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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.
- 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.
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.
Loved them got exactly 12 muffins. I felt they needed a little more sugar. Also added almond extract.
I made these with sugar with zero glycemic index (monk fruit sweetener) and they were delicious. However the batter was way thicker than I expected. Maybe it was the difference in sugars. The batter was nearly like pie crust dough. I did spoon and press into the muffin tin papers and they baked fine and taste great. Not exactly diet food with all the butter but better for sugar intake.
Full disclosure : I used the brown sugar in the toppings)
Thanks for writing and sharing this, Angela! I’m glad they came out well! – Meggan
These muffins are amazing! I’ve made the recipe twice. I have blueberry bushes, so I am able to go and pick them fresh right before I bake them. I do have one question. I followed this recipe to a T. and I’m getting enough to make 24 muffins instead of 12. I’m using the standard muffin tin. The second time I made them I did 12 regular muffins and 24 mini muffins. I’m curious if anyone else has gotten more than a dozen out of this. No complaints though!
Hi Tammy, thank you so much for writing! I can only imagine how wonderful your muffins were with fresh blueberries! Yum! To answer your question, “standard” muffin pans can still vary in volume size, a muffin pan with cups that are 2 3/4″ x 1 1/8″ have a volume of 1/4 cup each, while a pan that is 2 3/4″ x 1 1/2″ has a volume of 1/2 cup. I hope this helps! – Meggan
Hi Tammy, I often find that muffin recipes make more than they say. For this recipe I used paper muffin liners that were quite a bit taller than the metal cups of my muffin tin. That meant I could put more in them and they came out just right. If I had poured batter directly into the muffin tins there would have more (but smaller) muffins. Hope that helps!
I made these the other day, so delicious! They are not too sweet which i really like. So many blueberries which is perfect! Thanks for a great recipe!!
You’re so welcome, Janice! I’m delighted you loved them! (I love the amount of berries, too!) – Meggan
Just pulled these out of the oven and they smell DIVINE!!!! Thanks
You’re so welcome, Llew! Take care! – Meggan
Moist, sweet, delicious. A good quantity of berries so that you get that berry burst taste in every bite. Best blueberry muffin recipe I have tried.
Thank you so much for the lovely comment, CvonD! Take care! – Meggan
This recipe is super easy and absolutely delicious! The streusel topping really makes these pop. I filled mine to the top and then added the topping so they took 22 minutes. Still so moist and yummy!!
Hi Jetta, I’m so glad you loved them! Thank you for your comment! – Meggan
These are great! I made them into mini muffins. Also added about 1/4 teaspoon almond extract. Not enough to over power but just the slightest twist of it.
I’m so glad you loved them, Ally! Thank you for the suggestion on almond extract, I’m going to try it on my next batch! – Meggan
These muffins are amazing and I owned a bakery. I made the crumb topping in my food processor and it was fine.
Will be a wonderful addition to my muffin list.
Tina
Hi Tina, I’m so glad you loved them! – Meggan
I’m making your muffins now just didn’t say how much to put in the tins I used less than a 1/4th cup hope they turn out thank you
Hi Paula, depending on the size muffin pan you have, about 1/4 cup should be perfect. I hope you love them! – Meggan