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Blueberry Muffins

Meggan Hill

4.99 from 1785 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.
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
4.99 from 1785 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
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4.99 from 1785 votes (1,098 ratings without comment)

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Comments

  2. I am hoping to make these tomorrow morning, but just now realizing I don’t have any milk. Can I use almond or coconut milk instead?

    Reply

    1. Ho Rhonda, yes! I recommend using unflavored and unsweetened almond milk or other milk substitute. Hope you love them! – Meggan

  5. Very good and they come together quickly. I noticed a comment that they took longer to put together but I didn’t find that to be the case. I got all my ingredients out and just whipped them out in no time. Probably less than 10 minutes. I do have a little time-saving trick. I use a small rechargeable “chopper” for mixing the crumb topping. Put in everything except the cold butter, whirl for 10 seconds. Add the butter (I chopped it into 6 pieces). Whirl for 20 seconds. Viola! Done perfectly.
    The measurements in the recipe were spot on. It made exactly 12 regular size muffins with 1 Tbls of streusel on each. I needed to bake for 20 minutes.
    We ate them warm right out of the oven but I think they will be lovely at room temperature, too. The crumb is nice, sturdy enough to hold the blueberries and struesel but still soft. I was very careful to not overmix the batter and my batter was VERY thick. I used my large cookie scoop (3/4 full) to dish out the batter.

    I would definitely make these again.5 stars

    Reply

    1. Thank you for such a thoughtful comment, Wendy! I love your tip using the chopper for the topping, I’m going to have to try it. Thanks again! – Meggan

  6. I made these blueberry muffins yesterday they are very good ! I will be making these again ! Thank you for your wonderful recipes . I enjoy looking at all of them.

    Reply

  9. Absolutely the best blueberry muffin recipe! I added cinnamon, extra vanilla, a pinch of nutmeg and flax meal. wonderful flavor that waters your mouth.5 stars

    Reply

  10. I can’t give this recipe a true rating because I messed it up. I was out of vanilla extract and realized only after tye batter was mixed. Instead of using vanilla I used orange extract and it was great. Very light and delicious. I do feel that the vanilla would have given it the extra sweet aroma it called for. I also overfilled the muffin liners which led to a 24 minute bake time and burned the bottom of the muffins. I didn’t quite understand the topping but did my best. Was i supposed to use ALL of the sugar topping becuase i only used half. It didn’t turn out like I had hoped. I will give this recipe another try soon. Overall I enjoyed the batter and how it cooked but the mistakes were my errors. I’ll be back!

    Reply

    1. Hi Ashley, I hope you do give this recipe another try. The post has step-by-step instructions with photos to help as well as a video which I think you may find helpful. I use all the topping when I make these muffins, it should be about 1 tablespoon for each muffin. Please write again if you have anymore questions! – Meggan