Homemade Blueberry Muffin Recipes (2024)

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Hot and fluffy, bursting with juicy blueberries, and topped with melting pad of butter... No wonder blueberry muffins have become a family favorite around the breakfast table!

Homemade blueberry muffins are fast and easy to make, so no need for a boring box mix! These yummy blueberry muffin recipes will get your creative juices cooking!

So get your ovens preheating because the baking is about to begin!

I've tried many of the recipes from Mr. Brown and this one is absolutely one of my favorites.

Ingredients

• 12 1/2 ounces cake flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• Heavy pinch salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup yogurt
  
• 1 1/2 cups fresh blueberries
• Vegetable spray, for the muffin tins

Directions

1. Preheat oven to 400°F.
2. Sift together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
3. In separate bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
4. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly.
   
5. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Streusel Topping

• 1/4 cup all-purpose flour
• 1 tablespoon white sugar
• 3 tablespoons sweetened flaked coconut, chopped
• 2 tablespoons butter

Your friends and family will adore these delicious blueberry muffins with a tropical twist!

Special thanks to geranium for this great recipe!

Ingredients

• 1/2 cup butter
• 1 1/4 cups white sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup fresh blueberries
• 1/4 cup all-purpose flour
• 1 cup mango - peeled, seeded and diced
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup buttermilk

Directions

1. Begin by preheating your oven to 375°F. Prep your muffin pan by placing a muffin liner in each cup.
2. Combine 1/4 cup flour, 1 tablespoon sugar, and coconut in a small bowl. Mix in 2 tablespoons of room temperature butter until completely incorporated into the flour; set aside.
   
3. Mix the butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer. Add eggs one at a time and beat until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Blend together with the butter mixture and buttermilk.
   
4. Coat the blueberries with 1/4 cup of flour. Stir the covered blueberries and flour into the batter along with the mango.
   
5. Scoop the batter into the prepared muffin tins. Before placing in the oven, sprinkle your muffins with the coconut topping. Bake for 25 to 35 minutes. until golden.

Blueberries and cream cheese? I can't think of a tastier combination!

Ingredients

• 2 cups cake flour
• 3/4 cup granulated sugar
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 2 teaspoon lemon juice
• 2 teaspoon vanilla extract
• 2 eggs
• 3 ounces cream cheese, cut in cubes
• 1/4 cup melted butter
• 1/2 cup milk
• 1 cup blueberries, fresh or frozen

Directions

1. Preheat oven to 350° F and line the cups of a muffin tin with paper liners.
   
2. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Stir well and set aside.
3. Beat cream cheese, lemon juice, and vanilla with an electric mixer until smooth. Add eggs one at a time and mix until blended. Stir in melted butter and mix until smooth. Mix in milk.
   
4. Add dry ingredients and stir until all dry is incorporated. Do not over mix. Fold the berries into the batter.
   
5. Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full.
   
6. Bake for 30 minutes. Cool on rack 15 minutes before enjoying.