You know that moment when you bite into a warm, tender blueberry muffin fresh from the oven? That’s the magic we’re bringing to your brunch table! From classic bakery-style treats to creative twists bursting with juicy berries, we’ve gathered 20 irresistible recipes that will make your weekend mornings extra special. Get ready to find your new favorite – let’s dive into these delicious blueberry muffin creations!
Classic Buttermilk Blueberry Muffins
There’s something magical about waking up to the smell of warm blueberry muffins baking in the oven—it instantly transports me back to my grandmother’s kitchen, where she’d always have a fresh batch waiting when we visited. These classic buttermilk blueberry muffins are my go-to weekend treat, perfect for lazy mornings with coffee or packing in lunchboxes for a sweet surprise.
Ingredients
- Flour – 2 cups
- Sugar – ¾ cup
- Buttermilk – 1 cup
- Egg – 1
- Butter – ½ cup
- Blueberries – 1 cup
- Baking powder – 2 tsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 375°F.
- Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Melt the butter in a microwave-safe bowl for 45 seconds.
- Let the melted butter cool for 2 minutes.
- Whisk the buttermilk, egg, and vanilla extract into the cooled butter.
- Pour the wet ingredients into the dry ingredients.
- Gently fold the mixture until just combined—don’t overmix, or the muffins will be tough.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking.
- Fold the floured blueberries into the batter.
- Scoop the batter into the prepared muffin cups, filling each about ⅔ full.
- Bake for 18–22 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Cool the muffins in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
Every bite of these muffins delivers a tender, cake-like crumb with juicy bursts of blueberry, thanks to that quick flour toss. They’re fantastic warm with a pat of butter, or try splitting one and toasting it lightly for a crispy edge—perfect alongside your morning coffee or as an afternoon pick-me-up.
Lemon Glazed Blueberry Muffins
Zesty lemon and sweet blueberries create the perfect morning treat in these delightful muffins. I first discovered this combination when my neighbor brought over a basket of fresh-picked blueberries, and I knew they deserved something special. Now these muffins are my go-to for weekend breakfasts and impromptu brunch gatherings.
Ingredients
- Flour – 2 cups
- Sugar – ¾ cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Egg – 1
- Milk – 1 cup
- Vegetable oil – ⅓ cup
- Blueberries – 1 cup
- Lemon juice – 2 tbsp
- Powdered sugar – 1 cup
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- Whisk together 2 cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
- In a separate bowl, beat 1 egg until frothy, then add 1 cup milk and ⅓ cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your muffins will be tough.
- Gently fold in 1 cup blueberries, being careful not to crush them.
- Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
- Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
- Transfer the muffins to a wire rack and let cool completely, about 30 minutes.
- While cooling, whisk together 1 cup powdered sugar and 2 tbsp lemon juice until smooth.
- Drizzle the lemon glaze over the cooled muffins using a spoon or piping bag.
- Let the glaze set for 15 minutes before serving.
Velvety crumbs dotted with juicy blueberries make these muffins incredibly tender, while the tart lemon glaze cuts through the sweetness perfectly. I love serving them warm with a pat of butter melting into the top, or crumbled over Greek yogurt for an extra special breakfast. They also freeze beautifully—just pop them in the microwave for 30 seconds whenever a muffin craving strikes.
Streusel-Topped Blueberry Muffins
Oh, the smell of warm blueberries and cinnamon that fills my kitchen when I bake these muffins—it’s the cozy hug I need on busy mornings. I’ve been making this recipe for years, tweaking it until it’s just right, and now I’m excited to share it with you. Honestly, there’s nothing like pulling these tender, streusel-topped muffins out of the oven to start the day with a smile.
Ingredients
Flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – ¾ cup
Egg – 1
Milk – ½ cup
Vegetable oil – ⅓ cup
Blueberries – 1 cup
Butter – ¼ cup
Cinnamon – 1 tsp
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups flour, 2 tsp baking powder, and ½ tsp salt until fully combined.
3. Add ¾ cup sugar to the dry ingredients and whisk again to incorporate evenly.
4. In a separate medium bowl, crack 1 egg and beat it lightly with a fork until uniform in color.
5. Pour ½ cup milk and ⅓ cup vegetable oil into the beaten egg, and whisk until the mixture is smooth and emulsified.
6. Tip: When combining wet and dry ingredients, mix just until no dry streaks remain—overmixing can make muffins tough.
7. Gently fold 1 cup blueberries into the batter using a spatula to avoid crushing them.
8. In a small bowl, use your fingers to rub ¼ cup butter into ¼ cup flour and 1 tsp cinnamon until coarse crumbs form for the streusel topping.
9. Tip: Keep the butter cold for the streusel to achieve those perfect, crunchy bits after baking.
10. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
11. Sprinkle the streusel topping generously over each portion of batter, covering the surface.
12. Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
13. Tip: Rotate the tin halfway through baking to ensure even browning if your oven has hot spots.
14. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
Buttery and crumbly on top with a soft, berry-studded interior, these muffins are a delight. I love serving them slightly warm with a dab of honey or alongside a cold glass of milk for a simple, satisfying treat.
Blueberry Cream Cheese Muffins
Last weekend, I found myself with a pint of blueberries that were just begging to be baked into something special. These blueberry cream cheese muffins have become my go-to when I want to impress brunch guests without spending hours in the kitchen—they’re the perfect balance of sweet, tangy, and utterly comforting.
Ingredients
Flour – 2 cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Egg – 1
Milk – ¾ cup
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Blueberries – 1 cup
Cream cheese – 4 oz
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 2 cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat 1 egg until frothy using a whisk.
4. Add ¾ cup milk, ⅓ cup vegetable oil, and 1 tsp vanilla extract to the beaten egg, whisking until fully combined.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined—do not overmix.
6. Gently fold in 1 cup blueberries using the spatula, being careful not to burst them.
7. Cut 4 oz cream cheese into 12 equal cubes using a sharp knife.
8. Fill each muffin liner halfway with batter using a spoon or cookie scoop.
9. Place one cream cheese cube in the center of each muffin batter portion.
10. Cover each cream cheese cube with remaining batter until liners are ¾ full.
11. Bake at 375°F for 20-25 minutes until tops are golden brown and a toothpick inserted near the edge comes out clean.
12. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Upon biting into one of these warm muffins, you’ll discover the delightful surprise of melted cream cheese contrasting with the burst of juicy blueberries. The tender crumb practically melts in your mouth, while the slightly crisp top adds the perfect texture contrast. I love serving these slightly warm with a drizzle of honey for an extra touch of sweetness that complements the tangy cream cheese beautifully.
Blueberry Oatmeal Muffins
Now, I have to confess—blueberry oatmeal muffins are my ultimate cozy morning treat, the kind I whip up on lazy Sundays when the house smells like cinnamon and comfort. Nothing beats that moment when you pull them warm from the oven, the berries bursting with sweetness in every bite.
Ingredients
Flour – 1 ½ cups
Oats – 1 cup
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – 1 cup
Egg – 1
Butter – ½ cup, melted
Blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, whisk the milk, egg, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix, as this keeps the muffins tender.
5. Gently fold in the blueberries to avoid crushing them and staining the batter.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow for rising.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Every bite of these muffins delivers a soft, moist crumb with pops of juicy blueberries and a hint of oat-y heartiness. I love serving them warm with a dab of honey or crumbling one over yogurt for a breakfast parfait—they’re just as good the next day, if they last that long!
Blueberry Banana Muffins
Tuesdays always find me with overripe bananas on the counter and a craving for something cozy—that’s how these Blueberry Banana Muffins came to be. I love how they fill the kitchen with warmth and make even a busy morning feel a little special.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ripe bananas – 3 medium
– Granulated sugar – ¾ cup
– Egg – 1 large
– Vegetable oil – ⅓ cup
– Fresh blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Mash the 3 ripe bananas thoroughly in a large bowl until no large chunks remain.
3. Tip: Using very ripe bananas with brown spots will give you the sweetest flavor and moistest texture.
4. Add the ¾ cup granulated sugar, 1 large egg, and ⅓ cup vegetable oil to the mashed bananas.
5. Whisk these wet ingredients together until fully combined and smooth.
6. In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt.
7. Tip: Whisking the dry ingredients separately ensures the leavening is evenly distributed for consistent rising.
8. Gently fold the dry ingredients into the wet mixture using a spatula, stopping just when no flour streaks remain.
9. Gently fold in 1 cup fresh blueberries, being careful not to overmix and crush them.
10. Tip: Tossing the blueberries in a tablespoon of flour from your measured amount first helps prevent them from sinking to the bottom.
11. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
12. Bake at 375°F for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Fresh from the oven, these muffins have a tender, cake-like crumb with juicy berry bursts in every bite. For a weekend treat, I love splitting one warm and topping it with a pat of melting butter—it’s pure comfort.
Blueberry Yogurt Muffins
Haven’t you had those mornings where you’re rushing out the door but still craving something homemade? I developed this blueberry yogurt muffin recipe during one such chaotic week when my usual bakery run wasn’t happening. These became my go-to because they’re surprisingly simple yet taste like you spent hours in the kitchen.
Ingredients
Flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – ¾ cup
Plain yogurt – 1 cup
Egg – 1
Vegetable oil – ¼ cup
Vanilla extract – 1 tsp
Blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt in a medium bowl until fully combined.
3. In a separate large bowl, whisk sugar, yogurt, egg, oil, and vanilla extract for exactly 2 minutes until smooth and slightly pale.
4. Gently fold the dry ingredients into the wet mixture using a spatula until just combined – the batter will be lumpy, which prevents tough muffins.
5. Toss blueberries with 1 tablespoon of the flour mixture from step 2 to coat them lightly, which helps prevent sinking during baking.
6. Fold the coated blueberries into the batter using only 5-6 strokes to avoid overmixing and purple streaks.
7. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full for proper rising.
8. Bake at 375°F for 18-22 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
9. Cool the muffins in the pan for 5 minutes before transferring to a wire rack. Now these beauties emerge with wonderfully domed tops and tender crumbs that practically melt in your mouth. Nothing beats breaking one open while still warm to reveal those juicy berry pockets – they’re perfect with your morning coffee or as an afternoon pick-me-up.
Double Chocolate Blueberry Muffins
Haven’t you had those mornings where you’re craving something decadent but still want to feel a little virtuous? I created these Double Chocolate Blueberry Muffins after one too many failed attempts at “healthy” breakfasts—now they’re my go-to when I need a chocolate fix that still counts as breakfast.
Ingredients
Flour – 1 ¾ cups
Cocoa powder – ½ cup
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – ¾ cup
Egg – 1
Milk – ¾ cup
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Blueberries – 1 cup
Chocolate chips – ½ cup
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl until no streaks remain.
3. In a separate bowl, beat the egg with sugar until pale and slightly thickened, about 2 minutes.
4. Pour in milk, vegetable oil, and vanilla extract, then whisk until fully combined.
5. Tip: Fold the wet ingredients into the dry mixture gently—overmixing makes muffins tough.
6. Toss blueberries with 1 tablespoon of the flour mixture to prevent sinking.
7. Gently fold blueberries and chocolate chips into the batter until just incorporated.
8. Tip: Use an ice cream scoop to divide batter evenly among muffin cups for uniform baking.
9. Fill each liner ⅔ full and bake for 18–22 minutes.
10. Tip: Check doneness by inserting a toothpick—it should come out with moist crumbs, not wet batter.
11. Cool muffins in the pan for 5 minutes before transferring to a wire rack. Crumbly, fudgy centers burst with juicy blueberries against the rich chocolate base. I love splitting one warm and topping it with a dollop of Greek yogurt for breakfast, or serving it alongside coffee for an afternoon pick-me-up.
Blueberry Chia Seed Muffins
Sometimes I think my love for blueberries borders on obsession, especially when I find myself buying multiple cartons “just in case” I get the sudden urge to bake these tender, jammy muffins that have become my weekend ritual. There’s something magical about how chia seeds create the most delightful texture while keeping everything moist for days.
Ingredients
Flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Egg – 1
Milk – ¾ cup
Honey – ½ cup
Vegetable oil – ¼ cup
Blueberries – 1 cup
Chia seeds – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt in a large bowl until thoroughly combined.
3. In a separate bowl, beat the egg vigorously for 30 seconds until pale and frothy.
4. Pour milk, honey, and vegetable oil into the beaten egg, whisking continuously until the mixture emulsifies.
5. Tip: When measuring honey, lightly coat your measuring cup with oil first—it will slide right out without sticking.
6. Create a well in the dry ingredients and pour in the wet mixture, folding gently with a spatula until just combined.
7. Gently fold in blueberries and chia seeds, being careful not to overmix and burst the berries.
8. Tip: Toss your blueberries in a tablespoon of flour first—this prevents them from sinking to the bottom during baking.
9. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
10. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
11. Tip: Rotate your muffin tin halfway through baking for even browning, especially if your oven has hot spots.
12. Transfer muffins to a wire rack and let cool completely before serving.
Heavenly when still slightly warm, these muffins boast a tender crumb punctuated by juicy berry bursts and the satisfying crunch of chia seeds. I love splitting one open and watching the steam escape while the blueberries glisten like little jewels. For an extra treat, try toasting day-old muffins and slathering them with lemon curd—the bright acidity cuts through the sweetness perfectly.
Blueberry Zucchini Muffins
Can you believe I almost threw out that last zucchini from my garden? Then I remembered my grandma’s trick for hiding veggies in baked goods, and these magical blueberry zucchini muffins were born. They’re the perfect way to use up summer produce while satisfying your sweet tooth.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking powder – 1 tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Vegetable oil – ½ cup
– Sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Zucchini – 1 cup shredded
– Blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
3. In a separate large bowl, combine ½ cup vegetable oil and ¾ cup sugar until fully incorporated.
4. Beat in 1 egg and 1 tsp vanilla extract until the mixture is smooth and pale yellow.
5. Fold in 1 cup shredded zucchini, making sure to squeeze out excess moisture first for better texture.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined – overmixing makes tough muffins.
7. Gently fold in 1 cup blueberries, being careful not to crush them and stain the batter purple.
8. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
9. Bake at 375°F for 20-25 minutes until a toothpick inserted in the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Just pulled from the oven, these muffins have the most delightful contrast between the moist, tender crumb and the juicy berry bursts. I love serving them warm with a pat of butter melting into the craggy top, though they’re equally delicious cold for breakfast the next day.
Blueberry Cinnamon Crumb Muffins
Remember those chilly weekend mornings when you just want something warm and comforting with your coffee? That’s exactly why I developed this blueberry cinnamon crumb muffin recipe—it’s become my go-to for lazy breakfasts and impromptu brunches with friends. There’s something magical about how the sweet berries pair with that cozy cinnamon spice.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – ½ cup
Egg – 1
Butter – ⅓ cup
Blueberries – 1 cup
Cinnamon – 1 tsp
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. Melt ⅓ cup butter completely and let it cool slightly—this prevents it from cooking the egg when mixed.
4. In a separate bowl, beat 1 egg until smooth, then stir in ½ cup milk and the melted butter.
5. Pour the wet ingredients into the dry ingredients and mix just until combined—overmixing makes tough muffins.
6. Gently fold in 1 cup blueberries, being careful not to crush them to avoid purple streaks.
7. Sprinkle 1 tsp cinnamon evenly over the batter and give one final gentle stir to create swirls.
8. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
9. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed.
10. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Buttery crumbs give way to juicy berry bursts in every bite, with that warm cinnamon note tying everything together. I love splitting one open while still warm and watching the steam escape—perfect with a dab of extra butter or crumbled over vanilla ice cream for an easy dessert.
Blueberry Pumpkin Muffins
Yesterday, I was craving something that perfectly captured the transition from pumpkin spice season to holiday baking, and these blueberry pumpkin muffins were the delicious answer. I love how the tart blueberries cut through the warm pumpkin spice, creating a muffin that feels both cozy and fresh—plus, they make my kitchen smell absolutely incredible while baking.
Ingredients
Flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Pumpkin puree – 1 cup
Eggs – 2
Brown sugar – ¾ cup
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl until fully combined.
3. In a separate large bowl, whisk the pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract until smooth.
4. Tip: For extra fluffy muffins, avoid overmixing—gently fold the dry ingredients into the wet ingredients using a spatula until just combined, with a few flour streaks remaining.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Tip: Rotate the muffin tin halfway through baking to ensure even browning, especially if your oven has hot spots.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
10. Transfer the muffins to a wire rack to cool completely.
11. Tip: For a bakery-style crackly top, let the muffins cool completely before storing—this helps the crust set perfectly.
Really, these muffins strike the perfect balance with their tender, moist crumb and bursts of juicy blueberries. The pumpkin spice lingers warmly in the background, making them ideal for breakfast with a swipe of cream cheese or as an afternoon snack with a hot cup of coffee.
Blueberry Applesauce Muffins
Kind of like finding money in last season’s coat pocket, discovering this recipe felt like stumbling upon a hidden treasure. I’d been experimenting with ways to use up my homemade applesauce when these tender, fruity muffins emerged from the oven—and they’ve been a breakfast staple ever since.
Ingredients
Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 2
Sugar – ¾ cup
Vegetable oil – ½ cup
Applesauce – 1 cup
Blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together 2 cups flour, 2 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
4. In a separate large bowl, beat 2 eggs until frothy.
5. Add ¾ cup sugar to the eggs and whisk until pale yellow.
6. Pour in ½ cup vegetable oil and whisk until fully incorporated.
7. Stir in 1 cup applesauce until the mixture is smooth.
8. Tip: Don’t overmix the batter once you add the dry ingredients—a few lumps are fine and will keep the muffins tender.
9. Gently fold the flour mixture into the wet ingredients until just combined.
10. Toss 1 cup blueberries with 1 tablespoon of the flour mixture to prevent sinking.
11. Tip: Using frozen blueberries? Keep them frozen until adding to the batter to avoid purple streaks.
12. Gently fold the coated blueberries into the muffin batter.
13. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
14. Tip: For bakery-style domed tops, let the filled muffin tin rest for 15 minutes before baking.
15. Bake at 375°F for 20-25 minutes until the tops spring back when lightly pressed.
16. Insert a toothpick into the center of a muffin—it should come out clean.
17. Cool the muffins in the pan for 5 minutes.
18. Transfer the muffins to a wire rack to cool completely.
Come morning, these muffins reveal their magic—the crumb stays incredibly moist from the applesauce while the blueberries burst with tart sweetness. I love splitting one warm and slathering it with cream cheese, though they’re equally perfect grabbed on the way out the door.
Blueberry Ricotta Muffins
Can you believe I almost skipped making these blueberry ricotta muffins last weekend? I was cleaning out my fridge and found a container of ricotta that needed using up—turns out it was the secret to the most tender, moist muffins I’ve ever baked.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Ricotta cheese – 1 cup
Eggs – 2
Milk – ½ cup
Vegetable oil – ¼ cup
Vanilla extract – 1 tsp
Blueberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, combine 1 cup ricotta cheese, 2 eggs, ½ cup milk, ¼ cup vegetable oil, and 1 tsp vanilla extract until smooth.
4. Tip: Don’t overmix the wet ingredients—just blend until combined to keep the muffins tender.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
6. Toss 1 cup blueberries with 1 tablespoon of the flour mixture to prevent sinking.
7. Tip: Coating berries in flour helps distribute them evenly throughout the batter instead of settling at the bottom.
8. Gently fold the coated blueberries into the muffin batter until evenly distributed.
9. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
10. Tip: For bakery-style domed tops, let the filled muffin tin sit for 10 minutes before baking.
11. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
12. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Delightfully tender with pockets of juicy berries, these muffins have a subtle tang from the ricotta that balances the sweetness perfectly. I love serving them warm with a pat of butter melting into the crumb, though they’re equally wonderful sliced and toasted the next day for breakfast.
Summary
Mouthwatering blueberry muffins are the perfect brunch treat! With 20 delicious recipes to choose from, you’re sure to find new family favorites. We’d love to hear which recipes you try—leave a comment with your top picks and share this roundup on Pinterest so other home cooks can discover these delightful muffins too!
