| Cooks Compete |

Blueberry Muffins

There’s no pastry that seamlessly crosses over the breakfast/dessert divide like blueberry muffins. Wholesome, delicious, and the perfect balance between sweet and tart, these top picks will provide you with your morning fix each and every day. Enjoy!

Blueberry Streusel Muffins

Submitted by Rachelli Tempelman

These blueberry streusel muffins by Rivky Kleiman are moist and light, exactly what you need for a morning pick-me-up!


  • 1½ cups flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • ½ cup (1 stick) butter, melted
  • ¼ cup milk
  • 2 tsp vanilla extract
  • 1 egg
  • 1¼ cups blueberries
  • ½ cup brown sugar, packed
  • ½ cup flour
  • 2 tsp cinnamon
  • 1 Tbsp vanilla sugar
  • 4 Tbsp butter

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add sour cream, butter, milk, vanilla, and egg and whisk well.

In a separate bowl, mix streusel ingredients until you have a crumbly consistency.

Place 1 Tbsp batter on the bottom of each muffin cavity. Sprinkle with 1 tsp streusel topping and some blueberries. Add an additional Tbsp batter and then additional streusel topping. Bake for 25 minutes until a toothpick inserted in a muffin comes out clean.

Decadent Dairy Blueberry Muffins

Submitted by Shalvi Lantsman

If you’ve never baked with ricotta cheese, you definitely should start. Adding ricotta to these basic blueberry muffins helps make them moist and dense, but not too dense. Enjoy!


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup sugar
  • ½ cup butter, softened
  • 1 cup Mehadrin Ricotta Cheese
  • 1 large egg
  • 1 lemon, zested and juiced (about ½ tsp zest, 2 Tbsp juice)
  • 1½ cups blueberries
  • turbinado sugar (optional)

Preheat oven to 350°F (175°C). Coat a muffin tin with cooking spray or line with liners; set aside.

Whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, use a handheld mixer to beat together the sugar, butter, and ricotta until light and fluffy, about 3 minutes. Add the egg, lemon juice, and zest, and mix to combine. Pour in the dry ingredients and mix until batter is just combined.

Use a rubber spatula to mix the blueberries into the batter (the batter will be thick).

Divide the batter among the muffin tins. Sprinkle with turbinado sugar if using. Place on center rack in preheated oven and bake just until a toothpick inserted in a muffin comes out clean, about 23–25 minutes. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Lemon-Blueberry Muffins

Submitted by Mindy Zachter

This recipe, adapted from Rivky Kleiman’s lemon-blueberry loaf, is a family favorite. The combination of fresh blueberries and lemon go perfectly together.


  • 1½ cups flour
  • ¾ cup sugar
  • ½ tsp sea salt
  • 2 tsp baking powder
  • ¼ cup canola oil
  • ¼ cup fresh lemon juice
  • ¼ cup coconut or other nondairy milk
  • 1 egg
  • 1¼ cups blueberries, fresh or frozen
Lemon Crumble
  • ⅓ cup sugar
  • ½ cup flour
  • 1 Tbsp vanilla sugar
  • 3 Tbsp canola oil
  • zest of 1 lemon, preferably fresh

Preheat oven to 350°F (175°C). Grease and flour a muffin tin.

In a medium bowl, combine all crumble ingredients to form coarse crumbs.

Mix all batter ingredients except blueberries in a large mixing bowl. Gently fold in blueberries. If using frozen blueberries, do not defrost before using. Transfer batter to prepared muffin tins. Sprinkle crumble evenly over batter.

Bake for about 25 minutes, or until a toothpick comes out clean. Cool.

Note: I triple this recipe and get 24 muffins plus one loaf pan.

Tip: To prevent the blueberry juices from running, toss blueberries in 2 Tbsp flour before adding to the batter.


Thank you to the women of the “Fifth Town” for hosting this tasting party!


(Originally featured in Family Table, Issue 856)

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