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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. Ohmygosh! These were amazing!! So fluffy, perfect, easy to make and absolutely delicious!! Thank you!!5 stars

    Reply

  2. Wow! This is the first time I’ve made muffins and I’m so glad I picked your recipe. They were amazing! Light, fluffy, not too sweet. I made them for my granddaughter who’s home from uni and loves blueberry muffins. I added some lemon zest and they tasted so good. The streusel gave them a lovely golden, crunchy topping my granddaughter gave them a 10 out of 10. I would highly recommend this recipe 😋👍5 stars

    Reply

    1. I’m glad you found my recipe too, Rosemary, and so happy you were able to make them for your granddaughter. I appreciate her 10 out of 10 rating!!! – Meggan

  3. These muffins are absolutely delightful. I baked mine for 20 minutes and they were perfect.

    Reply

  4. The recipe came out pretty good — but a couple of notes:
    (1) The milk has to be room temp or warmed because when I added the melted butter to the cold milk and eggs/vanilla mixture it solidified again, had to take the entire mixture out of the metal bowl and warm the entire concoction up in the microwave — it was a mess and added just more unnecessary time to the process.
    (2) The salt in the streusel is NOT necessary, or at a lesser amount. When I ate a muffin this morning it doesn’t actually taste sweet, it unfortunately tastes a bit salty.
    But, otherwise the batter/cake has excellent flavor!4 stars

    Reply

    1. Thank you Kristin. You never know who will read your comment and use your tips. I appreciate it 🙂 – Meggan

  5. Tasty and leaves me wanting more. I didn’t use muffin cups (as in, I put the muffin mix directly into an oiled muffin tin), which resulted in a crispy exterior to the muffin.5 stars

    Reply

  7. I just made these Blueberry muffins this morning..I followed the recipe to the T…I often add an ingredient or two…not this time…I thought that keeping the dry ingredients together was great…most recipes are not like that…I thought the recipe was easy to follow and had clear instructions…and they turned out perfect !!!

    Reply

    1. Thank you so much Traci. I’m so glad you were able to follow along with my recipe and they turned out perfectly for you! That makes what I do worth it 🙂 – Meggan

  9. Well these came out delicious despite the fact that I totally forgot to add the blueberries LOL! Oops!5 stars

    Reply

    1. That’s hilarious 🙂 Just gives you an excuse to make more!!! Try not to forget the blueberries next time LOL – Meggan

  10. Picked blueberries this morning and searched for a recipe. This one is the BEST!
    They turned out GREAT and delicious.5 stars

    Reply

    1. WOW fresh blueberries, Robbie! I’m impressed!!! So happy you enjoyed them 🙂 – Meggan