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    Moist Blueberry Muffins

    These better than bakery blueberry muffins are literally the best you’re going to ever have! They’re packed with blueberry flavour, have a crunchy streusel (crumble) topping, and you also have the option (which I highly recommend) of adding dollops of cream cheese throughout the muffins – YUM!

    Honestly, if I ever open a bakery, these will be on the menu!

    blueberry muffins

    How to make blueberry muffins

    These blueberry muffins are super easy to make and come together really quickly!

    Begin by preheating your oven to 170 °C (340°F) with the fan on (see note 2 on recipe card below if you don’t have a fan function) and line a 12 hole muffin/cupcake tray with liners. Set aside for now.

    blueberry muffins

    Streusel (Crumble) Topping

    For the topping, combine sugar, flour and cinnamon in a bowl and mix until well combined.

    Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 1 on recipe card below if it doesn’t). Set aside for now.

    blueberry muffins

    Blueberry Muffin Batter

    In a bowl sift together your flour, baking powder and salt. Using a whisk mix until well combined. Set aside for now.

    In a large bowl add in the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest and lemon juice. Using a whisk, mix until well combined.

    blueberry muffins

    Add the dry ingredients into the wet ingredients, and using a spatula, fold until just combined. Do not overmix.

    Add in the blueberries and fold until just combined. Remember not to let the blueberries thaw if using frozen blueberries.

    blueberry muffins

    OPTIONAL: If using cream cheese (which I highly recommend!) then using a fork, mash the cream cheese to make it smooth and easy to scoop (see note 3 on recipe card below).

    blueberry muffins

    ASSEMBLY:

    – Place a tablespoon of the muffin batter into each liner, ensuring there are blueberries in each scoop.

    – Then place half a teaspoon of cream cheese on one side of each of the liners (either the left or right).

    – Then place another tablespoon of the muffin batter into each liner, again ensuring there are blueberries in each scoop. If you have any left over muffin batter, evenly distribute it across the liners.

    – Then place another half teaspoon of cream cheese on the opposite side of the cream cheese you placed earlier (for example, if you placed the first dollop of cream cheese on the left, then place this next dollop on the right). This will just ensure that the cream cheese is distributed throughout the muffin and you get a little bit in each bite.

    – Then finish off by placing a generous amount of the crumble topping on the top of each muffin, pushing down gently so it sticks to the top of the muffin. Make sure you use up all the crumble because it’s one of the best parts! 🙂

    blueberry muffins

    blueberry muffins

    Bake for 28 minutes, or until a toothpick comes out with a few moist crumbs. If using fresh blueberries, then check the muffins at 25 minutes, and then bake further if needed.

    Allow the muffins to cool in the tray for 20 minutes before placing onto a wire rack to completely cool. Enjoy!

    blueberry muffins

     

    blueberry muffins

    Moist Blueberry Muffins

    These better than bakery blueberry muffins are literally the best you're going to ever have! They're packed with blueberry flavour, have a crunchy streusel (crumble) topping, and you also have the option (which I highly recommend) of adding dollops of cream cheese throughout the muffins - YUM! Honestly, if I ever open a bakery, these will be on the menu!
    4.95 from 18 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 28 minutes
    Total Time: 38 minutes
    Servings: 12 muffins

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Streusel (Crumble) Topping

    • ½ cup (100 g) white granulated sugar
    • ½ cup (65 g) all purpose flour
    • ½ tsp ground cinnamon
    • 4 tbsp (56 g) melted butter - unsalted

    Blueberry Muffin Batter

    • cups (190 g) all purpose flour
    • 2 tsp baking powder
    • ½ tsp salt
    • ¾ cup (150 g) white granulated sugar
    • 1 large egg - room temperature
    • ¼ cup (45 g) melted butter - unsalted
    • ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
    • ½ cup (120 g) milk - room temperature
    • 2 tsp vanilla essence/extract
    • 2 tsp lemon zest
    • 2 tsp lemon juice
    • 1 cup (150 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries)
    • 1 cup (125 g) cream cheese - OPTIONAL, room temp

    Instructions

    • Preheat oven to 170 °C (340°F) with the fan on (see note 2 if you don't have a fan function) and line a 12 hole muffin/cupcake tray with liners. Set aside for now.

    Streusel Topping (see note 4)

    • Combine sugar, flour and cinnamon in a bowl and mix until well combined.
    • Add in melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 1 if it doesn't). Set aside for now.

    Blueberry Muffin Batter

    • In a bowl sift together your flour, baking powder and salt. Using a whisk mix until well combined. Set aside for now.
    • In a large bowl add in the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest and lemon juice. Using a whisk, mix until well combined.
    • Add the dry ingredients into the wet ingredients, and using a spatula, fold until just combined. Do not overmix.
    • Add in the blueberries and fold until just combined. Remember not to let the blueberries thaw if using frozen blueberries.
    • OPTIONAL: If using cream cheese (which I highly recommend!) then using a fork, mash the cream cheese to make it smooth and easy to scoop (see note 3).
    • ASSEMBLY:
      - Place a tablespoon of the muffin batter into each liner, ensuring there are blueberries in each scoop.
      - Then place half a teaspoon of cream cheese on one side of each of the liners (either the left or right).
      - Then place another tablespoon of the muffin batter into each liner, again ensuring there are blueberries in each scoop. If you have any left over muffin batter, evenly distribute it across the liners.
      - Then place another half teaspoon of cream cheese on the opposite side of the cream cheese you placed earlier (for example, if you placed the first dollop of cream cheese on the left, then place this next dollop on the right). This will just ensure that the cream cheese is distributed throughout the muffin and you get a little bit in each bite.
      - Then finish off by placing a generous amount of the crumble topping on the top of each muffin, pushing down gently so it sticks to the top of the muffin. Make sure you use up all the crumble because it's one of the best parts! 🙂
    • Bake for 28 minutes, or until a toothpick comes out with a few moist crumbs. If using fresh blueberries, then check the muffins at 25 minutes, and then bake further if needed.
    • Allow the muffins to cool in the tray for 20 minutes before placing onto a wire rack to completely cool. Enjoy!

    Video

    YouTube video

    Notes

    Note 1. If your crumble is too wet, then add in a little more flour. If the crumble is too dry and it's not forming into little chunks, then add a little more melted butter. 
    Note 2. If you don't have a fan function, then increase the temperature to 190 °C (375°F).
    Note 3. If you decide not to use the cream cheese, then you will end up with around 11 muffins. 
    Note 4. The crumble topping makes the muffins slightly sweeter than a regular muffin (but still less sweet than say a frosted cupcake). If you prefer a less sweet muffin, you can omit the crumble. If you're unsure, then I would recommend adding the crumble - it really takes the muffins to the next level 😀 

    Nutrition

    Calories: 315kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 377mg | Potassium: 111mg | Fiber: 1g | Sugar: 25g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: blueberry and cream cheese muffins, blueberry muffins, blueberry muffins with streusel, easy blueberry muffins, moist blueberry muffins
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    49 Comments

    • Barry

      Can I make these with a frozen mixed berry and blueberries?

      • Cakes by MK

        Hi Barry! That should be fine, just be sure not to let the frozen berries thaw, and it’s likely that the muffins will need a little extra baking but just keep an eye on them to make sure they don’t overbake 🙂

    • Tina

      5 stars
      Made these last night and was very good! I did skip the cream cheese but used the streusel topping! Maybe a little too much lemon flavor so next time I will either half the lemon zest or may omit the zest and just keep the lemon juice. Overall a great recipe, thank you!

      • Cakes by MK

        Thanks so much for the feedback Tina! So happy to hear you loved the muffins 😀

        • Mamate

          5 stars
          Hi MK, I love your recipes. I made these, very delicious indeed. Locmve the “surprise ” cream cheese when you bite in to the muffin.
          Thanks again.

          • Cakes by MK

            Thank you so much Mamate! So happy you’re loving the recipes and yes the surprise of the cream cheese is one of my fav parts of these muffins 😀 so happy you loved it too 🙂

    • Arjen

      Hi Maryam,
      I’m a big fan of your recipes! Is there a way to adapt this recipe to create a lemon muffin? Otherwise, I would love to see a lemon muffin recipe from you!

      • Cakes by MK

        Hi Arjen! So happy to hear you’re loving the recipes 😀 I haven’t tried adapting this recipe to a lemon muffin before, and it may take a little recipe testing as the blueberries add moisture to the muffin, so you may need to add additional moisture for lemon cupcakes to make up for the lack of blueberries 🙂 I do have a lemon cupcake recipe though if you wanted to check that out! Here is the link: https://cakesbymk.com/recipe/soft-lemon-cupcakes/
        Will keep a lemon muffin recipe in mind for future recipes 😀

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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