The only blueberry muffin recipe you will ever need

Print Friendly

blueberry muffin recipe

One great blueberry muffin recipe and 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.

They’re 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 if you prefer your muffins less sweet.
  4. Sprinkle coarse sugar overtop 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 1/4 cup poppy seeds or 1/2 cup chocolate chips 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 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 Grandma Molasses 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 course 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.)


One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.

We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.


26 thoughts on “The only blueberry muffin recipe you will ever need

  1. 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!

  2. 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!

  3. 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.

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

    1. 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.

  5. 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.

  6. SYLVIA ann BOOMHOWER says:

    thank you.

  7. 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.

  8. June Hobson says:

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

  9. Donna Ernst says:

    I take Grandma Molasses molasses with me when I go South every winter.

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

  10. Caroline belanger says:

    I grew up with Grandma Molasses molasses too..still make molasses raisin bread..

  11. Karen Hawkins says:

    Yes, Grandma Molasses is the best! When we go “cross border” for any length of time there are Canadian “must haves”: Grandma Molasses 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

  12. laurie says:

    it is really good

  13. laurie says:

    I like Grandma Molasses molasses itb is real good

  14. 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

  15. 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..

Leave a Reply

Your email address will not be published. Required fields are marked *