Blueberry muffins are the perfect treat for breakfast or a quick snack anytime you want something sweet!

These little goodies are packed with juicy berries, and you can make them in so many different ways.

Whether you prefer a classic blueberry muffin with a buttery topping or something fun like a zesty lemon glaze, I have 15 amazing recipes that are sure to make your taste buds dance.

Let’s dive in and find your new favorite muffin recipe for your next baking day!

Are you ready to bake something delicious?

Blueberry muffins are a fantastic choice, bursting with flavor and a touch of sweetness in every bite.

In this blog post, I’ll share 15 easy and tasty recipes that will make your mornings brighter.

Get ready to discover the best muffins that everyone will love, and have fun baking them together!

Classic Blueberry Muffins With a Buttery Crumble

Savor the timeless delight of Classic Blueberry Muffins with a Buttery Crumble, featuring a tender muffin base bursting with juicy blueberries and topped with a sweet, crunchy crumble.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour (for crumble)
• 2 tablespoons cold unsalted butter (for crumble)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, mix melted butter, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. For the crumble, combine brown sugar, 1/4 cup flour, and cold butter in a small bowl, using your fingers or a fork to create a crumbly texture.
7. Fill each muffin cup about 3/4 full with batter, then sprinkle the crumble mixture evenly over the tops.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Lemon Blueberry Muffins With a Zesty Glaze

Enjoy the tangy delight of Lemon Blueberry Muffins, topped with a zesty glaze that perfectly complements the burst of fresh blueberries.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup plain Greek yogurt
• 1/2 cup unsalted butter, melted
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoons fresh lemon juice (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth and slightly runny.
10. Drizzle the glaze over the cooled muffins and let it set before serving.

Gluten-Free Blueberry Muffins for All Diets

Enjoy a delicious batch of Gluten-Free Blueberry Muffins, perfect for anyone with dietary restrictions or gluten sensitivities, without sacrificing flavor or texture.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum (if not included in flour blend)
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and xanthan gum.
3. In a separate bowl, beat the eggs, then mix in the melted butter, almond milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Vegan Blueberry Muffins With Plant-Based Goodness

Enjoy the delightful taste of Vegan Blueberry Muffins, bursting with plant-based goodness and juicy blueberries in every bite!

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup almond milk
• ¼ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Whole Wheat Blueberry Muffins for a Healthier Bite

Enjoy a guilt-free treat with these Whole Wheat Blueberry Muffins, packed with wholesome ingredients and bursts of juicy blueberries for a healthier bite.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup rolled oats
• ½ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsweetened applesauce
• ½ cup Greek yogurt
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the applesauce, Greek yogurt, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Blueberry Oatmeal Muffins With a Hearty Twist

These hearty Blueberry Oatmeal Muffins combine the sweetness of blueberries with the wholesome texture of oats for a nutritious breakfast or snack.

Ingredients:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 egg
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, mix the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Gently fold in the blueberries to distribute them evenly throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Cinnamon Streusel Blueberry Muffins for Extra Crunch

Indulge in the delightful crunch of Cinnamon Streusel Blueberry Muffins, perfect for breakfast or a sweet snack.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/3 cup brown sugar
• 1/4 cup all-purpose flour (for streusel)
• 1 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter (for streusel)

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, mix melted butter, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Gently fold in the fresh blueberries to distribute them evenly throughout the batter.
6. For the streusel, combine brown sugar, 1/4 cup flour, and cinnamon in a small bowl.
7. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
8. Fill each muffin cup about 2/3 full with batter, then sprinkle the streusel topping evenly over each.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Blueberry Cream Cheese Muffins With a Creamy Center

Indulge in these Blueberry Cream Cheese Muffins, featuring a delightful creamy center that melts in your mouth with every bite.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries, being careful not to overmix.
6. In a small bowl, beat the cream cheese and powdered sugar until smooth.
7. Fill each muffin liner halfway with batter, then add a spoonful of the cream cheese mixture in the center.
8. Top with more batter to cover the cream cheese, filling the liners about 3/4 full.
9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Almond Flour Blueberry Muffins for Low-Carb Lovers

Enjoy a guilt-free treat with these Almond Flour Blueberry Muffins, perfect for low-carb diets and bursting with flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, then mix in melted butter, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Maple Blueberry Muffins With a Sweet Drizzle

These Maple Blueberry Muffins with a Sweet Drizzle combine the rich flavor of maple syrup with bursts of fresh blueberries, topped with a delightful glaze.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup maple syrup
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup powdered sugar (for drizzle)
• 2 tablespoons maple syrup (for drizzle)
• 1-2 teaspoons milk (for drizzle)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, combine the melted butter, maple syrup, eggs, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the drizzle, whisk together the powdered sugar, maple syrup, and milk until smooth and pourable.
10. Drizzle the glaze over the cooled muffins before serving.

Blueberry Banana Muffins for a Fruity Fusion

Enjoy a delightful blend of sweet bananas and juicy blueberries in these moist and flavorful Blueberry Banana Muffins, perfect for breakfast or a snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 ripe bananas, mashed
• ¾ cup granulated sugar
• 1 egg, lightly beaten
• ⅓ cup unsalted butter, melted
• 1 cup fresh blueberries
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a separate bowl, mix the mashed bananas, sugar, egg, melted butter, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined; do not overmix.
5. Gently fold in the blueberries to distribute them evenly throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Coconut Blueberry Muffins With a Tropical Flair

Indulge in the tropical essence of Coconut Blueberry Muffins, blending sweet blueberries with rich coconut for a delightful treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded coconut
• 1 cup fresh blueberries
• 2 large eggs
• 1 cup coconut milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Stir in the shredded coconut and gently fold in the blueberries.
4. In a separate bowl, beat the eggs, then mix in the coconut milk, melted butter, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Blueberry Yogurt Muffins for a Moist Texture

Enjoy a delightfully moist and tender treat with these Blueberry Yogurt Muffins, perfect for breakfast or a snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 cup plain yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the sugar, melted butter, yogurt, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Spiced Blueberry Muffins With Warm Flavors

Enjoy the cozy warmth of Spiced Blueberry Muffins, infused with cinnamon and nutmeg for a delightful twist on a classic treat.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup fresh or frozen blueberries
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Gently fold in the blueberries to coat them with the dry mixture.
4. In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Mini Blueberry Muffins for Perfect Portions

These Mini Blueberry Muffins are bite-sized delights, perfect for portion control or a quick snack with bursts of juicy blueberries in every bite.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• ½ cup milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. In a separate bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Gently fold in the blueberries to distribute them evenly throughout the batter.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
7. Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.