Homemade Blueberry Muffins

$3.83 recipe / $0.48 every

Written by Beth – Budget Bytes

Overhead view of blueberry muffins on a wire cooling rack.
Front view of a blueberry muffin torn in half.
Overhead view of baked blueberry muffins with one torn open.

If somebody gave me some wonderful do-it-yourself blueberry muffins I’d be like, “wow, that particular person has their life collectively.” 😆 Is that simply me? Think about making a batch of freshly baked do-it-yourself muffins in your in a single day visitors, as a “thanks” or “get properly” for a pal or neighbor, or simply since you wish to do one thing particular for your self. Regardless of the event, these blueberry muffins are positive to impress. Plus, they’re freezer-friendly, so you may eat one now and save the remainder for later!

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

Use Contemporary or Frozen Blueberries

You should utilize both recent or frozen blueberries for these muffins. If utilizing frozen berries, you’ll wish to take one fast further step to ensure the frozen berries don’t flip your batter a blue-ish gray coloration. Merely mud about ½ tsp flour onto the frozen berries and toss till they’re coated earlier than including the berries to the batter.

Use Butter AND Oil for Scrumptious and Moist Muffins

Identical to with my Super Fudgy Brownie recipe, I used a mixture of butter and oil for these muffins. Butter provides the muffins that scrumptious buttery taste, whereas oil retains the muffins moist even after they cool. It’s a one-two punch that ensures probably the most scrumptious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Choices

I topped my muffins with a crunchy crumbly topping, however that’s completely optionally available. You’ll be able to both go away the muffin tops plain, sprinkle on slightly coarse sugar to offer them slightly sparkle, and even prime them with a lemon glaze (just like the one used on this scone recipe) after they cool.

Find out how to Freeze Blueberry Muffins

Baked items like muffins are nice for preserving within the freezer and having fun with one by one if you get the craving. To freeze these blueberry muffins, be certain that to permit them to chill utterly to room temperature after baking, then switch them to a gallon-sized freezer bag and retailer within the freezer for about three months. Frozen blueberry muffins will be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These do-it-yourself blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

Writer: Beth – Price range Bytes

Prep Time: 15 minutes
Cook dinner Time: 35 minutes
Whole Time: 50 minutes

Servings: 8 muffins

  • 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 massive egg ($0.21)
  • 1.5 tsp vanilla extract ($0.42)
  • 1 cup blueberries ($1.33)

Crumble Topping (optionally available)

  • 1 Tbsp melted butter ($0.10)
  • 2 Tbsp granulated sugar ($0.02)
  • 1/8 tsp cinnamon ($0.02)
  • 2 Tbsp all-purpose flour ($0.02)
  • If utilizing the crumble topping, put together that first. Stir collectively the melted butter, sugar, and cinnamon, then add within the flour and stir till it resembles damp sand. Set the topping apart.

  • Preheat the oven to 375ºF. Whisk collectively the dry components (flour, baking powder, salt, cinnamon, and nutmeg) in a big bowl till properly mixed.

  • In a separate bowl, whisk collectively the yogurt, sugar, melted butter, oil, egg, and vanilla extract.

  • Pour the moist components into the bowl of dry components and stir till they’re about 75% mixed (there ought to nonetheless be pockets of dry flour all through).

  • If utilizing frozen blueberries, mud them with about 1/2 tsp flour first. Add the blueberries to the batter and end folding till the blueberries are evenly included and there are not any extra dry pockets of dry flour within the batter. It is okay if it is lumpy, simply be certain that to keep away from over stirring.

  • Divide the batter between eight wells of a greased or lined muffin tin. High the unbaked muffins with the crumble topping.

  • Bake the muffins for about 35 minutes, or till golden brown on prime. Enable the muffins to chill for about 5 minutes within the muffin tin, then loosen the sides with a knife and switch to a wire rack to complete cooling.

*Use plain, not Greek-style or strained yogurt, to take care of the correct moisture stability within the muffins.

See how we calculate recipe costs here.

Serving: 1 muffinEnergy: 287 kcalCarbohydrates: 39 gProtein: 5 gFats: 13 gSodium: 404 mgFiber: 1 g

Dietary values are estimates solely. See our full nutrition disclaimer here.

The gear part above incorporates affiliate hyperlinks to merchandise we use and love. As an Amazon Affiliate I earn from qualifying purchases.

Overhead view of blueberry muffins on a cooling rack with one torn in half.

Find out how to Make Make Blueberry Muffins – Step by Step Pictures

Crumble topping mixture in a small bowl with a spoon.

I prefer to make the crumble topping first, so it’s able to go on the muffins as quickly because the batter is blended. In a small bowl, stir collectively 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour till the combination seems to be 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 components collectively till very properly mixed.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk collectively 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 massive egg, and 1.5 tsp vanilla extract. Whisk till clean.

Wet ingredients being poured into dry ingredients.

Pour the moist components into the bowl of dry components.

Partially stirred together muffin batter.

It’s VERY vital to not overmix the muffin batter, so solely stir the moist and dry components collectively till they’re about 75% mixed earlier than including the blueberries.

A bowl of blueberries coated in flour.

You should utilize both recent or frozen blueberries. If utilizing frozen blueberries, you’ll wish to mud them with about ½ tsp of all-purpose flour earlier than including to the batter. This helps their coloration from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, ensuring to not over stir. The batter will nonetheless be lumpy, simply be certain that the blueberries are evenly distributed and there are not any pockets of dry flour left on the underside.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Put together a muffin tin along with your most popular technique (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells within the tin. High the muffin batter with the ready crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or till they’re properly golden brown on prime. Let the muffins cool for about 5 minutes within the tin, then use a knife to loosen the sides and switch the muffins to a wire rack to complete cooling.

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

These blueberry muffins are significantly SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.


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