To Die For Blueberry Muffin Recipe

I finally perfected my Homemade Blueberry Muffins with juicy berries and a buttery crumb topping, and I’m sharing the one small trick that makes them stand out.

I keep calling these To Die For Blueberry Muffins because they seriously live up to the name. They are soft, moist and each bite explodes with jammy berries and a buttery crumb that makes you reach for another before the first is done.

I use simple all purpose flour and a little unsalted butter to get that tender, slightly rich crumb, and somehow they taste like a bakery treat without needing magic. Friends say its the Moist Muffin Recipe theyve been hunting for, some even whisper Bakery Style Blueberry Muffins.

Once you try one youll know why.

Ingredients

• All purpose flour: Provides carbs and some protein, creates structure but adds little fiber or nutrients.
• Granulated sugar: Pure carbs, sweetens everything, no vitamins, use sparingly or muffins get too sweet.
• Blueberries: Fresh or frozen, high in antioxidants, fiber, and natural sweetness, adds pop and color.
• Yogurt or buttermilk: Adds tang, protein and moisture, reacts with baking soda for light tender crumb.
• Unsalted butter: Richer flavor, adds fat and moisture, makes muffins tender, but it’s high in saturated fat.
• Lemon zest: Bright citrus oils, little acidity, lifts flavors and balances sweetness, optional but real nice.
• Cinnamon (topping): Warm spice, tiny antioxidant boost, pairs with brown sugar for crunchy, cozy crumb.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 cup plain yogurt or buttermilk, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled a bit
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• 1 1/2 cups (about 225 g) fresh or frozen blueberries
• For the crumb topping 1/2 cup (60 g) all purpose flour
• 1/3 cup (67 g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of fine salt for the topping
• 4 tablespoons (55 g) cold unsalted butter, cut into small pieces
• 2 tablespoons coarse sugar for sprinkling, optional

How to Make this

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups, and lightly spray or flour if you like. Measure flour by spooning into the cup and leveling it off so you dont pack it.

2. Make the crumb topping first so it can chill: in a small bowl mix 1/2 cup (60 g) flour, 1/3 cup (67 g) packed light brown sugar, 1/2 tsp cinnamon and a pinch of salt. Cut in 4 tablespoons (55 g) cold butter with a fork or pastry cutter until you have pea sized crumbs. Toss in 2 tablespoons coarse sugar if you want extra crunch. Pop it in the fridge while you make the batter.

3. In a large bowl whisk together dry batter ingredients: 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt. Stir in the lemon zest if using.

4. In another bowl whisk the wet ingredients: 2 large eggs, 1 cup plain yogurt or buttermilk (room temp), 1/2 cup (115 g) melted butter cooled a bit, and 1 tsp vanilla extract until smooth.

5. Pour the wet into the dry and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay. Overmixing = tough muffins.

6. Toss 1 1/2 cups (about 225 g) blueberries with a teaspoon of flour to keep them from sinking (if frozen dont thaw them; toss frozen berries the same way).

7. Fold the blueberries into the batter very gently so they dont burst and turn the batter purple.

8. Divide batter among the prepared cups, filling each about 3/4 full. Sprinkle the chilled crumb topping evenly over each muffin, pressing lightly so it sticks; finish with the coarse sugar if using.

9. Bake at 400°F for about 18 to 22 minutes until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If you used frozen berries add 2 to 3 extra minutes. Let muffins cool in the pan 5 to 10 minutes, then transfer to a rack to cool more.

10. Eat warm or cool completely. Store in an airtight container at room temp for 1 to 2 days or freeze for longer. Reheat briefly to get that fresh baked feel.

Equipment Needed

1. 12-cup muffin tin (paper liners or nonstick spray if you like)
2. Large mixing bowl and a small bowl for the crumb mix
3. Measuring cups, measuring spoons and a kitchen scale (for grams)
4. Whisk and a rubber spatula for folding
5. Pastry cutter or fork to cut the cold butter into crumbs
6. Microplane or zester for the lemon zest
7. Ice cream scoop or spoon to portion batter evenly
8. Cooling rack plus a toothpick to test doneness

FAQ

To Die For Blueberry Muffin Recipe Substitutions and Variations

• All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier flavor but a tad denser muffin. If you only have regular whole wheat, use about 75% of the flour and add 1-2 tbsp extra yogurt so they don’t dry out.
• Granulated sugar: use light brown sugar 1:1 for a deeper, caramel note, or replace with 3/4 cup honey or maple syrup; if you use a liquid sweetener, reduce the yogurt by about 3 tbsp and bake at 25°F lower.
• Plain yogurt or buttermilk: swap with equal parts sour cream for richer, creamier muffins, or make quick buttermilk by stirring 1 tbsp lemon juice or vinegar into 1 cup milk and letting it sit 5 minutes.
• Melted unsalted butter: use an equal amount neutral oil like canola or vegetable for a moister crumb, or use melted coconut oil or vegan butter 1:1 for a dairy-free option, just know the flavor will change a bit.

Pro Tips

– Let the wet stuff sit at room temp and make sure melted butter has cooled a bit before you mix it in, otherwise the eggs can get weird and the batter wont come together right. itll also help the batter mix more smoothly.

– Toss the berries with a little flour so they dont all sink or stain the batter, and if you use frozen leave them frozen until folding them in so they dont burst and turn everything purple. if your berries are huge cut them in half so you dont get one giant blueberry pocket.

– Fold, dont beat. Stop the moment the dry streaks mostly disappear, a few lumps are fine. Overmixing = tough muffins. Let the batter rest 5 to 10 minutes while the crumb topping chills, it helps hydrate the flour and gives a better rise.

– Keep the butter for the crumb cold and chill the crumbs before you top the muffins, press them on lightly so they stick. Use an ice cream scoop for even portions and bake on the middle rack, rotate the pan once if your oven runs hot on one side.