Every once in a while I like to post a recipe that’s based on a childhood favorite of mine. And when I say favorite, I mean, real deal butter and sugar baked up fresh just like something you’d find out of a bakery.
Many of you know that Ambitious Kitchen strives to inspire you in and out of the kitchen. That means I share mostly nutrient-dense recipes that you can feel good about cooking and baking.
However, it also means that I’m not afraid to challenge you to bake something to feel nostalgic (i.e. my famous cinnamon rolls), or a treat you want to impress someone with, kick back with a book and a cup of coffee on a Sunday morning or serve at a family brunch (hello, Easter!) and be proud to say you’ve made it from scratch.
That’s where the best blueberry muffins come in. I had to give them a re-share this spring because they’re just THAT good. So good, in fact, that my team and I did a blind taste test comparing them to a Starbucks blueberry muffin! The video is a must-watch, and it’s the first episode in Season 3 of Good Mood Comfort Food.
Everything you’ll need to make the best blueberry muffins
This is the real deal, traditional blueberry muffin recipe using good old butter, sugar and regular flour. If you’re looking for a healthier and/or gluten free alternative, check out these! Otherwise, let’s get to this amazing, nostalgic, best-ever blueberry muffin recipe. Here’s what you’ll need:
- All purpose flour: the base of these incredible blueberry muffins.
- Brown & white sugar: we’re using both brown sugar and white sugar in this recipe for a wonderful sweetness that isn’t overpowering.
- Butter: for the perfect amount of moisture in these blueberry muffins. And yes, you’re going to brown it.
- Eggs: to help bind these babies together.
- Milk: feel free to use any milk you want (dairy free if desired).
- Vanilla extract & almond extract: using both vanilla and almond extracts gives these blueberry muffins that bakery flavor you know and love.
- Baking powder & salt: so that these muffins bake up correctly.
- Blueberries: for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!
Can I make them gluten free?
I recommend using my gluten free blueberry muffin recipe here. Or you can try subbing a 1:1 gluten free all purpose flour. Please know I have not tested this substitute, but let me know in the comments if you try it!
How to make a crumb topping for blueberry muffins
Is there anything better than homemade blueberry muffins with a crumb topping? The delicious streusel texture and flavor are truly what make these muffins extra special. To make it:
- Mix the dry. In a medium bowl, mix together the flour and brown sugar.
- Stir in the butter. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- Top the muffins. Once you’re done mixing the rest of the blueberry muffin batter you’ll simply add the crumb topping to each muffin before baking.
Don’t forget this secret ingredient
Brown butter! Oh yeah, we’re adding brown butter to these amazing blueberry muffins. It can seem intimidating, but it’s easier than you think. Learn how to make brown butter here, and get even more recipes using rich brown butter here!
Tips for making homemade blueberry muffins
- Use room temp ingredients. Be sure your brown butter is cooled before using it and bring your eggs to room temperature so that they do not coagulate with the butter. Simply run your eggs under warm water for a few minutes to bring them to room temp.
- Don’t overmix the batter. Mix the dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want.
- Use muffin liners & spray. I recommend spraying your muffin liners with a bit of cooking spray to prevent any sticking.
How do you keep blueberries from sinking in muffins?
This is an important (but super simple) part of making these bakery-style blueberry muffins. Once you add the blueberries you don’t want them to all pool at the bottom.
To keep them from sinking, you’ll simply toss them in about 2 tablespoons of flour before gently folding them into your blueberry muffin batter. Easy!
Can I use frozen blueberries?
Yes! In my latest video I ended up using frozen wild blueberries (which were delicious). If you use frozen berries, the batter may seize up a bit and seem cold, but don’t worry — they will still bake up beautifully. I recommend tossing them in flour before adding them to the batter.
Freezer-friendly blueberry muffins
These easy blueberry muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Our fav tools for baking muffins
Don’t forget to check out all of our favorite kitchen essentials.
More muffin recipes to try
- Honey Cinnamon Walnut Banana Muffins
- Outrageously Good Orange Muffins
- Healthy Carrot Cake Muffins with Cream Cheese Glaze
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
- Healthy Double Chocolate Zucchini Muffins
Get all of our amazing muffin recipes here!
If you make these bakery style blueberry muffins be sure to leave a comment and a rating so I know how you liked them! You can also tag me using the hashtag #ambitiouskitchen on Instagram. I appreciate it – xo!
Good Mood Comfort Food
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Best Bakery Style Blueberry Muffins
Ingredients
- For the topping:
- ½ cup (60g) all purpose flour
- ½ teaspoon cinnamon
- ⅓ cup (71g) packed brown sugar
- 3 tablespoons (42g) butter, melted
- For the wet ingredients:
- ½ cup (113g) butter
- 1 cup (200g) sugar
- 2 large eggs, at room temperature
- ½ cup (120g) milk (any milk should work here)
- ½ tablespoon vanilla extract
- ½ teaspoon almond extract
- Dry ingredients:
- 2 cups (240g) all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- For the mix in:
- 2 cups (300g) fresh or frozen blueberries*
- 2 tablespoons (15g) all purpose flour
Instructions
- Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
- Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
- While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
- Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter.
- Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 6th, 2021, republished on May 8th, 2023, republished on March 21st, 2024, and republished on March 16th, 2025.
277 comments
I love your blog sooo much; you have taught me so much about how reduce sugar in my baking–love your glazes! I will be making these with ww flour in the crumb topping and some oats to up the whole grains where they won’t detract from that bakery taste!
The only thing I stumble over is when you refer to butter and other saturated fats as less healthy since the nutritional science has progressed. So long as those fats come from humanely raised animals, they are used for optimal heart and other systems health! Vegans will disagree, I know. (The documentary Fat Fiction and this article speak to it: https://getpocket.com/explore/item/the-vindication-of-cheese-butter-and-full-fat-milk?utm_source=pocket-newtab_ Full respect–I just know how much you know about all this, and I don’t want you to feel guilty for a positive ingredient!
Thanks for the wonderful blog and sharing your world and knowledge.
So happy to hear that you’re loving the recipes here! I am all for fats coming from humanely raised animals and the benefits they have on our bodies in moderation. I simply wanted to note that if someone was looking for a muffin recipe with more nutritional value that I have other recipes that provide this on my site (these ones also use refined sugar and flour, which are generally not as nutrient-dense as other sweeteners and flours I often use). As always, I’m not labeling “good” vs. “bad” foods or ingredients 🙂 and these muffins are no exception. Hope you love them!
These are the best blueberry muffins! They truly live up to the bakery style claim with a perfect crumb and large domed tops. I made them exactly as written and would not change a thing!
I’m so happy to hear that, Erin! Glad you loved them!
I made these wonderful muffins today as soon as your email of the recipe arrived. It was everything I hoped for, delicious, light and very flavoursome with tasty browned butter. I used whole meal spelt flour, frozen blueberries, Lurpak Danish butter and almond milk. The frozen berries did tighten the batter but they bounced up beautifully in the oven as you mentioned. I baked for 28mins in a fan forced oven just over 200 degrees celsius. Very good tip about coating the frozen berries with flour, they were balanced throughout the muffin perfectly. Love your tips, always so helpful! The generous amount of crumble top added another layer of yumminess, great texture and overall effect. Professional result! This will be in my rotation from now on, will try mixed variety frozen berries next time for another variation. DELICIOUS! Thank you so much for another winner recipe Monique xx
So happy you loved these, Christina! Perfect for a snack, treat or yummy breakfast 🙂
Finally!! A GREAT blueberry muffin recipe that has flavor and is moist. So good! I like the brown sugar in the crumbly topping.
Absolutely! Glad you loved them!
Delicious and not overly complicated to make. Definitely worth it!
Absolutely – the perfect treat!
This is by far the best muffins I have made and eat! The texture, the taste, the flavour, everything is there, really!
Amazing! So happy to hear that.
I made this with Bob’s Red Mill 1:1 GF flour blend with no other modifications and they came out so delicious! I love the hint of the almond extract after each bite.
I used a normal size muffin tin and for some reason it made 17 muffins? (I’m not complaining about extra muffins!)
Will definitely make again!
I’m glad that flour worked out well! Can’t go wrong with some extras 😉
Just saw theses on your Instagram stories and they look so good! I’ve never seen anyone use almond extract in a blueberry muffin but I’m excited to try it out!
It adds such a great flavor! Let me know if you give these a try 🙂
This recipe is exactly as the title states! Absolutely delicious and everything I look for in a blueberry muffin. I used only vanilla extract, since I didn’t have almond extract and don’t care for too much almond flavoring, so I just used a little extra vanilla. Used a lot of bowls but worth it, and can’t wait to make them again. I’d definitely make these for a special brunch.
Perfect! So happy you loved these!
These look sooo good!! You mention using both white and brown sugar – is the topping the only thing you use brown sugar in? Or do you divide the sugar in the muffins 50/50?
The brown sugar is just for the topping 🙂
Question: You write that it’s 3 Tbsps for the butter for the topping, but then the first line says to melt 1/2 cup of butter and brown it, and set it aside for the topping. Can you clarify?
The 3 Tbs is for the topping and the 1/2 c is for the muffin batter.
In regards to the amount of butter, is the amount 1/2 cup total and you use 3 tablespoons out of the 1/2 cup then the remainder goes into the batter…or, do you use 1/2 cup plus 3 tablespoons?
Fantastic! Really do taste like a bakery blueberry muffin. Heavy (weight wise), but so light and perfect (texture-wise). Will be making again and again.
The real deal here! 🙂
Came to comment I used whole wheat flour because it’s all I had and they turned out nicely! Love the crumb topping ❤️
So happy to hear that! Glad you enjoyed 🙂
Followed the recipe exactly and they were the best blueberry muffins I’ve ever had! We shared with our neighbors and they loved them, too!
Amazing! I’m so glad 🙂
Excellent muffins – well worth the effort and carbs. I may reduce or skip the almond extract next though, since it competed a bit with the blueberry flavor.
So glad you enjoyed! And yes feel free to omit the almond extract if you’d like.
I have been craving a good blueberry muffin for months now and these did not disappoint. I am obsessed with AK recipes and made these to the T. But next time, I may try to reduce the sugar by 1/4-1/3 cup as I thought that the recipe called for quite a bit and I think they’d still stand up and be great.
Let me know how that adjustment goes! Glad you enjoyed regardless 🙂
These might be the best muffins I’ve ever made. The crumb is perfect. They’re moist without being wet in the middle. The crumble topping made way too much, but the muffins are scrumptious!!
Amazing! So glad you loved them!
These are SO GOOD! Definitely a keeper.
Glad you loved them!
Hi,
Best blueberry recipe
Missing ingredient amounts.
Thank you
Hi! All of the ingredient amounts are in the recipe at the bottom of the page 🙂
These blueberry muffins are seriously delicious!!! I have made them twice now & have received rave reviews.
So happy to hear that!
These were easy and delicious! Tasted like they came from a bakery. And they freeze really well!
So happy you loved them!
These muffins are truly the best ever! I left out the almond extract because I didn’t have any and they were still perfect. I made 2 batches in one week and everyone loved them.
THESE ARE SO YUMMY! THe almond essence really takes them to another level. It’s a great way to elevate the average blueberry muffin.
It’s such a game changer! So glad you loved them!
amazing muffins!
Glad you liked them!
When I am looking for a muffin recipe- I go to Ambitious Kitchen first. Monique’s muffin recipes never fail. This was my family’s favorite blueberry muffin recipe- and the crumb topping made them extra delicious!
Amazing! So happy to hear that!
Sorry I’f this is odd 🙂 can I use this recipe without the topping , and instead of blueberries, use chocolate chips and bake in a loaf pan.
haha sure that should work! I wouldn’t baked in a loaf pan though, perhaps try an 8×8 inch pan.
These muffins are true to their name! This was my first experience browning butter and I was a little nervous (I am NOT a cook, and an amateur baker at best), but you described it perfectly and made it so easy! The almond extract and crumble topping really made these something special. And as an added bonus, the recipe made 16 muffins for me with the perfect amount of topping!
So happy to hear that! Perfect snack 🙂
I really love the blueberry muffins from Whole foods. I think they make them with cornmeal or some kind of corn flour. Do you think i could switch up part of the flour with corn meal to have them have the same flavor?
Try subbing 1/2 or 3/4 cup of the flour with corn flour!
HOLY HECK! Had some wrinkly blueberries so figured I would throw them in some muffins. I love your recipes (I’ve tried hundreds at this point…) and saw this recipe! The browned butter, almond extract and crumb topping made these so amazing. The muffin was so light and fluffy too! I used less than 1 cup of white sugar (didn’t want to open a new bag of sugar) and these were perfect. Also such an easy and quick recipe! Thanks for another great one!! I’m sure the other 11 muffins will be gone within 24 hours.
Love it! So happy they were a hit!
At first I thought browning butter was very weird, but everything turned out perfect! Even better with the crumb topping. I was also able to get 15 out of the recipe. Great recipe will make again.
So glad you enjoyed! The brown butter is a game changer 🙂
I made these last night and subbed 1 cup oat flour, 1/2 tigernut flour, and 1/2 cup sorghum flour to make them gluten free. I also subbed flax eggs since I have kids with egg allergies . I expected the muffins to completely fall apart with all the substitutions but they did not and baked up beautifully and were absolutely delicious! this recipe is definitely a keeper!
Absolutely delicious. The first time I made them with fresh blueberries and they came out perfect, the frozen blueberries I used the second time seemed to make them a little denser. Could definitely be a me problem. These muffins are delicious.
So glad you love them! Hmmm I’m not sure how the frozen blueberries would make them denser, but maybe try thawing & draining them first 🙂
These blueberry muffins are absolutely THE BEST…better than any store bought or other homemade recipe for blueberry muffins that I’ve tried. I made a double batch and handed them out to some family and friends and they were a HUGE hit, everyone loved them! Would 100% make again. Soooo good. Thank you for this recipe!
Amazing! So happy to hear that 🙂
So glad you loved them!!
Such a perfect recipe. These don’t last very long when I make them! They are perfectly flavoured and moist. Thanks for a great recipe!!!
I made these over the summer when we somehow were left with 3 pints of blueberries…these really were bakery-style! Yum!
Love that! Such a great snack or breakfast 🙂
lovely receipy were both glutenfree I bake alot
Love it!
Amazing! Made these muffins as a treat for brunch with my girlfriends today and they were a hit. I used a mix of fresh and frozen blueberries since that is what I had on hand and it worked just fine! I will definitely be coming back to this recipe for when friends are over. Yum!
Love it! Such a great brunch treat.
These were great!! So dense and delicious. Followed the recipe exactly and baked for 24 minutes. The batter felt thicker compared to a boxed mix, but they baked up beautifully. Can’t wait to make again!
So glad you enjoyed! One of our favs, too 🙂
I thought I had already found our “go-to” blueberry muffin recipe… and then I made these only because they were made by YOU and we love so many of your other recipes. These did not disappoint! They are amazing… easy to make, flavorful, and the texture…. the texture is perfect. They’re light, fluffy and moist, but not crumbly! We’ll definitely be making these again very soon!
Love that!! So glad they were a hit 🙂
Omgggg SO WORTH ALL THE BOWLS! Substitutions I made: swapped 1/2c butter for 1/4c butter and 1/4c avocado oil, swapped 2c flour for 3/4c oat flour 1/2c almond flour 3/4c bobs 1:1 GF mix in blue bag, swapped 1c sugar for 1/4c coconut sugar, 1/2c swerve brown sugar (didn’t do full cup and could’ve decreased even a bit more). Topping used oat flour and coconut sugar. Came out PHENOMENAL. Mom loved (made for Mother’s Day) 😀
I’m glad those swaps worked out well! Perfect for Mother’s Day 🙂
My husband loves blueberry muffins, so I figured I’d make these for him. Normally I’m not a big fan of blueberry muffins, but these are so good! The only thing I changed in the recipe was not making the brown butter (I was being lazy lol) and I left out the almond extract.
Perfect! So glad they were a hit!
Just made a triple batch of these for us and our families! 😋 My house smells like a bakery ☺️
SO happy you’re enjoying them!!
After 5 yrs of marriage, my husband just told me that these are the best things I have ever baked! They were sooo yummy!
Amazing! So glad they were a hit!
Let me preface by saying, I am a blueberry muffin SNOB. They are my favorite type of muffin, favorite thing to order at bakeries, and second favorite thing to bake (first is chocolate chip cookies 🙂 )
With that said, this recipe absolutely surpasses the high standards to which I hold my blueberry muffins. They are not only the best blueberry muffins I’ve ever baked at home, but they are also up there with the best I’ve ever had!! Some bakeries are truly god-level so it’s really empowering to think I can bake something that good, AT HOME. What a concept lol.
Thank you, Monique, for crafting such a spectacular recipe!!
Amazing!! That means so much coming from a blueberry muffin connoisseur 🙂 Glad you loved these!
Really lovely muffins! A winner for everyone in the house. As is mentioned in the recipe notes the batter was a bit stiff due to the frozen blueberries but even in my horrible oven they cooked up beautifully. Will definitely remake again
Woohoo! Glad to hear everyone enjoyed them!
This is SO good. It’s crispy on top with a fluffy muffin and I like that it’s not too sweet. Just the taste I missed from a bakery!
I’m so happy you loved these, Diane! 🙂
These look amazing. Just popped them in the oven. I did have a question. I am confused about the butter. I browned 1/2 cup… is that for the topping or the batter or both? I think I didn’t add enough butter… thanks!
Sorry if that was unclear! The 1/2 cup brown butter goes in the muffin batter, and the 3 tsbp. regular melted butter goes into the crumb topping. Hope they turned out well 🙂
Best blueberry muffins I’ve ever tasted! I guess this will be one of our weekend brunch staples 👍🏼
Yay!! I’m so happy you loved them, Mariam!
These muffins were an absolute hit! Brought them along for a road trip and we ended up having them for breakfast every morning!! The crumble top is perfection along with the entire recipe! Such a perfect summer breakfast
Yay!! Such a great roadtrip snack. Glad you loved them 🙂
Wow! After years of only making banana nut muffins, I decided to expand my horizons and I’m glad I did! I used a little less butter than called for (only had 7 tablespoons, not 8), but it was moist nonetheless and browning the butter added a nice “bakery” flavor.
I did not have enough butter for the strudel and so I used oil instead. It worked fine, but I would leave it off next time. I’ll be remaking this again and I find myself going to this website for recipes all the time now- thanks Monique!
So happy you branched out a little to try these, Enzarela, and glad you loved them! Can’t wait for you to try more AK recipes 🙂
BEST blueberry muffins recipe ever! They are so moist and flavourful, using your trick the blueberries did not sink to the bottom and the crumbly top takes them to a WHOLE NEW LEVEL!
YAY!! I’m so happy you loved them, Malvina! Isn’t that crumble topping divine?!
The almond extract was delightfully different and yummy in this recipe. The browned butter instructions weren’t totally clear- you want to brown ALL the butter in the entire recipe, then divide it (3T melted butter to the streusel and 1/2 cup melted butter to the batter). Overall an incredible recipe and I’ll make it again!
Surprised my parents with a brunch and made these muffins– what a great addition! The crumble on top was good enough to eat on it’s own, and farmer’s market blueberries made these muffins perfect. Even better my kitchen smelled like a bakery for the day
Aw that’s such a fun surprise! So happy that you loved them, Carlie 🙂
Your blueberry muffin recipe is the best. Using google, I searched for the best bakery style blueberry muffin recipe. I picked three different recipes, tried them all. Followed each recipe step by step, and your blueberry muffin turned out to be the best recipe. Thank you for sharing.
Whaaaat that is amazing!! I’m so happy you tried and loved these ones, Cora! Thank you ❤️😊
Made the muffins several times now – our absolute favorite!
Greetings from Salzburg, Austria
Hi, there! I’m so happy you’re loving them, thanks for the review! 🙂
Such a delicious treat!! My son loved these and so did my house guests! Also it should be noted just how beautiful these look. Perfect for entertaining friends and family! I will definitely make a double batch next time!
Yay!! So happy to hear you all loved them 🙂
I just made your muffins and followed the recipe exactly. The flavor is great but i found them to be denser then I like in a muffin but they were very moist.
Hi, there! Sorry to hear that, these should be a fluffy texture. Any chance your baking powder is old?
I bake regularly so I just opened a new can of baking powder. I was careful not to over mix and had everything at room temp. They were moist but were one the denser side. Everyone that tasted them liked them though. I just prefer lighter and fluffier muffins. Thanks for your great website and recipes though.
Ok, thanks for sharing. Happy you’re enjoying my recipes! 🙂
Delicious and so easy. Used half the vanilla, and still tasted absolutely amazing.
We really love these muffins! They are perfect!
The best blueberry muffins I’ve ever TASTED or MAKE!!!!
Another amazing ambitious kitchen recipe! Definitely tastes like a bakery blueberry muffin & the brown butter really elevates the flavor!
So good!!
Can I make this into a cake instead, if so what size Tin could I use?
And how long in the oven
Hi, Mary! I haven’t tried it so I’m not exactly sure what pan + how long to cook it, sorry! I think an 8×8″ or 9×9″ pan would work well, or an 8″ round cake pan. As for how long to cook, keep an eye on the cake and bake it until a cake tester comes out clean but with a couple of crumbs attached 🙂
This is my 3rd time using this recipe, and they are delicious and come out perfect every time. I only use fresh berries and I do not use all of the crumble (I use a lot but I feel like it would be too much if I used all). Definitely a keeper!
Awesome!! So happy you’re loving these, Jessica! 🙂
These are so awesome! Very easy to make with ingredients you’ll already have on hand and come out so nicely. I had to bake mine a little longer than the recipe states but followed it exactly otherwise.
So happy you enjoyed them! Thanks for the note about the cook time–all ovens are so different!
It was fun making. I hope I did everything you said.
Glad to hear that! Hope you enjoyed them.
I reduced the sugar in wet ingredients by at least a third and result was still plenty sweet enough. A found the recipe a bit of a faff but the results are definitely worth it! I’m in UK so a reference to the metric equivalents would be great!
Glad that worked well and that you enjoyed them! And sorry we don’t have metric measurements on the site–possibly in the future!
My husband couldn’t stop eating these! Me too! Making again after they disappeared within 3 days
Very good bakery style muffin! I have made several recipes for blueberry muffins and I must say the almond adds a little something extra. Very moist and flavorful, daughters said too many blueberries but no such thing if you love blueberries! Will make this one again!
I couldn’t change a thing!!! We love these so much. I made them once and a week later my husband was asking when I was making them again. And when I did he requested a double batch! I never have Almond extract because it’s hard for me to find, but I just add extra vanilla and they are amazing. Can’t wait to try them with almond though.
Omg SO glad to hear you guys both loved these!! Totally fine to sub in vanilla for the almond extract 🙂
Caramelizing the butter makes it!!! Thats for a wonderful recipe. 😋
Yummy. I ran out of granulated sugar so I used half sugar(rest of what I had) and half swerve granulated sugar. Turned out great!
Happy to hear that worked well!
LOVED this recipe!!! Turned out delicious, especially with the tipping. I was wondering if I could make this recipe using chocolate chips instead of blueberries? Would that work okay with the ingredients? Thank you!
I think that should work well, yes! SO glad you loved them 🙂
GLUTEN-FREE!
I used King Arthur’s 1:1 Gluten-Free flour and they turned out wonderful!
So glad to hear that!
I used Bob’s red mill 1 to 1 flour and followed the instructions exactly and they came out great! I love making “healthier” muffins but it’s nice to splurge every once in awhile. Thanks for the recipe!
I’m so glad that worked well and that you loved them!! Thanks for the review 🙂
I was really disappointed in this recipe, after all the work & steps l went through. These were not moist muffins!! :/
Oh no, I’m sorry to hear that! Sounds like something went wrong. Did you make any changes to the recipe? Or is there a chance they were over-baked?
You weren’t lying…these really are the best blueberry muffins. The brown butter is worth the extra effort. Best muffins I’ve ever made!
YAY I’m so glad you loved them!!
This truly is the BEST blueberry muffin ever ! Monique you have outdone yourself with this recipe ! It is not possible to make better blueberry muffin !
Ahh thank you! I’m so happy they came out perfect!
Delicious, will definitely be making again!
Woohooo! Happy they turned out amazing!
Mmm! 5 star blueberry muffins! Made as written with fresh blueberries. A well written recipe. So easy to follow. We love them!
Thank you so much — happy the instructions were clear & that they came out amazing!!
really great recipe. I followed every step , slightly reduced the amount of sugar used in the recipe. They turned out great!
So happy they turned out amazing, Liz! Thanks so much for the review 🙂
So delicious. Didn’t do the topping because I just wanted them plain and they were amazing. My two year old was obsessed!
Made these for the billionth time. All time fave blueberry muffin!! Substituted coconut sugar instead of brown sugar and still was absolutely delicious!!
I almost ruined these perfect muffins. Do you have a typo up there and you say to scrap all of the brown bits. I happened to ask my daughter because I’ve never browned butter before and she said oh my God mother no you don’t throw that out you scrape it there was a typo. Monique please fix this for some poor dumb fool like me who does not know how to brown butter and for the first time almost ruined it!
Oh my gosh YES that should say “scrape” — thank you for noticing!! Hope they turned out great!
These muffins were delicious! I don’t think I can make muffins again without adding the crumble. So good!! I didn’t have enough blueberries, so I mixed in some frozen raspberries. Thank you for another amazing muffin recipe!
Hi, I love all of your recipes and decided to make these for a brunch I am hosting with 50 guests on Sunday. If I make them either Friday or Saturday, how do you recommend I store them and serve them to keep them as fresh as possible for Sunday morning? Thank you in advance!
Hi, Stacey! Can’t wait for you to try them 🙂 I’d recommend letting them cool after baking and then placing in a large container or ziploc bag in the fridge, and taking them out about an hour before serving to come back to room temp.
These Best Blueberry Muffins You’ll Ever Eat are delicious! I made them with oat milk and 1:1 gluten free flour and they came out spectacularly! I would highly suggest making them now and eating them all!
Yay! I just saw your post in the FB group — they looked incredible!
So delicious! My husband said, “those muffins were f&*$÷*@ delicious, probably the best ones you’ve ever made”. I “goofed” and browned all the butter for the muffins, instead of just for the batter and it changed the flavor of the crumble in the best way pasible. Highly recommend these!
Hahaha best review ever, so happy you both loved them! And glad the brown butter worked well in the crumble, too!
I made this blueberry muffin recipe a day ago and all I can say is wowww. From the tips on room temp ingredients to the spraying of the muffin liners to the crumble topping. It just all worked. What a hit with the family first of all. Then i went to the gym the following day and brought my girls at the front desk, my friend and my Lyft driver (whom I knew). . They all loved them & wanted more. I told them next time a different type of yumminess. ♥️Thank u for the best recipes. ♥️🔥🔥🧿🔥🔥
Aw I’m so glad it was all helpful and that they came out amazing! So sweet of you to gift them to everyone 🙂 Thanks for the sweet review, Candy!
my go to blueberry muffin recipe!!
Monique wasn’t lying when she said these are the best blueberry muffins! I have literally made them once a week for the past month. My husband & I can’t get enough!!!
Absolutely! Glad you both love them!
I made these muffins today and they were Fantastic! The best recipe for blueberry muffins. Thank you very much.
Ah yay! So glad you are enjoying this recipe ❤️
Just made these after trying a few other blueberry muffin recipes and bring disappointed… WOW! They turned out so so good. I made 5” parchment squares to use as liners (used cooking spray) and they baked for 30 minutes even and turned out PERFECT. & I mean perfect, I’m picky! I was apprehensive of using butter vs oil but it made them so rich! I also was unsure on the almond and almost left it out but it wasn’t too overpowering and made them extra decadent. I’ve already bookmarked this page and can’t wait to share with friends – thank you!
So happy you found these ones, Shelby! They’re an all-time fav 🙂
Delicious !!! Followed the recipe was hesitant about the almond extract as I always prefer vanilla but it wasn’t overpowering. I also think it was the first time I baked with browned butter but it all came together nicely. I have not made a muffin from your site that I didn’t like.Some of my favorites are the morning glory muffins and double chocolate zucchini muffins. Happy holidays!
The end result of this recipe is actually that it’s the most bland hope devouring blueberry recipe I’ve ever used.
And yet, I give points for the brown butter touch.
I think perhaps it needs brown sugar and lemon. It’s just so very very bland.
This looks great – wondering if I could swop frozen rasberries instead of blueberries?
Everything in the narrative about this recipe is 100% accurate- they are THE BEST blueberry muffins you’ll ever make, you’ll never need another blueberry muffin recipe, they look like you got them from a bakery and taste better than anything I’ve every gotten from a bakery!
I made these for a family Easter breakfast exactly as directed in the recipe and they were fantastic. I wouldn’t say I was a huge blueberry muffin fan in general but these looked and sounded so good I just had to try them. They are so good! Everyone loved them and I’m sure I’ll be making them again very soon
Thank you for another great recipe. I feel like I say this all the time but it’s totally true, I am NEVER disappointed in anything I make from this site!
Ahh thank you thank you, this means so much to me! I am glad you gave this recipe a try and that it was a hit ❤️ Appreciate you being here!
I am one of these annoying people who seldom leaves reviews because typically the recipes bake up mediocre and I don’t want to provide mediocre feedback. It’s useless. Today I just had to leave a comment because these muffins baked up 100% as advertised and are very delicious. I’m a person with little appetite and this is a muffin that I wanted to eat. Thank you for a terrific that recipe that picked up beautifully at 50% scale.
I do agree with one other reviewer who commented that the amount of topping may be a little much for some preferences. I saved half of the 50% scaled topping recipe for next time. Yum!
This was a fun recipe to make! I loved the brown butter in the batter. Super tasty muffins! Thank you!
Excellent! Glad to hear this recipe is a hit❤️
I’ve tried many muffin recipes before, and this one is by far the best one! It’s so incredibly simple yet achieved the best muffin structure of that fluffiness and lightness.
I tried to make it a bit healthier so used coconut oil instead of butter, honey as a sweetener and a mix of oat and wholemeal spelt flour instead of normal white flour. And they still turned out incredibly light, fluffy and delicious!
YUM! This sounds amazing, Katherine. I am so glad your subs turned out great and you are loving this muffins!
YUM! Sounds delicious, so glad these muffins turned out great of you 🙂
Excellent recipes. Thanks!
Of course! Glad you’re enjoying them 😍
These are amazing! I made them for a Mothers Day brunch and everyone loved them.
Yum! So glad everyone loved these muffins ❤️
So delicious! I subbed one cup almond flour and 1/4 cup plain protein powder just for a little nutritional boost and they still had great texture and flavor. My husband loved them. I will be making again soon!
I tried to give 5 stars but it wouldn’t let me. The BEST! Definitely more work but worth it! I added some old fashioned oats to the topping bc it makes my husband “think” its healthy if he sees oats! Lol I threw a few walnuts in too. Wouldn’t change a thing! I did make 6 large and just increased the cook time.
YUM! Sounds so amazing, I am glad it turned out great for you and your husband loves them too! Your secret is safe with me 😉
I just made these for a special Saturday breakfast and OMG, they are delicious! Even better than my local bakery’s in my (slightly biased) opinion – I particularly love the subtle hint of almond. Some of the blueberries still sank to the bottom, despite the flour coating. No sure what happened there. But anyway, thanks for the amazing recipe!
I’m so glad you love these YAY!! And hmm were they giant blueberries?
This recipe is a keeper. I made as written with the exception of adding the zest of half a lemon and decreased the almond extract to 1/8 t, baked it 25 minutes. I was a bit concerned as the batter seemed a bit gluey but they turned out great. Thanks!
Amazing! Love that this recipe turns out great for you and you’re loving it 🫐
I was fortunate enough to capture your recipe in 2021. I have followed your instructions explicitly. Each time I’ve made my wife’s favorite “I” get the rave reviews. Thank you for all of the tips and suggestions that lead to the “perfect blueberry muffin”.
The key I found was read your entire post and follow each and every instruction. Ted Y
Aw this means so much! Glad you found this recipe and it is a hit 🙂
Delicious thank you so much for sharing!
Of course! Enjoy 🙂
Wow, made these the other day and I have to say they are delicious! They were even beautiful to look at! I’m not an experienced scratch baker and these turned out perfect! I will make these many more times!
YUM! I am so excited to hear that you are loving this recipe and they turned out great for you ❤️
These truly are the best blueberry muffins I’ve ever made!! Thanks for another winner. I know anything you post will be delish.
YUMM! I am so glad you are loving these muffins and they turned out great for you ❤️
These are the most tasty, delicious blueberry muffins I can ever remember eating. Yes, they take a while to make the first time but they ar worth the effort.
Aww this is so great to hear. Glad you’re loving these muffins and they turned out fabulous for you
Has anyone tried making these without the white and brown refined sugar? Subbing in coconut sugar instead.
Hi Linda – Not sure I would recommend subbing the sugar in this recipe. I haven’t tried it so I am not sure how it would alter the flavor of these muffins. Let me know if you give them a try!
Is the almond extract essential?
It gives these muffins almost a cake-like flavor but you can leave it out!
Just pulled these out of the oven and wow! I used Saskatoon berries instead of blueberries and they are amazing. Definitely bakery style!! Will be making these frequently! 5/5
Absolutely delicious! I didn’t have enough frozen blueberries so I used some frozen raspberries and frozen mixed berries, result was great and the streusel topping yum! It’s definitely one I will be making often!
Love that! Glad you enjoyed!
Holy f****** s*** these are the best blueberry muffins I’ve ever eaten. I’m blown away. I was a little heavy-handed with the almond extract (idk my hand slipped or something) but I have no regrets. Very dangerous as I live alone and if I eat them all no one will know. I already ate three right out of the oven so I’m on a good track so far. Thank you for improving my quality of life with this recipe!
Haha amazing!! So glad you loved them 🙂 I’m all about extra almond extract. Fav muffins!
These are the best blueberry muffins I’ve ever made. I followed the recipe with the exception of the almond extract I skipped (didn’t have any) and just added extra vanilla. My boyfriend said they are perfection. The ratio of blueberries to muffin was perfect plus the addition of the crumble topping. We will be making these again!
So happy to hear that! It’s my absolute go-to recipe 🙂
These muffins were delicious! Easy to make, baked up beautifully, and the whole family loved them. They aren’t as sweet as a traditional muffin you might buy in a store, but we liked that about them. Maybe it was my fault (I’m not the best baker), but this recipe made 10 muffins for me.
So glad they were a hit!
I have never left a review before but decided to try to make these gluten free. I use bobs flour and they are the best muffins I’ve ever made. I make them for coworkers and they don’t even know they are gf!
Amazing! I’m glad that worked out well.
Tried this recipe for the first time and the muffins were so delicious. The browned butter makes all the difference in the taste. Followed the recipe exactly and they were perfect.
So glad you loved them! I’m all about that brown butter for extra flavor.
I loved this recipe! I used almost all the sugar but I think I omitted a 1/3 of a cup as well as the almond extract because I’m not a fan of the taste and the amount of blueberries. They tasted delicious! Next time, though, I will make it as written but my omissions made them taste awesome.
Perfect! Glad you enjoyed!
Some of the ingredient weights are off (1 cup of fresh blueberries is not 200g), and I wish all ingredients had grams conversion. I also had to pull my muffins out and lower the temp to 375, and shortened my bake time by 3 minutes to avoid burning the tops. Didn’t get the oven spring expected, but flavor is good. If I made these again, I would go with 25/75 almond/vanilla- if you don’t have high quality almond ext it’s overpowering.
Reading the recipe could do with some reorganizing, and possibly cutting down on using 8 dishes. I’ve never used so many dishes in my life for muffins.
Hi! We’ve measured out the ingredients here by hand before adding them to the recipe – 1 cup of blueberries is 150g, which is where the 300g comes from for 2 cups of blueberries. I might suggest double checking your oven temp with a thermometer to ensure that it doesn’t run hot (all ovens are different!) I’m glad the flavor was good!
Ambitious Kitchen ain’t lying. These ARE the best (homemade) bakery-style muffins! The browned butter is a wonderful trick that really amps up the flavour. Yum-o!
So good!! Glad you loved them!
Great recipe !
Love the strudel topping on these muffins and the mix of brown and white sugar!
Absolutely! Glad you enjoyed 🙂
Absolutely amazing 😍 I’ve always thought I just suck at making muffins, turns out I just haven’t found the right recipe yet 😅. They are so fluffy and not at all to sweet🫐❤️ 5 out of 5 stars worth ⭐️
So glad you gave these ones a try!
Absolutely delicious and easy to make! Love that you can use any milk on hand. I baked mine for 20 min on the convection setting and they turned out perfect.
Just a quick question, is the batter supposed to be super thick?
Smells great, still in the oven.
Check out the video to see what it should look like! Hope these turned out beautifully for you 🙂
Easy to do – follow the directions! This recipe is my go-to for breakfast muffins. I make the whole twelve – my husband will have two the first day – then I freeze the rest as directed. (We are a family of 2). He will ALL BY HIMSELF find them in the freezer and reheat through the week. This is huge.
I love that metric measurements are given too. I find this is the most accurate way to replicate a recipe. I make them exactly described. I have used both fresh and frozen berries, both work great!
Everyone in my extended family has given rave reviews. Nothing should be changed – but do use a high quality cinnamon and extracts.
So glad these are a hit!!
Loved!! Thank you.
So happy to hear that!
Truly bakery style, delicious muffins that will have everyone grabbing a second or third!
Absolutely!!
I made these with fresh picked blueberries over the weekend and they came out beautifully. Followed the recipe exactly except for the milk, I only had almond and I forgot to leave it out to be at room temperature so when I added it to the butter, the consistency was off. I thought I had just ruined the whole recipe but nope. They were delicious! I got many compliments on these muffins. The combination of the vanilla and almond together is so good!
I’m glad they still turned out well! Yes, be sure those ingredients (including the brown butter) come to room temp first 🙂
These turned out amazingly! I made these today with the following modifications:
– To simplify for me, I did not brown the butter. I only microwaved it until it melted.
– Reduced the crust’s brown sugar to 50g.
– Reduced the batter’s sugar to 120g
– Omitted the almond extract for personal preference.
They were delightful! Lovely cinnamon crust on top with just the right amount of sweetness for me. Thank you for the recipe. Do you have any tips on maintaining the high dome of the muffin after it reaches the peak? Mine didn’t quite achieve the bakery “dome” look but it was getting there!
These turned out amazingly! I made these today with the following modifications:
– To simplify for me, I did not brown the butter. I only microwaved it until it melted.
– Reduced the crust’s brown sugar to 50g.
– Reduced the batter’s sugar to 120g
– Omitted the almond extract for personal preference.
They were delightful! Lovely cinnamon crust on top with just the right amount of sweetness for me. Thank you for the recipe. Do you have any tips on maintaining the high dome of the muffin after it reaches the peak? Mine didn’t quite achieve the bakery “dome” look but it was getting there!
Perfect – so glad you loved these! Hmm the hotter baking temp (400 degrees F instead of 350) is usually how I achieve this “domed” top. I’ve read that you could try putting the muffins in at an even higher temp, and then reducing the temp right after they go in to create that dome shape as well!
Thank you for replying and for the tip! I’ll try again and see!
I was looking forward to making these but found them a bit dry and cakey. The topping was also a bit dry. The addition of brown butter and almond extract adds flavor and the method of coating blueberries with flour is brilliant. My modifications: I used 1/2 cup whole wheat flour and 1 1/2 white flour instead of 2 cups white flour. I added 2 Tbsp more milk. I don’t think that would have changed the outcome too much.
So strange! Did you use the spoon and level method when measuring the flour? And did you scrape in all of that cooled brown butter?
I’ve grown blueberry’s for 25 years. I’ve made a ton of blueberry muffins and I’ve tried a ton of recipes. This is the best! The crumb is beatiful and so is the topping. It’s not dry or to sweet. It’s perfect.
So happy to hear that!
Made these today. Wish I could send a Pic. Didn’t have butter so I cooked the margerine til it smelled rich fake milky. Ended up needing a qtr cp more flour. They turned out nice.
I’m glad the margarine worked out well!
I have made this recipe several times now, everyone LOVES them!
The are incredibly good! I’m curious, how did you come to your calorie count? When I use a calorie counter for recipies it says 535 calories a muffin.
I also subbed applesauce for the butter, vinegar and soda for the eggs, monk fruit for the sugars and cherries for the blueberries on my second bake. We’ll see how they turn out!
Hi! We use a special recipe nutrition calculator for all of our recipes. Let me know how the second bake goes!
I use your recipe for blueberry muffins all the time and they always turn out great, but for the batch that I just made, I used duck eggs. I swear, they tasted even better than they normally do! So happy I found your recipe!
Amazing! Glad this is a favorite!
These muffins are definitely bakery worthy. I omitted the almond extract and used frozen blueberries with the flour trick. They baked so well, the blueberry distribution is great, and the crumble is the best part. It took about 27 minutes at 400 in my oven.
Amazing! So glad they turned out beautifully 🙂
Made these using Bob’s Red Mill gf flour and frozen blueberries. The streusel topping is such a nice addition, making these muffins really look bakery made. They are delicious!
Perfect! So happy you love them 🙂
These are the best blueberry muffins ever!! I followed the recipe as written. The only complaint I have about them is that they’re too good!#self control
We’re obsessed with them! Glad you love them, too 🙂
Best blueberry muffins I’ve ever had!! I make extra now and freeze them
So happy to hear that!
Really good recipe but why so many dishes???
Hi Monica, I love your recipes and have your cookbook. Would this muffin recipe be interchangeable with different berries? I have a lot of blackberries at the moment and thought they could potentially work in this recipe. Thanks!
Hi! Yes, that would be delicious! I might suggest cutting them in half (or even smaller) because blackberries can be so large.
I am eager to use your recipe ! Looks delicious !
I hope you love it!
Super excited to try this recipe BUT I want to make JUMBO muffins. How would you suggest I adjust baking time? Thanks!
I’m guessing they’ll take a little longer. start checking around 25 minutes and bake for 5 more mins as needed. It’s really going to depend on how jumbo you’d like them 🙂
These truly are the best! Wouldn’t change anything! I just have a question, anyone baked this recipe in a cake tin? How did it come out? Wondering if i should 1.5x the recipe. I have so many blueberries but need to bake a birthday cake. Thinking to serve with compote and double cream 😋
That sounds delicious! I haven’t tested this in a cake tin, but you can use a loaf pan to turn it into a bread!