Blueberry Muffins

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?

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

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.

2. 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.

3. 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.

4. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

5. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.

6. 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.

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

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 mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12 muffins

Course Bread, Breakfast

Cuisine American

Calories 290

4.98 from 1854 votes

ReviewPrint

Equipment

• Muffin pan
• Pastry cutter

Ingredients 

US CustomaryMetric

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

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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

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