, bread bowls, and a few of your cakes for my niece and nephew. She made your Boston crème cake for my birthday and it was amazing. Thank you for making baking fun. I plan to try some of your recipes soon.
Thanks so much,
Jane
Best recipe I have ever used! Definitely a keeper. I love the lemon zest and they come out so perfect! My husband really enjoyed them so much! The only recipe I will ever use now.
Made it in a tea loaf pan and used 1 C blueberries, 1/2 C mango and small amount of lime zest Super light texture, delicious! Will make again, try different fruits. Thanks!
I’m sitting at my kitchen counter eating a warm blueberry muffin. I best I’ve ever made! Thank you, Zoe for sharing this recipe and all the others that you have so generously shared. This is a new chapter in baking for me. So far, all I’ve ever really known about desserts I learned from several Maida Heatter’s cookbooks – which I treasure. There’s always something to learn with Zoe as she gives very thorough directions too!
Scrumptious!!! Tender, berry filled, bakery style muffins. Exactly what I was hoping for.
Hi! I am allergic to nutmeg. Can I just leave it out of the topping, or should I add more cinnamon? Thank you!
Hi Joani! You can absolutely just omit the nutmeg. Happy baking!
Can I add small bits of cream cheese into the batter?
Hi Lei, Zoe hasn’t tried this, but it should work. Just don’t go overboard! Happy baking!
These blueberry muffins are the best muffins, EVER! I gave some to my neighbor who rated them A+++! One of the things we loved about them was that they stayed fresh tasting and delicious, without freezing, for a few days. My husband is a big streusel fan, so he absolutely loved these for that reason. I am going to try them with other fruit as well. This recipe is a definite keeper.
These were the best blueberry muffins I have ever made!
can you use a hand mixer, don’t have a stand mixer?
Absolutely. Just be sure to fold with a spatula starting in step 6. Happy baking!
These are the best muffins I have ever eaten!!
Delicious! I used large liners and mine still overflowed a bit, but VERY delicious . Will try a sturdier liner next time. Love your enthusiasm and all your shows. Sooo informative and inspirational!
Happy to be one of the ppl who had the chance to try your lovely recipes. I enjoyed making it and for sure eating it. I also tried the same recipe but instead the blueberries I added pistachio. By the way the pistachio goes very well with the cardamom and saffron.
It’s my pleasure to follow you.
Best regards
Hala Alawi
I made this recipe with cup4cup gluten free flour. Absolutely fabulous!!!!!!!!
These muffins are spectacular! I learned to make muffins in Home Economics class back in 1968, and I’ve made a gazillion since. Not one was as good as the batch I just made with this recipe. Thank you, Zoe!
This recipe is superb! The muffins have a perfectly tender crumb, the sweetness is just right, and I love a yummy crumb topping. The blueberries just pop in every bite. A definite must make!!
These blueberry muffins are the best ones I’ve ever tasted. They’re so light and fluffy and I love the addition of the lemon zest, but the crumb topping really is the best part. I love all of Zoe’s recipes. I’m so happy I bought Zoe Bakes Cakes. I plan to bake my way through the entire thing. I guess I will just buy bigger clothes. :)) Thanks, Zoe. I’m so glad I found you!!
These muffins are fabulous. Everyone loved them. This recipe is a keeper. I read somewhere how to make those liners for the muffins. Can you refresh my memory?
Hi Celia! So glad you enjoyed the muffins. You can see Zoë make the tulip papers in her Instagram video around the 25:45 mark.
These are the best blueberry muffins!
I used 1 tsp of Lemon Vanilla extract, along with 1 tsp of vanilla – really worth it if you can get some (https://www.loblaws.ca/fiori-di-sicilia-natural-citrus-and-vanilla-flavou/p/21404557_EA)
Zoe, thanks for sharing this fabulous recipe for Blueberry Muffins! I made them for my husband thinking I’m not too interested in blueberries so they won’t be much of a temptation for me but honestly, they are the best blueberry muffins I have ever eaten and am now a huge fan, as was he! I recently found your show and have watched every episode. Keep up the great work! You are a blessing to me and I’m sure many more baking lovers.
What brand of AP flour do you recommend or prefer to have light and fluffy muffins?
Hi Jenn! It will depend on the recipe, but a brand with less protein, like Gold Medal, as opposed to King Arthur, unless the recipe is written for it. You’d be good with Gold Medal for this recipe!
Hi Fellow Bakers
Can this recipe be made with bananas and if so do have to make any modifications my people don’t like blueberries
Thanks and Happy Baking
Scootercooks
Hi Scooter, Zoë does not recommend modifying this recipe for bananas, and instead suggests taking a banana bread recipe and turning it into muffins if that’s what you’re looking for. If you still want to try this recipe, you can use different berries, like raspberries. Happy baking!
As I am vegetarian Pls could you let me know can this muffins be done without eggs ? What will be the substitute ? And what would be the quantity thanks
Hi Pinky, Zoë has not tested this recipe without eggs, so she can’t say for sure how it would work or what the substitute would be. However, Cookie & Kate has a wonderful blueberry muffin recipe and offers vegetarian alternatives in the recipe notes. I hope this is helpful! https://cookieandkate.com/healthy-blueberry-muffins/
Love these muffins! The crumbly topping and the hit of lemon zest are the best.
How did you make the crime fraiche
Hi Jan, you can use store-bought creme fraiche in place of the buttermilk or sour cream.
You can do a youtube video search for homemade creme fraiche and for clotted cream.
Where do you get the paper liners?
They are called Tulip Paper Liners and you can get them on Amazon!
Do these need to be refrigerated? Thank you!
If your house is pretty warm in the summertime, yes! After about 2 days at room temp, Zoe suggests refrigerating or freezing them.
I’ve made blueberry muffins for many years but this recipe is my favorite. They look beautiful and taste even better!!
Excellent recipe, love the texture and taste. Made six jumbo and a few smaller ones (for those watching their diet, LOL). Thanks.
My friend is GF could I use GF flour instead for this recipe? She’s not major allergic she’s just sensitive to it
Yes! You can use a gluten-free flour like cup4cup, King Arthur Gluten Free or Bob’s Red Mill Gluten Free.
Does the buttermilk or whatever you use as a substitute need to be at room temperature or can it be used staright from the fridge?
Hi Allison,
It is always best to have all the batter ingredients at room temperature (except frozen berries).
Thanks, Zoë
In the video it looks like a lot more egg and much more liquid than I had when I made these. The batter was very stiff. Am I missing something? They are in the oven baking now so we’ll see how they come out.
How did they turn out ?
My batter turned out stiff too
Hi Pamela, a few questions: how did you measure the flour? Scale or measuring cups? Secondly, did you use fresh or frozen blueberries. And finally: how did they turn out?
I used the scale for the flour. Frozen blueberries directly from the freezer, folded at the last second before putting in the muffin pan. And they had good flavor, they were dense and dry ish though.
I love blueberry muffins! They look perfect!
Hi!
Where did you get these straight sided molds? I’ve been looking for some for years.
They are linked in the blog post above! They are from Mauviel 🙂
What does spoon and sweep flour mean?
Hi Theresa! With the spoon and sweep method you spoon the flour into the measuring cup and then sweep the top clean with a knife. Spooning the flour into the cup aerates it, so it isn’t so densely packed.
The best blueberry muffins ever! I wasn’t a muffin fan till I’ve tried these. My whole family of 6 love them. Today I’m making a double batch because I wanna share with my neighbors .
Muffins were delish! Didn’t have liners, not a good idea to not use them. Will definitely use them next time, love all your recipes and shows!
PS- I’m sorry I tnink it was blocked by an add- I see it now
Your list of ingredients does not list the egg but the instructions and video do
Thanks Zoe.! Love all your recipes and the videos. Waiting to make this. I don’t see the egg quantity , is it just one?
The recipe has been updated with a recipe card now, so the quantity is easier to see 🙂
The ingredient list doesn’t mention eggs. Is it just one egg + one egg yolk?
The recipe has been updated with a recipe card now, so the quantity is easier to see 🙂