Moist, golden, and bursting with juicy gems in every bite, these Blueberry Muffins make mornings infinitely better. Whether you’re a seasoned baker or just dabbling with your first homemade treat, you’ll love how easy it is to whip up a batch of these classic muffins with their tender crumb and bakery-worthy streusel topping. That signature aroma filling your kitchen only hints at the warm, sweet flavors that await—making them a true standout for breakfast, brunch, or anytime you need a pick-me-up!

Ingredients You’ll Need

Baking a perfect batch of Blueberry Muffins truly comes down to having a handful of simple but essential ingredients. Each one plays a special part in the flavor, texture, and eye-catching color that makes homemade muffins so comforting and delicious.

All-purpose flour: The foundation for structure and softness—make sure to measure accurately for the most tender muffins.
Granulated sugar: Brings just the right amount of sweetness while helping to melt and caramelize those muffin tops.
Baking powder: This leavening agent gives muffins that coveted rise and light, fluffy crumb.
Salt: Balances the flavors and boosts the blueberries’ natural sweetness—don’t skip it!
Eggs: Essential for holding everything together and adding richness throughout the batter.
Butter (melted): Delivers outstanding flavor and moisture, plus that unmistakable home-baked taste.
Milk: Loosens up the batter for a soft, moist muffin—use whole milk for the richest result.
Vanilla extract: Infuses a warm, aromatic note that ties in beautifully with the juicy berries.
Fresh blueberries (or frozen): The star ingredient—choose plump, firm berries for the brightest pops of flavor (you can even bake from frozen if need be, without thawing!).
Brown sugar (for streusel): Adds caramel-like depth to the crunchy topping.
Ground cinnamon (for streusel): Brings an inviting, spicy warmth to the muffin tops.
Cold butter (for streusel): Ensures your topping is crumbly, crisp, and absolutely irresistible.

How to Make Blueberry Muffins

Step 1: Prep Your Oven and Pan

Begin by setting your oven to 400 degrees to get it piping hot and ready. Line your muffin tin with cupcake liners—this step guarantees easy release and keeps everything neat. With your pan set, you’re off to a great start.

Step 2: Mix Up the Dry Ingredients

In a large bowl, sift together the flour, sugar, baking powder, and salt. Taking the time to sift not only combines them well but also makes your Blueberry Muffins lighter and airier. Set this aside so you’re prepped and not scrambling once the wet ingredients are ready.

Step 3: Whisk the Wet Ingredients

In a separate medium bowl, crack in the eggs and whisk until smooth and creamy. Pour in the melted butter, milk, and vanilla extract. Whisk until combined. This is where the aroma starts to hit you and you know something delicious is on the way!

Step 4: Combine and Fold in Blueberries

Pour the wet mixture over your dry ingredients and gently stir—don’t overmix; a few lumps are perfectly fine (and actually help the muffins stay tender). Now, the best part: gently fold in your fresh (or frozen) blueberries, coating them in a bit of flour first if you want them to stay suspended through the muffin rather than sinking.

Step 5: Make the Streusel Topping

In a clean bowl, mix flour, brown and granulated sugars, cinnamon, and a pinch of salt for the topping. Use a pastry cutter or your fingers to cut in the cold butter until the mixture is crumbly with pea-sized bits. This streusel gives your Blueberry Muffins those irresistible, golden bakery-style tops.

Step 6: Fill and Top the Muffin Cups

Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full. Generously sprinkle the streusel over the top—about a tablespoon per muffin—letting it pile a little for even crunchier tops once baked.

Step 7: Bake and Cool

Slide the pan into your hot oven and bake for 18 to 22 minutes. Watch as they puff up and the tops turn golden brown. When a toothpick poked into the center comes out clean with just a crumb or two, you’re ready. Let them cool for a few minutes before pulling them from the pan, then transfer to a rack to finish cooling. The hardest part is resisting the urge to eat one warm from the oven!

How to Serve Blueberry Muffins

Garnishes

Try dusting your Blueberry Muffins with a little powdered sugar for a pretty, bakery-style finish. You can also drizzle a quick lemon glaze for a zesty pop or add a few extra fresh blueberries on top just before serving for extra brightness and color.

Side Dishes

Pair your muffins alongside a big bowl of Greek yogurt and honey, a seasonal fruit salad, or a few slices of crisp bacon. They’re also lovely with a spread of soft butter or tangy cream cheese for a delicious breakfast or brunch plate.

Creative Ways to Present

Stack the muffins high on a cake stand for an impressive brunch centerpiece, or tuck them into a lined wicker basket for a cozy, rustic vibe. If you’re packing for a picnic, wrap each muffin in parchment and twine—it’s simple, pretty, and makes for a delightful treat on the go!

Make Ahead and Storage

Storing Leftovers

Blueberry Muffins stay moist and flavorful for several days if kept in an airtight container at room temperature. Let them cool completely before storing—they’ll stay fresh for up to 4 days (though they rarely last that long!).

Freezing

If you want to enjoy muffins weeks from now, simply freeze them! Place cooled muffins in a single layer in a freezer bag and freeze for up to three months. Pull one out whenever you need an instant homemade snack—just let it thaw at room temperature or give it a gentle reheat.

Reheating

To restore that fresh-from-the-oven magic, pop a muffin in the microwave for about 15-20 seconds, or warm them in a 300-degree oven for 5 minutes. This perks up both the tender crumb and the crisp streusel topping beautifully.

FAQs

Can I use frozen blueberries in Blueberry Muffins?

Absolutely! You don’t need to thaw them—just toss directly into the batter. If you’re worried about bleed, roll the frozen berries in a spoonful of flour before folding them in to help keep those pretty purple streaks to a minimum.

What makes muffins moist and fluffy?

It’s all about not overmixing the batter and using the right balance of wet and dry ingredients. Melted butter and milk add richness and moisture, while baking powder helps give that perfect rise and open crumb.

How can I prevent muffins from sticking to the liners?

Letting the muffins cool for at least 10 minutes before removing them really helps. Also, using quality parchment liners or lightly greasing paper ones can make a big difference with muffin release.

Is it possible to make Blueberry Muffins dairy-free?

Yes, you can swap the butter for melted coconut oil or a vegan butter substitute, and use your favorite non-dairy milk. Just be sure to use the same quantities for best results.

Can I double this recipe for a larger batch?

Go for it! Just double all the ingredients, and keep an eye on baking time—sometimes larger batches need an extra minute or two. These Blueberry Muffins disappear fast, so making extra is always a smart move.

Final Thoughts

If you’ve never tried homemade Blueberry Muffins, you’re in for a classic treat that’s totally worth a spot in your regular baking rotation. There’s something almost magical about watching friends or family light up after that very first bite. So gather your ingredients, turn up your favorite playlist, and get baking—it’s time to share a little muffin joy!

Blueberry Muffins Recipe

★★★★★

5.1 from 22 reviews

Author: Lily
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Blueberry Muffins are tender, moist, and bursting with juicy blueberries in every bite. Topped with a sweet cinnamon streusel, they are perfect for breakfast or a snack.

Instructions

Preheat oven and prepare pan: Preheat oven to 400°F and line a muffin pan with cupcake liners.
Mix dry ingredients: In a large bowl, sift together flour, sugar, baking powder, and salt.
Combine wet ingredients: In a separate bowl, whisk eggs, melted butter, milk, and vanilla. Add to dry ingredients and fold in blueberries.
Prepare streusel topping: Mix flour, sugars, cinnamon, and salt. Cut in cold butter until crumbly.
Fill muffin cups: Spoon batter into prepared cups and top with streusel.
Bake: Bake for 18-22 minutes until a toothpick comes out clean.
Cool and store: Cool muffins in the pan before transferring to a rack. Store in an airtight container.

Notes

For frozen blueberries, do not thaw before using.
Ensure butter for streusel is cold for a crumbly texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 20g
Sodium: 250mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg

Keywords: Blueberry Muffins, Breakfast, Brunch, Baking, Muffins, Streusel Topping