Start your morning off on a tasty note with one of these delicious blueberry muffin recipes. These moist and flavorful muffins are the perfect way to jumpstart your morning.
We've gathered 21 of our favorite recipes so you'll never have to worry about running out of ideas. Whether you prefer classic blueberry muffins, or ones with an added twist of lemon or almond, you'll find the perfect bite to accommodate any craving.
So grab your apron and get baking. With these recipes you'll wake up to a morning that's perfectly sweet.
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Lemon Blueberry Muffins
These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins . Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cup...
Indulge in these Luscious Lemon Blueberry Muffins with a delightful streusel crumb topping. Featuring Greek yogurt for added moisture, these homemade bakery-style muffins are perfect for a convenient and scrumptious breakfast on-the-go.
Preheat oven to 400 F and line a standard muffin or cupcake pan with paper liners. Set aside.
In a small bowl, prepare the streusel crumb topping by whisking together 1 cup whole wheat flour, 1/2 cup granulated sugar, and ½ teaspoon cinnamon. Add the melted butter and mix with a fork until crumbly. Refrigerate until ready to use.
In a large bowl, combine 1 ½ cups whole wheat flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
In a medium bowl, mix 2/3 cup granulated sugar and 2 tablespoons lemon zest for a minute. Add 2 eggs and whisk until combined. Whisk in 2/3 cup Greek yogurt, 1/3 cup vegetable oil, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract.
Fold wet ingredients into dry ingredients and mix gently.
In a small bowl, coat 1 1/3 cups blueberries in 1 tablespoon whole wheat flour. Gently fold blueberries into the batter, avoiding overmixing.
Spoon batter into prepared muffin cups, filling each about 2/3 full. Top with remaining blueberries and a generous amount of streusel crumb topping.
Bake muffins for 5 minutes at 400 F, then reduce oven temperature to 375 F and bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 5 minutes before transferring them to a wire rack to cool completely.
These blueberry-stuffed muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" — which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's iconic department stores disappeared. With this recipe, you can recreate the signature sugary crown and imagine sitting in the ...