4.91 from 61 votes

Blueberry Muffins

Giant Blueberry Muffins Baked in Copper Souffle Molds

There is nothing more quintessentially breakfast than blueberry muffins.

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.

A giant blueberry muffin in a tulip paper liner.

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. You can watch me make them in my instagram video. 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.

A giant blueberry muffin on a plate.    

A giant blueberry muffin in a copper mold on a cooling rack.

Blueberry Muffins in tulip liners on a cooling rack.

The inside of a blueberry muffin.

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.

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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!

Big Blueberry Muffins | ZoeBakes | photo by Zoë François

Blueberry Muffins

Perfect blueberry muffins are studded with fruit, with blueberries in every bite. It should have a crunchy streusel top and be tender inside. These blueberry muffins deliver on all of these.
4.91 from 61 votes
Course: Breakfast

Ingredients

Topping

  • 1/2 cup (56g) all-purpose flour (bleached or unbleached will work)
  • 1/2 cup (110g) 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 (225g) 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 make your own
  • 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.

Notes

*If you use King Arthur Baking all-purpose flour, your muffins will not be as soft and fluffy, because it has more protein, so use a few tablespoons less.
**You can use creme fraiche or yogurt if you can’t find sour cream.
***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.
Tried this recipe?Let us know how it was!

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59 thoughts to “Blueberry Muffins”

    1. The recipe has been updated with a recipe card now, so the quantity is easier to see 🙂

  1. Thanks Zoe.! Love all your recipes and the videos. Waiting to make this. I don’t see the egg quantity , is it just one?

    1. The recipe has been updated with a recipe card now, so the quantity is easier to see 🙂

  2. Hi!

    Where did you get these straight sided molds? I’ve been looking for some for years.

        1. 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.

  3. 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.

  4. 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?

  5. My friend is GF could I use GF flour instead for this recipe? She’s not major allergic she’s just sensitive to it

    1. Yes! You can use a gluten-free flour like cup4cup, King Arthur Gluten Free or Bob’s Red Mill Gluten Free.

  6. 5 stars
    Excellent recipe, love the texture and taste. Made six jumbo and a few smaller ones (for those watching their diet, LOL). Thanks.

  7. I’ve made blueberry muffins for many years but this recipe is my favorite. They look beautiful and taste even better!!

    1. If your house is pretty warm in the summertime, yes! After about 2 days at room temp, Zoe suggests refrigerating or freezing them.

    1. Hi Jan, you can use store-bought creme fraiche in place of the buttermilk or sour cream.

  8. 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

    1. 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!

    2. 5 stars
      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

      1. 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!

  9. 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.

  10. 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?

  11. 5 stars
    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!!

  12. 5 stars
    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!!

  13. 5 stars
    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!

  14. 5 stars
    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

    1. Absolutely. Just be sure to fold with a spatula starting in step 6. Happy baking!

  15. 5 stars
    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.

    1. Hi Lei, Zoe hasn’t tried this, but it should work. Just don’t go overboard! Happy baking!

  16. Hi! I am allergic to nutmeg. Can I just leave it out of the topping, or should I add more cinnamon? Thank you!

  17. 5 stars
    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!

  18. 4 stars
    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!

  19. 5 stars
    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.

  20. 5 stars
    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

  21. 5 stars
    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!

  22. 5 stars
    So easy, so delicious! By far the best blueberry muffins I have made. I purchased the same muffins papers which I love as well

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