Homemade Blueberry Muffins

Recipe Ingredients

Here’s a look at the ingredients you’ll need to make these delicious Homemade Blueberry Muffins.

All-Purpose Flour: Gold Medal™ is the perfect all-purpose flour for these muffins, giving them structure while still being soft and tender.

Sugar: A key ingredient in any muffin recipe. Sugar not only gives sweet flavor but helps keep baked goods moist.

Greek Yogurt: Look for a Greek yogurt with a 3.5-5% milk-fat content. This will ensure a moist and tender muffin. You can substitute sour cream for the yogurt if you prefer or have it on hand.

Butter and Oil: This combination makes a flavorful and moist muffin. Butter adds richness and flavor, while oil ensures the batter will bake up moist and won’t dry out.

Blueberries: While fresh, in-season berries are ideal they aren’t always available when you want them. Luckily, good-quality frozen blueberries are easy to find year-round and work equally well in this recipe!

Other Ingredients You’ll Need: Baking powder, salt, eggs, and vanilla.

How to Make Homemade Blueberry Muffins

Here are our best tips for making these moist Blueberry Muffins. Follow the full recipe for detailed instructions.

1. Make the Streusel

Mix together the simple combination of melted butter, flour, and sugar until you get a moist crumble that holds together when pressed.

2. Make the Batter

Mix the dry ingredients and reserve a tablespoon to toss with the blueberries—this will help the blueberries distribute more evenly through the batter and keep them from sinking to the bottom of the muffins as they bake. Then, whisk together all the wet ingredients—sugar, yogurt, butter, oil, eggs, and vanilla—before folding in the dry ingredients, followed by the flour-dusted blueberries.

3. Add the Streusel

Don’t be afraid to pile the streusel on top of the muffins. Pressing the streusel gently will help secure it to the batter (some will still fall off as it bakes, but this it’s a worthy sacrifice). As the muffins tops rise and expand, the streusel will spread out.

4. Bake and Enjoy

Bake the muffins at 400°F one pan at a time on the center rack. This is a relatively high temp but will ensure tall muffins with wide tops. If baking all 12 muffins in one pan, see our Tips for more details! If using frozen berries, no need to thaw, just add another 2 to 3 minutes to the bake time.

How to Store (and Reheat) Homemade Blueberry Muffins

While these muffins are perfection slightly warm from the oven, follow these tips to best store any leftover Homemade Blueberry Muffins.

Room Temperature 

Store muffins in an airtight container or resealable food-storage plastic bag for up to 3 days.

Refrigerator 

Muffins can be stored the refrigerator in an airtight container or resealable food-storage plastic bag for up to 7 days.

Freezer Storage 

Wrap muffins individually in a layer of plastic wrap and place in a resealable plastic freezer bag and store in the freezer for up to 2 months. 

Thawing/Reheating

Thaw frozen muffins at room temperature for 2 hours or until thawed. Reheat room temperature muffins in the microwave for about 10 seconds. Handle carefully as there may be areas of the streusel or blueberries that are hotter than others.