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Blueberry Muffins

Meggan Hill

4.98 from 1854 votes

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My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

Blueberry muffins on a cooling rack.


 

Confession: I have an addiction to my coffee shop’s drive-through. It’s convenient, quick, and a java and pastry are the ultimate pick-me-up when my energy is crashing right around 3 p.m.

But that habit is starting to do a number on my budget, so I decided to recreate some of my favorite bakery case goodies at home. (And I may or may not have a fancy espresso machine hanging out in my online shopping cart. Decisions, decisions!)

I already shared my secrets for bakery-style Lemon Poppy Seed Muffins, Coffee Cake Muffins, and just-like-Starbucks Lemon Yogurt Cake. Now, I’ve taken to the test kitchen to perfect a classic Blueberry Muffin recipe.

They can be fresh from the oven just 45 minutes from now, so I have even fewer reasons to swing by the coffee shop.

With all the money I’ll be saving, I think that espresso machine is sounding like a pretty reasonable and worthy investment, don’t you think?

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. What is the best muffin pan?
  5. Recipe tips and variations
  6. Frequently Asked Questions
  7. More From Culinary Hill
  8. Blueberry Muffins Recipe

Recipe ingredients

Labeled ingredients for blueberry muffins.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs” below.)

Step-by-step instructions

  1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
Dry ingredients for blueberry muffins next to a muffin tin.
  1. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
Blueberry muffin batter in a clear bowl.
  1. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt.
Streusel topping ingredients in a small glass bowl next to a pastry cutter.
  1. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Streusel topping in a small white bowl.
  1. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
Blueberry muffins in a tin before being baked.
  1. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Blueberry muffins on a cooling rack.

What is the best muffin pan?

When I bake my muffins, I always reach for my USA Pan 12-Cup Nonstick Muffin Pan. My muffins always come out easily and I like that it has a large overhang, so I can easily grip it with an oven mitt without squishing them. You can get it at Amazon for $29.95, and I also rounded up the best muffin pans if you’re looking for another option for your fluffiest muffins ever.

Recipe tips and variations

  • Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  • Storage: Store leftovers covered at room temperature for up to 4 days.
  • Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
  • Ease up on the stirring: Don’t overmix; doing so results in less tender muffins. Your batter should be a little lumpy as you add it to the muffin pan.
  • Gluten Free Muffins: Use your favorite gluten free flour with this recipe, or the one I always turn to, King Arthur’s 1:1 GF blend.
Blueberry muffins in a bowl on a counter next to a cup of espresso.

Frequently Asked Questions

Could I try this muffin recipe with a different kind of fruit?

Definitely. Cherries, raspberries, chopped peaches, chopped nectarines, or chopped apples would all taste incredible incorporated into this muffin batter. Let your creativity take the lead, just stick with 2 cups of your favorite fresh or frozen fruit and cut it to about the same size of blueberries.

Why does the butter temperature matter?

You’ll notice that I call for melted butter for the muffin batter and cold butter for the streusel. This isn’t just to keep you guessing, I promise! The melted butter mixes seamlessly into the batter, while the cold butter is essential to create that crave-able crumbly texture for the muffin topping. Try not to overwork (and overheat) the streusel so it stays coarsely textured.

Can I make these in a different size of muffin pan?

You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.

How can I add even more flavor to Blueberry Muffins?

Add 1 tablespoon lemon zest to batter, if desired.

Bonus blueberry ideas

More From Culinary Hill

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Blueberry muffins on a cooling rack.

Blueberry Muffins

By Meggan Hill
My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Course Bread, Breakfast
Cuisine American
Calories 290
4.98 from 1854 votes
ReviewPrint

Equipment

Ingredients 

For the blueberry muffins:

For the streusel topping:

Instructions 

  • Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
  • In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
  • To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
  • Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Recipe Video

Notes

  1. Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs”.)
  2. Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  3. Storage: Store leftovers covered at room temperature for up to 4 days.
  4. Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.

Nutrition

Serving: 1muffinCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 292mgPotassium: 86mgFiber: 2gSugar: 25gVitamin A: 372IUVitamin C: 4mgCalcium: 66mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
4.98 from 1854 votes (1,098 ratings without comment)

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Comments

  1. I made these yesterday.i cut the sugar from one cup to 3/4 cup. I figured the steusal topping was enough sweetness. They are perfect muffins.( and I’ve tried a lot of recipes) Great crumb, loads of blueberries and easy to make. Thank you, Meggan! I’ll be making this again!

    Reply

  2. Made the mistake of making these, now I have to make them every week. My husband and I are completely addicted! I’ve made lots of blueberry muffins, but they’re nothing like these ! Thank you !

    Reply

    1. You had me in the first half, I’m not gonna lie! 🙂 I’m so grateful for you comment and I’m so happy and relieved that you enjoy the muffins! And your husband does too, even better. 🙂 Thank you so much, truly, for leaving a comment. I hope you have a great rest of your week. -Meggan

  3. Excellent recipe! I made these for my boyfriend’s birthday, and he loved them! I had to sub baking soda for powder, and added lemon juice and zest, and they came out beautifully. Not too sweet, and perfectly moist after 18 minutes. Next time I’ll make more of the streusel to top them with, because I enjoy the extra cinnamon/sugar crunch. I’ll be adding these to my regular rotation of baked goods!5 stars

    Reply

  4. Thank You so much for sharing! I have been baking and cooking for a very long time but never mastered my husbands favorite muffin until now! Absolutely perfect!!!❤️

    Reply

    1. Hi Tabitha, this makes me so happy! I’m glad you loved the muffins and maybe your husband did too. 🙂 Thank you for giving our recipe a try and stopping by the site. I appreciate you. Have a great week! -Meggan

  5. This is a great blueberry muffin recipe. I followed the recipe exactly, except added a generous dollop of sour cream to the batter. The muffins are simply delicious. And the stayed perfectly fresh to have for the next day.

    Reply

    1. Thank you so much Autumn!!! I love these so much, I’m glad you do too. 🙂 What a nice comment to start my day! -Meggan

  8. I have tried baking again and again and failed literally every time. This recipe was so easy to follow and my family loved the muffins!!5 stars

    Reply

    1. That’s such great news! I’m so glad you and your family are able to enjoy the muffins! 🙂 -Meggan

  9. My wife and I just made the recipe and thought I overmixed. Also, needed to add a few more minutes since the muffins varied a bit in size. My wife thought that more butter in streusel would help to even out tops.
    In spite of all that, they came out great.
    Never had muffins with so many berries. Yum!5 stars

    Reply

    1. I got stressed out reading the first half of your comment, not gonna lie! I’m glad it worked out and you enjoyed the muffins. I’m so relieved and happy. Thank you and have a wonderful week! -Meggan