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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.
Fantastic!! I skipped the whole topping part (sorry, too much sweetness for me) and just put some rose sugar on top before baking. These are THE BEST muffins!
So glad you love them, Kristina! – Meggan
oh wow! Very yummy, light and fluffy! I did the recipe exactly as written. I must have smaller size regular muffin tins bc I only got 16 muffins and had leftover topping. but that’s ok! I was searching for a ‘bakery style blueberry muffin’ and this recipe popped up first. We very much enjoyed them- thank you for posting!
You’re welcome, Kim! I’m so happy you loved them! – Meggan
My daughters and husband LOVED these. They were gone within a few hours. They asked if I can make them everyday lol. We added mini chocolate chips to them!
So happy they were a hit! Thanks, Brooke! – Meggan
Disappointing texture and the final product was sticky and too soft, like cake batter that never firmed. I make cupcakes and muffins weekly. This wasn’t something I would serve guests.
Hi Patricia, so sorry they didn’t come out. Sounds like your oven may not have been hot enough, or they needed longer to bake. Sorry again, and I hope your next batch is perfect. – Meggan
I made these yesterday and were the best blueberry muffins I have ever made and eaten! Will make in a Bundt or loaf pan next time. You have to make these. Thank you!
Thank you😊 was very delicious and easy to make .FYI 😉 I was out of milk so I added water and they turned out great.
You’re welcome, Brenda! 😊🙌 – Meggan
Ok so I posted that ours came out super thick like cookie batter but they turned out great! Even the 5 yr old loved them so will definitely make again!
I’m glad you both loved them, Joyce! The batter tends to be on the thicker-side for these muffins. Thanks for writing! – Meggan
Meggan, these blueberry muffins are so delicious. I put a small amount of flour into the frozen blueberries, stirred gently, and then folded them into the batter and they were super!! Thank you!!
You’re welcome, Elizabeth! So happy you loved them! – Meggan
Im hoping this turns out good because mine turned out thick. The 5 yr old I made these with said it perfectly, he said it’s like cookie dough. Fingers crossed!
I used this for mini muffins. My batter was thick too. I added a little extra milk and mixed the blueberries into the batter at the end. The extra blueberry juice made it the perfect consistency. I used coarse sugar instead of the streusel topping bc I felt lazy. Worked great!
Fantastic Recipe! Thanks so much and it came out so well! It was easy and straightforward and delicious!
You’re welcome, Annike! – Meggan