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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.
Best blueberry recipe I’ve ever had. Everyone loved them I added fresh grated nutmeg to the topping crumble, followed the recipe other than that. I miss placed my recipe for the blueberry muffins and looked online found this one and made it, totally brilliant recipe. Love it because it uses fresh ingredients and melted butter, no one like synthetic fake ingredients in my family. So thank you very much for this recipe will replace my old recipe in my family cookbook.
Your so welcome, Anita! The addition of fresh nutmeg sounds AMAZING! I appreciate you taking the time to write. Take care! – Meggan
I have been making blueberry muffins for 40 years and these were by far the BEST I have ever made. They were flavorful, with a nice texture and full of blueberries. The streusel topping was a little bit crunchy and was the perfect finish. You could easily get 14 nice size muffins from this recipe. I’m throwing out all of my old blueberry muffin recipe and only making these forever!!!
Thank you for such a lovely comment, Janie! I’m so happy that you loved them!!! – Meggan
Wow! Not only is this recipe simple to make, it’s absolutely delicious! The muffin is soft and pillowy like a cloud, super moist and has the classic blueberry muffin flavor! The struesel gives just the right amount of crunch and cinnamoney sweetness! I highly recommend this recipe. I have tried many recipes and this is now my favorite and go to!
I’m so glad you loved them, Amber! I appreciate you taking the time to write. Thank you! – Meggan
So I made this but I didn’t have any muffin pans, but I did have a few tiny bread loaf pans and put them into that instead. I also messed up the crumble recipe and forgot to cut butter into it before sprinkling it on top. I wound up putting small slices of butter on top of the loafs after I removed them from the oven and got a nice crumble style coating on it. I didn’t have any cinnamon, so left that out. The flavor seemed a little bland, I wonder what could have kicked it up. Maybe some lemon? I don’t know but overall like the way they came out.
Hi Kevin, thank you so much for your comment. I’m glad the streusel was able to be saved! The cinnamon would have definitely helped the flavor profile. Some times I like to add some orange zest to the batter, lemon would work too! Take care! – Meggan
These muffins were a hit! I added a 1/3 cup sour cream to the mix…chefs kiss!
Thank you!!
You’re welcome, Dana! Sounds delicious! – Meggan
Made this for the first time – came out exactly as described – delicious!! Will be coming back to this recipe time and again for our blueberry muffins 🙂
I’m so glad you loved them, Erin! Thank you for trusting my recipe. Take care! 😊 – Meggan
I made two batches of this recipe today one I paid attention to and the other one I got distracted, talking to my neighbor. Both batches were absolutely superb. Amazing recipe!!! I would recommend this to anyone!
Hi Debbie, thank you for your lovely comment! Take care! – Meggan
Omg best muffins I’ve ever made and probably ever had! When I asked my husband if he liked them he said, “they changed my life.” Haha they are very good!
Wow! What a great comment, thank you! 😊 I’m glad you both loved them! – Meggan
This recipe sounds delicious! I would like to know if I can use buttermilk instead of whole homogenized white milk. I love using buttermilk in pancakes, cornbread and biscuits. Thanks.
Hi Karen, thank you so much for the question! I haven’t tested this recipe with buttermilk instead of milk. Since the buttermilk is more acidic, and likely would require some substituting of the baking powder for baking soda. I would recommend following a recipe developed for buttermilk so your muffins aren’t ruined. Sorry about that! If you do try it, please let me know how it turns out! – Meggan
Hi Karen, just to follow up! Another reader, Kyla, used buttermilk and it worked well! – Meggan
Absolutely amazing!
I’m so glad you loved them, Mindy! – Meggan