Blueberry Muffins Recipe
Nothing beats the cozy charm of homemade Blueberry Muffins fresh from the oven. These bakery-style Blueberry Muffins come crowned with a buttery brown sugar streusel that’s impossible to resist.
Forget the coffee shop version—this recipe makes it easy to whip up soft, fluffy muffins bursting with juicy blueberries in under an hour.
Essential Ingredients for Blueberry Muffins
- All-purpose flour – Forms the tender base, giving structure and softness.
- Granulated sugar – Sweetens every bite and balances the tart blueberries.
- Baking powder – Provides the perfect lift for a fluffy, bakery-style crumb.
- Eggs – Bind everything together while adding richness and moisture.
- Butter (melted) – Infuses the muffins with rich, buttery flavor.
- Milk – Keeps the muffins soft and moist.
- Vanilla extract – Enhances the warm, sweet notes.
- Fresh blueberries – The star—bursting with juicy sweetness in every bite.
- Brown sugar – Adds caramel-like depth to the streusel.
- Ground cinnamon – Brings a warm, spiced touch to the crunchy topping.
How to Make Blueberry Muffins in a Snap
Preheat the oven to 400°F and line a muffin pan with liners. Whisk dry ingredients, then combine with the whisked eggs, melted butter, milk, and vanilla until just mixed—don’t overdo it. Gently fold in the blueberries, then divide the batter evenly into muffin cups.
For the streusel, blend flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter until you have coarse crumbs. Top each muffin generously with streusel and bake for about 18–22 minutes, or until the centers spring back when pressed.
Cool the muffins slightly before transferring to a wire rack—then try to resist eating them all warm!
Tips to Bake the Best Blueberry Muffins Ever
Always use fresh blueberries when you can; they give a beautiful burst of flavor without turning your batter blue. If using frozen, toss them in a bit of flour before folding in to keep them from sinking. For an extra bakery touch, sprinkle coarse sugar over the streusel before baking for added crunch.
Avoid overmixing the batter—lumps are fine! Overmixing can lead to dense muffins instead of light, tender ones. For a twist, swap half the blueberries for raspberries or diced strawberries.
Storing and Freezing Your Blueberry Muffins
Keep leftover muffins in an airtight container at room temperature for up to four days—they stay deliciously soft. To freeze, place cooled muffins in a sealed container or freezer bag and store for up to three months.
When ready to enjoy, thaw overnight at room temperature, then warm in a 300°F oven for a few minutes to bring back that fresh-baked magic.
Blueberry Muffins Recipe
Ingredients
For the Muffins:
- 2 cups fresh blueberries 1 pint, rinsed, drained, and sorted (or use frozen if preferred)
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup melted butter
- ½ cup milk
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ teaspoon salt
For the Streusel Topping:
- 2 tablespoons cold butter
- ¼ teaspoon ground cinnamon
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- ⅛ teaspoon salt
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 400°F and line a muffin pan with paper liners. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt; set aside. In a separate bowl, whisk the eggs until smooth, then incorporate the melted butter, milk, and vanilla, whisking until fully combined. Gently stir the egg mixture into the dry ingredients, mixing just until a lumpy batter forms. Carefully fold in the prepared blueberries.
- To make the streusel, combine the flour, brown sugar, granulated sugar, ground cinnamon, and salt in a medium bowl. Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
- Divide the batter evenly among the lined muffin cups, then sprinkle each with approximately one tablespoon of streusel topping. Bake for 18 to 22 minutes, or until the centers spring back when lightly pressed. Allow the muffins to cool on a wire rack for a few minutes before removing them from the pan. Once cooled completely, store in an airtight container for up to four days.
Notes
Yield: Produces 12 standard muffins.
Storage: Keep at room temperature for up to four days.
Freezing: Freeze in an airtight bag or container for up to three months. To enjoy, thaw overnight at room temperature and warm at 300°F for 3–5 minutes.
