4.8 of 6 votes

Prep time: 10

Cook time: 25

Zoom in on two blueberry muffins, one of which has already been eaten

Here is a recipe for Blueberry Muffins, inspired by American style muffins! These muffins are super moist and still have a slightly crunchy top thanks to the crumble I add just before baking. I can already recommend doubling the quantities because these muffins won’t last long!

Blueberry muffins, a classic that works every time!

Muffins in general, but especially blueberry muffins, are a classic that can be enjoyed for any occasion:

For breakfast or a brunch
As a dessert to a light meal such as a salad
To take with you on a picnic
For a birthday party
For a buffet at a party with friends

And you can prepare them all year long! If blueberries are not in season, frozen blueberries are also perfect for making these muffins.

Top view of blueberry muffins in their mold

Zoom in on blueberry muffins in their mould, one of which has already been eaten

More individual cake recipes

Blueberry Muffins Recipe

For 12 muffins, you need the following ingredients.

Ingredients

120 g butter, soft
130 g of sugar
2 eggs
250 ml of milk
350 g of flour
10 g of baking powder
1 teaspoon of cinnamon
200 g fresh blueberries, or 250 g frozen blueberries

For the crumble

70 g of flour
40 g brown sugar
40 g butter, soft
1 teaspoon of cinnamon

Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.

Preparation

Preheat oven to 185°C (fan oven).

Mix the butter and sugar, then add the eggs one by one. Whisk with a hand mixer.

Then mix in the flour, baking powder and cinnamon. Stir it into the batter a little at a time. Pour in the milk. Mix well. Finally, add the blueberries and mix gently so they don’t break.

Prepare the crumble by mixing the flour, sugar and cinnamon and then add the butter with your hands, crumbling it into a sandy texture.

Butter a muffin pan. If necessary, place muffins liners. Divide the batter among the pans. Add the crumble on top.

Bake for 20-25 minutes at 185°C.

Frequently Asked Questions

Can I substitute some of the ingredients ?

As with every blog post, here are some tips for substituting ingredients in this recipe:

Blueberries: You can replace blueberries with other fruits such as raspberries, blackberries, apples or currants.
Crumble: You don’t have to add the crumble. You can replace it with a lemon glaze.
Flour: You can replace half the flour with ground almonds.
Milk: You can replace cow’s milk with plant-based milk such as almond or oatmeal milk.
Eggs: You can replace the eggs with 150 applesauce, a mashed banana or a tablespoon (7 g) of chia seeds mixed with 45 g of water.

Can we make these muffins in advance?

Yes, you can prepare the muffin batter up to 24 hours in advance by storing it in a bowl covered with cling film in the refrigerator.

How long do these muffins keep?

These muffins can be stored for 4 to 5 days at room temperature in a closed container or covered with cling film.

Can we freeze these muffins?

Yes, you can! In fact, that’s what I did.

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Print Recipe

Blueberry Muffins

Name: Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Ingredients: 120 g butter (soft); 130 g of sugar; 2 eggs; 250 ml of milk; 350 g of flour; 10 g of baking powder; 1 teaspoon of cinnamon; 200 g fresh blueberries (or 250 g frozen blueberries); 70 g of flour; 40 g brown sugar; 40 g butter (soft); 1 teaspoon of cinnamon

Click on the stars to rate!

4.8 of 6 votes

Prep Time 10

Cook Time 25

Course Cake

Cuisine American

Servings

Calories 312 kcal