This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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
More From Culinary Hill
Join Us
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.
Instructions unclear, when pulled out of the oven what I thought was going to be blueberry muffins, ended up being a Apache attack helicopter. Useful, but not what I thought the recipe was for.
I’ll try to be clearer next time, Ralph! Thanks for letting me know 🙂 – Meggan
Do you fill these to the top or just 2 thirds? I tried jumbo muffins and by the time my toothpick came out clean these were way over cooked with crunchy top. Back to the drawing board now. I’m going to try my cupcake pan next. Hoping for a softer streusel this time. Help!!
I would fill these to the top, Sally. I haven’t tested the recipe with a jumbo muffin pan so I wouldn’t suggest doing that unless you are prepared to do some recipe development on it. We always used a standard muffin pan (cupcake pan). I hope the recipe works out for you next time! Thank you! – Meggan
These muffins are delicious!!!
Glad you liked them, Denise! They sure are a hit 🙂 – Meggan
Can you make the batter the night before and refrigerate?
I have never made the muffins in advance and let the batter sit overnight. However, I did a few google searches and apparently this is a pro tip and the best thing you can do for your muffins. Some muffin recipes build that step right into the recipe! So I am cautiously optimistic in saying it “should” be fine with the caveat that I have personally not ever tried it. BUT I’m definitely going to because apparently it’s a really fantastic idea. I can’t wait to try it as so many bakers HIGHLY recommend it. Thank you very much for the idea and the question! – Meggan
These muffins are AMAZING! The flavor is spot on, packed with blueberries, and the crumb topping is the “icing on the cake!” I believe any favorite fruit could be substituted. I will definitely try the gluten free options used in the comments in the future.
This recipe will remain in my recipe library and will be baked over and over again. Thank you for sharing this amazing recipe!
I am so happy you loved them! And I also think it’s great that my other readers have left gluten free tips as well. Come back when you’ve tried the gluten free tweaks and let me know how they worked out! Thanks for trying this recipe! 🙂 – Meggan
These are fantastic- not too sweet and full of blueberries. However I feel like I am the only one where the muffins overflowed? I’ve made them twice and the first time all the muffins ran together because they expanded and the second time I made 16 muffins instead of 12 to avoid that. Followed the recipe to a T so I am not sure how I managed this? Either way, not the most beautiful in the first go but still delicious.
Not everything has to look good to taste great so I’m glad you enjoyed the flavor. Keep going! At some point it will all fall into place and then you’ll be a pro at making these 🙂 – Meggan
Hi Meggan: I was looking for a recipe for “something” with blueberries, found your site and the recipe for blueberry muffins. I just put them in the oven and am anxiously waiting to get a taste with a cup of tea. I found the recipe, and the way you organize the ingredients (in the order we need to prepare them) very clear. Also, that the ratio of dry to “wet” ingredients is perfect, and the dough came up not too dry, not too loose. This makes it very efficient and easy to follow. I will keep your site and follow with the rest of your recipes.
I check the muffins and they are ready.
A little while later…. they are delicious!
Thank you.
Thank you Delia! I am so glad you came back with an update. I was anxiously reading your comment thinking “I need to know how they turned out”. So happy you’ll be following along. I have lots more recipes on my site. Let me know what ones you love 🙂 – Meggan
Perfect recipe and directions. Great job Meggan ❣️❣️
Thank you so much Gallagher. So glad you enjoyed them! – Meggan
Thank you, fast and easy to make. So yummy everyone loved it.
Thanks for trying and loving my recipe, Jade – and for sharing it with your friends / family! 🙂 – Meggan
So yummy! My son and I made these this morning! I love the tall muffin tops.
Thank you for sharing that with me Jeannine. I love to hear that! And thanks for trying my recipe 🙂 – Meggan