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 shopās drive-through. Itās 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, Iāve 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 Iāll be saving, I think that espresso machine is sounding like a pretty reasonable and worthy investment, donāt 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 ofĀ fresh blueberries, thenĀ 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 āRecipe FAQsā 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 Ā½ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the Ā½ 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 Ā¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ā 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 youāre 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 youāre 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: Donāt 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 Arthurās 1:1 GF blend.
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.
Youāll notice that I call for melted butter for the muffin batter and cold butter for the streusel. This isnāt 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! Youāll 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
IngredientsĀ
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
InstructionsĀ
- 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 Ā½ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the Ā½ 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 Ā¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ā 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 āRecipe FAQsā.)
- 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 youāre 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.
How much baking powder..
Hi Alice, the recipe calls for 2 teaspoons baking powder. I hope you love them! ā Meggan
Hi Meggan,
I love your recipes. I made these blueberry muffins, using frozen wild blueberries that I thawed and drained. They were fabulous!! My family loved them. Thank you for your great recipes.
Linda
Youāre so welcome, Linda! Iām so happy you and your family loved them. Thank you for taking the time to write! ā Meggan
Quick question ā is the butter salted or unsalted? Thanks!
Hi Neha! I tend to keep salted butter on hand so thatās what I use here, but unsalted butter is fine too. Happy baking! ā Meggan
By far the BEST homemade blueberry muffin recipe Iāve ever tried and the recipe was super easy too. Will be freezing some to have for easy breakfasts or snacks PP but if I wasnāt planning on that these wouldnāt last very long haha.
Iām so happy you love them, Mj! š ā Meggan
My family loves these muffins! Adult and grandchildren approved. Great texture and flavor, easy to make. Sometimes I just press a little brown sugar into the dough before baking instead of making the strudel topping, gives it just the right addition of sweetness and a little crunch. This recipe is a keeper.
Thank you so much, Carla! Iām so happy you family loves them! ā Meggan
Im hoping for yummy muffins
I hope you love them! ā Meggan
Oh My Geez, Iāve had a hard time finding a really good blueberry muffin recipeā¦ But I had about 1c of jumbo blueberries and said well letās try another recipe instead of just eating them. I halved the recipe because I only had that many blueberries and honestly I donāt need 12 muffins. This will be my go to recipe, it was Soo good I wish I could send a picture, I ended up with 9 muffins instead of 6 but these are amazing. Thank you for sharing, adding to my recipe book.
Youāre so welcome, Tigra! Iām so happy you loved them! ā Meggan
I liked these muffins it was so easy to follow. This was the first thing I baked from scratch and I think with you instructions it made me feel good about how they came out. I also like that they have the list of calories as I am trying to be better at tracking them. I would recommend this recipe to someone else and make these again.
Thank you so much, Telina! Iām so happy you enjoyed them! ā Meggan
Delicious! Turned out perfectly the first time. I used Bobās 1:1 GF flour and added 1/4tsp almond extract since I love that flavor and aroma in any blueberry dessert recipe. The crumble topping adds that bakery-style texture and sweetness ā I used a heaping tablespoon for each muffin.
So glad you loved them, Savannah! ā Meggan
This is my favorite muffin recipe! Unfortunately, I recently had to eliminate dairy from my diet. Could you recommend substitutions and measurements for a dairy free version? thank you!
Hi Allie, I havenāt tried it myself but other readers have substituted olive oil for the butter and they shared it worked well. Iām not sure how that will change the consistency of the topping, so a non-dairy butter substitute might work better there. There should be no issue with using an almond or soy milk instead of regular milk. I hope you love them! ā Meggan