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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!
4.77 from 21 votes

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
 

  • Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
  • 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.
  • 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.
  • In a small bowl, combine the melted butter, eggs, buttermilk, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
  • 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. 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 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.
  • 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

Serving: 12g, Calories: 272kcal, Carbohydrates: 38g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 55mg, Sodium: 149mg, Potassium: 177mg, Fiber: 1g, Sugar: 19g, Vitamin A: 380IU, Vitamin C: 1.5mg, Calcium: 79mg, Iron: 1.4mg
Keywords blueberry muffins