Better Morning Blueberry Muffins

Warm Blueberry Muffins

What’s your favorite morning muffin? Mine is blueberry. Since I was a kid, I’ve always enjoyed them warm and right out of the oven – served with a little bit of butter, melted on top.

These are so good and will definitely make your day better.

Bursting with Blueberries Muffins

Break them open and take a look at those berries! These muffins are made with a duo of fresh and frozen blueberries – Smaller in scale fresh blueberries and larger frozen blueberries – but you could certainly bake them with all of either kind.

Blueberry Muffin Ingredients

The ingredients lineup:
flour, sugar, salt, baking powder, milk, eggs, vanilla, melted butter and blueberries.

Blueberry Muffin Batter

This recipe is so quick and easy to whip up.

Stir the dry ingredients together. Then use a tablespoon or two of the dry ingredients to toss and coat the blueberries. This will help keep them from sinking in the batter.

Mix together eggs, milk, vanilla and melted butter. Add to the dry ingredients and then gently stir in the blueberries before baking.

Blueberry Muffins Batter

Divide the batter evenly in a cupcake tray lined with baking cups.

And to take them up a notch you can sprinkle some streusel topping mixture on the batter before they go in the oven.

Streusel Mixture

You can make a streusel topping using flour, sugar and butter, forming a crumbly, buttery mixture for muffins and more.

Blueberry Muffins

They’ll bake up beautifully like this.

Warm Blueberry Muffins
Yield: one dozen muffins

Blueberry Muffins with Streusel Topping

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes


Blueberry Muffins

  • 1-3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted and cool
  • 1 cup frozen blueberries
  • 2/3 cup fresh blueberries

Streusel Topping

  • 1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons cold butter, cubed


  1. Preheat oven to 375 degrees F and line a cupcake tray/muffin tin with paper liners.
  2. In a medium bowl, sift the flour, baking powder, salt and sugar together using a wire whisk.
  3. Use a tablespoon or two of the flour mixture and gently toss with the blueberries to coat. This will help them from sinking in the batter.
  4. In another bowl, mix together the eggs, vanilla, milk and melted butter. Add the milk mixture to the dry ingredients and stir together until just combined.
  5. Gently fold in the fresh blueberries and then the frozen blueberries. Try not to over mix to avoid any excess juice from the frozen blueberries mixing with the batter. It could tint the batter.
  6. Use a large scoop to divide the batter evenly in the lined muffin tin.
    Sprinkle streusel mixture on top of the batter if desired.
  7. Bake for 18-20 minutes or until done.
  8. For streusel topping: Stir flour and sugar together. Add cold butter, cut into small cubes. Cut the butter into the dry ingredients using a pastry blender or even your fingers to work the butter into the sugar and flour. You will end up with a crumbly mixture with pea-sized pieces of butter throughout.
  9. Enjoy warm with butter!


If you think your muffins are browning too much, you can reduce the oven temp to 350 degrees F for the last 5-10 minutes.

Try using all of either type of blueberries if you do not have both.

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Bursting with Blueberries Muffins


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13 comments on “Better Morning Blueberry Muffins”

  1. I’ve made these several times. Always a big hit. It makes 12 VERY LARGE muffins. The first time I made them I was tempted to divide it up between 18 muffins but just loaded up the 12 instead which gave the muffin the perfect muffin top.

  2. I made these a few months ago and they were so good! I’m making them again today with my fresh raspberries that will otherwise go bad ?

  3. Can you use a sugar substitute for the sugar in this recipe? Thank you for your cooperation. Sincerely ours, Karen Silon

  4. I made this for this night, This is so Delicious! Thanks for sharing this recipe

  5. Maravilloso!!! gracias por compartir tus dulces y sonrientes recetas!Te saludo desde Venezuela

  6. Made these yesterday and with all fresh berries and they were a huge hit! Thanks for the recipe!

  7. Hi Angie,

    These muffins look wonderful. I’ve been following your blog for so long, maybe 2009? Yours was the first one that I really liked and started following. I had a cake business at the time. You inspired me to start my own blog and I followed your suggestions for a camera. I got the Canon Rebel as my first blogging camera and started Mom Loves Baking back in 2013. I’m a graphic designer (like you) and have been baking since I was a child. I met you at the Pillsbury Bakeoff in 2013 when I was a finalist in Las Vegas. Do you remember? I think I’ve told you my story before but just wanted to say thank you for the inspiration! Happy Baking and Blogging! xo, Lise

  8. These look delicious!

  9. I’m sold!  I’m making these for my family.  Thank you. 

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