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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 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
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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.
Iām a 77 year old male and a retired chemistry teacher and this is the first recipe Iāve ever made from scratch. Thought Iād give it a try while my wife was out of the house. Luckily my wife had almost all the ingredients on hand. I tried these because I have kidney disease and baking from scratch allows me to decide what ingredients I put in. Almost all store supermarket bakery items contain too much salt and phosphates to keep them fresh. Your blueberry muffin recipe came out excellent. Now itās on to another recipe. Thank you.
Tom
Youāre so welcome, Tom! Thank you for taking the time to write and try my recipe! Please write again if you have any questions, Iām happy to help! ā Meggan
I made these for my family last Sunday and everyone loved them. I used frozen blueberries and they turned out beautiful, I didnāt even thaw them first. I also threw in the zest of a lemon because I love the lemon flavor with blueberry. So yummy! Thank you for such a classy muffin recipe!
Youāre so welcome, Kristi! Iām so happy you loved them! ā Meggan
Made this yesterday and they were gobbled up. I made them again today with huckleberries. Oh yum. The batter is a bit thick but perfect in the end. I used a cookie scoop to put the batter in the liners.
Perfect as written.
Thank you so much, Cheri! Iām so happy you loved them! ā Meggan
I never review recipes. Iāve made many blueberry muffins; this is the best one I have ever made. They are moist, tender with just sweet enough sweetness in the topping. The batter was a little to stiff so I just added a few tablespoons of milk to make it workable. Itās a keeper.
Thank you so much, Natalie! Iām so glad you loved them! ā Meggan
I made these for the first time with einkorn flour; and, I added diced pecans to the dough and streusel topping. They turned out delicious! I ended up cooking them for a 18 minutes uncovered, then covered them for additional 5 minutes to insure they were fully baked. My kids gobbled these down! Highly recommend.
Thank you, Beth! So happy you and your kids loved them! ā Meggan
Delicious muffins!! Very clear and easy to follow instructions.
Thank you, Amy! Iām so glad you enjoyed them. Thank you for writing! ā Meggan
Hi MeeganāCanāt wait try this recipeāI love that it contains NO OIL!
Can you advise how to bake the entire recipe in a bundt pan or 9 X 13 pyrex dish?
Thanks.
Irene
Hi Irene! I hope you love them! Another reader shared they made it in a loaf pan, and it took about 50 minutes to bake. Iāve only made it once in a bundt pan, seeing if 2x the recipe will fit, and it failed. I think 1x the recipe will work well, Iāve just not yet had the chance to make it. Sorry about that. ā Meggan
I LOVE these muffins!
We have some men doing some work on our home. I made them some. They too loved them. So much that I made them more when they came back! I make them large ones!! I make myself a plain one because I like it with my green tea!
I especially like how easy the recipe is and how few ingredients there are. I look forward to making your other muffins!!
Thank you!!!!
Youāre so welcome, Patti! Iām so happy you loved them! ā Meggan
I must have done something very wrong my muffins yeiled about 24 regular size muffins but that wasnāt the worst they were very doughy on the inside but if I would have left them in any longer it would have burned the outside I baked them for 26 minutes before I pulled them out. I read all the reviews I canāt figure what I did wrong so Iām going to try again. When I do Iāll come back and with the results.
Hi Kristin, thank you so much for writing and Iām sorry they didnāt turn out right. I suspect the oven temperature may have been off. I would suggest using an oven thermometer and preheating the oven very well, even preheating a little higher temperature so it can recover the heat well after opening to add the muffins. Otherwise, is it possible the batter sat for an extended amount of time before being baked? Iām so sorry again and I hope your next batch is perfect. ā Meggan
I made these today but used gf flour. All i can say is perfect. This is the only recipe i will use!!!!! Thanks for sharing!!!!
Youāre welcome, Amber! Iām so happy you loved them! ā Meggan