Muffins Archives - Cookies for Days

Blueberry Muffins Recipe

admin — Sat, 26 Apr 2025 20:22:16 +0000

This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. It’s extraordinary!

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Best Blueberry Muffin Recipe

I’m going to tell it to you straight – this blueberry muffin will blow the bagged muffin mix out of the water. And truly, it is super simple to mix up!

Here are its best features:

It is made with common pantry items and blueberries from the freezer, meaning these bad boys are pretty much always on deck. We use frozen wild blueberries because they are smaller, have a better flavor, are cheaper and you don’t have to worry about using them all up before they go bad!
It rises beautifully. Like, bakery-window, tall dome, beautifully. Which is a direct result of the baking powder and buttermilk we use. If you do not have buttermilk, you can easily make your own with milk and lemon juice or white vinegar. I lay out all the steps in this post for buttermilk substitutes.
It is topped with a crispy, sugary, buttery streusel that you will want to eat on everything from here on out.

Blueberry Muffin Ingredients

Here’s a preview of the ingredients you will need to make homemade blueberry muffins. Exact quantities and directions can be found in the printable recipe card below.

Canola oil – Oil instead of butter here to help the muffins be extra light, fluffy and moist.
Granulated sugar
Eggs
Vanilla extract
Butter extract – Okay, this sounds weird but just TRUST ME ON IT. My extra-strength butter flavoring gives this recipe for blueberry muffins a depth of flavor that is so.good.
All-purpose flour– if you are in need of a GF muffin recipe, try out these Gluten-Free Blueberry Muffins.
Baking powder – The baking powder will give your muffins the perfect giant bakery dome.
Salt
Buttermilk – This will help your muffins be super moist with the perfect crumb.
Water
Frozen wild blueberries (do not thaw) – You can use fresh blueberries, but I actually prefer these frozen ones because they are smaller & more flavorful!

Streusel topping

Margarine (or butter)– I usually use margarine here because it helps the streusel get nice and crispy and stay that way while butter can sometimes soften.
All-purpose flour
Granulated sugar
Brown sugar

How to Make Easy Blueberry Muffins

In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
Add the dry ingredients to the bowl and slowly begin to combine.
As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
Cover and allow the batter to rest for 15 minutes.
Preheat your oven to 425° F.
Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
Scoop the batter out and divide among the 12 muffin liners. (Note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
Top each muffin with the streusel.
Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes. (If making smaller muffins, only bake for an additional 10 minutes after adjusting the temperature.)
Allow the muffins to rest for 15 minutes before enjoying!
Store in an airtight container for up to 3 days.

Blueberry Muffin Swaps

You can use this recipe as a base for other fruit muffins like raspberry or mixed berry and it is SO YUMMY. And while I love the streusel topping, I guess it is technically optional if you’d like to cut it out.

What to serve with Blueberry Muffins for breakfast

I have been known to serve these by themselves, but you can also serve them with scrambled eggs & bacon to balance things out. Or, if you’re feeling extra fancy, serve it in a brunch buffet with an assortment of fruits and other muffins or dessert breads!

How to store Blueberry Muffins

Store your muffins in an airtight container on the counter for up to 3 days! This will ensure your muffins stay soft and fresh until you’re ready to eat them.

If you’re wondering, “can you freeze blueberry muffins?”, the answer is absolutely yes! Make sure your muffins have cooled entirely and then place them in a resealable freezer bag. Label your bag and freeze for up to 3 months.

Other Breakfast Favorites

Best Blueberry Muffins

This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. They're extraordinary!

Course Breakfast

Cuisine American

Keyword blueberry muffins

Prep Time 25

Cook Time 27

Servings large muffins

Calories 403kcal

Ingredients

2/3 cup canola oil
1 3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1/2 tsp butter extract
3 1/2 cups all-purpose flour
1 tbsp baking powder
3/4 tsp salt
1/2 cup buttermilk
1/2 cup water
2 cups frozen wild blueberries (do not thaw)

Streusel Topping

2 tbsp margarine (or butter)
1/3 cup all-purpose flour
2 tbsp granulated sugar
2 tbsp brown sugar

Instructions

In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
Add the dry ingredients to the bowl and slowly begin to combine.
As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
Cover and allow the batter to rest for 15 minutes.
Preheat your oven to 425° F.
Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
Scoop the batter out and divide among the 12 muffin liners. (note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
Top each muffin with the streusel.Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes (For an additional 10 minutes, if making smaller muffins)
Allow the muffins to rest for 15 minutes before enjoying!
Store in an air tight container for up to 3 days.

Nutrition

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The post Blueberry Muffins Recipe appeared first on Cookies for Days.

Chocolate Chocolate Chip Muffins

admin — Wed, 24 Jan 2024 16:45:57 +0000

Perfectly moist with an impressive bakery-domed top and THREE types of chocolate chips, these chocolate chocolate chip muffins are insane.

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You will love these Chocolate Muffins

I pulled out all of the stops with this chocolate muffin recipe. This recipe yields a tender, moist muffin that absolutely explodes with flavor. Here’s what makes these chocolate chocolate chip muffins stand out from the crowd.

This recipe calls for 3 different types of chocolate chips. Which yes, sounds like overkill. But the mix of chocolate chunks, chocolate chips and mini chocolate chips makes these absolutely killer.
These chocolate muffins have the jaw-dropping bakery-style domed top that is *chefs kiss.* We get this delicious muffin top by first baking the muffins with a high temperature and then lowering the temperature for the rest of the bake time. This allows the top to crust ever so slightly and then rise rapidly when the temperature drops while they are in the oven.

Chocolate Muffin Recipe ingredients

All-purpose flour
Granulated sugar
Dutch processed cocoa powder – You can also use unsweetened cocoa powder if you’d like. I just prefer the flavor of the dutch processed.
Baking powder – This is going to help give your muffins the nice rise.
Salt
Mixed chocolate chips – You can customize your chocolate chip mix, but I like to use 1/2 cup chocolate chunks, 1/2 cup chocolate chips, 1/2 cup mini chocolate chips.
Eggs
Sour cream – The sour cream will add insane moisture and tenderness to your muffins.
Canola oil
Buttermilk
Vanilla extract – The vanilla in this muffin really helps bring out the delicious chocolate flavor.

How to make Chocolate Muffins

Preheat the oven to 425° F. Line every other muffin tin with a muffin liner. This will allow our muffins to bake up with a large top without running into each other.
In a large bowl, stir together the flour, granulated sugar, cocoa powder, baking powder, salt and mixed chocolate chips.
In a separate bowl, combine the eggs, sour cream, canola oil, buttermilk and vanilla extract. This will be fairly thick.
Pour into the dry ingredients and fold until completely combined.
Fill the lined muffin tins full with batter.
Bake at 425° F for 7 minutes and then, while leaving the muffins in the oven, reduce the temperature to 350° F and bake for an additional 20 minutes.
Let them set for 10 minutes before removing from the pan and allowing them to cool on a cooling rack until you are ready to enjoy.
Store at room temp for up to 4 days or in the freezer for up to 3 months. Enjoy!

Chocolate Muffins Recipe variations

This recipe calls for a mix of different types of chocolate chips, which I think adds texture and extra flavor, but it’s definitely not necessary. Mix this combination of chips up according to your tastes! If you want to add some extra protein into your muffin, you could make some Kodiak Cakes Muffins!

How to store Double Chocolate Muffins

Once your muffins have cooled, store in an airtight container at room temperature for up to 4 days! You can also freeze these muffins for up to 3 months.

How long do Chocolate Muffins last?

Your muffins will last at room temperature for 4 days or in the freezer for 3 months.

Double Chocolate Chip Muffins FAQs

How do you keep muffins moist and fluffy?

These chocolate muffins are designed to be moist and fluffy – from the sour cream to the canola oil and buttermilk, the recipe yields insanely moist muffins you’re going to love!

What is the secret to high muffins?

Ooh! I’m so glad you asked. You get sky-high muffins through a unique baking process – you first bake the muffins with a high temperature and then lower the temperature for the rest of the bake time. This allows the top to crust ever so slightly and then rise rapidly when the temperature drops while they are in the oven.

How many calories are in a double chocolate muffin?

Double chocolate muffins have 300 calories.

Why are my chocolate chip muffins dry?

Sometimes dry muffins happen when you over bake your mixture! Make sure that you pull your muffins out when the tops no longer look glossy and they pass the toothpick test.

Other Recipes to Love

Double Chocolate Muffins

Perfectly moist with an impressive bakery-domed top and THREE types of chocolate chips, these chocolate chocolate chip muffins are insane.

Course Breakfast, Dessert

Cuisine American

Keyword chocolate chocolate muffins

Prep Time 15

Cook Time 25

Servings large muffins

Calories 300kcal

Ingredients

2 cups all-purpose flour
1 1/4 cup granulated sugar
1/2 cup Dutch processed cocoa powder
1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cups mixed chocolate chips (1/2 cup chocolate chunks, 1/2 cup chocolate chips, 1/2 cup mini chocolate chips)
2 large eggs
3/4 cup sour cream
1/2 cup (120ml) canola oil
1/2 cup (120ml) buttermilk
2 tsp vanilla extract

Instructions

Preheat the oven to 425° F. Line every other muffin tin with a muffin liner. This will allow our muffins to bake up with a large top without running into each other.
In a large bowl, stir together the flour, granulated sugar, cocoa powder, baking powder, salt and mixed chocolate chips.
In a separate bowl, combine the eggs, sour cream, canola oil, buttermilk and vanilla extract. This will be fairly thick.
Pour into the dry ingredients and fold until completely combined.
Fill the lined muffin tins full with batter.
Bake at 425° F for 7 minutes and then, while leaving the muffins in the oven, reduce the temperature to 350° F and bake for an additional 20 minutes.
Let them set for 10 minutes before removing from the pan and allowing them to cool on a cooling rack until you are ready to enjoy.
Store at room temp for up to 4 days or in the freezer for up to 3 months. Enjoy!

Nutrition

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The post Chocolate Chocolate Chip Muffins appeared first on Cookies for Days.