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.
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.
Fun Fact: the blueberry muffin is the Minnesota State Muffin, read more about the history of how that came to be: here!
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!
- 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
- 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
- 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.
**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.
90 thoughts to “Blueberry Muffins”
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 🙂
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 🙂
Your list of ingredients does not list the egg but the instructions and video do
PS- I’m sorry I tnink it was blocked by an add- I see it now
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!
I love blueberry muffins! They look perfect!
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.
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?
It is always best to have all the batter ingredients at room temperature (except frozen berries).
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.
Excellent recipe, love the texture and taste. Made six jumbo and a few smaller ones (for those watching their diet, LOL). Thanks.
I’ve made blueberry muffins for many years but this recipe is my favorite. They look beautiful and taste even better!!
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.
Where do you get the paper liners?
They are called Tulip Paper Liners and you can get them on Amazon!
How did you make the crime fraiche
Hi Jan, you can use store-bought creme fraiche in place of the buttermilk or sour cream.
Love these muffins! The crumbly topping and the hit of lemon zest are the best.
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/
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
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!
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.
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)
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 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!!
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 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!
I made this recipe with cup4cup gluten free flour. Absolutely fabulous!!!!!!!!
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.
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!
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 were the best blueberry muffins I have ever made!
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.
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!
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!
Scrumptious!!! Tender, berry filled, bakery style muffins. Exactly what I was hoping for.
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!
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!
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.
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,
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.
Perfect blueberry muffin recipe!
So easy, so delicious! By far the best blueberry muffins I have made. I purchased the same muffins papers which I love as well
Delicious!!! Excited to try more of your recipes!
This is a perfect recipe!! So so delicious & a keeper for your recipe box!!
These are the blueberry muffins of my dreams! Thanks for sharing this excellent recipe!
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)?
I am making these tomorrow for a bake sale! Can this recipe be doubled? Thank you!
It sure can! Enjoy!
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 ❤️❤️❤️
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.
These muffins are fabulous! I made them and my husband wanted me to bake enough for his office. Everyone loved them.
Best muffin recipe ever!
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.
The best bluberry muffins I have ever made.
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 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.
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!
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.
My family LOVES these!
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!!!
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!
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!
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.
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!!
Hands down the best muffin recipe I’ve ever made!
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!
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!