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Blueberry Muffin Recipe Recipe

Name: Blueberry Muffin Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2.5 cups whole wheat pastry flour (or all purpose, or half wheat half white); 0.5 cup sugar; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 2 teaspoons cardamom (or 1 teaspoon cinnamon); 0.5 teaspoon salt; 0.67 cup olive oil (or neutral oil); 2 eggs, room temperature; 1 cup Greek yogurt; 2 teaspoons vanilla; 0.25 cup milk; 2 teaspoons lemon zest; 1.5 cups blueberries, fresh or frozen; 0.25 cup flour; 0.25 cup sugar, coarse or regular; 2 tablespoons coconut oil or butter; pinch of salt; pinch of cardamom

Tender Blueberry Muffins with optional streusel topping. Lightly sweetened, enhanced with lemon zest, vanilla and cardamom made with fresh or frozen blueberries. A delicious breakfast or afternoon snack. Gluten-free adaptable.

4.8 from 134 votes

45 mins

Total Time

muffins

Jump to Recipe

How to Make the Best Blueberry Muffin Recipe

These tender blueberry muffins are the perfect balance of lightly sweetened cake and juicy, bursting berries. Enhanced with bright lemon zest, warm cardamom, and a hint of vanilla, they’re a step above your average muffin. The optional streusel topping adds a buttery crunch that makes them truly irresistible.

What sets this recipe apart is the use of Greek yogurt, which keeps the muffins incredibly moist while adding a subtle tang that complements the sweet blueberries beautifully. Whether you use fresh summer berries or frozen ones straight from the freezer, these muffins come out perfect every time.

Enjoy them warm from the oven for breakfast, pack them in lunchboxes, or serve them as an afternoon treat with a cup of tea. They’re easy to make, adaptable for gluten-free diets, and guaranteed to become a household favorite.

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Ingredients

Muffin Batter

Streusel Topping (Optional)

Instructions

Prepare

Heat the oven to 375°F. Oil or line a 12-hole muffin tin with papers (oil the papers!).
Optional streusel topping: Mix together the flour, sugar, salt and mash the butter in until it forms a coarse crumb. Pop it in the freezer while you make the muffin batter.

Make the Batter

Measure out flour, sugar, baking powder, baking soda, cardamom (if using), and salt. Stir together.
In a separate bowl whisk together thoroughly olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest.
Add the wet ingredients into the dry and gently mix until mostly incorporated. Avoid over mixing! Add the blueberries, folding in just enough to distribute.

Bake

Scoop batter into the muffin tin—a mechanical ice cream scoop works great for this. Fill up to the top. Press a few blueberries into the top of each muffin. Sprinkle about 1 teaspoon of the streusel over the top of each muffin.
Bake for 20-25 minutes or until they bounce back when pressed in the center or around 200°F internally on a thermometer. Remove the muffins from the tin and let them cool on a rack.

Notes

Use 1/2 to 3/4 cup sugar depending on your sweetness preference.
If using frozen blueberries, do not thaw them before adding to the batter.
For a gluten-free version, use a gluten-free flour blend.
Plant-based milk works well if you prefer a dairy-free option.

Blueberry Muffin Recipe Recipe

How to Make the Best Blueberry Muffin Recipe