Best Ever Blueberry Muffins

This Blueberry Muffins recipe will turn into your #1 breakfast to make! You can stop your quest for the best breakfast biscuit in light of the fact that these are made with new blueberries and a cinnamon disintegrate!

The lone thing that perhaps ruined everything a little are my photographs which this time were not on a significant level, similar to the degree of taste of these excellent Blueberry Muffins.

Best Ever Blueberry Muffins

Recipe by Cecily CarolineCourse: BreakfastCuisine: American


Prep time


Cooking time






  • 1–2 tablespoon flour

  • 2 1/3 cups blueberries-fresh or frozen(thawed)-divided( 1 cup goes in the batter and 1 1/3 cup for topping)

  • 1 teaspoon vanilla extract

  • 1/2 cup canola oil

  • 1 cup yogurt

  • 1 cup granulated sugar

  • 2 large eggs ( or 3 small)

  • 1/2 teaspoon salt

  • 3 teaspoons baking powder

  • 2 cups all-purpose flour

  • Streusel Topping :
  • 1 teaspoon cinnamon

  • 1 stick salted butter-melted

  • 2/3 cup granulated sugar

  • 1 cup all-purpose flour


  • Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
  • To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
  • To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
  • In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
  • Fold wet ingredients into dry ingredients and mix everything together by hand.
  • In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  • Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.