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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.
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.
Didn’t have any eggs, used 1 tablespoon finely crushed flax see and 3 tablespoons warm water, weee amazingly good. Also just tossed frozen blueberries in mix and they were so juicy.
Thanks, Heidi! I’m glad you enjoyed them! – Meggan
This recipe does not specify if salted or unsalted butter should be used. Because I bake often I know to use unsalted.. I shared the recipe with my mother and she used what she had.. salted butter, and they came out quite salty.
In my opinion when posting a recipe you should be more specific especially with baking. Maybe fix it..
Hi Amanda, thanks for your feedback. I’ve made this many times with salted butter and so have the readers, and they don’t turn out salty. Is it possible there was a measurement error, a type of butter that is unusually salty, or a sensitivity to salty flavor? I’m sorry her muffins didn’t come out to her preference. I do list salted or unsalted when it matters in a recipe, but in this case it doesn’t. I feel somethinng more may have happened and without being there myself, I can’t say for sure. So sorry again! Thanks for taking the time to write. – Meggan
I’m an experienced baker myself and noticed that it didn’t specify so I used the salted butter that I had. They were literally the best muffins we’ve ever had! My entire family raved about them, so much so that I had to make a second batch the next day. So in my humble opinion, there is no need to “fix” the recipe as it is because it’s perfect! I know I can always use my own taste preferences to adjust a recipe as I see fit and thank you for sharing this delicious recipe!
Hi MJ, you’re so welcome! Thank you for taking the time to write! 😊 – Meggan
This recipe won’t even let me scroll to the bottom… so I didn’t make it!!!!
Hi Jamie, I’ so sorry! I’m not sure what’s going on with your browser. You can try the “Jump to Recipe” button close to the top of the page, and it will take you down to the recipe. Sorry that’s happening to you! – Meggan
If you make these in mini muffin pans how long do you cook them? Do you have to use liners?
Hi Sue, I would bake them at 400 degrees for about 9 to 11 minutes. Since oven temperatures can vary, I recommend keeping an oven thermometer in the oven to make sure the temperature is right. (Sometimes they can be off.) You will want to bake until muffin centers bounce back when lightly pressed. One reader shared hers took 15 minutes. I would only forgo paper liners if you have a high-quality nonstick pan where you know it’s going to perform (like I have a USA Standard muffin pan and nothing sticks to it; it’s always great even without liners). I hope this helps! – Meggan
These are the absolute best blueberry muffins ever! Better than bakery muffins and they come out perfect each and every time. My 2 year old loves them and he is a great helper (and they still come out great even with his “help”). My husband said if I ever open a bakery, these muffins should be on the menu! Thank you for such a wonderful recipe!
Wow! 😊 I’m so happy you love them, and they are a hit with your family! Thank you for taking the time to write. Take care! – Meggan
Hello! I accidentally used frozen blueberries cold in the recipe anyway to save it or do I have to start from scratch?
Hi Alexis, the batter should have been fine, just needing some additional bake time. I hope they turned out well! – Meggan
Perfect Blueberry Muffin recipe!! Made these for my family and they were a hit! They turned out just like photos and the streusel topping made them so delicious!
So happy they were a hit, AnyaV! – Meggan
Made these exactly as the recipe states, and they were amazing. Perfect muffins with fresh berries. The berries literally explode. The batter is perfect sweetness and texture, and the crumbly top is fantastic!
Glad you loved them, Karen! – Meggan
These turned out GREAT! I was out of vanilla so I subbed two TBSPs of flour for vanilla custard powder, used half brown sugar and two TBSPS of oil (less two TBSPs butter) and had to bake them for over 30 minutes, but they are the best blueberry muffins I’ve ever made! Thanks for the fabulous recipe!
You’re welcome! Glad this recipe was a jumping-off point and they turned out great! – Meggan
The perfect muffin. Thank you for this excellent recipe. Texture is spot on. I used mix of fresh cranberries and blueberries so the one cup of sugar was perfect to counter the cranberries tartness. If using only blueberries, I might decrease to 3/4 cup sugar with fresh lemon zest. I love the streusel topping but these would also be delicious with a simple sprinkle of golden sugar prior to baking.
You’re welcome, Lisa! Take care! – Meggan
Maybe I did it wrong but Streusel topping is difficult to spread evenly on top of moist muffin. Overall great, quick, & tasty muffins.
Hi Diane, thank you for your feedback! It’s more of a sprinkle than a spread for the streusel topping. I would use a tablespoon to get a portion of it, then use your fingers or the spoon itself to move the topping crumbles and gently press into the batter some so it sticks. Also, make sure your butter is cold, almost straight from the refrigerator, when making the streusel. I hope this helps and your next batch is perfect. – Meggan