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Blueberry Muffins

Meggan Hill

4.98 from 1854 votes

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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.

Blueberry muffins on a cooling rack.


 

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

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. What is the best muffin pan?
  5. Recipe tips and variations
  6. Frequently Asked Questions
  7. More From Culinary Hill
  8. Blueberry Muffins Recipe

Recipe ingredients

Labeled ingredients for blueberry muffins.

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

  1. 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.
Dry ingredients for blueberry muffins next to a muffin tin.
  1. 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.
Blueberry muffin batter in a clear bowl.
  1. 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.
Streusel topping ingredients in a small glass bowl next to a pastry cutter.
  1. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Streusel topping in a small white bowl.
  1. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
Blueberry muffins in a tin before being baked.
  1. 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.
Blueberry muffins on a cooling rack.

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.
Blueberry muffins in a bowl on a counter next to a cup of espresso.

Frequently Asked Questions

Could I try this muffin recipe with a different kind of fruit?

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.

Why does the butter temperature matter?

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.

Can I make these in a different size of muffin pan?

You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.

How can I add even more flavor to Blueberry Muffins?

Add 1 tablespoon lemon zest to batter, if desired.

Bonus blueberry ideas

More From Culinary Hill

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Blueberry muffins on a cooling rack.

Blueberry Muffins

By Meggan Hill
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Course Bread, Breakfast
Cuisine American
Calories 290
4.98 from 1854 votes
ReviewPrint

Equipment

Ingredients 

For the blueberry muffins:

For the streusel topping:

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

  1. 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”.)
  2. Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  3. Storage: Store leftovers covered at room temperature for up to 4 days.
  4. 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.

Nutrition

Serving: 1muffinCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 292mgPotassium: 86mgFiber: 2gSugar: 25gVitamin A: 372IUVitamin C: 4mgCalcium: 66mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
4.98 from 1854 votes (1,098 ratings without comment)

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Comments

  1. These are AMAZING, they are so good that I told my husband I never wanted to buy a blueberry muffin again. The cinnamon in the streusel topping adds such a nice flavor. LOVE THESE!!5 stars

    Reply

    1. Thank you so much for your comment, Courtney! I’m so happy you both loved them! – Meggan

  2. Loved, loved this recipe so moist and delicious. I used all gluten and dairy free ingredients and still so yummy.
    Thank you!

    Reply

    1. Hi Terry, thank you for sharing! It will be helpful for other readers who are looking to do the same. I’m so glad you loved them! – Meggan

    1. Hi Sofia, thank you for your question! This recipe was developed for baking powder, and doesn’t have the acid needed to activate baking soda. It might rise, but will likely taste metallic-like and off because it doesn’t have an acid component. So sorry about that. I would recommend using baking powder, or using a recipe that was written with baking soda so your muffins aren’t ruined. Please let me know if you have any other questions! – Meggan

  4. Hi, I love this recipe! These are perfect and I al seats get compliments when I make them. I was wondering if I could add lemon to this to make them lemon-blueberry muffins? If so, how much zest/ juice should I use? Thanks so much!

    Reply

    1. Hi Marnie, thank you so much for your question! I’m so glad you loved these muffins! I usually add the zest of one lemon, and a reader wrote in that they added the same and the juice of 1 lemon to the batter and loved the results. Please let me know how they turn out! Take care! – Meggan

  5. I love to bake and these make me look like a professional baker. My husband demolished them then talked about them so much to our friends that I am having to make them a batch. Thank you for sharing this recipe!5 stars

    Reply

  6. I’ve made tons of blueberry muffin recipes from various google searches over the years. These are by far the best ones I’ve made. My whole family thought they were from a bakery and devoured them! Even my husband who isn’t a big fan of muffins was obsessed. Now I can’t stop making them lol!!5 stars

    Reply

    1. Hi Kylee, I’m so happy these muffins have become a favorite in your household! Thank you for your lovely comment. Happy baking! – Meggan

  8. So I just tried this recipe again. I fixed the streusel issue and remembered to make it this time before baking and added the cinnamon. Also, instead of using blueberries, I used the wild blackberries that I picked yesterday. I still used the mini bread loaf pans. Loved the way it came out this time and the flavor with the cinnamon did make a difference. I wasn’t sure with the blackberries if it would be too mushy since they are a different berry, but it came out really well. I will continue to use this recipe. Thanks5 stars

    Reply

  10. Awesome recipe diffinatly a 5 star recipe. Made these today. Hubby was raving about them and I have made many blueberry muffins. This will be my new go-to recipe from now on. The only thing I did different was a used one cup of flour and 1 cup of almond flour, because I ran out of AP. This one’s a keeper. Thank you for sharing…5 stars

    Reply

    1. You’re so welcome, DeAnna! And thank you for sharing about the almond flour, I’m glad it worked out well! Take care! – Meggan