This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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
More From Culinary Hill
Join Us
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.
Was looking for a great blueberry muffin recipe. Just made these tonight and was very disappointed. They didn’t rise and seemed to have too many blueberries and had no flavor. The crumb topping melted into the dough. Very disappointed. I bake a lot, so not sure why it gets such great reviews…. Will try again with half of the blueberries.
Hi Joan, I’m so sorry the muffins didn’t rise. Your baking powder may no longer be active, causing the muffins not to rise. To test your baking powder, pour ¼ cup boiling water over ½ teaspoon baking powder. If it fizzes, it’s active, if not, replace it before baking. I would also make sure the butter for the topping is cold, even leaving it in the refrigerator right until making the topping and topping the muffins. I’m sorry again. I hope you have better luck with your next batch! – Meggan
Made these and they did not work out. The batter was so dry. A waste of ingredients.
Hi Kathleen, sorry you didn’t care for them. Sounds like a wet ingredient was possibly left out of your batch, since the batter should be thick and moist. Sorry again. – Meggan
Muffins are so delicious!!! Very easy to make and absolutely awesome!
I have a big family and everyone loves thems! I have request to make them all the time! Not just from husband and daughters and grandchildren but Sisters & brothers also.
Thank you so much for a delicious recipe!!
You’re so welcome, Janet! I’m so glad everyone loves them. Take care! – Meggan
Turned out amazing! I made 12 muffins and the topping was really only enough for about half a tablespoon on top of each. Absolutely delicious!
Thanks, Mackella! – Meggan
Came out of the oven beautifully! Still too hot to eat but they look scrumptious. I used the brown artsy cupcake liners that create a perfect homemade look.
Thank you 😊
Lili
You’re so welcome, Lili! – Meggan
I’ve been making blueberry muffins forever. I followed the recipe with the exception of cutting a bit back on the sugar. This is by far, hands down the best recipe I’ve ever used. The muffins were light and fluffy with a hint of crispy in the top. I don’t often rave about anything but I couldn’t rate this higher if I tried. Seriously good.
Thank you, Lisa! 😊 – Meggan
These are some of the Best muffins I have ever made.
Very simple and delicious!
The topping really makes them scrumptious!!
I would definitely recommend this recipe!
Yummy!😋
Thank you, Melissa! – Meggan
I would have given this 5 stars BUT the directions to check for doneness by pressing down on the muffin gave me a rather nasty burn on my finger. Please correct this!
I’m so sorry Anna! I don’t know WHY it says that because my standard procedure is to say “until an toothpick inserted comes out clean with a few crumbs attached,” that phrase is burned into my brain. I’m really sorry you got burned. Never should have happened. I’m fixing the recipe right now. -Meggan
If you need to press your finger into a 400-degree muffin to check doneness, baking might not be your sport.
this is so good
Thank you, Eue! – Meggan
I have just started baking for the first time in my life. I can safely say, that the blueberry muffins I baked were extremely well received by all. My only revision was that I used coarse sugar for the topping. The recipe was excellent.
Thank you so much, Jon! So happy you loved them! – Meggan