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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.
Just used recipe with my kiddos and the muffins turned out so scrumptious. We will definitely be making more of these. Thank you!
You’re welcome, DiscFam! I’m so happy everyone loved them! – Meggan
Best muffins ever! I try using different recipes but not anymore! This is my go to all the time now.
Easy and simple. I make 6 large muffins, and they turn out perfect everytime.
Thank you so much, Tracy C! I’m so glad you love them! – Meggan
I made these yesterday. (Been baking all my life) They weren’t great. I was hoping they would be. On a positive note- it actually yielded 18 for me not 12- because I don’t have huge muffin pans. Note that if you make smaller muffins, you will need to reduce the cooking time. I did 15 min and honesty I think they would have been fine at 12-13. They weren’t burnt or anything like that though. Texture was fine but I think I’d cooked them a bit less, perhaps they would have been a tad more moist. However the flavor, or lack thereof- was what gives it a 2 star rating because regardless of size, the flavor should be the same. I will note- that I used frozen wild blueberries (as recipe said you could) and let them defrost first as suggested. So it is possible that with fresh berries (or not defrosting first) the flavor would have been better so I will try this recipe one more time and see if that makes a difference. I also saw where a reviewer said they used sour cream instead of milk and they loved it so I may try that. 🙂
Hi Sue, thank you for taking the time to write and share your feedback! I’m sorry they didn’t turn out perfect this time, and I’m hopeful the fresh blueberries and sour cream give you the flavor you’re looking for. Thanks again for writing and happy baking! – Meggan
We looooooove this blueberry muffin recipe!!!!! My son wanted to bake some to eat with his sister, but he doesn’t care for blueberries so he added chocolate chips and skipped the streusel topping. He was not about to try a chocolate chip muffin recipe when he knows this is the best!!! Worked out perfectly!!! I love making this recipe (with blueberries!!!!) and everyone else LOVES them! If you have a chocolate chip muffin recipe, we would love that too!! But in the meantime, chocolate chips work great here!!!! Thanks again!!!!! Yum! Yum!!!!
Hi Kathy, I’m so happy you loved them, you’re welcome! I do have a chocolate chip muffin recipe. I developed it since I felt this recipe was a tad too dry without the juices from the fruit. Here it is: https://cash-surge.live/chocolate-chip-muffins/%3C/a%3E I hope they are a hit! – Meggan
We looooooove this blueberry muffin recipe!!!!! My son wanted to bake some to eat with his sister, but he doesn’t care for blueberries so like added chocolate chips and skipped the streusel topping. He was not about to try a chocolate chip muffin recipe when he knows this is the best!!! Worked out perfectly!!! I love making this recipe (with blueberries!!!!) and everyone else LOVES them! If you have a chocolate chip muffin recipe, we would love that too!! But in the meantime, chocolate chips work great here!!!!
Thanks again!!!!! Yum! Yum!!!!
I actually make this recipe like 4x a month because its one of the few things my 1yo will eat for breakfast – and they are DELICIOUS. Sometimes to save the mess from the delicious strudel top – I might sprinkle cane sugar on top 🙂 BIG hit with my family and always get asked for the recipe!!
Aww, thank you, Alyssa! I’m glad it’s a hit with everyone! – Meggan
These muffins were so delicious! I can’t wait to make them again.
Thank you, Molly! Happy baking! – Meggan
Perfect
Thanks, Whitney! – Meggan
Delicious and easy! The topping was really good too1
So glad you enjoyed them, Jennifer! Take care! – meggan
I had 20 people for breakfast last Saturday and made 36 of these muffins. So, breakfast was: biscuits and sausage gravy, pan fried sausages, 2 pounds of bacon, 2 dozen scrambled eggs, grits, and home fries. I felt like I was at the Cracker Barrel! The muffins went so fast! I mean, every bit of the meal was gone, but I’ve already had requests for more muffins. So, here it is, Monday morning and there are 2 dozen in the oven!
Oh my, Cynthia! What an amazing breakfast! I’m so happy they were a hit. 😊 – Meggan