Our Best Blueberry Muffin Recipe

Servings: 14 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

blueberry muffin recipe

This may be the only blueberry muffin recipe you will ever need

That’s how good it is. Moist and lightly textured it tastes just like a muffin should. Even better, we’re sharing 10 ways to make it your own.

This basic blueberry muffin recipe lends itself to endless variations — from adding lemon zest and ginger to substituting whole grain flour or reducing the sugar.

The muffins are delicious when made just as the recipe is written but if you like to make blueberry muffins often it’s great to have options to shake it up a bit. Who knows, you might discover a variation that becomes your new family favourite.

Below are 10 suggested variations to make this excellent recipe your own. So go ahead, experiment, and let me know in the comments what other tasty ideas you come up with.

blueberry muffin recipe

10 Tasty Blueberry Muffin Recipe Variations:

  1. Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
  2. Swap out half of the flour with whole wheat pastry flour, regular whole wheat flour or spelt flour.
  3. Reduce the sugar to 2/3 cup (or even 1/2 cup) if you prefer your muffins less sweet.
  4. Sprinkle coarse sugar over top before baking to give them a pretty sparkle
  5. Add 1/4 to 1/3 cup chopped crystalized ginger to the batter.
  6. Swap melted butter for 2 Tbsp. of the oil to add a little richness to the taste.
  7. Add 2 Tbsp. poppy seeds and the zest of an orange.
  8. Add half raspberries and half blueberries for berry blast muffins.
  9. Substitute 1/4 ground flax seed, oat bran or wheat germ for 1/4 cup of the flour.
  10. Dress them up with a lemon glaze (1/2 cup icing sugar, 1 Tbsp. milk or cream and a few drops of lemon juice)

Molasses Blueberry Muffin Recipe

Makes 14 muffins


  • 3 cups flour, spooned in
  • 1 cup white sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 large eggs
  • 1 cup milk
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup canola or grape seed oil
  • 1 tsp. vanilla
  • 2 cups blueberries


  1. Preheat oven to 400°F and line muffin tins with papers.
  2. In a medium bowl whisk together liquid ingredients.
  3. In a large bowl whisk dry ingredients.
  4. Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into coarse globs.
  5. Pour into muffin cups and fill to the top.
  6. Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

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38 thoughts on “Our Best Blueberry Muffin Recipe

  1. Cathy Watson says:

    I grew up Crosby ‘s molasses, I don’t know what I would do without it, my family loves this product, it’s the best..

  2. Sherri Carroll says:

    I’m doing this gluten free. They are in the oven now. Smell delicious.

    1. Hi Sherri, Great idea. It’s such a great recipe I hope that it adapts well.

    2. Chris says:

      What did you use to make recipe Gluten Free?

      1. Hi Chris, To make recipes gluten free I make a homemade gluten-free flour blend. Here’s the recipe: * Gluten-free flour blend: 4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container. (Recipe from The Allergen-Free Baker’s Handbook) Good luck

        1. Marly says:

          Thanks Bridget Oland. I have a friend who has just found out she has Celiac as well as her daughter. She can use all the help available since she came from the old-school type cooking and a fussy family.

    3. Amanda says:

      Did they taste well? Id like to try making some tonight

  3. laurie says:

    I like Crosby’s molasses itb is real good

  4. laurie says:

    it is really good

  5. Karen Hawkins says:

    Yes, Crosby’s is the best! When we go “cross border” for any length of time there are Canadian “must haves”: Crosby’s Molasses; Thompson’s Soldier or Yellow Eye Baking Beans; Keen’s Dry Mustard; King Cole Tea; Robin Hood Flour; Barbour’s Orginal Grind Peanut Butter; Granite Town Farms frozen Wild Blueberries (we wrap the 5# boxes in thick coatings of newspaper, into coolers with ice packs; don’t open till we get there, still in good shape to toss in freezer!

    1. Hi Karen, Wow, I’m impressed with your food commitment, and I completely understand why it’s worth it. Great idea for the blueberries. You are definitely hard core!

    2. Giselle says:

      Wow!! We almost have the same cross over the border list!! Cannot leave home without it…their molasses is

    3. kay says:

      and don’t forget sheriff lemon pie filling

  6. Caroline belanger says:

    I grew up with Crosby’s molasses too..still make molasses raisin bread..

    1. carolyn swinimer says:

      Would love to have your recipe for raisin bread with molasses.

      1. Hi Carolyn, here is the link to a molasses bread recipe on our website: http://www.crosbys.com/quick-whole-wheat-molasses-bread-and-slow-summer-mornings/

  7. Donna Ernst says:

    I take Crosby’s molasses with me when I go South every winter.

    1. Hi Donna, You’re a true devotee!

  8. June Hobson says:

    Can’t wait to try some of the recipes especially the blueberrie one.

  9. SYLVIA ann BOOMHOWER says:

    You were right–my search for the perfect blueberry muffins stops right here. I like my muffins to have body AND berry taste. These muffins net ALL my expectations. I thought to use molasses in muffins, but, it works. I use to put molasses on just about everything when I was a kid.

    1. Hi Sylvia, I’m so pleased you loved the recipe. Thanks for letting me know.

  10. SYLVIA ann BOOMHOWER says:

    thank you.

  11. Margaret Argue says:

    Looks like a big recipe, how many muffins should it make?

    1. Hi Margaret, For me the recipe made a dozen generous muffins.

  12. mercedes tobin says:

    i am new to baking. also i’ve never tasted blueberries with mollasses .going to give it a try.

    1. mercedes tobin says:

      tried the muffins with mollasses .can’t deceide if i could taste something different.itstayed with me. seemed like i was tasting the baking soda. maby it was becausei never had mollasses in a muffin. i was born many moon’s ago. could be the reason. just had a sample taste. will read some of the review’s let you know later as we use them up . thank you .cherio.

  13. mercedes tobin says:

    i have not tried blueberrries here in n l. with mollasses going to give it a try now seeing i havefresh blueberries on hand. wish me luck.

  14. Diane Mulley says:

    Just made the Blueberry Muffins and they are delicious.I used blueberries I picked the other day.

    1. Hi Diane, Muffins made with fresh blueberries are the best!

  15. Idli Plates says:

    This is absolutely best recipe. Thanks for sharing this Wonderful Recipe with us. Try this recipe with our Advanced Heart Shaped Infinity Idli Plates today.

    1. I love your heart-shaped pans!

  16. gerry says:

    While living in North Carolina back in the 60’s We really missed the Crosby molasses, all we could get was the Grandma molasses.

    1. Dear Gerry, I guess sometimes you need to go away to appreciate what you have. Glad you’re back in Crosby’s territory.

  17. Esther Rafuse says:

    Love blueberry muffins and love baking ,can’t wait for some new ones?

  18. Judy Arnold says:

    My hubby likes molasses on top of the doughboys that I make on stew.I love it on hot biscuits.Of course it is Crosby’s -the best !

  19. Lorraine says:

    This is definitely the best blueberry muffin recipe! Made these last night and shared them with colleagues this morning who loved them. It is moist and packed with lots of blueberries. I added lemon zest and ginger as suggested in the variations which I will do the next time I made them.
    Thanks for recipes… L

  20. Christine says:

    Love the looks of this bran muffin recipe! Would like to try it but use buttermilk. Any suggestions how this recipe could be adapted for the use of buttermilk?

    1. Hi Christine, Apologies that I’m so late replying to your message. The recipe will work just fine with buttermilk. No adaptation necessary since there is already baking soda in the recipe.

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