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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 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
- 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.
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
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Blueberry Pancake Recipe
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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
- 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 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
- 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”.)
- 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.
Nutrition
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.
My 65-year old husband said these are the best blueberry muffins he has ever had!! It had been years since I have used a sifter, but this recipe looked worth the extra effort and it paid off! Thank you!
I’m so glad you and your husband enjoyed them! Thanks AJ! -Meggan
I have made these twice now. Both times they were fantastic! I did have to add about 2 TBS more milk both times. Could have something to do with altitude/humidity differences. Just be aware. If it seems too thick add a tad bit more milk. This is an easy to follow with good results recipe. I am the worlds worst baker and if I can make these great, so can you.
Hi Stephanie, I’m relieved that you made the recipe work for you. Could be humidity or altitude depending on where you live! But here, you knocked it out of the park. So let’s update your title from World’s Worst Baker to World’s Okayest Baker. :) My sister calls herself that, I always laugh. But seriously you did great, I’m so happy and relieved that the recipe worked out for you. Due to your own genius! Thanks again Stephanie and take care.
These are seriously the best blueberry muffins I have ever had/made.
Wow! Thank you! -Meggan
This was delicious! I have been ordering blueberry muffins for a week and kept being delivered some replacement, that was not a blueberry muffin. I finally decided to just make my own! These are so much better than anything I would have ordered. I live at a high altitude and so I ended up adding more milk as the batter was too thick but that is common at high altitudes. I also added 2 tsp fresh lemon juice which was delicious.
Hi Patricia, good for you for adding more milk! Another commenter did that over the weekend too; she added 2 tbsp more of milk to adjust for the high altitude. You’re a great baker! The lemon juice sounds so good too. Other people have done that, such a great idea. Thanks so much for trying the recipe and coming back to leave a comment. I appreciate you so much! Take care and have a great week. :) -Meggan
These tasted great but the bottoms crumbled when I tried to remove them. Are they supposed to be baked in a jumbo size muffin pan? and also I didn’t use liners just sprayed the pan with cooking spray. Could that be why they crumbled?
Hi Claudia, I’m so sorry that happened. No, I’ve never made them in a jumbo-sized muffin pan. It’s just a standard muffin tin. I would only forgo paper liners if you have a high-quality nonstick pan where you know it’s going to perform (like I have a USA Standard muffin pan and nothing sticks to it; it’s always great even without liners). Cooking spray usually works but you might have needed to use more. Is there any chance there is an altitude/humidity adjustment that needed to take place? I don’t have that kind of expertise. I’m just wondering what else could have gone wrong. I’m really sorry the bottoms crumbled, that’s sad. -Meggan
I loved the muffins. Super easy to make and delicious and quick. I added mini m&m and turned out beautiful because the color of the m&ms spreaded out. They look festive.
I’m so glad you enjoyed them! I’ll have to try M&Ms next time! Thanks Nicole! -Meggan
Delicious! I made these muffins recently and they were a big success. So tasty. Thank you for a great recipe!
I’m so glad you liked them! Thank for your comment Jenny! -Meggan
Since my blueberries were not very flavorful, I added the zest of one lemon directly to the batter and all the juice of that same lemon to the blueberries and folded them and any juice into the batter. The results were fantastic, just enough tart to help balance the sweetness of the streusel topping.
Hi Andrea, thank you so much for this comment! I’m glad you made the recipe work for you, I bet all that extra lemon flavor was so delicious. I love lemon and blueberry together. I always love reading the comments from confident bakers! Thanks for trying the recipe, I’m very grateful. Take care – Meggan.
I made these for my family and they said they were the best muffins they ever had. Loved the crunch on top and so moist inside with a flavor burst of blueberries in every bite. Absolutely delicious.
Hi Pat, thank you so much!!! Yes these muffins are so overloaded with blueberries, but not in a bad way thank goodness. I appreciate that you tried the recipe, I’m relieved you loved the muffins, and I’m so grateful that you left a comment to tell me about it. I hope you have a wonderful week and thank you again, take care! -Meggan
These were phenomenal!
Best blueberry muffins I have ever had/made!
Well thank you Joann, I’m so glad you liked them! I appreciate you trying the recipe and leaving a comment, it means a lot. I hope you have a great week! Happy Monday! -Meggan