homemade blueberry muffins

The best bakery style blueberry muffins you&#039;ll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You&#039;ll never need another blueberry muffin recipe!

Best Bakery Style Blueberry Muffins

For the topping:

all purpose flour

cinnamon

brown sugar

butter, melted

For the wet ingredients:

butter

sugar

eggs,

milk (any milk should work here)

vanilla extract

almond extract

Dry ingredients:

baking powder

salt

For the mix in:

blueberries*

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 scrap 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.

Have a bright morning with Keto Blueberry Muffins from Delish.com.

Keto Blueberry Muffins

almond flour

c. keto friendly sugar (such as Swerve)

baking soda

kosher salt

almond milk

eggs

pure vanilla extract

blueberries

lemon (optional)

I was craving something different to eat this morning, so I made these. Where has this recipe been since I started keto! I wish I had lemon because I know that would have set it off,  but they still tasted awesome. Will be making these again, soon! Thanks for the recipe.

Yummo!  I did one subsitution that seemed to work well.  I didn't have any kind of milk, so I subsituted an extremely strong ginger tea in place.  I figured the liquid is what was needed.  They are fabulous!  Also, I purchased a silicone mini muffin 'tin'.  It requires no oiling or liners, just bake pop out and easy to clean!  I like the smaller size.  Since, I've been doing low carb I find a mini muffin is a great snack.  Thank you!

These muffins were tasty and delicious. I followed the recipe to the letter. I will use this recipe again.

These were really good! Definitely add the lemon zest!  I sifted all the ingredients and separated the eggs and whipped the egg whites.  I folded the egg whites in at the end with the blueberries and they rose up fluffy and beautiful!  I made a glaze of honey, cream cheese and lemon and drizzled over the top.  Excellent!

These are delicious. They do have a somewhat eggy taste but its not overpowering enough to be an issue. I added extra blueberries to get up to about a cup. This was my first time making these as I am new to the keto diet and unfortunately didn't do enough research and added splenda instead of swerve in fear of taste. I will be making them again and this time with swerve as I now know that splenda isn't keto friendly at all.

Great taste! Used lemon zest & It was lovely. The dough came out a bit crumbly for me, so I had to pack them into the muffin liners. Used 1/2 cup of swerve, but came out just a bit too sweet. Will use a heaping 1/3 cup of swerve next time. Recipe keeper for sure.

I didn't have blueberries so I just used the lemon zest with a little chocolate chips. This is absolutely delicious.

I actually tweaked a little and used coconut sugar and a half cup of whole wheat flour and added an additional third cup of plain yogurt as well as topped it with walnuts. I also noticed 23 minutes didn’t work for my oven and left another 10 it was done but I wanted the walnuts to be roasted so increased the oven temperature to 375 and in 5 minutes or so it was perfect.

This is the best Keto muffin recipe I have ever had! The lemon zest was a Welcome flavor boost and we used Lankato Monkfruit Sugar ! So yummy and fluffy!

So so good! Really satisfies my need for sweet. I substituted coconut dream milk for almond milk and it was delicious.

I made these muffins with raspberries and cacao nibs - really delicious

I was excited to make these, especially as our household is on the Keto diet. I thought they were okay had a chemical taste to it (maybe from an ingredient I used?),  but my husband loved them though. *update: it’s the next morning and these ARE yummy. I microwaved it for about 10 seconds and now I’m sure I had an odd tasting blueberry to make me feel subpar. I originally gave 2 stars, but I’m increasing it to 4! 

After the fact, I plugged it into Carb Manager and was surprised to see they were 11 net carbs EACH. That’s not very keto. So, I’m very disappointed in them. *update, I realized this was because I used Allulose (which is 5carbs p/serving - but it doesn’t have any impact on blood sugar. So, keto people are supposed to count it as carbs, but I don’t because it’s excreted in your urine and doesn’t act like a carb or sugar. So, when I removed this ingredient from Carb Manager, it brought the Net carbs down to 3, which is fantastic!
My advice, is to do your keto math FIRST. Don’t follow the information provided within the comments because your ingredients (mainly almond flour and sweetener) may be different than what someone else used - which can drastically alter your recipes net carbs.

*edited the day after to reflect new information.

My daughters helped me make them ,but they did not like them as much as I did.

https://streaming.hearstdigitalstudios.com/608351a9-5b67-4d9b-a8f1-3623109770e1/video_rover_16x9_1080p_hd_1542675260_45378.mp4

This cloud bread is perfect for sandwiches, toast, and snacking!

Keto People! This Cloud Bread Will Satisfy All Your Carb Cravings

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

1-Bowl Gluten-Free Blueberry Muffins (Vegan)

Tbsp flaxseed meal

water ((to make flax eggs*))

plain unsweetened dairy-free milk ((we used almond))

lemon juice

vegan butter ((we like Miyoko’s or Earth Balance))

½ tsp vanilla extract

potato starch ((NOT potato flour))

brown rice flour

tsp baking powder

tsp baking soda

tsp sea salt

blueberries ((DIVIDED))

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (We find the unbleached, brown paper liners work best — they don’t stick to the muffins when peeled away).

In a medium mixing bowl, prepare the flax eggs by combining flaxseed meal and water, and set aside to gel for 5 minutes. Measure out your dairy-free milk, and add the lemon juice to it. Gently stir and set aside to curdle.

Add the sugar to the flax eggs and use a hand mixer to beat briefly to combine. Then add the melted butter and vanilla and mix again. Add the milk/lemon mixture and mix once more to combine.

Add the almond flour to the liquid ingredients and mix again using the hand mixer, then add all remaining ingredients except the blueberries, and mix one final time. The mixture should be thick yet fluffy. Before adding the blueberries, place a small amount of plain batter in the bottom of each muffin tin (~2 tsp) and spread it out. This will help prevent the blueberries from sinking to the bottom and making your muffins soggy!

Once all your muffin tins have batter on the bottom, add 1 cup (160 g) of the blueberries to the remaining batter, setting 1/4 cup (40 g) of blueberries aside for the tops of the muffins. Gently fold and mix the batter to evenly distribute the blueberries.

Evenly divide the remaining batter between the muffin tins, and then top the muffins with the remaining 1/4 cup (40 g) of blueberries, pressing them into the top of each muffin so they don’t stick out. Optionally, sprinkle the tops of the muffins with cane or turbinado sugar for a sweet and sparkly topping!

Bake for 28-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with very few crumbs, and the tops are lightly golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. The wrappers peel away more easily and the muffin texture is best when completely cooled.

Once cooled, muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.

https://www.youtube.com/watch?v=rarkTEI6XKw

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

Full Recipe: https://minimalistbaker.com/1-bowl-gluten-free-vegan-blueberry-muffins/
 
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1-Bowl Gluten-Free Blueberry Muffins (Vegan) | Minimalist Baker Recipes

Packed with wild blueberries and covered with a sprinkling of sugar, these Blueberry Muffins are even better than the ones you love from your neighborhood bakery. 

Blueberry Muffins

unsalted butter, softened

milk

Preheat oven to 425 degrees. Line JUMBO muffin...

Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.

In large mixing bowl, cream butter with 1...

In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition.

Beat in vanilla extract.

Add 2 cups flour, salt, baking powder slowly...

Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).

Remove about 1 cup of the batter and...

Remove about 1 cup of the batter and set aside. In a small bowl, combine frozen berries with remaining 1 Tbsp of flour, to lightly coat the berries.

With one or two strokes, fold berries into...

With one or two strokes, fold berries into batter (DO NOT OVER MIX).

Using a large cookie scoop, divide batter among...

Using a large cookie scoop, divide batter among the 6 muffin cups. To with blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired.

Sprinkle the tops of each muffin with the...

Sprinkle the tops of each muffin with the extra sugar.

Place muffins in the oven and close the...

Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.

https://mediavine-res.cloudinary.com/video/upload/wkgyxlslj7oydq7vxcyl.mp4

Fluffy bakery style Blueberry Muffins are worth waking up for! Chock full of plump juicy blueberries, these muffins are easy to make and the whole family will love them!

These are seriously the BEST blueberry muffins. Not only do they bake with the most perfect muffin tops, but they're also incredibly moist and flavorful. They're also made with extra blueberries, so there's a burst of fresh berries in every single bite. 

BEST Blueberry Muffins

(320 grams) all purpose flour

(200 grams) granulated sugar

(50 grams) light brown sugar

tsp salt

(280 grams) fresh blueberries,

(55 grams) unsalted butter, melted

(50 grams) vegetable or canola oil

eggs, room temp

(120 grams) sour cream, room temp

(118 milliliters) milk, room temp

tsp vanilla extract

tsp almond extract

Raw sugar, for sprinkling on top

Preheat the oven to 425F and line a cupcake tin with 11 paper liners.

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, and salt. Then add in the blueberries and mix to distribute. 

In a medium mixing bowl, whisk together the butter, oil, eggs, sour cream, milk, vanilla, and almond extract.

Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir the two together.

Evenly distribute the batter between the 11 liners (I use a large ice cream scoop to make this process easy). They should more than fill each liner.

Dot the tops with a few extra blueberries and sprinkle with raw sugar.

Bake for 20-23 minutes or until the edges are golden brown, the blueberries have burst, and a toothpick in the center comes out clean with a few moist crumbs.

Allow the muffins to cool in the pan for about 10 minutes. To release, you may need to use a small knife to slice between the edge of the muffin tops and the cupcake tin because some of the blueberries may stick.

Transfer the muffins to a cooling rack and continue to cool until they&#8217;re just barely warm (this is the best time to eat them). Enjoy!

*In Butternut Bakery we trust*

Jenna wasn't lying these are the BEST! I had to use half frozen bluebs so I left the muffins in longer as suggested in the notes and they turned out perfect, they have such a good muffin top and they look perfectly golden brown. I don't think I've ever made such pretty muffins. Can't wait t try these when blueberries are in season

Made these today after having previously made your chocolate chip cookies (which are excellent, btw) and they turned out great! Recipe is easy to follow and the blueberry ratio is great. Will definitely be making these again!

Tender, moist, and loaded with fresh blueberries, these easy Blueberry Muffins with Crumb Topping are the best blueberry muffins in the world. The perfectly crunchy streusel topping certainly sets them apart from the basic blueberry muffin!

Blueberry Muffins with Crumb Topping

vegetable oil

all-purpose flour

blueberries (fresh or frozen (if frozen, do not thaw))

flour

unsalted butter (at room temperature)

Preheat oven to 400° F. Spray standard muffin tin with non-stick spray, or use baking cup liners, and set aside.

For the blueberry muffins: In a small bowl, mix the egg, milk, and oil.

In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon.

Add wet ingredients to dry ingredients and stir. Do not over mix.

Fold in blueberries. Batter will be very thick. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping. For plumper, fuller muffins, divide batter between just 10 of the muffin cups (as shown in my photos). For smaller muffins, use all 12 cups.

For the crumb topping: In a small bowl, combine all topping ingredients with a fork, until crumbly. Be sure to have some larger pea-size pieces of crumble. Sprinkle over muffin batter.

Bake until crumb topping is a bit golden and a toothpick comes out just barely clean, about 20 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool.

OMGGGGG this was the best recipe I've ever tried!! Perfectly moist, so many blueberries per bite, and it never sticks to the cupcake liner! Absolutely a must-have for summer blueberries

Had buttermilk and I am super pleased with the results.

Amazing. I’ve made these for years and never looked for another recipe. I use frozen blueberries but that is literally the only change I make. If you don’t give these five stars then you messed something up. My friends and family want me to open a bakery and sell only these. Simple amazing and simple. Thank you Grandma Renelt! Keep at it farm girl!

I made these a while ago. I switched the vegetable oil for the same amount of butter, which worked great for this recipe. I didn't pay much attention to the time, just the toothpick. leaving it to rest for 5 minutes was hard, with that amazing smell coming from it. I enjoyed the muffins very much. The muffins I couldn't finish, I put in the freezer. Just put them in the oven for a few minutes, until the crumb layer is crispy again. I loved this recipe very much, thank you!
(I switched the cups to grams and millilitres, so I'm not sure if I changed it to the right amount, but it was still delicious)

I'm sure it was named easy for a reason, if you're not looking for anything super tasty but just average then this is thr recipie for you, otherwise it was quite underwhelming

Followed the recipe to a T. Batter was nice and thick, all of the ingredients were fresh, didn’t over bake, they tasted horrible. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1684166385/gewufbwhauxpzflrfp3o.mp4

Top 6 homemade blueberry muffins recipes from across the web

The most viewed homemade blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 6 homemade blueberry muffins recipes from across the web

The most viewed homemade blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Bakery Style Blueberry Muffins

Keto Blueberry Muffins

1-Bowl Gluten-Free Blueberry Muffin...

Blueberry Muffins

BEST Blueberry Muffins

Blueberry Muffins with Crumb Toppin...

The most viewed homemade blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine