Blueberry Muffins are sweet and fluffy muffins made with fresh blueberries, homemade blueberry syrup, and a crumble topping. Double the blueberry! They are a delicious breakfast, snack, or treat to enjoy with a cup of coffee or tea and a great way to use up ripe blueberries! I also have Blueberry Cream Cheese Muffins you will love!

Blueberry Muffins on a Counter with One Tipped on Its Side.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients & Substitutions

Blueberries: Either fresh or frozen blueberries (thawed) would work in both the muffin batter and the syrup.

Blueberry Syrup: If you don’t have enough blueberries to make the syrup, you could use the store-bought syrup in a pinch. This is the recipe I used for my ‘gourmet’ Blueberry Marshmallows.

Pan of Blueberry Puree.

Crumble Topping: The crispy and buttery crumble topping is the perfect complement to these fruit-based muffins. You can get this made ahead of time and store it in an airtight container in the refrigerator for up to a week.

Adding Blueberry Sauce and then Crumble to Blueberry Muffin Batter.

Can I Make Muffins Ahead of Time?

Yes, you can make blueberry muffin batter ahead of time by combining all the ingredients, except for the blueberries, and storing it in the refrigerator overnight. The next day, fold in the blueberries and proceed with baking the muffins. This method is a great time-saver and allows you to have fresh blueberry muffins ready to be baked when you want them. It’s important to note that the batter should be used within 24 hours for best results, but can be stored up to 48 hours in the refrigerator.

Blueberry Muffins on a White Plate with Blueberries around them.

How to Store Blueberry Muffins

There are a few ways you can store blueberry muffins.

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. Use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. This may not be necessary if your muffins are properly cooled before storing. However, if I use an airtight container, I will often add a piece of bread to the container, torn in half, and fit it in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator and pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
  • Freezer: To freeze, place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container. Pack them as closely as possible without crushing them, removing as much air as possible. Label with the date and recipe name. They will last up to 3 months.
Close up of a Blueberry Muffin.

More Muffin Recipes

Blueberry Muffins on a Counter with One Tipped on Its Side.
4.82 from 11 votes

Blueberry Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Blueberry Muffins are sweet and fluffy muffins made with fresh blueberries, homemade blueberry syrup, and a crumble topping.


Blueberry Syrup

  • 1 cup (148 g) blueberries, fresh or frozen
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice

Blueberry Muffin Batter

  • 2 cups (250 g) all-purpose flour
  • 1 ¼ cups (250 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick / 113 g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (122.5 g) whole milk
  • 1 ½ cups (222 g) blueberries, fresh or frozen

Crumble Topping

  • ½ cup (62.5 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 3 tablespoons light brown sugar, packed
  • ¼ teaspoon lemon zest
  • 1 pinch kosher salt
  • ¼ cup (½ stick / 57 g) unsalted butter, melted and cooled slightly


Blueberry Syrup

  • In a small saucepan over medium heat, mix together the blueberries, sugar, and lemon juice. Heat until the sugar is dissolved and the blueberries are broken down, or about 5 minutes. You may need to break down the blueberries a little more with a fork. This will make about ¾ cup of syrup.

Blueberry Muffin Batter

  • Preheat the oven to 425°F. Line a muffin tin with paper liners.
  • In a medium bowl, mix together the flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
  • Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Gently fold in the blueberries.

Crumble Topping

  • To make the crumble topping, mix together the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter in a small bowl.


  • Fill each muffin cup just about full with the batter.
  • Spoon about 1 tablespoon of blueberry syrup on top of each muffin.
  • Sprinkle about 1½ tablespoons of the crumble topping over each muffin.
  • Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and bake another 19-21 minutes, or until a toothpick inserted into the center of a muffin comes out with a few crumbs, but no wet batter.
  • Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Original recipe found in Cooks Illustrated Magazine.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Blueberry muffins are a staple in our family. Making the batter ahead of time is a great time saver! Thanks for the tip.

  2. I followed this recipe to the T. I had enough batter to make 16 muffins. Not enough blueberry sauce. I had enough strudel for 16 muffins. The muffins tasted wonderful.

    1. Hi Deborah! It should only make 12 muffins, so you’ll want to fill up your 12 cup muffin tin with all the batter. Then everything will work out perfectly. 🙂

  3. Awaiting answer to my question about subbing lower fat milk as that is all I have. I know fat content is important to some recipes. Thank you

  4. Love this recipe.
    I made these for my wife, who is very critical of blueberry muffins because they are her favorite. She loved them.
    Thank you for sharing this recipe, now I can stop searching for one that my wife likes.

  5. My only complaint is the syrup was so sticky it stuck to the paper cups and got really hard after baking, Had to tear muffins apart to get out of the paper. But they tasted wonderful. Will make again, probably omitting the syrup.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.