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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.
Awful recipe. Claims to make 12 muffins, I needed 36. I triple the recipe and I have 36 completely full muffin cups and still half a bowl of batter. Absurd waste of time and money and I would never make any recipe written by this person again
Hi George, I’m sorry your muffins didn’t turn out. I made a batch this last Tuesday and it yielded exactly 12 muffins. Is it possible you have a mini muffin pan, or one that happens to have exceptionally small muffin tins? The batter can also be refrigerated, so I hope you were able to use the remaining batter for more muffins and didn’t toss it. I also hope they were still delicious. Sorry about that. Take care. – Meggan
You’re complaining about the quantity? Called having too much batter a waste of time and money? Did they taste good? That’s what you should focus on! So what if you have batter left over? The ingredients are not expensive. Seriously! If it tastes like crap, I could validate your complaint. You do know you can freeze the batter for later, right? I think you just needed a reason to lash out at someone and used this as an excuse. Shame on you! These muffins are amazing!
Thank you, Heather! I appreciate it! – Meggan
Megan
Your recipe is great! Don’t worry about George…
There is always negative people who always have to blame somebody else for their mistakes and inefficiencies!
I have used this recipe 10 times in the last several months… They come out perfect and delicious everytime!
Thank you so much, Brent! I appreciate it. I’m so glad you love them! – Meggan
These were delicious and so easy! The recipe is a keeper!
So glad you loved them, Marcy! Take care! – Meggan
Do you have to thaw your frozen berries first or can you bake them with frozen berries? Thanks!
Hi Mason, I recommend letting them thaw out. You can make them with frozen, but I found that they turn the batter a blue-gray color and may add some unwanted moisture. Other readers have used frozen blueberries loved how they turned out. – Meggan
I’ve made them twice without thawing the blueberries. Yes, it turns the batter blue-ish. I kinda like the swirl effect! They still turn out perfect. I did have to bake them an extra minute or so, but that’s what the toothpick test is for, right?
Delightful muffins! I used unsweet almond milk and also added in a small finely diced white peach. Perfect!
Sounds delicious, Chelsea! I’m so happy you loved them! – Meggan
Can you use almond milk instead?
Hi Laura, yes! Almond milk works great here, just make sure to use unflavored and unsweetened. I hope you love them. Take care! – Meggan
Why did this make so much batter? I followed the recipe exactly, and I had enough batter for 16 muffins! Better use oversize muffin tin.
Hi Rebecca, I’m so sorry your batch made 16 muffins instead of 12. Muffin pans vary in volume, yours may be on the smaller side or you may need to fill up each tin with a little more batter each. I use the USA Pan 12-Cup Nonstick Muffin Pan. Here’s a link for more muffin pans if you would like more information about them: https://cash-surge.live/best-muffin-pans/%3C/a%3E. I’m so sorry your yield was off again and I hope you loved the muffins regardless. – Meggan
I’ve made a lot of blueberry muffins. A lot. This is hands down the best base recipe I’ve made. Both my son and husband said it was the best muffin they’ve ever had. Even without the streusel (which I’m just not a fan of, I’m sure it’s great). I made 6 jumbo muffins which took about 35 minutes at 400, and sprinkled them with a sugar/cinnamon mixture before baking. I did cover with aluminum foil for the last 10 minutes as they were perfectly brown 25 minutes in.
Great recipe!
Thank you so much for writing, Jennifer! I’m so glad they were a hit! – Meggan
Can these be made larger, will the texture or flavor change and will there be a change in baking? They are good cupcake size but thinking about donating to a charity as large 4 packs. Love the streusel topping.
Hi Larry, readers have shared that they loved them as jumbo muffins, finding them tender and moist. A reader shared they baked their jumbo muffins with frozen blueberries for 35 minutes and frozen blueberries for 40 minutes. Since ovens vary, I would just keep an eye on your batch. Thanks! – Meggan
My go to for perfect blueberry muffins, always gets compliments and someone always asks for the recipe. Make them on Sunday eve and put them in a Tupperware container, makes perfect quick breakfast and there so soft and loaded with berries.
I’m so happy you love them, Whitney! Thank you and take care! – Meggan
Have made this recipe now 6 times. Only change I make is to add the zest of one lemon when I stir in the berries. Perfect every time, and your method of using melted butter is absolutely correct for muffins.
Thank you, Don! I appreciate it. I’m glad they’ve come out perfectly every time. Thanks again! – Meggan