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Blueberry Muffins

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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.

Blueberry muffins on a cooling rack.

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?

Recipe ingredients

Labeled ingredients for blueberry muffins.

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 and toss any wrinkly or damaged berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs” below.)

Step-by-step instructions

  1. 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.
Dry ingredients for blueberry muffins next to a muffin tin.
  1. 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.
Blueberry muffin batter in a clear bowl.
  1. 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.
Streusel topping ingredients in a small glass bowl next to a pastry cutter.
  1. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Streusel topping in a small white bowl.
  1. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
Blueberry muffins in a tin before being baked.
  1. Bake until muffin centers bounce back when lightly pressed, 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.
Blueberry muffins on a cooling rack.

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.
Blueberry muffins in a bowl on a counter next to a cup of espresso.

Recipe FAQs

Could I try this muffin recipe with a different kind of fruit?

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.

Why does the butter temperature matter?

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 craveable crumbly texture for the muffin topping. Try not to over work (and overheat) the streusel so it stays coarsely-textured.

Can I make these in a different size of muffin pan?

You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.

How can I add even more flavor to Blueberry Muffins?

Add 1 tablespoon lemon zest to batter, if desired.

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Bonus blueberry ideas

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Blueberry muffins on a cooling rack.

Blueberry Muffins

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.
Author: Meggan Hill
5 from 159 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12 muffins
Course Bread, Breakfast
Cuisine American
Calories 290

Ingredients 

For the blueberry muffins:

For the streusel topping:

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 muffin centers bounce back when lightly pressed, 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

  1. Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems and toss any wrinkly or damaged berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs”.)
  2. Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
  3. Storage: Store leftovers covered at room temperature for up to 4 days.
  4. 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.

Nutrition

Serving: 1muffinCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 292mgPotassium: 86mgFiber: 2gSugar: 25gVitamin A: 372IUVitamin C: 4mgCalcium: 66mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Mae! I donโ€™t think it matters in this recipe, so use whichever you have on hand. I usually only specify which if there is a specific reason to use one or the other. Hope this helps! Enjoy! – Meggan

  1. They were warm clouds of blueberry air! I loved this recipe! I added lemon zest and the juice of one lemon because I love the lemon/blueberry pairing. Heaven!

    1. Thank you so much for your comment, Jan! I absolutely love your description! ๐Ÿ˜ Take care! – Meggan

  2. The recipe is great, the only problem is that the muffin batter is sticky and hard to get into the pan. Other than that, I have no other feedback for this recipe! The muffins taste so good-and arenโ€™t too sweet ;)5 stars

  3. I bake cupcakes but these were my first batch of muffins (which are basically cupcakes cleverly disguised as muffins ๐Ÿ˜‚) and they are deeeelicious!! I doubled the recipe and ended up with 30. Seriously so delicious!!5 stars

    1. Thank you so much for the comment, Heather! I’m so happy you loved them! – Meggan

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