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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.
Delicious Muffins! First time making muffins and followed it to the T. Yummy! I used a frozen berry blend and almond milk since thats what I had and turned out fabulous. Definitely will make again.
So glad you enjoyed them, Gina! Thank you for taking the time to write! – Meggan
1st time making muffins and this recipe was easy and absolutely scrumptious!
My whole family loved them!
I’m so glad they loved them, Meredith! Thank you! – Meggan
I had been tasked with making a batch of mini muffins for a class for my wife, so I gave this recipe a go.
The changes I made from Meggan’s were I used frozen Maine blueberries (small). I rinsed them and let drain before folding them into the mix. Because I was using unfamiliar, tiny muffin tins, I ran a test first to determine fill weight and cook time. (36 grams & 16 minutes @ 400F). When I tried the test muffin, I felt the blueberry loading percentage could be increased as I like a lot of blueberries. I opted for a 50% by volume increase. Additionally I grated in approx. 1/2 teaspoon of Nutmeg.
Next time I think a touch more Nutmeg and maybe I’ll try a little longer cook time at a slightly lower temp?
TY Meggan!
Hi Andrew, I love that you’ve done a test batch first! I’ve made them as mini muffins at 400 degrees for 9 to 11 minutes, and I found they were chewier than their standard-sized counterparts. I think the lower temperature and longer cooking time could help with the texture. Please write back to let me know how the next batch is! – Meggan
Best blueberry muffins ever!
Thank you, John! Take care! – Meggan
Made these for my husband for his birthday and 10/10!! I didn’t have milk on hand so I used half/half and I used an extra tablespoon of butter in the streusel. I also used a larger muffin tin so this recipe gave me 6 large muffins and I turned the heat down to 375. They came our perfect! Will be making these again! Thanks again for this recipe.
You’re so welcome, Crystal! Thank you for taking the time to write! – Meggan
I read you could add lemon zest to this recipe in one of the reviews. How much would you add, and would it go in the muffin itself versus the topping? Thank you.
Hi Brandy, I would add about 1 tablespoon of lemon zest to the egg mixture for the batter in Step 2. I hope you love them! – Meggan
These were the best muffins I have ever made.
Thank you, Kim! – Meggan
My husband fell in love with these muffins after two bites. Thank you for sharing your recipe.😋😋
You’re so welcome, Mary! Take care and happy baking!
This is not going to be a good review. For people that do not know that much about baking and the amounts beware of this recipe. It does not tell you how much baking powder and it does not tell you how much milk they’re shown in the picture and it tells you when to add them, but it doesn’t give the amounts. If you can’t figure it out on your own, it’s hard to tell what you’re gonna get. BEWARE!!!
Hi Doreen, looks like you may have missed the recipe itself. It is above the field where you left this comment, or can be accessed by using the “Jump to Recipe” button at the top of the page, using the link to the recipe in the Table of Contents, the link below the Ingredients photo, or by scrolling down the page. I double checked to make sure the recipe itself listed the baking powder amount. In the step-by-step, ingredients that are used more than once are listed just for clarity. Thanks for your concern and taking the time to write and provide your feedback. I hope you enjoy these muffins. – Meggan
These blueberry muffins are delicious and got positive ‘yum!🙂’ comments from those who taste tested! Thank you!
You’re so welcome, Pam! I’m so glad they were a hit! – Meggan