Try this easy blueberry muffin recipe with or without the tasty streusel topping! You can make these easy blueberry muffins year round by using frozen berries when blueberries are not in season. These easy blueberry muffins are so tasty fresh out of the oven or warmed up as a great late night snack!
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Blueberry muffins.
Perhaps my favorite muffins? At least my favorite today!
These blueberry muffins are packed full of flavor and best of all, they are SO simple to make.
I like to put mine in a sealed ziploc bag after they have cooled and let me tell you...the next day they are even softer and the blueberry really POPS.
This is one of the few baked goods that I get a bit possessive of. I am generally pretty good at sharing!
Give this easy blueberry muffin recipe a try and let me know what you think !
You could also make mini versions of these blueberry muffins in this Wilton Recipe Right 24 Cup Mini Muffin Pan
Easy Blueberry Muffin Recipe with Simple Streusel Topping
Adapted from Sally's Baking Addiction
Ingredients:
- 1/2 cup butter (room temperature preferably)
- 1/2 cup sugar
- 1/4 cup brown sugar (you'll need more for the streusel as well)
- 2 large eggs
- 1/2 cup yogurt (I used blueberry yogurt! You can use vanilla, plain, greek, etc...whatever you want)
- 2 teaspoons vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 and 1/2 cups fresh or frozen blueberries (if your blueberries are frozen, don't thaw them)
Optional Streusel: I make my streusel with a cup of brown sugar and 2 teaspoons of cinnamon. Sometimes I sprinkle in some white sugar too. Make it to your family's liking!
Directions:
- Preheat over to 450 degrees
- Cream together your butter and sugars
- Add your eggs one at a time until fully incorporated
- Add your yogurt and vanilla extract and mix until smooth
- In another bowl, mix together your flour, baking soda, baking powder and salt.
- Reserve a few tablespoons of the flour mixture and mix your wet and your dry ingredients together until just barely combined (I used a whisk).
- Add your milk and slowly stir until barely combined.
- Take the leftover flour and mix your blueberries into it (I do this so that my blueberries don't all sink to the bottom of my muffins!), then slowly fold the blueberries into your batter (be careful not to overmix).
- Pour your blueberry muffin batter into lined muffin tins or greased muffin tins (I did not have any liner this time, so I just greased the muffin tins. I actually prefer muffins without liners personally).
- (at this point, you can sprinkle your streusel on top if you desire)
- Bake for 5 minutes at 450 degrees and then decrease heat to 350 degrees for 18-21 minutes. Be sure to start checking them around the 18 minute mark.
- Take them out of the oven and enjoy!
This is such an easy blueberry muffin recipe, but feel free to jazz it up and change it to your liking!
- 1/2 cup butter (room temperature preferably)
- 1/2 cup sugar
- 1/4 cup brown sugar (you'll need more for the streusel as well)
- 2 large eggs
- 1/2 cup yogurt (I used blueberry yogurt! You can use vanilla, plain, greek, etc...whatever you want)
- 2 teaspoons vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 and 1/2 cups fresh or frozen blueberries (if your blueberries are frozen, don't thaw them)
- Optional Streusel: I make my streusel with a cup of brown sugar and 2 teaspoons of cinnamon. Sometimes I sprinkle in some white sugar too. Make it to your family's liking!
- Preheat over to 450 degrees
- Cream together your butter and sugars
- Add your eggs one at a time until fully incorporated
- Add your yogurt and vanilla extract and mix until smooth
- In another bowl, mix together your flour, baking soda, baking powder and salt.
- Reserve a few tablespoons of the flour mixture and mix your wet and your dry ingredients together until just barely combined (I used a whisk).
- Add your milk and slowly stir until barely combined.
- Take the leftover flour and mix your blueberries into it (I do this so that my blueberries don't all sink to the bottom of my muffins!), then slowly fold the blueberries into your batter (be careful not to overmix).
- Pour your blueberry muffin batter into lined muffin tins or greased muffin tins (I did not have any liner this time, so I just greased the muffin tins. I actually prefer muffins without liners personally).
- (at this point, you can sprinkle your streusel on top if you desire)
- Bake for 5 minutes at 450 degrees and then decrease heat to 350 degrees for 18-21 minutes. Be sure to start checking them around the 18 minute mark.
- Take them out of the oven and enjoy!
What is your favorite muffin? Comment below!
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