16 Blueberry Muffins Worth Getting Up For

We've rounded up some of our favorite blueberry muffin recipes. From buttermilk muffins to granola-topped, no two recipes are the same—but each is bursting with blueberry flavor.

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Blueberry Yogurt Muffins

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin

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Old-Fashioned Blueberry Muffins

At the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. —June Morris, Water Mill Long Island, New York
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Buttermilk Blueberry Muffins

These pretty golden muffins are moist, flavorful and even good for you! They’re great paired with a hot cup of coffee or tea on a cold winter day. —Jean Howard, Hopkinton, Massachusetts
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Blueberry Cream Muffins

When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they’re especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
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Wild Blueberry Muffins

Nothing is better than a warm blueberry muffin in the morning, and these muffins are the best I have ever made. The wild blueberries make them extra special. —Dewey Grindle, Blue Hill, Maine
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Whole Wheat Blueberry Muffins

Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan
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Frozen Blueberry Muffins

These moist muffins are chock-full of blueberries. I keep frozen berries on hand—it’s so convenient to be able to fold them frozen into the muffin batter. —Ardyce Piehl of Wisconsin Dells, Wisconsin
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Berry Cream Muffins

If you can’t decide which berries to use in these muffins, you can’t go wrong using half raspberries and half blueberries! —Linda Gilmore, Hampstead, Maryland
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Blueberry-Orange Muffins

This recipe was given to me some time ago, and I’ve used it often since. In fact, it’s so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin
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Baked Blueberry Cornmeal Muffins

When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. —Elizabeth Bergeron, Denver, Colorado
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Granola Blueberry Muffins

I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success! —Megan Weiss, Menomonie, Wisconsin
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Aunt Betty’s Blueberry Muffins

My Aunt Betty is quite a baker, but I look forward to this mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
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Jumbo Blueberry Muffins

In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. —Jackie Hannahs, Brethren, Michigan
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Blueberry-Bran Muffins

I created this recipe by trial and error. I’ve only had one outstanding bran muffin at a restaurant, and wanted to come up with an awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits. —Nancy, Rens, Prescott, Arizona
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Lemon Blueberry Muffins

When my sister and I spent the night at our grandmother’s house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. —Kris Michels, Walled Lake, Michigan
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Orange-Berry Yogurt Muffins

These are my husband’s favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you’re ready to go! —Amber Cummings, Indianapolis, Indiana

Hannah Pugh
Hannah Pugh is an Assistant Editor for Taste of Home. She focuses on writing affiliate content product reviews, newsletters and recipe collections. In her free time, she can be found sipping coffee at cafes, reading or rock climbing with her husband.