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Blueberry Muffin Recipes

Category Muffins
Blueberry muffins make a great breakfast. They are also a great way to use up extra blueberries. This page contains recipes for blueberry muffins.


Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

January 28, 2017

I've been making muffins so I can have a quick, nutritious breakfast on a workday morning. I made some substitutions in the recipe to use ingredients I had in the house. This is a keeper!

Prep Time: 10 minutes

Cook Time: 18-22 minutes

Total Time: About 30 minutes

Yield: 12

Source: Shoprite circular


  • 1 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter or coconut oil, melted
  • 2 eggs at room temperature
  • 1 Tbsp vanilla extract
  • 1/2 cup plain nonfat Greek yogurt (I used toasted coconut vanilla)
  • 3 Tbsp honey (I used 2 packets of Stevia)
  • 1/3 cup nonfat milk
  • 1 cup blueberries (not thawed if frozen)
  • 1 Tbsp grated lemon peel (I used orange)


  1. Preheat the oven to 350 degrees F. Grease muffin tins or line with paper liners.
  2. In a medium bowl, whisk together the eggs, milk, oil, honey, vanilla and lemon peel.
  3. Whisk in yogurt until smooth.
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  5. In a separate bowl mix together the flour, baking powder, baking soda and salt.
  6. Slowly add the dry ingredients to the wet ingredients, mixing gently. Gently fold in the blueberries.
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  8. Divide the batter into the muffin tins.
  9. Bake 18-22 minutes, or until the tops are golden brown. Allow the muffins to cool for 10 minutes before eating.
  10. 10 minutes before transferring to a wire rack.
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Comment Was this helpful? 1

September 3, 2012
I was planning to make blueberry muffins with berries I had gotten fresh from the local farmer's market, when my son told me how much he liked a poppy seed muffin he'd sampled at Costco. I combined a couple of recipes to come up with this great tasting concoction.


  • 1 large lemon (both zest and juice)
  • 1 1/2 sticks butter (12 Tbsp.), at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 4 Tbsp. poppy seeds
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/4 tsp. fine salt
  • 2 cups all-purpose flour
  • 2/3 cup milk (you may need more - add sparingly if the batter seems too dense)
  • 2 cups blueberries
  • 1/8 cup raw sugar (to top muffins)


Preheat the oven to 375 degrees F. Grease muffin tin and set aside.

Zest lemon into large mixing bowl. Cream the zest, butter, and granulated sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Then add juice from the lemon and vanilla.

Stir in the poppy seeds. Add salt and baking powder, mix. Slowly add flour, alternating with the milk. Take care not to over mix the batter.

Fold in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.

Bake until golden brown, 25-30 minutes.

Servings: 18
Prep Time: 10 Minutes
Cooking Time: 25-20 Minutes

By Stephanie from Hillsboro, OR

Comment Was this helpful? 3

May 22, 2014

Easy and good!

Comment Was this helpful? 2

1 found this helpful
September 25, 2011

My husband's favorite muffin!

Comment Was this helpful? 1

0 found this helpful
June 14, 2011

Combine flour, sugar, and baking powder in large bowl; mix well. Cut in 1/2 cup butter until crumbly, reserving 1 cup mixture for topping. Add eggs, milk and vanilla to remaining crumb mixture, stirring just until moistened.

Comment Was this helpful? Yes

0 found this helpful
February 28, 2012

These muffins are very tasty and easy to make! They are great at meal times or as a snack. Kids love these, too!

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0 found this helpful
November 16, 2009

Combine first 6 ingredients in bowl, mixing to blend. Fold in blueberries. Spoon into greased and floured muffin cups.

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Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!

3 found this helpful
August 19, 2011

I have a couple of solutions that work well. I always spray my paper cups with cooking spray before putting in the batter. Before I add my blueberries to the batter, I coat them with a tablespoon or so of flour. This prevents them from sinking to the bottom and prevents them from "bleeding" into the batter.

By Elaine from Belle Plaine, IA

Comment Was this helpful? 3
August 19, 20110 found this helpful

Thanks so much for these two tips, Elaine! You know me, I am horrid at baking from scratch but there are times I get a packaged blueberry mix and I am certain your ideas will work for them too. :-)

Reply Was this helpful? Yes

1 found this helpful
April 17, 2012

When baking Blueberry muffins, don't add your blueberries to the batter. Just fill your muffin tins using a teaspoon and alternate batter with individual blueberries until the muffin cup is 2/3 full. Be sure to finish the muffin with the batter covering the berries.

I came up with this idea, because I didn't like PURPLE Blueberry muffins. This also works well with blueberry pancakes. I just pour the batter on the griddle and poke a few blueberries into it before it bakes.

By Harlean from Hot Springs, AR

Comment Was this helpful? 1


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

November 16, 20090 found this helpful


  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 2 1/2 tsp. baking powder
  • 1 well beaten egg
  • 3/4 cup milk
  • 1/3 cup cooking oil
  • 1 cup fresh or frozen blueberries
  • 2 Tbsp. sugar
  • 1 tsp. grated lemon peel, opt.
  • 3/4 tsp. salt


Stir together first 3 ingredients with 3/4 teaspoon salt. Combine egg, milk and oil. Add all at once to dry mix. Stir just until moistened. Fold into batter blueberries that have been mixed with sugar and 1 teaspoon grated lemon peel. Fill muffin pans 2/3 full. Bake in a 400 degree F oven for 20-25 minutes. If desired, a topping of brown sugar and cinnamon can be sprinkled over each muffin before baking.

By Robin from Washington, IA

Comment Was this helpful? Yes

July 22, 20090 found this helpful


  • 1 cup blueberries, fresh or frozen
  • 1 3/4 cup flour
  • 2 1/2 tsp. baking powder
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1/4 cup oil
  • 1/2 cup milk
  • 1 tsp. sugar


Preheat oven to 400 degrees F. Lightly spray muffin tin. Wash blueberries, set aside. In large bowl, add flour, baking powder and 1/3 cup sugar. In small bowl, combine egg, oil and milk. Add to the flour mixture. Gently stir in blueberries. Pour into prepared muffin tin, filling each cup about 2/3 full. Sprinkle with 1 tsp sugar and bake 17 minutes or until light brown. Allow muffins to cool before removing from pan.

By imaqt1962 from Illinois

Comment Was this helpful? Yes

July 22, 20090 found this helpful


  • 2/3 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1 can blueberries, drained (8 oz.)


Cream shortening and sugar and add eggs 1 at a time. Sift flour, baking powder and salt. Add alternately with milk. Fold in blueberries or fresh equivalent. Grease muffin tins and fill 2/3 full. Bake at 375 degrees F for 20 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

July 22, 20090 found this helpful


  • 1 egg
  • 2 cups Bisquick
  • 1/2 cup sugar
  • 3/4 cup milk
  • 2 Tbsp. vegetable oil
  • 1 cup blueberries


Beat egg and mix in all ingredients except blueberries. Stir until thoroughly mixed. Fold in blueberries. Fill muffin cups 2/3 full. Bake in 400 degree F oven for 18-20 minutes. Makes 18-20 muffins.

By Robin


Blueberry Muffins

Wow that is an easy recipe!

By mommamoody

Blueberry Muffins

I bought some dried blueberries. Would I have to soak them in water before making muffins? (11/28/2007)

By Maryeileen

Comment Was this helpful? Yes
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