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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.
They were easy to make and absolutely wonderful. I did not have milk only had heavy whipping cream. I used it for the milk and added a little water to thin it down some. Everyone said they were great.
So glad they were a hit, Pam! Take care! – Meggan
Made jumbo muffins so my yield was 6. Easy recipe to follow. I used frozen thawed blueberries and cherries, and they worked great. Thanks for including that note. Half the batch was blueberries and the other half cherries. Works well for both.
Made the recipe a second time using frozen blueberries and the lemon zest. The lemon zest should be your standard recipe. I felt like something was missing the first go, even though the recipe was great. The frozen blueberries did cause a 5 minute increase in baking. For jumbo muffins with thawed blueberries it was 35 minutes, using frozen my bake time was 40 minutes.
Really good recipe overall.
Hi Tamika, thanks for taking the time to write! I’m glad you enjoyed them. Take care! – Meggan
Oh my! Fabulous and easy to make. It’s a keeper!
So glad you loved them, Sandra! – Meggan
Just made my blueberry muffins. They are great. I substituted oil for butter.
So glad you loved them! – Meggan
Can olive oil replace butter?
Hi Cheryl, another reader shared they used olive oil instead of butter for their batter, and just sprinkled sugar and cinnamon on top of their muffins. I haven’t tried the topping using olive oil, but I imagine it will impact the texture. I hope this helps! – Meggan
Genuinely like these, however I had a slight problem. I’m not sure if I have a darker pan than yours (dark nonstick) or maybe my liners weren’t tall enough, so the underside of my muffin tops got burnt. However the actual….NESS of the muffins were phenomenal! Made extra topping to put on the muffins too which was bomb. Trying again now with bigger muffin liners. Definitely a go to 💚
Hi Cassie, thank you so much for writing! I’m sorry the bottoms burned. Darker pans do bake quicker than lighter pans. I would also use an oven thermometer to see if your oven is running on the hotter side. I’m sorry again but I’m so glad you loved them! – Meggan
Just made them with my toddler! So easy and delicious! Will be making them again 😍
I’m glad you both loved them, Carolina! Happy baking! – Meggan
You have satisfied a craving with those muffins which I had for years! I’m from Germany and surely 12 years ago when I was on my first business trip I picked up a juicy, fluffy, soft, sweet bluberry muffin with Streusel topping at a small bakery near the train station.
For years I have been searching for either a muffin to purchase or a recipe that could recreate that memory. And this recipe IS IT! They are incredible. Thank you so much. My search has ended. You have no idea how happy you have made me.
This makes me so happy, Ellie! I’m glad you were able to rediscover such a great food memory. 😊 Take care! – Meggan
I had to make some substitutions because I didn’t have baking powder. I used baking soda and substituted milk for thinned out yogurt. I also used oat flour and whole wheat flour in combination with regular all-purpose flour. They turned out great!
I’m happy it worked out well, Regina! Take care! – Meggan
These are delicious!! Moist, perfectly sweet, and the streusel topping takes these to the next level. I followed the recipe exactly and wouldn’t change a thing!
I’m so glad you loved them, Shannon! Take care! – Meggan