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This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Blueberry muffins

Sometimes you just need a classic, non-fancy rendition of a recipe, and this one is it. Meet our best Blueberry Muffins recipe! These babies come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries. We spend weeks honing and refining this recipe to make it perfect: and we hope you’ll think it is, too.

What people are saying

To make sure these were indeed the best blueberry muffins, we asked a few of our readers to test this recipe before publishing it here. Here’s what the testers had to say about this recipe:

  • “I’ve baked many blueberry muffins before and I’m always looking for the right one. I made these this morning and my whole family loved them!” –Jennifer
  • “The flavor is fantastic, so fluffy, not too sweet, just the right amount of crunch on the top with the sugar!” –Sarah
  • “Just made this recipe and turned out so yummy! Love the turbinado sugar on top, and it was easy to put together!” –Heather
  • “It was a quick and easy bake. I love the turbinado sugar on top and that the batter had some flavor from the spices, not just basic batter!” –Elizabeth
  • “I love a crunchy sugar top muffin! They have a nice crumb: it’s tender but with a nice chew.” –Maya
Blueberry Muffins Recipe

Ingredients in blueberry muffins

With a recipe as classic as blueberry muffins, there’s bound to be disagreement between bakers and chefs on the “right” way to do things. This blueberry muffins recipe is intended for the home cook: easy to whip up with just the right height and shape. They’re not bakery style, but they look and taste impressive. In our research, we found we prefer oil over butter, and a bit of Greek yogurt and honey improved the texture and flavor profile. Here’s what you’ll need:

  • Fresh blueberries: fresh are preferred vs frozen
  • All-purpose flour
  • Granulated sugar
  • Cinnamon, nutmeg, baking powder and salt: cinnamon and a little nutmeg add complexity to the flavor
  • Eggs
  • Honey: required! It adds just the right complexity and moisture (if you must, substitute maple syrup or agave syrup)
  • Vegetable oil: after extensive testing, we found oil made a moister, lighter muffin than butter
  • Greek yogurt: Or substitute sour cream! This addition makes a moist muffin and tender crumb
  • Milk
  • Apple cider vinegar: adds just the right amount of tang and lift (without having to buy a lemon)
  • Turbinado sugar makes a crunchy, glittery topping
Blueberry Muffins

Tips for this blueberry muffins recipe

Outside of the ingredients list, this blueberry muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Wash the dry the berries first. This gives them time to fully dry while you’re mixing up the batter.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We believe a good muffin should be tall with a generous muffin top. These will be more full than you’re used to for a homemade muffin.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Blueberry Muffins

Storage info

The best part about these blueberry muffins? They’re even better after storage. Store them at room temperature overnight, and they become even more moist and delicious. It’s a great reason to make them ahead: but of course, they’re great day of too! Here’s how to store blueberry muffins:

  • At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.

Can you use frozen blueberries?

Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Variations on blueberry muffins

Blueberry muffins are one thing…but how about blueberry lemon? Blueberry banana? Here are a few ways to mix up this classic muffin:

This blueberry muffins recipe is…

Vegetarian. For vegan, go to Vegan Blueberry Muffins. For gluten-free, go to Blueberry Oatmeal Muffins.

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Blueberry muffins

Classic Blueberry Muffins

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x


This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.


  • 1 ½ cups fresh blueberries, plus more for topping*
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ¼ cup honey
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping


  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. If desired, add a few extra blueberries to the tops of the muffins. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.


*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Blueberry muffins, blueberry muffin recipe, blueberry muffin, blueberry muffins recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Looking forward to trying this recipe. Just wondering if I could use half whole wheat flour to make them a little healthier, or would it make the muffins too dense?

  2. Can’t wait to try the blueberry muffins. Have you tried the recipe with frozen blueberries? Any changes I should make?