Last Updated on August 4, 2025 by Toya
There’s something undeniably comforting about a warm, fluffy blueberry muffin fresh from the oven—and this recipe takes it up a notch with a sweet, nutty topping that adds just the right touch to these moist blueberry muffins made from scratch.
Whether you’re baking them for breakfast, brunch, for back to school or for a quick snack, these blueberry muffins from scratch are sure to become a highly requested favorite in your household as it has in mine.
These easy blueberry muffins come together easily using pantry staples, and you can use both fresh or frozen blueberries depending on what you have on hand at the moment. Also, the recipe uses some Greek yogurt which is one of my secrets to keeping my muffins moist and tender!
If you’ve been on the lookout for a really good homemade blueberry mufins recipe, this one is it!
Why You’ll Love This Recipe:
- It’s super easy to make – No fancy techniques required for this simple recipe!
- The muffins are moist and fluffy thanks to Greek yogurt and milk.
- The recipe is customizable so you can change some ingredints depending what you have one hand. This is always a plus for recipes.
- Lastly, these are perfect for meal prep or for school days – You can eaisly store the leftovers for a grab-and-go breakfast or quick yummy snacks that kids won’t turn away!
Let’s see how to make these easy scratch blueberry muffins!
Ingredients
Topping:
- ¼ cup sugar (50 g)
- ½ cup mixed nuts, such as cashews, almonds, and peanuts (60 g)
- 1 teaspoon ground cinnamon (2.6 g)
Muffins:
- 1¾ cups all-purpose flour (193 g)
- 2 teaspoons baking powder (8 g)
- A pinch of salt
- ½ cup unsalted butter, softened (113 g)
- ¾ cup sugar (150 g)
- 2 large eggs
- 3 tablespoons plain Greek yogurt (45 g)
- 1 teaspoon vanilla extract (5 ml)
- ¾ cup milk (180 ml)
- 1 cup fresh or frozen blueberries (150 g)
How to Make Blueberry Muffins From Scratch
1. Start by preparing the topping and dry ingredients. In a small food processor or blender, pulse the nuts with ¼ cup sugar and ground cinnamon until crumbly. Set aside. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Then, in a large bowl, beat the softened butter with the sugar using a hand mixer or whisk until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each. Stir in the Greek yogurt and vanilla extract until smooth.
3. Next, combine wet and dry ingredients. First, add half of the flour mixture to the wet ingredients and mix just until combined. Pour in the milk, mix again, then add the rest of the flour and stir until the batter is smooth but not overmixed.
4. Gently fold in the blueberries with a spatula. Divide the batter evenly into a lined or greased 12-cup muffin pan, filling each about ¾ full. Sprinkle the nut topping generously over each muffin.
5. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks
- Don’t overmix your batter. This keeps your muffins soft and fluffy.
- Frozen blueberries work great so if this is what you have on hand, there is no need to thaw them!
- Want a nut-free version? Skip the topping or substitute with oats or streusel.
These muffins store well in an airtight container at room temperature for up to 3 days, or you can freeze them for longer storage.
Blueberry Muffins From Scratch
If you're craving classic blueberry muffins made completely from scratch, this recipe is a must-try! These muffins are soft, fluffy, and bursting with juicy blueberries in every bite.
Ingredients
Topping:
- ¼ cup sugar (50 g)
- ½ cup mixed nuts, such as cashews, almonds, and peanuts (60 g)
- 1 teaspoon ground cinnamon (2.6 g)
Muffins:
- 1¾ cups all-purpose flour (193 g)
- 2 teaspoons baking powder (8 g)
- A pinch of salt
- ½ cup unsalted butter, softened (113 g)
- ¾ cup sugar (150 g)
- 2 large eggs
- 3 tablespoons plain Greek yogurt (45 g)
- 1 teaspoon vanilla extract (5 ml)
- ¾ cup milk (180 ml)
- 1 cup fresh or frozen blueberries (150 g)
Instructions
- Start by preparing the topping and dry ingredients. In a small food processor or blender, pulse the nuts with ¼ cup sugar and ground cinnamon until crumbly. Set aside. In a separate bowl, whisk together the flour, baking powder, and salt.
- Then, in a large bowl, beat the softened butter with the sugar using a hand mixer or whisk until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each. Stir in the Greek yogurt and vanilla extract until smooth.
- Next, combine wet and dry ingredients. First, add half of the flour mixture to the wet ingredients and mix just until combined. Pour in the milk, mix again, then add the rest of the flour and stir until the batter is smooth but not overmixed.
- Gently fold in the blueberries with a spatula. Divide the batter evenly into a lined or greased 12-cup muffin pan, filling each about ¾ full. Sprinkle the nut topping generously over each muffin.
- Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.