Best Blueberry Muffins

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Easy homemade Blueberry Muffins that are light, tender, packed with juicy blueberries and finished with a sweet streusel topping. This is the BEST Blueberry Muffin Recipe!

Blueberry Muffins

Favorite Blueberry Muffins

Blueberry muffins have always been my favorite. When I was little, I used to bake blueberry muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that I now make the BEST Blueberry Muffins. I have made a lot of recipes over the years, from boxes and from scratch, and these are hands down the best!

My blueberry muffins are fluffy, tender, buttery, full of juicy blueberries, and have a sweet streusel topping that makes them the best blueberry muffins you will ever eat. They will remind you of a bakery blueberry muffin, but BETTER! And bonus, they are SO easy to make at home!

Best Blueberry Muffins

Can You Use Frozen Blueberries to Make Blueberry Muffins?

First of all, let’s talk about the star of the muffins, the blueberries! I love using fresh blueberries when they are in season and affordable. When it isn’t blueberry season, I opt for frozen blueberries because they are cheaper and you can always count on the quality because the blueberries are frozen when they are ripe and in season. So both fresh and frozen blueberries can be used to make blueberry muffins, which means you can make blueberry muffins all year long! No excuses!

You don’t need to thaw frozen blueberries before using them, but here is a little tip if you don’t want the frozen blueberries to change the color of your muffins. Unlike fresh blueberries, frozen blueberries bleed into the batter and can turn the muffins a greenish blue color. If you want to prevent the color change, you can rinse the berries under cold water until the water is noticeably lighter when you drain them. Place the blueberries on a few layers of paper towels, top and bottom, and let dry. Gently fold the blueberries into the batter and don’t over mix. This step isn’t necessary, the muffins will still taste good without rinsing frozen blueberries, but if you are worried about the color changing, rinsing will help!

How to Stop Blueberries from Sinking in Muffins

Have you had a blueberry muffin where all of the blueberries are at the bottom? Not fun, right? You want a muffin that has juicy blueberries throughout the entire muffin. To prevent blueberries from sinking to the bottom of the muffins, you can coat the blueberries in a little flour before stirring them into the muffin batter.

Easy Blueberry Muffin Recipe

How to Make Blueberry Muffins

Homemade blueberry muffins are easy to make and with these tips you will make perfect blueberry muffins every single time!

  • Preheat the oven to 400 degrees F. It is important to bake the muffins at a higher heat so they will rise properly.
  • Line a 12 cup muffin tin with paper liners or grease the cups with nonstick cooking spray. I prefer paper liners because they work well and they are pretty:)
  • Make the streusel topping and put it in the refrigerator until you are ready to use it. You don’t want the butter to get warm. And don’t skip the streusel topping, it takes the muffins to the next level.
  • Make sure your baking powder is fresh. Yes, it does expire so check the date!
  • Whisk together the dry ingredients in a large bowl, making sure there are no brown sugar clumps.
  • Whisk together the wet ingredients in a small bowl. Make sure the butter is melted and slightly cooled and the eggs and buttermilk are at room temperature.
  • Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over mix the batter, stir just until flour disappears.
  • In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until blueberries are coated. Gently fold in 1 cup of the blueberries, being careful not to over mix.
  • Divide the muffin batter evenly among the muffin cups. I like to use an ice cream scoop.
  • Top each muffin with remaining 1/4 cup blueberries, pressing them gently into the tops. Remove the streusel from the refrigerator and sprinkle evenly over each muffin. Gently press the crumbs into the batter.
  • Bake for 18 to 20 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool for 5 minutes before serving.

How to Store Blueberry Muffins

Please enjoy a blueberry muffin right out of the oven and if you want to slather butter all over it, be my guest. But after the muffins have cooled completely, you can store them for on the counter for up to 4 days.

To prevent muffins from getting soggy and too moist on the top, I like to store them under a glass dome so they are covered but there isn’t too much moisture. You can also store them in an airtight container that is lined with paper towels. The paper towels will help absorb some of the moisture so the muffins don’t get too soggy. I don’t recommend storing them in the refrigerator.

You can freeze blueberry muffins. Place the cooled muffins in a freezer bag and freeze for up to 2 months. Let thaw at room temperature or reheat in the microwave. I always try to keep muffins in the freezer for breakfasts on the go or when we want a muffin snack!

More Muffin Recipes:

Homemade Blueberry Muffins

Best Blueberry Muffins

Easy homemade Blueberry Muffins that are light, tender, packed with juicy blueberries and finished with a sweet streusel topping. This is the BEST Blueberry Muffin Recipe!

4.8 from 10 votes
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Cuisine
American
Servings
12

Ingredients

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 1/2 tablespoons cold unsalted butter cut into small pieces

For the blueberry muffins:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 3/4 cup buttermilk at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups blueberries divided (plus 1 tablespoon flour for coating berries)

Instructions

  1. Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
  2. To make the streusel: Combine the flour, brown sugar, and butter pieces in a small bowl. Mix in the butter with your fingers or a pastry cutter until you have a crumb mixture. Place the streusel in the refrigerator until ready to use.
  3. To make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the brown sugar and whisk again until there are no brown sugar clumps.
  4. In a small bowl, combine the melted butter, eggs, buttermilk, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
  5. Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over mix the batter, stir just until flour disappears. In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until blueberries are coated. Gently fold in 1 cup of the blueberries, being careful not to over mix.

  6. Divide the muffin batter evenly among the muffin cups. Top each muffin with remaining 1/4 cup blueberries, pressing them gently into the tops. Remove the streusel from the refrigerator and sprinkle evenly over each muffin. Gently press the crumbs into the batter.

  7. Bake the muffins for 18 to 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
  8. Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Nutrition Facts
Best Blueberry Muffins
Amount Per Serving (12 g)
Calories 272 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Cholesterol 55mg18%
Sodium 149mg6%
Potassium 177mg5%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 380IU8%
Vitamin C 1.5mg2%
Calcium 79mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

blueberry muffins

Photos by Dishing Out Health

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. You would need to bake for longer, I would increase the baking time by 5 minutes and check them to be safe!

  1. This sounds and looks wonderful. I have powered buttermilk that does not reconstitute so it gets added in with the dry ingredients. Can I use this and add the amount of water it would take to equal the 3/4 cup buttermilk with the wet ingredients? Thank you in advance, Lisa

  2. Oh, my very most favorite muffins ever!

    What a great recipe. Far and away the best blueberry muffins I’e ever made. So easy, fast and delicious.

    The only problem is that I didn’t have enough! Next time I’ll double it! 😛
    thank you for sharing, keep sharing such great recipes <3

    1. 5 stars
      I AGREE 100%! I’m 78 years old and have been married 57 years. I’m an avid baker and always looking for new recipes. Boy did I find one here. Made EXACTLY how it is written, PERFECTION!

  3. 5 stars
    Delicious recipe. Love all of the tips included in the recipe. They turned out perfectly. Looking forward to sharing these and making this again. Thanks!

    1. Thanks for letting us know! So happy you enjoyed our blueberry muffin recipe! They are our favorite!

  4. 4 stars
    Delicious, I love these muffins. Totally going to make them again. The reason I put 4 stars is because i didn’t have any brown sugar for the streusel topping.(I’m sure it would be good). And my wet ingredients curdled because I didn’t fully cool my melted butter. It still turned out good though

  5. 5 stars
    Excellent! I have made a lot of variations of blueberry muffins over the years and this might just be my new favorite!!

  6. Sunday, June 16, 2019 4:33 p.m. PDT from Los Angeles, California, U.S.A.
    I just baked these blueberry muffin following your recipe exactly. They are OUTSTANDING. I’ve never had one as good as theses. I used Bob’s Red Mill organic all-purpose flour, Knudsen’s buttermilk, Tillamook unsalted butter. I baked them in a Chicago Metallic jumbo, non-stick muffin pan. I got size BIG muffins. I baked them at 400 degrees F for 45 minutes. Thank you for your generosity in sharing this recipe on the Internet.
    Cheers and Happy Baking!

    1. 5 stars
      Mon., June 17, 2019 5:30 p.m. PDT How can I edit my post to correct a couple of typos? Thanks

  7. 5 stars
    These blueberry muffins are spectacular!
    I got the dry ingredients right, but as I was mixing the wet ingredients the hand-blender slipped and splashed half of the wet ingredients out. I made do by throwing in another egg and an extra spoonful of butter (worrying I had ruined the recipe). They still turned out wonderful!

    PS I used 1cup of yoghurt instead of buttermilk.

  8. Have you, or any followers, tried these as mini-muffins? I am serving at a function Saturday morning and wondered if the blueberries would evenly be distributed in mini size. Thanks for your recipe and help.

    1. I haven’t tried them as mini muffins, but I am sure they would be good, just reduce the baking time!

  9. Hi Maria,
    I stopped making blueberry muffins because I couldn’t find the right recipe- well I decided to try your recipe this morning- they were delicious!! Moist and tender and bursting with blueberries! My family loved them! On my way to purchase more berries to make a second batch to freeze. Thank you so much for the awesome recipe. I love your blog and enjoy reading about the happenings of your family!
    Enjoy the rest of your summer!

  10. I have many good blueberry muffin recipes but I can’t wait to try these today, they sound heavenly. I had planed to make some blueberry muffins today since I have some berries on hand.

  11. Absolutely love your blueberry muffin recipe! I have tried a lot of blueberry muffins, yours are the best by far! My daughter and son- in law also, think the are the best! Thank you so very much for sharing! Best wishes to your family Maria!

  12. 5 stars
    Oh. My. Goodness! I had family over last weekend and made these, zucchini muffins and banana muffins. The blueberry ones vanished! We had a bumper crop of them this year so I froze a bunch. Will be making a batch tonight for a house warming gift tomorrow – thanks so much for the recipe!

  13. 5 stars
    My family loves this recipe. It’s the bests blueberry muffin recipe out there. My daughter doesn’t like blueberry anything, but just requested them for her birthday. They are that delicious! Thank you so much for sharing❤️

  14. Awesome!!! Made these for a bale sale today. They turned out perfect! I am at high altitude (6700) so I reduced the baking powder by 1/4 teaspoon, Reduced sugar by 1 tablespoon.
    Increased buttermilk (used milk vinegar soured) by 2 tablespoons. Increased the oven temperature by 15 degrees for 18 min, perfect!

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