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.

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 290kcal

Author Meggan Hill

Equipment

Muffin Tin

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

US Customary - Metric

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 1/2 teaspoon salt. Set aside.
In a medium bowl, whisk eggs until smooth. Add the 1/2 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 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 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.

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