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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.
we followed the recipe and got delicious muffins. we topped them with chocolate chips and it was okay with blueberries. I baked it for 30 minutes along with my apple sauce GF cake, and got more crunchy muffins than regular ones. Thank you for sharing this.
You’re welcome, Gulnaz! Thanks for sharing your version! – Meggan
I made these over one of the snow days we just had in Texas and my husband and all 6 kids ate them right up! My husband won’t stop talking about them so I’m making them again already tomorrow and I’m going to throw chocolate chips in one batch for the kids 😉 perfect recipe – thank you!
You’re welcome, Kristina! So glad everyone loved them! – Meggan
amazing recipe, seriously delicious. NOT dry at all
Thank you, yaz! – Meggan
Light and tender. Straight out of the oven with a cup of coffee… priceless
Yum! Thanks, Beth! – Meggan
Made these this morning, and my husband said they are probably the best blueberry muffins he’s ever had.
So glad he loved them, Nicole! – Meggan
I just made these for my husband and I cannot believe how good they are. So much better than anything you can get in the market, less sugar, and no preservatives. And big, fresh blueberries is where it’s at.
Thanks, Virginia! – Meggan
Question has anyone used a large muffin pan and how did you adjust temperature and time?
In a six muffin tin, without streusal. I cook for 35+ minutes at 350. Then check with a kabob size toothpick. If its still moist I add five to ten minutes. Amazingly they stay very moist. I’ve made these about a dozen times now.
Cooking with Frozen berries take a little longer than fresh. Swapping or mixing berry types didn’t have an impact. Wife and kids seem to like them…and I enjoy a morning challenge of prepping and cleaning before the oven is heated. This morning I got bored…made the streusal and sprinkled it on with 10 minutes left of cooking…adding butter mid cook was a mistake and it took longer to set. They were still moist…these are difficult to overcook in the large muffin tin. Very resilient, I’d recommend plan for 40 minutes before they’ll be cooling…
I have 6 jumbo in the oven right now using this recipe 🤞I hope it works.
I tried it last night and it was great! One thing I did (without realizing it but won’t change it now) is that I added the dry to the wet instead of the wet to the dry. The batter came out very smooth! Not sure if it makes a difference or not but it worked out well, regardless! I made more batter last night and split it – 2/3 blueberry then the other third banana walnut. Thank you for sharing this recipe, it will be my go-to muffin recipe for the foreseeable future!!!
So glad you loved them, Jen! Thanks for writing! – Meggan
The best blueberry muffins I have ever had!!
Thanks, Eleni! – Meggan
I made these last night and here I am again making them tonight. Hands down best blueberry muffins . I used large muffin pans and it make 6 wonderful muffins.
So glad you loved them, Amanda! – Meggan
Delicious! Always looking for something good to make for my guy and these are the best muffins I’ve made yet! Do you have any thoughts or sigh for using bananas instead of blueberries?
So glad you love them, Jen! I’ve not tried that substitution. Sorry about that! I think it would require some testing to get the sweetness and moisture right. Sorry again! – Meggan
I’ve made these muffins probably 4-5 times in the last few months. Amazing recipe. Tonight I split out 1/3 of the batter before adding sugar and salt, subbed it with 1/4 cup of mashed banana for my infant and they turned out great! The rest of the family will be enjoying the regular version. One question: do you have any tips on how to crisp up the streusel top again from room temp and freezer? Thank you!
Hi Emily, thank you so much for writing! I think reheating for a couple minutes in the oven would help crisp the top up. Take care! – Meggan