These blueberry muffins are delicious, fluffy and super moist. Look no further for the best breakfast blueberry muffins – this is a tried and tested, no-fail recipe for keeps.
When I set myself to baking these blueberry muffins, I questioned if I needed to add yet another blueberry muffin recipe to what’s already out there.
I’m sure we’re pretty spoilt for choice, ‘cos there’s tons of blueberry muffin recipes to try a different one every single day of the year!
But that’s exactly what I truly love and appreciate about blogging. Because of folks who didn’t stop sharing after their millionth recipe, I now find myself on this amazing journey.
I love discovering and creating awesome recipes for my readers, and making desserts that are easy for everyone to create in their kitchens.
Why I love blueberry muffins
Back to these gorgeous blueberry muffins, with all sorts of berries back in season, it was the perfect time to do lots of baking with berries.
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I see them at almost every turn around my neighbourhood. Which for me, is an irresistible temptation that I can’t shake off ‘cos they’re just there in full and glorious freshness!
I’d end up buying basket loads of every kind I can get my hands on. Of course, I have my favourites and blueberries are it.
They’re sweet, juicy, and stay intact especially well when used in muffin or cake batter.
Blueberries don’t turn to mush or colour your batter, and even if they do, who doesn’t love those gorgeous bluish-purplish streaks?
About this blueberry muffin recipe
I’m sharing this recipe by Heather Walker, a recipe contributor on one of my favourite recipe sites, Allrecipes.com. I came across it years ago, and it’s still my go-to today.
This recipe makes such delicious muffins that my hubs frequently asks for this. This is one of those instances that really fits the proverb or idiom, ‘If it ain’t broken, don’t fix it.’
It’s a tried and tested, fabulous recipe for making soft and fluffy, super moist blueberry muffins.
The cinnamon streusel topping really brings these muffins over the top, and it’s not to be missed.
My family prefers our blueberry muffins plain, which is why you don’t see it in the pictures, but take my word for it, the streusel is heavenly.
But for good measure, I like to sprinkle a couple of fresh blueberries on top of each muffin batter, just before it goes into the oven to bake.
You can really up the ‘wow’ factor of these blueberry muffins with your favourite frostings or toppings too.
Lemon cream cheese frosting or vanilla buttercream are excellent choices.
I hope you’ll enjoy these blueberry muffins as much as I do! – ✨Celia
- 2 cups plain flour plus 1 1/2 tbsp flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter slightly softened at room temperature
- ¾ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp finely grated lemon zest
- ½ cup milk
- 1 cup blueberrie
For the Streusel Topping (Optional):
- 2 tbsp plain flour
- 5 tbsp caster sugar
- ½ tsp ground cinnamon
- 2 tbsp butter diced
- Pre-heat oven to 190 deg C (375 deg F). Grease a 12-muffin tray or line the tray with paper muffin liners. Alternatively, you can use paper muffin cups and place on a baking tray.
- In a mixing bowl, combine 2 cups plain flour, baking powder, and salt. Stir to mix well. In a separate bowl, put in blueberries, sprinkle over with 1 1/2 tbsp plain flour, and toss a few times to coat the blueberries evenly. Set aside.
- Using an electric or hand-held mixer set on medium speed (speed 3 on my Kitchen Aid mixer), cream butter and sugar together in a large mixer bowl, until light and fluffy, about 8 to 10 minutes.
- Beat in the eggs, one at a time, until well incorporated. Mix in vanilla extract and lemon zest. Fold in flour mixture, alternately with milk (do not overfold – it’s alright to see specks or streaks of flour in the batter at this point). Fold in blueberries, using very light, gentle moves. Remember, do not stir. Spoon batter into prepared cups.
- Streusel Topping (Optional): Combine flour, sugar, and cinnamon in a small bowl. Cut in the butter with a fork or pastry blender until the mixture resembles coarse breadcrumbs. Sprinkle over batter in muffin cups.
- Bake in the centre of the oven for 20 to 25 minutes, or until a metal or bamboo skewer inserted into the centre of a muffin, emerges free of batter. Let cool in the tray for 10 to 15 minutes, then turn out onto a wire rack to cool completely. Serve warm.
- Sprinkling flour over the blueberries and tossing to coat them evenly will help prevent ‘purple’ batter.
- When folding the blueberries into the batter, remember not to stir in the blueberries. Fold in lightly and gently, so that the blueberries stay intact as much as possible. Using gentle moves also help prevent its juices from colouring the batter.
- These muffins freeze very well. When ready to eat or serve, these re-heat very well in a microwave oven. Keeps well for up to 3 days when stored in an air-tight container and kept in a dry, cool place. If keeping longer, store in an air-tight container and chill in the refrigerator or freeze.