Seven Ways to Make Blueberry Muffins

Choose one of the many ways we’ve found to make blueberry muffins and get your day off to the right start!

Blueberry muffins are one of the most versatile breakfast options out there. Since blueberries are a main ingredient, you’ll always have good flavor and a healthy dose of vitamins and nutrients, but the other recipe variations for blueberry muffins are endless. You can go super healthy or try a blueberry muffin that rivals a doughnut for sweetness. Try one of the many different recipes for blueberry muffins below that we’ve found.

Seven Different Ways to Make Blueberry Muffins

Classic Blueberry Muffins

This traditional blueberry muffin recipe is a go-to recipe that your breakfast crew will love morning after morning. Recipe and photo courtesy of the U.S. Highbush Blueberry Council, found here.


  • 1 cup fresh or frozen blueberries
  • 1-¾ cups plus 1 tablespoon flour, divided
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon nutmeg
  • ¾ teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1⁄3 cup milk


  1. Preheat oven to 400°F
  2. Grease twelve 2-½-inch muffin cups
  3. Toss blueberries with 1 tablespoon of the flour
  4. Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt
  5. Set aside
  6. Beat egg, sour cream and milk
  7. Stir into flour mixture until just combined (batter will be lumpy)
  8. Stir in blueberries until evenly distributed
  9. Fill muffin cups 23 full with batter
  10. Bake about 20 minutes until golden

Notes: For best results, stir unthawed blueberries lightly dusted with flour into batter


Mini Blueberry Muffins

Making a basketful of mini blueberry muffins adds a tiny bit of fun (pun intended!) to the process. This is a great recipe to do with the kids or grandkids. Recipe and photo courtesy of the U.S. Highbush Blueberry Council, here.


  • 2 cups self-rising flour
  • ½ cup sugar
  • ¾ cup milk
  • 1 large egg, lightly beaten
  • ¼ cup butter, melted
  • 1-½ cups fresh blueberries


  1. Preheat oven to 425°F
  2. Lightly grease 24 (1-inch) mini-muffin pan cups
  3. In a medium-sized bowl, combine flour and sugar
  4. Make a well in the center
  5. Add milk, egg and butter
  6. Stir gently until mixture begins to form a soft dough
  7. Fold in berries
  8. Spoon into mini-muffin cups, dividing evenly
  9. Bake until tops are golden, 12 to 15 minutes
  10. Serve warm

Number of servings (yield): 24 mini muffins


Giant Blueberry Muffins

Going big when it comes to blueberry muffin recipes is fun, too. Try these Jumbo Blueberry Buttermilk Muffins, courtesy of


  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¾ cup sugar
  • ¼ tsp salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 4 ounces butter, softened
  • 1½ cups blueberries
  • 1 tsp vanilla


  1. Preheat oven to 400 F degrees. Grease and flour your muffin pans or use muffin liners.
  2. In the bowl of your mixer add the butter which should be at room temperature and the sugar and beat on medium until light and fluffy. Add the eggs one at a time and continue mixing then add the buttermilk.
  3. In a large bowl mix the flour, baking powder, baking soda and salt. Add the flour mixture to the mixture in the bowl and start mixing slowly and continue until is nicely incorporated. The mixture should quite thick. Toss the blueberries in a little bit of flour, so they don't sink to the bottom of the muffins, and add to the batter and using a spatula stir until the blueberries are nicely incorporated in the batter.
  4. Fill the muffin cups with the batter, if you want bigger muffins or high dome muffins, fill up the muffin liners all the way to the top.
  5. Bake for 30 minutes or until nice and golden brown.


Sour Cream Blueberry Muffins

If you’ve been looking for a decadent blueberry muffin recipe that will make donuts and strudels jealous, the moist cake and sugary crumble topping of this recipe makes it the one to try. Recipe courtesy of


  • 2 cups flour plus 1 tablespoon
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ½ cup vegetable oil
  • 1 cup sour cream
  • 2¼ cups fresh blueberries

   Crumb Topping Ingredients

  • 1 cup flour
  • ⅔ cup granulated sugar
  • ½ stick butter melted
  • 1 teaspoon cinnamon
  • Powdered sugar optional


  1. Preheat oven to 400 degrees
  2. To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
  3. For the muffins, in a large bowl whisk together the flour, baking powder, salt and set aside.
  4. In another bowl whisk together eggs and sugar until combined. Add in oil, sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix.
  5. In a small bowl add 1½ cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about ⅔ full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
  6. Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 16 muffins.


Healthy Blueberry Muffins

If you’re looking for a dose of good-for-your-heart in your blueberry muffin, give these muffins full of heart-healthy blueberries and oats a spin. Recipe courtesy of


  • 1 cup old-fashioned oats
  • 1 cup buttermilk or sour milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup lightly packed brown sugar
  • 1 egg, beaten
  • ¼ cup vegetable oil
  • zest of ½ lemon
  • 1 cup (heaping) blueberries


  1. Preheat the oven to 400℉/200℃. Position rack to middle.
  2. Paper line 12 muffin cups.
  3. Combine oats, and buttermilk in small bowl. Let stand while preparing other ingredients.
  4. In a large mixing bowl, combine flour, baking powder, baking soda, salt and brown sugar. Whisk together. Set aside.
  5. Add beaten egg, oil and lemon zest to oat mixture. Mix well.
  6. Add oat mixture all at once to the dry ingredients. Stir just until moistened.
  7. Gently fold in the blueberries.
  8. Fill muffin liners ¾ full.
  9. Bake for 15-22 minutes or until top bounces back when lightly touched.


Banana Blueberry Crumb Muffins

Blueberry muffins meet banana bread in this flavorful muffin topped with sweet brown sugar crumble. Recipe courtesy of


  • 1 1/2 c. flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 3 bananas, mashed
  • 3/4 c white sugar
  • 1 egg, beaten
  • 1/3 c butter, melted
  • 1 c fresh blueberries
  • 1/3 c brown sugar, packed
  • 2 T flour
  • 1/4 t cinnamon
  • 1 T butter


  1. Preheat the oven to 370 degrees.
  2. Line muffin tin with papers.
  3. In a large bowl combine 1 1/2 c flour with baking soda, baking powder and salt.
  4. In a med bowl combine bananas, sugar egg and melted butter.
  5. Add the banana mixture to the flour mixture stirring just until moistened.
  6. Fold in blueberries gently.
  7. In a small bowl combine brown sugar, 2 T of flour and cinnamon.
  8. Using a fork cut in the 1 T of butter.
  9. Spoon muffin batter into muffin papers.
  10. Sprinkle the brown sugar mixture evenly over the tops of the muffins.
  11. Bake for 18-20 minutes until the toothpick inserted into the center comes out clean.


Blueberry Corn Muffins with Goat Cheese

For those looking for a blueberry muffin that’s “outside the box,” these blueberry cornbread muffins featuring bacon and goat cheese will hit the spot.

Recipe and photo courtesy of the U.S. Highbush Blueberry Council, found here.


  • 3/4 cup yellow cornmeal
  • 1/2 cup gluten free flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 3/4 cup milk
  • 4 tablespoons butter, melted
  • 3/4 cup bacon, cooked and chopped
  • 1 cup frozen blueberries
  • 1/3 cup crumbled goat cheese


  1. Heat oven to 350°F.
  2. Spray a standard 12 count muffin tin with cooking spray; set aside.
  3. In a medium size mixing bowl, combine cornmeal, flour and baking powder; stir well.
  4. Add the beaten egg, milk and melted butter until combined.
  5. Lightly fold in the bacon, blueberries and goat cheese.
  6. Spoon batter into the muffin tin and bake for 20 minutes.

Number of servings (yield): 12 muffins


Find more homemade blueberry recipes to make for breakfast or any time on the recipes page of the Blueberries from Florida website