• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Girl Heart Food®
  • Home
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast Recipes

    Blueberry Muffins

    Published: January 31, 2018 Updated: August 8, 2019 / By: Dawn | Girl Heart Food 44 Comments

    • Facebook
    • Twitter
    • Email
    Jump to Recipe
    Blueberry muffin wrapped in a teal muffin liner.

    Jam-packed with berries these easy blueberry muffins with yogurt are fluffy and delicious! They are topped with an orange pecan crumble for added oomph, texture and flavour. Such a great way to start your morning with a cup of tea or coffee!

    Blueberry muffin wrapped in a teal muffin liner.

    It’s the season for blueberry recipes (yay!), like blueberry bread pudding, blueberry donuts and moist blueberry muffins.

    These blueberry muffins with crumb topping are not your average muffin, that’s for sure! They have local Newfoundland berries in ’em, which kinda makes them inherently awesome!

    I may be a little biased, but blueberries grown in Newfoundland are some of the best blueberries found anywhere! They are so sweet and concentrated in blueberry flavour.

    Around late summer or early fall, people typically go berry picking in Newfoundland. They are grown wild and you can fill buckets and buckets with these little gems.

    I recently got a bunch and couldn’t wait to bake with them. They are so much tinier than any mass-produced ones you may find in the grocery store, but they make up for in their amazing flavour. Of course, any blueberry would work great in this recipe, just pick up the best you can find!

    Ingredients for blueberry muffins.

    Frozen Versus Fresh Berries

    Either frozen or fresh berries work in these blueberry muffins.

    If using frozen blueberries, there’s no need to thaw (or at least fully thaw) before using.

    Frozen berries are more delicate than fresh when they are thawed and may bleed into the muffin batter if they are allowed to fully thaw.

    Hand holding half of a blueberry muffin.

    How Do I Stop Blueberries From Sinking?

    Ever have a muffin or loaf only to find the beautiful berries have sunken to the bottom of the batter? There’s a fix for that!

    Toss frozen (or just partially thawed) berries with a little flour (about a couple of tablespoons). This will help suspend them in the flour.

    Close-up of a blueberry muffin wrapped in a teal muffin liner.

    Tips to Make These Blueberry Muffins

    • The muffin crumb topping is completely optional or, for an easier topping, try a sprinkling of oats.
    • If you omit the crumb topping, try a little lemon or orange zest in the batter of the muffins.

    More Yummy Blueberry Recipes

    • Blueberry Banana Bread
    • Blueberry Cake
    • Blueberry Kale Smoothie

    If you make this easy blueberry muffin recipe, be sure to leave a comment below!

    This recipe for blueberry muffins was originally published in October 2015 but has been updated.

    Blueberry muffin wrapped in a teal muffin liner.

    Blueberry Muffins

    Dawn | Girl Heart Food
    Jam packed with berries these easy blueberry muffins with yogurt are fluffy and delicious! They are topped with an orange pecan crumble for added oomph, texture and flavour. Such a great way to start your morning with a cup of tea or coffee!
    5 from 11 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 18 mins
    Cooling Time 10 mins
    Total Time 38 mins
    Course Breakfast, Dessert
    Servings 12 muffins
    Prevent your screen from going dark

    Ingredients
     

    Blueberry Muffins

    • Cooking spray, for greasing liners
    • 2 cups all-purpose flour, plus 2 to 3 tablespoons to sprinkle over berries
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups frozen or fresh blueberries, plus a few for the top of each muffin
    • ¾ cup granulated sugar
    • ½ cup unsalted butter
    • 1 teaspoon pure vanilla extract
    • ½ cup plain Greek yogurt
    • 2 large eggs

    Orange Pecan Crumble

    • ½ cup quick oats
    • 1 tablespoon orange zest, about 2 oranges
    • ¼ cup pecans, roughly chopped
    • 2 tablespoons brown sugar
    • 2 tablespoons unsalted butter, cubed and cold
    • pinch salt

    Instructions

    Blueberry Muffins

    • Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12-count muffin pan and spray with cooking spray. Set aside.
    • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • Place blueberries in a small bowl and sprinkle with 2 to 3 tablespoons of flour, stirring gently to coat. Set aside.
    • In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl and a hand mixer), blend (on medium-high speed) sugar and butter for about 2 to 3 minutes or until fluffy. Add vanilla extract and Greek yogurt and blend until combined.
    • Reduce speed and add eggs, one at a time, blending for about 30 seconds after each egg is added.
    • Add reserved flour mixture, blending until just incorporated and there are no visible streaks of flour remaining.
    • Using a spoon or spatula (not the paddle of your stand mixer), very gently stir in the blueberries so they don't break too much. 
    • Using a standard round ice cream scoop, divide the batter evenly among muffin liners. Top each with a few reserved blueberries (optional). Then, top with orange pecan crumble.
    • Bake on middle rack for 18 to 20 minutes or until a wooden toothpick or cake tester inserted in the centre of the muffins comes out clean.
    • Let muffins cool in the pan for about 10 minutes before removing and allowing to further cool on a cooling rack. Enjoy!

    Orange Pecan Crumble

    • In a bowl, stir together the oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, cut the butter into the oat mixture until there are crumbly, buttery bits.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword blueberry recipe, homemade muffins, scratch made muffins

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Breakfast Recipes

    • Vegetable Frittata
    • Pulled Pork and Beans
    • Spinach Mushroom Bacon Quiche
    • Broccoli Chicken Frittata Recipe

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Sharon

      February 02, 2018 at 2:23 pm

      I know what you mean by those little, tiny blueberries! When we lived in Ontario, the wild ones there were the same. My hubby calls them ‘God’s food’. So delicious! These muffins look irresistible. :).

      Reply
      • Girl Heart Food

        February 03, 2018 at 10:23 am

        Haha! They really are! Thanks Sharon 🙂

        Reply
    2. Katie Crenshaw

      February 01, 2018 at 6:57 pm

      5 stars
      Girrrllll…. these muffins….. They look AMAZING! I am excited to try out this orange pecan crumble topping. It sounds brilliant. I can’t wait to eat a batch of these.

      Reply
      • Girl Heart Food

        February 03, 2018 at 10:21 am

        Thank you Katie!!! Hope you enjoy ’em 🙂

        Reply
    3. Cathleen @ A Taste of Madness

      February 01, 2018 at 5:57 pm

      5 stars
      My stomach actually rumbled when I saw these! I need these muffins in my life!!

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:21 pm

        Haha! You really do 😉 Thanks Cathleen!

        Reply
    4. Karen @ Seasonal Cravings

      February 01, 2018 at 2:12 pm

      5 stars
      Looks like the perfect after school snack for my kiddos and me!

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:21 pm

        They sure are! Thanks Karen 🙂

        Reply
    5. Milena | Craft Beering

      February 01, 2018 at 1:38 pm

      5 stars
      I totally relate to picking wild blueberries. I used to go pick with my grandma and we would literally spend the day filling bucket with these tiny beauties. Hard work, but well worth it. Too bad commercially grown ones don’t taste the same. Compared to the wild grown ones they taste like nothing (: These muffins sound absolutely delectable. I am having coffee right now…trying to stay warm, how I wish I had at least one wild blueberry muffin!

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:20 pm

        So sweet!! Definitely well worth it! Wish I could send ya some, Milena! Have a wonderful weekend 🙂

        Reply
    6. Mary Ann | The Beach House Kitchen

      February 01, 2018 at 12:28 pm

      These are my kind of muffins Dawn! Blueberry has always been my favorite flavor of muffin, and that orange pecan crumble sounds amazing. Need to bake a batch asap! Thanks for sharing and have an awesome weekend! XO

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:20 pm

        Woo hoo! Thanks Mary Ann! Have a lovely weekend too! XO

        Reply
    7. [email protected]

      February 01, 2018 at 10:27 am

      5 stars
      So happy you brought this beauty back! Everything about this muffin makes me happy….especially that crumble!! Wow! Have a great weekend, dear! XOXO

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:19 pm

        Yay! I’m happy to hear you say that, Annie!! Have a great weekend too! XOXO

        Reply
    8. Jennifer @ Seasons and Suppers

      February 01, 2018 at 9:57 am

      5 stars
      I’m so glad you brought this one up to the top! Love these and that orange pecan crumble is so great 🙂

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:19 pm

        Thank you Jennifer!!

        Reply
    9. Miriam - londonkitchendiaries.com

      February 01, 2018 at 7:50 am

      Love blueberry muffins (anything blueberry really) they look so delicious and that crumble on top makes me want to have one with my cup of tea right now – definitely topped with a ‘little’ bit of butter 🙂 Have a nice upcoming weekend, Dawn!

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:19 pm

        Me too! Thank you Miriam! Have a great upcoming weekend too, my friend 🙂

        Reply
    10. Thao @ In Good Flavor

      January 31, 2018 at 11:29 pm

      I love blueberry muffins and can eat them any which way. Look at all the juicy blueberries in these! And the orange pecan crumbles sounds delicious, Dawn! A little extra on top for me please! 🙂

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:18 pm

        You got it, Thao! Thank you very much 🙂

        Reply
    11. Katherine | Love In My Oven

      January 31, 2018 at 6:36 pm

      You are making me want a blueberry muffin (and blueberries) big time!!! That crumble sounds SO good!! PS – all muffins should be jumbo 🙂

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:18 pm

        Hehehe…that’s the idea 😉 Thank you Katherine!

        Reply
    12. Mirlene | Savory Thoughts

      January 31, 2018 at 3:59 pm

      5 stars
      Dawn, if I had super powers I would eat these muffins right off the screen. My muffins never look like this. Yours look moist and inviting. I would love to try this recipe. Pinning it! As much as I love my coffee in the morning, these muffins will be an added bonus

      Reply
      • Girl Heart Food

        February 01, 2018 at 6:17 pm

        Hahaha!! Thank you so much, Mirlene!! Hope you enjoy ’em 🙂

        Reply
    13. Kelsie | the itsy-bitsy kitchen

      January 31, 2018 at 11:08 am

      I’m all about butter on my muffins. The more, the better–sometimes I think I should skip the muffin/bread/oatmeal entirely and just eat butter. . .but I wouldn’t be able to resist one of these gorgeous muffins! Blueberry muffins are one of my favorites :). Hope you’re having a great week, Dawn!

      Reply
      • Girl Heart Food

        January 31, 2018 at 12:38 pm

        Hahaha….right?! Mine too! Thanks Kelsie! Have a lovely upcoming weekend 🙂

        Reply
    14. Cheyanne @ No Spoon Necessary

      October 15, 2015 at 10:26 am

      You had me at JUMBO! I actually prefer muffins to cupcakes, probably because I can eat more of them without getting a belly ache! These look perfect! What’s not to love about a blueberry muffin? But made jumbo WITH Orange Pecan Crumble AND Orange Honey Butter? Heaven! Yum!!!!

      Reply
      • Girl Heart Food

        October 15, 2015 at 10:30 am

        Thanks Cheyanne! I hear ya!! The full batch I made is all gone now, but wishing I had another right about now with an equally huge coffee, lol!!

        Reply
    15. karrie @ Tasty Ever After

      October 13, 2015 at 12:49 pm

      Yes to jumbo muffins!!! I really like the orange crumble and orange butter and will have to make these soon. Yum, yum, yum 🙂

      Reply
      • Girl Heart Food

        October 13, 2015 at 2:41 pm

        I agree! Nice big muffin with an equally big cup of tea or coffee! I hope you like them 🙂

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Profile picture of Dawn from Girl Heart Food.

    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

    More about Girl Heart Food →

    Currently Trending

    • Cheesy Ground Beef Quesadillas
    • Old-Fashioned Cabbage Rolls (Inspired by Nan)
    • Buttermilk Fried Crispy Chicken Burger
    • Pan Fried Smelt Recipe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign up for emails & updates

    Contact

    • Contact

    Copyright © 2023 Girl Heart Food Inc.

    Girl Heart Food® is a Registered Trademark.

    Use of this site constitutes acceptance of its Privacy Policy and Terms of Use.