BEST BLUEBERRY MUFFINS

Best Blueberry Muffins that are light, flavorful and full of sweet, juicy blueberries! Family favorite blueberry muffin recipe that’s been perfected over the years. Everyone loves the buttery streusel topping!

Our family loves blueberry muffins and for a while now, I’ve been on the hunt for a really great recipe. I’ve tried the highest rated recipes on all sorts of different websites and they turned out okay…but not fantastic, you know? I’m not one to settle for mediocre recipes, so I keep searching!

This Blueberry Muffin recipe is lightly adapted from an old cookbook of mine. The first time I saw it I thought, “Hmmm, that’s different, I’ll have to try that one!” So I did. Numerous times. As a matter of fact, I’ve made them every few weeks for the past several months- we love them.

This is a very classic recipe that yields light, fluffy and very tasty muffins. Be sure to try the streusel topping too; it’s delicious!

How to make Blueberry Muffins

Preheat oven to 375 degrees F. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.

Place blueberries in colander. Rinse well and tap gently to remove excess water.  Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside.

In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.

Add milk and mix lightly. Do not beat.

Carefully fold in blueberries. Let batter sit for 10 minutes. (This is when I make the streusel topping.)

To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.

Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.

Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.

Ingredients for Best Blueberry Muffins

Here’s what you’ll need to make this best ever Blueberry Muffin recipe:

–1 1/2 cups blueberries

–1/4 cup flour

–1/2 cup butter, softened

–1 cup sugar

–2 large eggs

–2 tsp vanilla

–2 cups flour

–2 tsp baking powder

–1/2 tsp salt

–1/4 tsp cinnamon

–1/2 cup milk

To make the Streusel Topping, you’ll need:

• 1/2 cup brown sugar
• 1/4 cup flour
• 1/2 cup quick cook oats
• 5 TBSP butter, cold

Step-by-Step Instructions on how to make Blueberry Muffin Recipe

To make Blueberry Muffins, you’ll first need to preheat oven to 375 degrees F. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.

Place blueberries in colander. Rinse well and tap gently to remove excess water.  Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside. You coat the berries with flour so that they don’t sink to the bottom of the muffin cups.

In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter. By letting the batter sit, you’ll get muffins with better texture. (This is when I make the streusel topping.)

To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.

Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.

Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.

Best Blueberry Muffins

Best Blueberry Muffins that are light, flavorful and full of sweet, juicy blueberries! Family favorite recipe that’s been perfected over the years. Everyone loves the buttery streusel topping!

4 from 1 vote

Print Pin Rate

Course: Breakfast, Muffins, Quick Bread

Cuisine: American

Keyword: best blueberry muffins

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 17

Calories: 244kcal

Author: Jessica & Nellie

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x5x

• 1 1/2 cups blueberries fresh or frozen
• 1/4 cup flour
• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup milk

Streusel Topping:

• 1/2 cup brown sugar
• 1/4 cup flour
• 1/2 cup quick cook oats
• 5 TBSP butter cold

Instructions

• Preheat oven to 375 degrees. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.
• Place blueberries in colander. Rinse well and tap gently to remove excess water.  Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside.
• In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
• Add milk and mix lightly. Do not beat.
• Carefully fold in blueberries. Let batter sit for 10 minutes. (This is when I make the streusel topping.)
• To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
• Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.
• Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 320IU | Vitamin C: 1.2mg | Calcium: 49mg | Iron: 1.2mg

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Tips for Handling Blueberries

• Use fresh or frozen blueberries. Most often I don’t rinse frozen blueberries before I add them to a recipe, but if they have lots of ice crystals surrounding them, they probably should be rinsed and gently patted dry, so that you don’t add so much extra liquid to blueberry recipes.
• Gently fold blueberries into the batter to avoid crushing them. Crushing can release juice too early, causing uneven color and moisture pockets.
• Reserve some blueberries to scatter on top before baking. This enhances appearance and adds texture contrast. Baking with the top berries exposed helps them caramelize slightly while the ones inside remain juicy.

Storage and Reheating

Store leftover muffins wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-5 days.

For longer storage, freeze in a similar manner for 1 to 2 months.

Can you use frozen blueberries?

I love using fresh, but you can use frozen blueberries to make this muffin recipe! No need to rinse or thaw, just stir them into the batter before transferring them to the prepared pan. Frozen blueberries can be beneficial as it’s less likely for berries to be crushed when stirring as they’re more firm. But remember that you might have to add 2-3 minutes to the overall baking time!

More recipes to try:

• If you enjoy baking, you should definitely try our most popular Homemade Bread recipe!
• Our favorite Blueberry Muffins are always a good choice! Likewise, you can try this cheesecake muffin version! If you want to make a dessert, this Buttery Blueberry Cake is so, so good.
• Our Blueberry Pound Cake is delightful! If you have some ripe bananas, you’ll want to check this Blueberry Banana Bread out.
• If you have a dog, you’ll want to check out our Blueberry Dog treats!
• Serve our Blueberry Cornbread as a side to dinner or as a treat after!

Best ever Blueberry Muffins that are flavorful and full of sweet, juicy blueberries! Family favorite blueberry muffin recipe that’s been perfected over the years. Everyone loves the buttery streusel topping!