10+ Blueberry Muffin Recipes Bursting With Flavor

Blueberry muffins that have even more blueberry flavor? Coming right up. The key to these muffins' delicious one-two blueberry punch is in freeze-dried blueberries, which are ground into a fine powder and mixed into the muffin batter. For peak muffin success, use a gentle touch in stirring up the batter and don't overfill the muffin cups.

When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.

Here's a breakfast muffin you don't have to feel bad about. We opted for canola oil over butter, incorporated 50% white whole-wheat flour, and kept the added sugar low by leaning on the sweetness of ripe summer strawberries, blueberries, and raspberries. Peaches will be a welcome addition later in the season.

"I can't recall the first time I ran across the idea of including avocado in muffins but after getting over the 'yuck' factor, I realized it was actually a great idea," explains Rachel Tiemeyer, cocreator of the food and lifestyle blog Thriving Home, in an email to Extra Crispy. "I also loved the idea of creating a muffin that included a fruit, vegetable, whole grains, and protein," she adds in an email to Extra Crispy, explaining that the avocado also replaces the need for oil or butter in this easy muffin recipe, while still keeping the breakfast pastry moist.

What's better than blueberry muffins? Blueberry pound cake muffins. These are sweet, fluffy, and rich, with a crispy caramelized top. The blueberries add color and flavor, and the lemon zest adds just enough tartness.

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

These muffins are beautiful; eat them while they're warm, and they'll melt in your mouth. This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen.

These Blueberry Oatmeal Muffins are the perfect easy breakfast or snack for the kids! Made with quick-cooking oats and whole wheat flour, these blueberry muffins are hearty, healthy, and not too sweet. Buttermilk keeps these muffins incredibly moist, while also giving them a subtle tang. Tossing frozen blueberries with flour before adding them to the batter keeps the batter from turning purple. (If you use fresh blueberries, you can skip this step.)

We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil.

Blueberry Muffins with Lemon-Cream Cheese Glaze aren't your ordinary blueberry muffins! The tart-and-sugary glaze turns plain blueberry muffins into extraordinary blueberry muffins.

Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens.

To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

Look for blue cornmeal at natural-foods stores such as Whole Foods Markets.