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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Homemade Blueberry Muffins

Julie Deily · 49 Comments

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These are my favorite homemade blueberry muffins and I have been making them for years! You start by making a blueberry jam on the stove and that gets folded in with whole blueberries in the batter.

And the lemon-sugar topping that goes on top takes these muffins to the next level, the folks at America's Test Kitchen are geniuses!

This article was modified March 21, 2025, updates to the photos and the rest of the article coming soon!

Let's talk about these blueberry muffins, I have been wanting to try this recipe for a couple of years ever since I saw it on America's Test Kitchen on PBS. I love that you make a blueberry jam with half of the blueberries.

Spray your muffin tin with nonstick cooking spray or a baking spray, I like Baker's Joy. Whisk the dry ingredients and when adding the wet ingredients, just fold them in to combine. As the instructions say, the batter will be lumpy and that's fine. Don't overmix.

I used my cookie scoop to put the batter in the muffin tins and then you scoop 1 tsp of the blueberry jam into the muffins and swirl them. Add the sugar and lemon zest topping and pop them into the oven.

I let the muffins sit in the muffin tin for a few minutes and then I use a butter knife or offset spatula to remove them halfway, as pictured above, and cool a little bit longer.

Serve them with softened or spreadable butter and you're good to go. These are my new go-to blueberry muffin recipe, so good! The lemon zest on top along with the sugar tops off a great muffin recipe!

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Blueberry Muffins

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 12 muffins

Ingredients

Lemon Sugar Topping

  • 1/3 cup sugar, 2 1/3 ounces
  • 1 1/2 tsp finely grated zest from 1 lemon

Muffins

  • Non-stick cooking or baking spray, I used Baker's Joy
  • 2 cups fresh blueberries, about 10 ounces, picked over
  • 1 1/8 cups sugar, 8 ounces plus 1 tsp
  • 2 1/2 cups unbleached all-purpose flour, 12 1/2 ounces
  • 2 1/2 tsp baking powder
  • 1 tsp table salt
  • 2 large eggs
  • 4 Tbsp 1/2 stick unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 tsp vanilla extract

Instructions

For the Topping:

  • Combine sugar and lemon zest in a small bowl and stir. Set aside.

For the Muffins:

  • If not already done, move oven rack to upper-middle position and heat oven to 425 degrees. Spray muffin tin with baking spray.
  • Add 1 cup blueberries and 1 teaspoon sugar to a small saucepan at medium heat. Allow to simmer and cook, mash the berries with the back of a spoon until all of the berries are broken down. Stir frequently and cook until mixture is thickened and reduced to about ¼ cup, about 6 minutes. Set aside and allow to cool to room temperature, about 15 to 20 minutes.
  • Add flour, baking powder, and salt to a large bowl and whisk.
  • To another bowl, add 1 1/8 cups sugar and eggs and whisk until thick, about 45 seconds. Whisk in butter and oil slowly, until combined. Then, whisk buttermilk and vanilla in, until combined.
  • Using rubber spatula or a wooden spoon, fold in egg mixture and remaining cup blueberries into flour mixture until just moistened. (Do not overmix. The batter will be lumpy and that's fine.)
  • Using an ice cream scoop or cookie scoop, add batter evenly to each of the muffin cups. The muffin cups will be full. Take one teaspoon of the cooled blueberry jam and add to the top of each mound of batter. Using a chopstick or skewer, swirl the jam into the batter a few times. (Cook's Illustrated says to use figure eight motions.)
  • Add the lemon-sugar topping evenly over all of the muffins.
  • Bake the muffins until they are just about gold on top, about 17-19 minutes. Halfway through the baking time, be sure to rotate the muffin tin. Allow muffins to cool in the muffin tin for about 2-3 minutes. Using a butter knife or offset spatula, remove the muffins from the tin and allow them to rest at an angle. Cool for another 5 minutes and place on a cooling rack. Serve with softened butter.
  • These muffins can be stored in a zippered plastic bag for 2-3 days.

Notes

From Cook's Illustrated. Must have subscription to view original recipe.
Did you make my Blueberry Muffins?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
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Other blueberry recipes you might enjoy:

Do you have any blueberry recipe favorites? Please share what they are in the comments below!

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Todd says

      Just happened to be looking for a blueberry muffin recipe and found this one.  My first batch I followed the recipe and modified the next 2.   They were all fantastic and had great reviews from family and friends.  Great muffins.    It looks like I’m the only guy posting here.   Great recipe. Thanks

      Reply

    2. Tina says

      So funny that I stumbled upon your recipe. My 4 yr old has been begging for blueberry muffins for about week and a half now. I will definitely be trying this out after our next trip to the produce place!
      I think was holding my breath reading about your puffy, itchy face…I was so nervous for you! Good to hear that it was just your face products. Easily fixed as opposed to a food allergy. anyway, I used to have issues with acne/oily skin. Now I hardly ever “wash” my face; I use a little thing called a Magic Mitt (it’s made by Jane Iredale Cosmetics). It’s great! You need to check it out. But when I do feel like I need a “wash”, I use Philosophy’s Purity Made Simple. And I ALWAYS use jojoba oil to moisturize. Here’s a little info about it, http://www.acne.org/jojoba-oil.html
      These things have really helped me. I hope they are useful to you! Good luck Ü

      Reply

      • Julie Deily says

        If you make them, I hope you enjoy them!!

        thank you for all of your advice, I keep hearing about Jane Iredale Cosmetics being so good. I will definitely look into it! thanks again!! 🙂

        Reply

    5. jenny says

      Delicious and a soft cupcakey texture. I used coconut oil instead of veg oil and a streusel topping, and I couldn’t taste any coconut once baked 😉

      Reply

    8. Christine (Cook the Story) says

      Wow! That IS crazy. I didn’t notice any puffiness during our chat. Glad it was resolved! Thanks again for joining us to talk blueberries! So fun. Your muffins look amazing. I do so love that swirl of jam idea. I’m going to be trying it in several baked goods when the weather gets cooler and I get that instinctual urge to bake!

      Reply

    9. katie says

      Julie thanks for joining our Google+ Hangout! We loved chatting with you! These muffins look to die for–AMAZING! I can’t wait to give them a try.

      p.s. sorry to read about your allergy 🙁

      Reply

    13. Rachel @ Baked by Rachel says

      These muffins look insanely delicious Julie! I’m so glad to hear you don’t have a food allergy. And how awful would it be if there were such a thing as a butter allergy omg. End of the world right there! Have you tried cetaphil? It’s light and good for sensitive skin. Worth a shot, right? 🙂

      Reply

    14. Carolyn says

      Honestly, as you were describing your symptoms, I was thinking about face cream. I had an allergy to one once and it was awful! Love the muffins, though!

      Reply

    17. Alejandra says

      OK so these muffins look incredible! I really want to try this method out. I’ve been blueberry obsessed lately.

      Regarding the skin, I used to love bare minerals face wash (it’s a powder) and moisturizing lotion. But lately I’ve actually just started using 100% jojoba oil or coconut oil to wash my face instead of any kind of face wash. I know it sounds weird to use oil for face washing, but it’s actually fantastic and it’s moisturizing at the same time. Here’s a good description on how it works: http://simplemom.net/oil-cleansing-method/

      Reply

      • Julie Deily says

        Thank you so much, Alejandra! I want to try this method out on other berry muffins too!

        Thank you for the idea…because you’re the second one who has mentioned coconut oil. Must try it!

        Reply

    29. Chung-Ah | Damn Delicious says

      So happy for you that you’re not allergic to some sort of food! Wouldn’t that be the worst, especially for a food blogger?! Anyway, hope you’re doing well. These muffins are freakishly awesome. Love the jam that goes on top before baking. It’s genius!

      Reply

    32. Averie @ Averie Cooks says

      The story about your face…I get that with food allergies and thought for sure you were going to say you are now allergic to blueberries….glad it’s just the cream and you can eat bb’s til your heart is content! Love the muffins!

      Reply

    34. Jen M O says

      My children were just asking me to make blueberry muffins! I’m sorry to hear about your job. I hope this means a better opportunity will be available real soon! I’m sending you lots of luck!

      Reply

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