Ok so you all know about the viral blueberry cookies, but NOW it is time for the new blue blueberry MUFFINS! Deeply purple, this is the best blueberry muffin recipe you’ll ever make.
And the best part? Even with their blue hue, these are easy blueberry muffins. You just blend up the wet ingredients, fold into the dry and you’re good to go. Plus the rich, sugary golden streusel on top can’t be beat. I know I’m hyping these up, but, c’mon, I’m a proud mom.
Table of contents
A bit about blueberries
The only reason I feel confident calling these the best blueberry muffin recipe EVER is because they are jam-packed with blueberries. Like real, big, juicy bloobs. And you can definitely tell with the color.
Blueberries are such a magic ingredient. They have a higher level of sweetness than other berries (I’m lookin’ at you, strawberries and raspberries) plus they have a higher moisture content that aids in the process of making baked goods! I’ve tried my blueberry cookies and blueberry pancakes with other berries, and while the results were good, they were just never the same.
Blueberries lend color, flavor and structure to this recipe, almost acting the same way as an egg, but just way more fun. Oh, did I mention that this recipe is vegan for that very reason? Another way that this blueberry muffin recipe is the best.
I could chat for days about how much I love these blueberry muffins, but just test this recipe out and you’ll see for yourself 😉
What you will need to make the BEST blueberry muffins
The ingredients for this recipe prove just how easy these blueberry muffins are. It’s a pretty standard list, but with a few tweaks if you want to make the recipe plant-based!
For the blueberry muffin batter
- 160 grams frozen blueberries – Please make sure the bloobs are frozen, or else you might not get the same results!
- ⅓ cup plant-based milk of choice – I like almond or oat milk for this, you can also use whole milk if that’s what you have on hand.
- ⅓ cup neutral oil – this means a neutral flavored oil, canola or vegetable works great!
- 1 tbsp maple syrup
- 2 tbsp granulated sugar
- 150 grams all-purpose flour – this is about 1 cup, packed
- 2 tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
For the streusel
- ¼ cup all-purpose flour – unlike with the muffin, the exact weight doesn’t matter as much for this recipe, since the streusel requires a little less technique!
- ¼ cup brown sugar
- 2 tbsp vegan butter of choice – I love Miyokos Creamery
How to bring these easy blueberry muffins together
So you do need a blender for this recipe, but that’s as far as the equipment goes. You can find my favorite one linked here. But after that, the instructions can all be done by hand with a mixing bowl and a spatula, it’s super easy!
Here’s the full breakdown (with tips included!)
- Preheat your oven to 425F.
- In a small bowl, whisk together the flour, baking powder and salt.
- Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2-3 minutes on medium heat.
TIP: The microwave is so much easier for this, plus it helps retain the moisture that the blueberries release (which is very important) – the stovetop option also works if you don’t have a microwave, but aim to use as much as you can of the residual liquid that the blueberries release.
- Let the blueberries cool for about 2-3 minutes. While they are cooling, add the milk, oil, maple syrup and sugar to a small blender. Add in the blueberries when they have reached room temperature, and blend until a smooth purple batter forms.
TIP: Avoid adding your blueberries while they are warm, it might lead to a lil’ explosion (I learned the hard way)
- Pour this batter into the flour mixture and fold together until no dry flour lumps remain. You should have a nice, thick purple batter.
- Make the streusel by whisking together the brown sugar and flour in a separate bowl, then crumbling in the butter with your fingers. Work with your hands to mash the butter into the flour mixture in large chunks, creating a gravel-like streusel topping.
TIP: you want the butter cool so that it can form crumbles when you work it in with your fingers. It will naturally soften of course, but try to start with it fresh from the fridge.
- In a muffin lined muffin tin, pour the batter until it is ¾ of the way up each muffin liner. Top with a generous amount of streusel.
- Bake in the oven at 425F for 5 minutes, then without opening the oven door, decrease the temperature to 350F and bake for another 20-25 minutes.
TIP: This method is called the high/low method, it helps create the domed tops of the muffins that make them look bakery-ready!
- The muffins will be ready when you can insert a toothpick and it comes out clean.
- Serve whenever!
FAQ
Unfortunately only frozen blueberries will work for this recipe! It’s due to how the cellular walls in the blueberries break down when you thaw them after they have been frozen.
I personally haven’t tested it, but the best substitution would be a 1:1 gf flour blend! I find it’s the best alternate for baking recipes.
These will keep for 4-5 days at room temperature, or for up to 7 days in the fridge.
Absolutely! The domed tops will still come out the same, so there should be no issue if you want to skip it!
And that’s it for these blueberry muffins! I can’t wait to see all your bloob babies.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see your tags. Plus like…y’all are very talented 😍
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you. Now happy baking!
Blue(berry) Muffins
Ingredients
- 160 grams frozen blueberries
- ⅓ cup plant-based milk of choice
- ⅓ cup neutral oil canola or vegetable works great!
- 1 tbsp maple syrup
- 2 tbsp granulated sugar
- 150 grams all-purpose flour
- 2 tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
For the streusel
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp vegan butter of choice
Instructions
- Preheat your oven to 425F.
- In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
- Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2-3 minutes on medium heat.
- Let the blueberries cool for about 2-3 minutes. While they are cooling, add the milk, oil, maple syrup and sugar to a small blender. Add in the blueberries when they have reached room temperature, and blend until a smooth purple batter forms.
- Pour this batter into the flour mixture and fold together until no dry flour lumps remain. You should have a nice, thick purple batter.
- Make the streusel by whisking together the brown sugar and flour in a separate bowl, then crumbling in the butter with your fingers. Work with your hands to mash the butter into the flour mixture in large chunks, creating a gravel-like streusel topping.
- In a muffin lined muffin tin, pour the batter until it is ¾ of the way up each muffin liner. Top with a generous amount of streusel.
- Bake in the oven at 425F for 5 minutes, then without opening the oven door, decrease the temperature to 350F and bake for another 20-25 minutes.
- The muffins will be ready when you can insert a toothpick and it comes out clean.
- Serve whenever!
In love with the blueberry muffins!!! Newly vegan – some friends/family worried, some interested. I sent the recipe link to many of them with pics of me making to share how easy and fun it was and tell them how absolutely delicious they are…hoping they will make for their fams!! 💜💜💜💜
Omg I hope you liked them! So glad you shared the link 🙂
How many muffins should I expect to get? We love the blueberry cookies.
This makes about 6! It’s a small recipe but a good one 🙂
Where do you use the cinnamon?
In the dry ingredients!
Hi there! In the video you posted on Instagram you said to use baking soda, but the written recipe calls for baking powder. I just made them as the recipe said (with baking powder) and they came out pretty flat – no domed tops. Which one should we use? Thank you!
This also happened to my muffins. I used the 1 tsp baking powder like the recipe said and they looked sunken in and turned out horribly but I followed the rest of the recipe to a t.
Oh no! Did you measure everything by weight?
So good!!! 🙂
so glad you liked them!
Seriously amazing! I don’t like whole blueberries but i love blueberry flavor so these were perfect. Wondering if you meant baking soda or baking powder in the recipe, though? I see it says one thing on here but a different on your insta video! Mine came out super flat. Either way amazing! Thanks 🙂
Love the color. I feel like baking anything with frozen blueberries results in it being slightly Grey/blue anyways. Embracing the beautiful color of it seems like a way better option. 💙💙💙
Yes! The color is the best part, I give it up to nature haha 🙂
Oh wow! Can’t wait to make these!
Hope you love them!
Hi – I weighed out 2 cups of blueberries and get 240g not the 160g listed in the recipe. So which is correct?
thanks
Always go by weight! That’s my preferred metric because it’s more accurate!
These muffins were absolutely delicious! Without exaggeration they’re probably some of the best muffins I’ve ever had. You get that perfect blueberry flavor in every bite, and it’s so perfectly moist and fluffy. I’m absolutely making these again. Thank you so much for the recipe!
I’m so glad you liked them!
Yummy! But! Not 10 min prep time and took longer to thaw my bloooobs!
I tried this recipe twice; the first time I skipped the streusel and added some whole raspberries to the batter, the second time I replaced the blueberries with apricots, added some cut apricots to the batter and put crushed almonds on top instead of the streusel. Both were delicious and you must try this recipe. I did put it in the oven longer.
This turned out disastrous!!! Im so upset:/ First off, don’t say prep time is 10 minutes if you have to thaw the blueberries. I must’ve read over the thaw part cause most definitely what I just made did not turn out right at all. Also, if the desired product can come from only weighing, not cup measurements, maybe omit the cup measurements (because why have them? Two cups does not equal what you say it does.) I’m confused how you got your purple wet batter to be smooth- blueberries have skins and little tiny seeds on the inside. There is also a discrepancy that I read above in the comments that went wrong in this recipe too, now I’m confused if I was supposed to use baking soda instead of baking powder!?!? It’s so unfortunate the first recipe of yours I tried out turned into a gummy, off measured, flat mess.
Hello! I’m so sorry this didn’t work out, but just out of integrity for my blog and my work, a few things about your comment – first, if you thaw the blueberries on medium high heat on the stove it should take 3 minutes! Which is why I included it within the 10 minute prep time. And when I develop a recipe, I first measure in cups, then weigh it and note that amount for accuracy. We both know cups vary, so what means 2 cups for me might mean something different for you! And blueberries skins and seeds are mashed during the blending process, did you blend the berries fully? And due to this recipe not having any acid in it and baking soda (pure sodium bicarbonate) needing acid to form a reaction, this recipe does call for baking powder. I hope this answers your questions, and I mean this all with the best intentions of informing you of the logistical thinking and training behind my work!