Blueberry Muffins

I love Autumn but I can’t say the same about it’s flavors. I know, I’m sorry, but I’m not a pumpkin spice fan-girl. You can get out the torches and pitch forks if you want but it doesn’t do it for me. I do love the smell and warmth of this season though and when it comes to cinnamon, I mean, c’mon! I can’t get enough of it! But I think the hardest part in staying true to the season, for me, is cooking foods that is an ode to fall rather than a “stuck in summer” palette. So I set out to make some homemade blueberry muffins.

Okay, don’t look at me like that! Blueberries go in the summer category but I’m telling you, when they’re topped with the warm taste of cinnamon brown sugar streusel or crunchy toasted coconut and served with a cup of tea, you’ll sit back in your coziest chair and think about the multicolored falling leaves. Alright. That was a bit dramatic but these are really good. Go ahead. Try them.

And don’t forget that tea.


Homemade Blueberry Muffins
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For Muffin Batter
  1. 1/4 oz (4 tbsp) of room temperature butter
  2. 1/2 cup of granulated sugar
  3. 1 egg
  4. 1 tsp of pure vanilla extract
  5. 1/4 tsp of salt (optional)
  6. 1 tsp of baking powder
  7. 1/3 cup of whole milk
  8. 1 cup of all-purpose flour
  9. 1/2 cup of fresh or frozen blueberries
For Streusel Topping (covers 3 muffins. Double recipe for more)
  1. 2 tbsp of all-purpose flour
  2. 1 tbsp of granulated sugar
  3. 1 tbsp of brown sugar
  4. 1/2 tsp of cinnamon
Additional Toppings
  1. flaked sweetened coconut
For the Batter
  1. Heat oven to 375 degrees. Lightly grease a muffin tin or use liners.
  2. In a separate bowl, add flour, baking powder and salt. Mix well and set aside.
  3. Using a stand mixer or a whisk, beat butter on medium until creamy. Add in sugar and beat on high until fluffy. Add egg and vanilla until smooth.
  4. With the mixer on low add 1/2 of the flour mix, then 1/2 of the milk. Repeat with the last half of flour mix and remaining milk. Mix until incorporated. DO NOT over mix.
  5. Gently fold in blueberries.
  6. Divide batter into six muffins. Top with streusel or coconut flakes.
  7. Place in oven and bake for 25-30 minutes until tops are golden brown and bounce back when you poke them. Cool on a wire rack.
For streusel
  1. Add all ingredients in a small bowl and mix with a fork or hands until you get thick crumbles.
  1. For best results, grease the top of the muffin tins so overflow doesn't stick.

10 thoughts on “Blueberry Muffins

  1. Mmmmm they look so amazing and delicious. I love blueberry muffins. 😀

    You could say that you have made a universal treat, for people around the world. 😀

  2. haha, I’m the same way about Autumn flavors. I’m really not into the pumkin things. I love blueberry muffins though! They’re my favorite type of muffin, though I’ve never tried making them. I’ll have to try your recipe some time 😀 They look really good!

  3. It’s okay, I haven’t been on the pumpkin spice wagon this season either. I’ll stick to my caramel frappiccinos XD. But yes! I agree with the cinnamon smell. There’s something about cinnamon that wakes you up. Your muffins look delicioussss :3

  4. I’m the same way when it comes to pumpkin flavored everything. I’m actually allergic to ginger, so I have to make my own pumpkin stuff at home. To me, it’s just not worth it. I do LOVE blueberry everything. 🙂 I’ll try these muffins. They look delicious and perfectly mixed! No exploding blueberries there! 🙂

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