Name: Gemma’s Best Ever Blueberry Muffins
Prep time: 25 min
Cook time: 45 min
Total time: 1 min
Ingredients: 1/2 cup all-purpose flour ((2 ½oz/71g)); 1/3 cup sugar ((2 ½ oz/71g)); 1/4 cup butter (melted (2oz/57g)); 1/2 teaspoon cinnamon; 2/3 cup sugar ((5oz/142g)); 1 egg; 1/4 cup plain yogurt ((2oz/57g)); 1/2 cup vegetable oil ((4floz/115ml)); 1/3 cup milk ((2 ½ floz/71ml)); 1 teaspoon vanilla; 1 1/4 cups all-purpose flour ((6 1/4oz/177g)); 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup blueberries (fresh or frozen (5oz/142g))

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Gemma’s Best Ever Blueberry Muffins are a delightful treat that combines bursting juicy blueberries with a tender, golden crumb. Each bite offers a perfect balance of sweetness and tang, with a hint of vanilla that lingers on your palate. The muffins rise beautifully, creating a light, fluffy texture that’s irresistible fresh out of the oven. In just 25 minutes of prep, you’ll have these beauties ready to bake, filling your kitchen with an aroma that’s pure comfort.

With a 45-minute bake time, these muffins develop a slightly crisp top that gives way to a moist, berry-packed interior. They’re perfect for breakfast, a midday snack, or even dessert. Whether you’re sharing them with friends or savoring them solo, these muffins are guaranteed to become a cherished favorite. Simple to make yet utterly indulgent, they’re a recipe you’ll return to time and time again.

Ingredients for Gemma’s Best Ever Blueberry Muffins

Cinnamon Crumb Topping:
- 1/2 cup (2 ½ oz/71g) all-purpose flour
- 1/3 cup (2 ½ oz/71g) sugar
- 1/4 cup (2 oz/57g) butter, melted
- 1/2 teaspoon cinnamon
Blueberry Muffins:
- 2/3 cup (5 oz/142g) sugar
- 1 egg
- 1/4 cup (2 oz/57g) plain yogurt (or substitute with sour cream)
- 1/2 cup (4 fl oz/115ml) vegetable oil (or melted coconut oil)
- 1/3 cup (2 ½ fl oz/71ml) milk (any type)
- 1 teaspoon vanilla extract
- 1 1/4 cups (6 ¼ oz/177g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (5 oz/142g) blueberries (fresh or frozen, no need to thaw)

Step-by-Step Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with 9-10 muffin liners and set aside.
Make the Cinnamon Crumb Topping:
1. In a small bowl, whisk together the flour, sugar, and cinnamon.
2. Pour in the melted butter and stir with a fork until the mixture becomes crumbly.
3. Place the topping in the fridge to chill while you prepare the muffin batter.
Prepare the Blueberry Muffin Batter:
1. In a medium bowl, whisk together the sugar, egg, yogurt, oil, milk, and vanilla until well combined.
2. In a separate large bowl, stir together the flour, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix—lumps are okay.
4. Gently fold in the blueberries.
Assemble the Muffins:
1. Evenly distribute the batter among the prepared muffin liners, filling them almost to the top.
2. Remove the cinnamon crumb topping from the fridge and break it into small chunks with a fork.
3. Sprinkle about 1 generous tablespoon of crumb topping over each muffin.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5-10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Storage: Store the muffins in an airtight container for up to 3 days. For longer storage, freeze in an airtight container for up to 8 weeks.

Perfect Pairings: Serving Suggestions

These blueberry muffins are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a drizzle of honey for a touch of sweetness. For a breakfast treat, pair them with a hot cup of coffee or a refreshing glass of orange juice. They also make a delightful dessert alongside a scoop of vanilla ice cream.

Keep Them Fresh: Storage and Reheating Tips

Store your muffins in an airtight container at room temperature for up to 3 days. To keep them moist, place a slice of bread in the container—it helps retain freshness. For longer storage, freeze them in a freezer-safe bag for up to 8 weeks. When ready to enjoy, thaw at room temperature or reheat in the microwave for 10-15 seconds for that just-baked warmth.

Mix It Up: Recipe Variations

Feel free to get creative with this versatile recipe! Swap the blueberries for raspberries, chopped strawberries, or even chocolate chips. For a nutty twist, add chopped walnuts or pecans to the batter. If you’re feeling adventurous, try a lemon zest or orange zest infusion for a citrusy kick. The possibilities are endless!

Time-Saving Hacks for Busy Bakers

Short on time? Prep the cinnamon crumb topping the night before and store it in the fridge. You can also measure out the dry ingredients in advance and keep them in a sealed container. If using frozen blueberries, toss them in a bit of flour before folding them into the batter to prevent bleeding and save time on cleanup.

Essential Equipment for Muffin Success

To make these muffins effortlessly, you’ll need a standard 12-cup muffin tin and muffin liners for easy removal. A whisk and mixing bowls are key for combining ingredients, while a fork works perfectly for creating the crumb topping. Don’t forget a toothpick to test for doneness—it’s the baker’s best friend!