Homemade Blueberry Muffins

$3.83 recipe / $0.48 each
by Beth - Budget Bytes
4.82 from 16 votes
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If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
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Blueberry Muffins

4.82 from 16 votes
These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Side view of blueberry muffins on a cooling rack.
Servings 8 muffins
Prep 15 minutes
Cook 35 minutes
Total 50 minutes


  • 1.5 cups all-purpose flour ($0.18)
  • 2 tsp baking powder ($0.04)
  • 3/4 tsp salt ($0.04)
  • 1/4 tsp cinnamon ($0.02)
  • 1/8 tsp nutmeg ($0.02)
  • 1 cup plain yogurt* ($0.85)
  • 1/2 cup granulated sugar ($0.08)
  • 4 Tbsp melted butter ($0.40)
  • 2 Tbsp cooking oil ($0.08)
  • 1 large egg ($0.21)
  • 1.5 tsp vanilla extract ($0.42)
  • 1 cup blueberries ($1.33)

Crumble Topping (optional)


  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

See how we calculate recipe costs here.


*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.


Serving: 1muffinCalories: 287kcalCarbohydrates: 39gProtein: 5gFat: 13gSodium: 404mgFiber: 1g
Read our full nutrition disclaimer here.
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Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.
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  1. Good recipe! I make my own greek yogurt and it is quite thick and tangy so I added some milk to it. I did 6 muffins to see if we liked them. We tried it without the crumble and it was delicous. Soft in the middle and crispy on top. I will be adjusting it to 12. Love using yogurt instead of so much oil that is in some muffin recipes. Thanks!

  2. Subbed unsweetened applesauce for yogurt because it is what I had. Didn’t read the recipe correctly and divided into 12 muffins. So moist and good! Best muffin recipe I’ve made. Thanks!!

  3. Delicious flavour! A little denser than I am used to, but I’ll make them again. Thanks.

  4. I noticed someone said it was really thick for them and mine was super thick as well but IT DID NOT DISAPPOINT 🤤 I did use greek yoghurt before reading not to but it was still moist, maybe because I used frozen blueberries? Will definitely be making these again 👌

  5. Sorry I meant could I use only whole wheat flour instead of all purpose and whole wheat?

    1. In theory, using all whole wheat flour will work in this recipe but since I haven’t tested it myself, I can’t promise the results will be as successful or as good as the recipe as it was written and tested. I would say a safer bet is a mix of the two flours — half WW and half AP, or even 1 cup WW Flour and 1/2 cup AP. If you try it out, come back and let us know how it goes! ~ Marion :)

  6. Love these muffins! My muffin tins are small, so a double batch makes 24 instead of 16. I’d like to try lemon zest at some point to see if that would make them even better, but they are delicious as is.

  7. I doubled the recipe and cooked for only 30 minutes (as opposed to the recommended 35) and they still turned out pretty over-baked, and they weren’t as sweet as I was hoping. The batter was surprisingly thick! Almost like cookie dough! But the consistency of the muffin was actually good. I’d like to try this recipe again, with a little more sugar and a little less baking time. I sprinkled the tops lightly with sugar before baking, no streusel.