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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.
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.
Recipe FAQs
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 craveable crumbly texture for the muffin topping. Try not to over work (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.
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Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.
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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.
I’m making your muffins now just didn’t say how much to put in the tins I used less than a 1/4th cup hope they turn out thank you
Hi Paula, depending on the size muffin tin you have, about 1/4 cup should be perfect. I hope you love them! – Meggan
These are fantastic. I can’t believe I made them myself!
I’m so glad you loved them, Sue! – Meggan
I made these for my stepmom and my mom for Mother’s Day and they absolutely loved them! These were so delicious with just the right amount of sugar and blueberries. I particularly don’t like a very sweet muffin, so this recipe was the perfect balance. Would definitely recommend this recipe to a friend, and would make again!
You’re so welcome, Stella! I’m so glad you all loved them! I hope you had a great Mother’s Day! – Meggan
These were so simple to make, and absolutely delicious
So glad you loved them, Cheryl! – Meggan
Muffins were delicious! We picked blueberries a couple of weeks ago, which I froze. I defrosted them slightly before they became mushy. The house smells amazing and the muffins were incredible!
Thank you so much for you comment, Beth! I’m so glad you loved them, and what a fun way to use hand-picked blueberries! – Meggan
Do you use the middle or lower oven rack to bake these? I hate when the muffins burn on
the bottom.
Hi Gloria, I usually bake my muffins on the middle rack. I also tend to rotate pans halfway through baking time to ensure they brown evenly. If you’re finding that muffins burn from the bottom, you can put another baking pan below the muffins as a buffer to help absorb some of the heat, and making sure that the oven is preheated well to avoid hot spots. Please let me know if you have any other questions! – Meggan
These were delicious and easy! I added a little orange blossom water to the batter and did a little almond flour in the topping and they turned out great. My house was pretty warm so my “cold” butter didn’t stay cold for long, instead of crumb topping I just pressed the topping into a doughy disc and topped each one and to be honest, I’d probably do that again because there was no mess. Thanks for sharing!
You’re so welcome, Leslie! I understand the struggle between warm house and cold butter well! Take care! – Meggan
This recipe is the bomb!! I’ve made it twice now and it was a hit with me and my husband both times. Super easy and better than store-bought. Love love love! Can’t wait to make it a third time. Thank you so much for this amazing recipe! 🤩😍
You’re so welcome, Luci! Thank you so much for your nice comment, I’m glad you love them! Take care! – Meggan
The only thing I would change is the cinnamon in the topping. Cut the amount in half or leave it out completely. It tends to distract/overpower the blueberries. I also added the juice of half a lemon to the muffin batter.
Hi Judy, thank you for your comment and feedback. Take care! – Meggan
Has anyone had success with applesauce instead (or partially in lieu of) the butter?
Muffins turned out great!
Hi Nirmala, thank you so much for your comment! So glad you loved them! – Meggan
The best blueberry muffin recipe I have found in my 60 years of baking. I did not have milk so I used half and half. Very good
Thank you so much for your comment, Judy! I’m so glad you loved them! – Meggan
Will this work ok with non-dairy milk such as soy or almond? Sounds delicious, thank you!
Hi Vanessa, thank you for your question! I haven’t tried it myself, but I don’t see why not. The muffins may cook a little quicker, so I would keep an eye on them. – Meggan
Super delicious and moist. I followed the instructions and substitute blueberries with green apples and added cinnamon and spice. All my friends and family loved them
Hi Zannette, thank you for your comment! I’m so glad they were a hit! – Meggan
Can you make these jumbo muffins? Any change in cook time?
Hi Mal, yes! Another reader has and loved them! The bake time will be a couple minutes more, about 20 to 25 minutes. I hope you love them! – Meggan
Can you use skim milk?
Hi Barbara, yes! I hope you love these muffins! Take care! – Meggan
Hi there.
Just a quick question. Is is unsalted butter?
Thanks!
Hi Mae! I don’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
Just made these for the first time exactly as recipe is written and they were delicious. It’s a keeper!
Thank you for the comment, Carolyn! So glad you loved them! – Meggan
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!
Thank you so much for your comment, Jan! I absolutely love your description! 😍 Take care! – Meggan
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 aren’t too sweet ;)
Use an ice cream scoop.
I bake cupcakes but these were my first batch of muffins (which are basically cupcakes cleverly disguised as muffins 😂) and they are deeeelicious!! I doubled the recipe and ended up with 30. Seriously so delicious!!
Thank you so much for the comment, Heather! I’m so happy you loved them! – Meggan
FINALLY!! Found the perfect bb muffin recipe! Only one issue with crumble, next time I’ll cut flour waaaaaay back so as not to taste it on top of perfect muffin. Thank you!
You’re so welcome! Thank you so much for the comment. I’m glad you loved them! – Meggan
Horrible the batter was so thick and even though I thoroughly sprayed the muffin pan they stuck and couldn’t get them out without them breaking into pieces. Never again will I make these
Hi Cathy, I’m sorry they didn’t turn out well. I recommend using cucpcake/muffin liners to prevent sticking. If not, oiling the muffin tin really well and allowing the muffins to cool before removing them will help with sticking. I hope you find a recipe that is more to your liking. Take care and sorry again. – Meggan
Yummmmmmmmy
LOVE LOVE LOVE!!!! ADDED A LITTLE LEMON ZEST..
YUMMY YUMMY :)
Hi Jennifer, so glad you loved them! – Meggan
Thank you for such an easy amazing recipe! I made a new goal for myself and it was to bake more and stop buying store bought! I am so glad I came across your recipe, with children and hectic mornings I love simple yet delicious recipes! I am saving this for future use! Recipes that are like this that are so delicious have made me fall back in love with baking!
Also my daughter LOVES them and she is a picky picky eater!
You’re welcome, Ann! I’m so glad you found it easy AND your daughter loved them! Happy baking! – Meggan
These muffins turned out so pretty and so good!! I saved this one as my go-to recipe
Thank you, Brittany! So glad you love them! – Meggan
These are the best blueberry muffins I’ve ever tasted or made. They look gourmet like they’ve come from a bakery.
Hi Ashley, thank you so much for your comment. I’m glad you loved them! – Meggan
Use more baking powder for bigger muffins
Thank you, Lena! Take care! – Meggan
These are ridiculously good. Made them for a work party and everyone loved them. Doubled the recipe and still came out great. Batter is pretty thick but that made scooping them into the muffin cups a lot more easy.
Hi Lacie, so glad you loved them! Thank you for the nice comment! – Meggan
I was looking for a muffin recipe to make for our church on Sunday and I thank goodness, I found your recipe. These muffins are amazing. I used (thawed)frozen blueberries and the texture was still amazing. Thank you so much for sharing. I will be making these for years to come.
Thank you so much, Danielle! You’re very welcome! I’m glad you loved them! – Meggan
These were perfect, bakery shop worthy muffins! I added some diced pecans to the streusel but otherwise baked them according to the directions. Loved them.
Thank you so much for the comment, Pat! Glad you loved them! I’m going to try adding pecans as well, thank you for the suggestion! – Meggan
Hubby words” Don’t loose this recipe. I just mixed everything in one bowl. (I bad) I also added probably 1/4-1/3 more milk. Probably because I did not measure flour by the scope and pour . He has already eaten 2.
Hi Jullie, I’m so happy it worked out and he loves them! Take care! – Meggan
Excellent Recipe!! I think the best bb muffin I’ve made. I made 6 jumbo muffins
Hi Debbie, thank you so much for your comment! Jumbo muffins sound amazing! – Meggan
This recipe is amazing! Even substituting the eggs for a banana works well. I will definitely be making this again and saving it as my go-to muffin recipe!
I’m so glad you enjoyed it, Danielle! Take care! – Meggan
So good. They taste like something you’d get from a coffee shop…but better.
I made these and they turned out great!!!
Glad you loved them, Sarah! Take care! – Meggan
This recipe is deliciously moist.
Thank you, Stacey! Glad you love them!
Nice recipe but the lemon zest took over the flavor of the muffins and I only used a tsp.
Hi Sandy, sounds like you had some wonderfully fresh and potent lemons to work with! Hope you’re able to adjust it to your liking next time! Take care! – Meggan
These were fantastic! The only changes I made were I cut the butter in half and substituted a quarter cup of yogurt. Then for the topping, I sprinkled them just simply with some turbinado sugar. My family absolutely loved these and said they were the best muffins I’ve ever made. Your recipe is a keeper! Thank you so much!
Wow! Thank you Janelle! I’m so glad you enjoyed them! -Meggan
Delicious! This is a recipe to save and use again!
Hi Kristi, thank you! – Meggan
I’m making these tonight for a brunch tomorrow. Can I make these in a mini muffin tin? Also, can I add lemon zest?
Hi Valdez, yes! You’ll just have to adjust the cooking time, so keep an eye on them. Take care! – Meggan
These came out so good!
So glad you loved them, Giselle! Take care! – Meggan
Went to a cute coffee shop and my son was devouring the blueberry muffin. I came home thinking I should make some. This recipe is perfect, fresh and delicious just like a fresh bakery. My sons enjoyed the muffins and wanted to eat them at every meal until they were gone. Even my husband (who’s not a muffin fan!) even praised them! Thank you! Well done!
Hi Lisa, thank you and I’m so happy they loved them! Way to go! Take care! – Meggan
These were very simple to make and tasted amazing!! I added a dash of cinnamon to the crumble mixture, but followed the rest of the recipe exactly.
Hi Kel, I’m so glad you loved them! Thanks! – Meggan
These were the ABSOLUTE BEST and fun for kids to make and help with. BEST tasting muffins EVER!!
Thank you Jennifer! So glad you all loved them. – Meggan
Made these this morning and they turned our great! I doubled the recipe and got 28 muffins. The batter seemed VERY thick when I added the wet to the dry mix, so I added a little extra milk when folding in the frozen blueberries. I also had to bake mine for about ~35 min.
Thanks for the tips Care, glad you liked them! – Meggan
These are exceptional muffins! Absolutely my favorite recipe for blueberry muffins. My husband said they are the best I’ve ever made. He’s not wrong!
Thanks Kimberly, so glad you both enjoyed! – Meggan
Wow- these are delicious! So moist and fresh tasting with the abundance of blueberries. The only thing I did different was to use half of the topping, making them less sweet and just right for me. Great recipe!
Thanks Maria, that sounds great! Glad you liked them. – Meggan
How would i adjust cooking time if i made this as a loaf?
Hi Peggy, I would estimate about 1 hour. I haven’t tried this specific recipe as a loaf, so I recommend keeping an eye on it as it bakes. – Meggan
Easy to make and so very yummy! Muffins turned out perfect – they look and taste great! This one’s a keeper!
Thanks, so glad you enjoyed! – Meggan
So glad you loved them, Isla! – Meggan
Hi Cfree, I’m sorry you didn’t have a nice experience on the site. There is a button on the top of the page that will take you directly to the recipe labeled “Jump to Recipe”. Hope this helps for next time. Take care! – Meggan