These Blueberry Muffins are truly the best! They’re tender, moist, and loaded with blueberries. The cinnamon and sugar topping makes them extra special!
Hey there friends! It’s Jodi from 5 Boys Baker! I have the most delicious muffins to share with you today. These perfect Blueberry Muffins are definitely one of those must-have recipes.
Muffins have been one of my go-to sides for years. Either homemade or boxed mixes, we love them all. I think one of the things I love most about muffins is how quick and simple they are to make.
There have been many, many times over the years where I planned on having rolls with dinner and either ran out of time to make my own and/or didn’t remember to take frozen ones out of the freezer to raise. Hence, muffins to the rescue on those nights. 🙂
These blueberry muffins are honestly perfect in every way and I consider them the best. They’re moist, tender and are equally delicious for breakfast as they are as a side to any meal. The muffins themselves aren’t overly sweet and the buttery, cinnamon-sugar top is to die for.
Can I use fresh blueberries instead of frozen?
I prefer using frozen blueberries because they seem to hold up better, especially when mixing them into the batter. In fact, if I only have fresh blueberries and want to make these muffins, I will toss some fresh blueberries into the freezer for a couple hours before I making them. With that being said, if you want to use fresh blueberries just remember a couple things.
- Be careful when mixing in the fresh blueberries so they don’t get to smashed- fresh berries are definitely more tender than frozen ones.
- You may need to reduce your baking time slightly because frozen fruit lowers the temperature of the muffin batter which results in longer baking time.
Can I use other berries?
I’ve only made these muffins with blueberries, but you could definitely try other berries like raspberries or blackberries. Again, I recommend using frozen, but if you use fresh, still toss them in the flour mixture and stir them in gently. Another option besides berries would be something like chocolate chips.
Can I use sour cream instead of Greek yogurt?
Absolutely, but I always make these with Greek yogurt. I feel like it makes these muffins little “healthier”. Then I don’t feel quite as guilty when I end up eating two or three.
A few tips for making these muffins:
- Don’t over-mix the muffin batter. Once you add the dry ingredients, just mix it until it’s combined. This batter is really thick, so don’t think you’ve done something wrong after you make it.
- The muffin tins are supposed to be very full so don’t try and get 13 or 14 muffins out of this recipe. Divide the batter evenly among the 12 muffin tins. I like to use my large ice cream scoop for these, it really makes it easy to fill the muffin tins.
MORE DELICIOUS MUFFIN RECIPES YOU MAY LIKE:
Lemon Sour Cream Muffins
Lemon Raspberry Muffins
Banana Chocolate Chip Muffins
White Chocolate Chip Pumpkin Muffins
Pumpkin Cream Cheese Muffins
The Best Blueberry Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups frozen blueberries
- 5 tablespoons butter melted
- 1 egg
- 1 cup sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 heaping cup plain Greek yogurt
- 1/4 cup butter melted
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners, set aside.
- In a medium size bowl, whisk together flour, baking powder, salt and cinnamon. Gently stir in blueberries, making sure all the blueberries get coated well with the flour mixture. Set aside.
- In a large mixing bowl, whisk egg and sugar together until combined (about 30 seconds). Add melted butter and whisk again until combined. Add lemon zest and vanilla and stir. Finally, add half the Greek yogurt and mix well and then the remaining yogurt and mix well.
- Add the dry ingredients and gently mix just combined (batter will be very thick).
- Divide batter equally among the 12 muffin cups.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool for 5 minutes in the pan and then move each muffin onto a cooling rack. Let sit for about 10 minutes.
- While muffins are cooling, put melted butter in a small bowl. In another small bowl combine the cinnamon and sugar mix until combined.
- Dip the tops of each muffin in the melted butter and then in the cinnamon-sugar mixture.
3 thoughts on “The Best Blueberry Muffins”
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Thank you so much, Maggie 🙂
Are the frozen blueberries added to the mix or do they need to be defrosted first? TY.