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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.
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
Recipe ingredients
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
- 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.
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.
Frequently Asked Questions
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.
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.
You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.
Add 1 tablespoon lemon zest to batter, if desired.
Bonus blueberry ideas
Breakfast Recipes
Blueberry Pancakes Recipe
Fruit Dessert Recipes
Easy Blueberry Cobbler with Fresh Blueberries
Breakfast Recipes
Blueberry Smoothie
Fruit Dessert Recipes
Blueberry Lemon Yogurt Cake
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Blueberry Muffins
Equipment
Ingredients
For the blueberry muffins:
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
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
- 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”.)
- 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.
These are the best I’ve ever made!
Thank you Brian! -Meggan
I made these today, even though I had to add extra milk to loosen up the batter they still turned out very good. Bursting with fresh, blueberry flavor and a tender crumb they rival any bakery blueberry muffin. This one is a keeper!!
I’m so glad you enjoyed them! Thanks for your comment! -Meggan
I would love to be able to pin your recipes. Why can’t I do that?
Hi Carol, there is supposed to be a pin-it button in the top-left corner of every single photo. Is it not appearing for you? I was wondering what browser you are using, as maybe it’s broken for certain browsers. I’m so sorry. I would also love you to be able to pin my recipes! I’m horrified that you can’t. -Meggan
I get recipes from Tik tok often & we did a recipe and it was awful and googled this recipe and it popped up as #1 and it’s so true we finished all the muffins in a day. Just like bakery muffins!
Hi Angel, yay I’m so glad! The muffins seem to go over really well with the people who make them here. 🙂 I’m glad you are happy with the results too. I’m very grateful for your support and your comment! Take care and thanks again. -Meggan
These muffins were so yummy! and fyi I didn’t have enough blueberries so I added 2 old bananas and it was delicious! I also didn’t have baking powder so I substituted with 1/2 tsp of baking soda and 1 tsp of lemon juice!! Will definitely use this recipe for years!!
Hi Christine, that’s great! I’m glad the recipe was flexible enough to work with your changes and still turn out well. That’s awesome! I hope you have a great day and thanks for trying the recipe and taking the time to leave a comment. Take care – Meggan
Amazing muffins! I will say that I live in Idaho where it is suuuper DRY. I ended up having to add a bit more milk to the batter to fold the blueberries in because it was too thick to stir and was more like a dough. It did the trick and the muffins came out perfect.
Hi Erika, I’m sorry the batter was dry! I’m honestly relieved that you 1). noticed and 2). were able to fix it! Sorry that happened, I’m not sure why, but these things happen I guess. I’m just glad it worked out. Thank you so much for trying the recipe and leaving a comment. Take care! -Meggan
This is a really really great recipe! I chose it because it didn’t call for creaming butter and sugar, bc I don’t like doing that lol. This will be my go-to from now on.
Hi Jennifer! I’m glad you found a new go-to! Thanks for your comment! -Meggan
These are delicious- I had so sub in Cassava flour due to allergies (2/3c Cassava to 1c all purpose). Whole family loved them and now I need to make more!
Hi Jody, what an awesome substitution and I’m so relieved the muffins still worked out for you!!! That’s great. I’m so happy to hear it. Thank you for trying the recipe and leaving a comment. 🙂 Take care! -Meggan
My whole family loves it! It was my first time baking muffins too. I switched all purpose flour to self raising flour (which I need to cut the baking soda to 1 teaspoon).
The muffin overall have great balance of sweetness to it, just the right amount and the cinnamon really elevate the overall flavour.
Will be making another batch of muffin but this time I was thinking of adding blueberries jam to it! Thank you so much for your recipe truly deserves 5* ratings!!!
Hi Anaruu, I’m so happy you loved the muffins! Your substitutions are great and I’m glad the recipe was flexible enough to work with them. Blueberry jam sounds soooo good, I might have to try that too. Thank you very much for trying the recipe, leaving a comment, and just being a nice person. I appreciate you so much. Take care! -Meggan
Delicious! I added a lemon glaze for a twist, and I think they are now perfect!
Yum! That sounds delicious! Thanks Shannon! -Meggan