Dunkin Donuts Blueberry Muffins

Name: Dunkin Donuts Blueberry Muffin Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup whole milk; 2 large eggs; ½ cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 ½ cups fresh or frozen blueberries; ¼ cup granulated sugar; ¼ cup all-purpose flour; 2 tablespoons cold butter, cubed

by Elsie Rol

Updated on: July 19, 2025

Batch of blueberry muffins on countertop with rustic appeal

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You don’t have to swing by Dunkin’ to get that soft, sweet blueberry muffin you love. This Dunkin Donuts Blueberry Muffins recipe brings the same fluffy texture, golden top, and bursts of real blueberries right into your kitchen.

What makes this version worth your time? It’s fast, simple, and just as satisfying as the store-bought favorite maybe more so. With a few pantry staples and one bowl, you’ll be pulling warm, bakery style Dunkin Donuts Blueberry Muffins from your oven in no time. And yes, there’s an optional streusel topping if you’re feeling fancy.

Why You’ll Love Dunkin Donuts Blueberry Muffins

This recipe brings together everything you’d hope for in a blueberry muffin soft inside, golden outside, and full of flavor. It’s simple, but it doesn’t taste that way. And if you’ve ever had the blueberry muffins from Dunkin’, you’ll probably notice the similarities right away.

You won’t need a mixer or any special tools just a bowl and a spoon will do.
It holds up well with frozen or fresh berries, which means it’s easy to make year-round.
There’s an optional crumb topping that takes them closer to what you’d get from a bakery.
It’s a reliable, make anytime kind of recipe nothing fussy, but still impressive.

Whether you bake them on a Sunday morning or late at night just because, they’ll hit the spot.

What you need to make Dunkin Donuts Blueberry Muffins

If you’ve baked even once or twice, you probably already have most of what this recipe calls for. Nothing fancy just real ingredients that work well together.

Simple ingredients for blueberry muffins on dark countertop

Muffin Base:

Flour (¼ cup): Helps hold the topping together.
Flour (2 ½ cups): All-purpose works best. Just make sure it’s not packed down you want a light scoop.
Sugar (1 ½ cups): Plain white sugar. You could use a little less if you like things less sweet.
Baking powder (2 ½ teaspoons): This gives the muffins that nice rise.
Salt (½ teaspoon): Brings out the flavor and balances the sweetness.
Milk (1 cup): Whole milk is ideal, but honestly, any kind will do in a pinch.
Eggs (2 large): Let them sit out for 10–15 minutes so they’re not ice cold.
Butter (½ cup, melted): Unsalted is best. Melt it, then let it cool slightly before adding.
Vanilla extract (1 teaspoon): Just enough to add warmth.
Blueberries (1 ½ cups): Fresh is great, but frozen works too don’t bother thawing.

For the Optional Crumb Topping:

Sugar (¼ cup): Adds crunch and sweetness.
Cold butter (2 tablespoons): Cut into cubes. Cold is key for good crumbs.

A Few Quick Tips:

Using frozen blueberries? Toss them with a teaspoon of flour before mixing in. It keeps them from sinking.
No dairy? Swap the milk and butter with non dairy versions. Oat milk and vegan butter work well here.
Trying to cut back on sugar? Reducing by a quarter cup still gives great flavor.
Going gluten-free? Use a 1:1 gluten-free blend. Just check that it has xanthan gum for structure.

How to Make Dunkin Donuts Blueberry Muffins (Step-by-Step)

You don’t need to be a pro baker to make these. The steps are easy to follow, and the batter comes together quickly no mixer required. Here’s exactly how I do it:

Dry and wet ingredients in separate mixing bowls on a dark countertop

1. Heat Your Oven

Start by preheating your oven to 375°F (190°C). You want it hot and ready when the muffins go in so they puff up right away.

2. Prepare Your Pan

Line a standard muffin tin with paper liners. If you’re out of liners, just grease the cups lightly with butter or spray. No one likes a muffin that sticks.

3. Mix the Dry Stuff

In a big bowl, stir together:

2 ½ cups of flour
1 ½ cups of sugar
2 ½ teaspoons baking powder
½ teaspoon salt

Make sure it’s all evenly mixed you want the baking powder spread through the batter so the muffins rise evenly.

4. Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk:

1 cup milk
2 eggs
½ cup melted butter (let it cool for a minute)
1 teaspoon vanilla extract

Whisk until smooth. You don’t need to beat it just get everything well combined.

5. Bring It All Together

Pour the wet mix into the dry bowl. Stir gently with a spatula or wooden spoon. Don’t overdo it stop as soon as there’s no more dry flour. It’s okay if the batter isn’t perfectly smooth.

6. Add the Blueberries

Fold in 1 ½ cups of blueberries. If they’re frozen, keep them that way no need to thaw. I like to toss them in a little flour first so they don’t all sink to the bottom.

7. Optional: Make the Crumb Topping

In a small bowl, mix together:

¼ cup sugar
¼ cup flour
2 tablespoons cold butter, cut into chunks

Use your fingers to rub the butter into the dry stuff until you get a mix of small crumbs. It doesn’t have to be perfect just crumbly.

8. Fill the Muffin Cups

Spoon the batter into your muffin tin, about two-thirds full for each. If you made the crumb topping, sprinkle it over the tops don’t be shy.

9. Bake

Pop the pan in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the tops are golden and a toothpick comes out clean from the center.

10. Cool

Let them sit in the pan for 5 minutes. Then move the muffins to a wire rack so they don’t get soggy on the bottom.

11. Enjoy

These are great warm, especially with butter or a little jam. But honestly, they’re good any time of day breakfast, snack, or something sweet after dinner.

Pro Tips & Troubleshooting

Sometimes muffins don’t turn out the way we hope but most issues are easy to fix. Below are a few things I’ve picked up after making these more times than I can count.

Things That Help

Don’t stir too much. You want to stop mixing as soon as the flour’s no longer visible. A few lumps? Totally fine.
Room temp ingredients matter. Cold milk or eggs will mess with how the butter blends in. Let them warm up a bit if you have time.
Frozen blueberries? Yep, they’re fine. But toss them in just a little flour before mixing. It keeps them from sinking straight to the bottom.
Crumb topping fan? Make it ahead and keep it in the fridge. Cold butter = better crumbs.
If you want that muffin shop rise… Start baking at 400°F for the first five minutes. Then turn it down to 375°F. It gives them a nice domed top.

If Something Goes Wrong

They came out tough: Likely from overmixing. Next time, stir gently and stop early.
The muffins sank: Could be underbaked or too much liquid. A quick oven check with a toothpick helps.
Blueberries bunched at the bottom: It happens especially if you didn’t toss them in flour. Not a deal-breaker though.
They stuck to the pan: Either the liners were low quality, or the pan wasn’t greased. Try using parchment style liners next time.

Serving, Storage & Variations

These muffins are great right out of the oven, but they also keep well, which makes them handy for busy mornings or late night cravings. Here’s how I usually enjoy and store them plus a few simple ways to switch things up.

Serving Ideas

I like these warm, maybe with a little butter or a spoonful of jam. If I’m having one in the afternoon, I’ll usually pair it with coffee or hot tea. They also work well as part of a bigger breakfast—think fruit, yogurt, or eggs on the side. Nothing fancy. Just easy.

Storing Muffins

Once they’ve cooled, I keep them in an airtight container on the counter. They’re good for a couple of days that way. If I know they won’t get eaten quickly, I stick them in the fridge. They’ll stay fresh for about 4 or 5 days, but I usually warm them up before eating—just 10–15 seconds in the microwave.

Freezing? Totally fine. I wrap each muffin in plastic wrap and toss them in a freezer bag. They hold up well for a few months. You can thaw them overnight or warm them straight from the freezer.For best practices on freezing and food safety, refer to the USDA’s Freezing and Food Safety Guidelines and Leftovers and Food Safety.

A Few Variations to Try

Lemon blueberry: Just add a little lemon zest to the batter really brightens things up.
Mixed berries: Swap some of the blueberries for raspberries or blackberries if you’ve got them.
Chocolate chip: My kids love this version. Same base recipe, just use chips instead of berries.
Gluten free: I’ve had good luck with King Arthur’s 1-to-1 flour. Just follow the rest of the recipe as is.
Vegan version: Use almond milk, coconut oil, and a flax egg. It won’t taste exactly the same, but it still comes out great.

If you love bakery-style muffins, try our Panera Bread Blueberry Muffin and Jiffy Blueberry Muffin Copycat Recipe. Discover even more delicious ideas in our Ultimate Blueberry Muffins Recipe Guide.

Nutritional Information (Per Muffin)

Here’s a rough breakdown of the nutrition based on standard ingredients and 12 muffins per batch. If you’re swapping anything (like using almond milk, reducing sugar, or changing flour), you can re-calculate using tools like MyFitnessPal or Cronometer for accuracy.

Blueberries themselves offer health-supporting benefits thanks to their polyphenols and antioxidants. If you’re curious about the science, this NCBI review of blueberry health benefits provides a deeper look into how they may support cardiovascular and cognitive health.

Macronutrients

Nutrient	Amount per Muffin
Calories	250 kcal
Total Fat	12 g
Saturated Fat	7 g
Trans Fat	0.5 g
Cholesterol	55 mg
Sodium	210 mg
Total Carbs	35 g
Dietary Fiber	1 g
Sugars	20 g
Protein	3 g

Micronutrients

Vitamin / Mineral	Amount per Muffin
Calcium	80 mg (6%)
Iron	1.2 mg (7%)
Potassium	120 mg (3%)
Vitamin A	250 IU (5%)
Vitamin C	1 mg (1%)

Note: These values are estimates. Actual numbers may vary based on ingredient brands and portion sizes. Use a tracker if you’re closely monitoring your intake.

Conclusion

If you’re after a muffin that hits that sweet spot between homemade comfort and bakery style polish, this Dunkin Donuts Blueberry Muffins recipe delivers. It’s simple enough for a weekday bake but satisfying enough to serve at brunch. You get the soft, tender crumb, the juicy berries, the golden top and if you go for the streusel, that little extra crunch that makes them feel store-bought (but better).

The best part? You can make them your own. Use frozen berries, try a dairy free version, toss in lemon zest this recipe is flexible and forgiving.

Frequently Asked Questions (FAQ)

What’s actually in Dunkin’s blueberry muffins?

From what I’ve seen, their muffins use enriched flour, sugar, eggs, blueberries (often frozen or preserved), and a bunch of stabilizers to keep things shelf-stable. This version skips all the extra stuff and keeps it basic real butter, milk, and berries.

Do Dunkin’s blueberry donuts use real blueberries?

Sort of. They have blueberry flavor and sometimes tiny bits of blueberry, but it’s more of a “blueberry-inspired” thing than fresh fruit. It’s a donut though fried, sweet, and nothing like the muffins.

Which donut at Dunkin’ is the least healthy?

Honestly, it’s probably the jelly stick or something filled and glazed. I remember looking once some of those go over 500 calories a piece, and that’s not counting the sugar and fat. Definitely more of a treat than a daily thing.

Why do these muffins turn out moist?

The key’s in the balance: fat from butter, enough milk, and not overbaking. Also, don’t skip the eggs they add richness and help keep the texture just right.

What’s the main ingredient?

Flour’s the base, but the real “stars” are the butter and berries. You can’t get that soft texture without a good flour-fat combo. The blueberries are more of a bonus than the foundation.

Are Dunkin’s muffins healthy?

If we’re being honest, they’re more of a sweet treat than health food. The homemade version at least gives you control. You can dial back the sugar or use a flour blend. That said, they’re muffins not kale smoothies so keep expectations in check.