Blueberry Muffins
These bakery-style muffins are moist, fluffy, and bursting with fresh blueberries. There’s also a buttery brown sugar streusel on top, making them just as scrumptious as the treats from your local coffee shop.
This recipe was written for the Arizona Republic.
These blueberry muffins are quick, easy, and taste like they came from a bakery! Ever notice how bakery-shop muffins have higher domed tops than the ones we make at home? And they’re often crowned with an addictive, crumbly streusel? Here’s the good news: there’s no need to schlepp to the bakery for those cherished treats; you can achieve sky-high, streusel-topped muffins without grabbing the car keys. And this recipe is easy – you need a minimal amount of ingredients, two bowls, one whisk, and about 45 minutes.
Here’s what you need for these amazing blueberry muffins
- Butter: We use butter in two places in this recipe, the batter and the streusel topping. Some blueberry muffin recipes call for oil in the batter, but I prefer butter because it adds great flavor and promises a silky, moist crumb. For the batter, use melted butter that’s been cooled slightly (so it doesn’t cook the eggs). In the streusel, use chilled butter to ensure the topping stays crumbly during baking.
- Sugar: You need both granulated and brown sugar for this recipe. Granulated sugar is used in the batter and the streusel, and brown sugar is used solely in the streusel. Granulated sugar melts into the batter, and brown sugar maintains its crunch in the streusel.
- Flour: Your favorite all-purpose flour will work in these muffins. For gluten-free muffins, swap in your favorite gluten-free flour blend.
- Eggs: Eggs keep these muffins tender and moist. Use room temperature eggs as they incorporate better into the batter.
- Milk. Milk and melted butter are the only liquids used in this batter, and both keep the muffins moist. I suggest using whole milk for its added richness.
- Blueberries: I prefer fresh blueberries in these muffins, and you need 2 cups (1 pint). Fresh blueberries maintain their shape and won’t add blue streaks to the batter. If desired, you may substitute frozen blueberries, just keep them frozen until ready to use so they don’t shrivel and discolor the batter. Pro tip: When using frozen blueberries, toss them in a little all-purpose flour; this reduces blue streaks in the batter.
- Baking powder: We use baking powder as the leavening agent in the batter because it guarantees a nice, lofty rise.
- Salt. Salt in both the batter and the streusel complements the sweetness of the other ingredients.
- Vanilla extract. Vanilla extract enhances the sweetness of the batter and partners beautifully with the blueberries. If possible, use pure vanilla extract for the best flavor.
- Cinnamon. A hint of cinnamon in the topping creates a classic streusel experience.
What pan should you use for these blueberry muffins? This recipe makes 12 regular-size muffins, so you’ll need a 12-cup muffin pan. If you line the cups with paper liners, there’s no need for cooking spray and the muffins will release with ease. If you’d rather make mini muffins, use mini muffin pans and start checking for doneness at 10 minutes. This recipe will yield about 36 mini muffins.
Two tips for the best blueberry muffins every time
- Don’t overmix the batter. When combining the wet and dry ingredients, mix until the flour mixture is barely incorporated. Overmixing will overwork the gluten in the flour and your muffins will be dense and dry. Your batter should be lumpy before and after folding in the blueberries.
- Bake the muffins at 400 degrees. Many muffin recipes call for an oven temperature of 350 to 375 degrees, so why do we bake these muffins at 400? Because the higher temperature stimulates the baking powder and encourages it to rise swiftly, creating tall, domed muffins.
Recipe variations
- Try different varieties of fruit. This batter makes an excellent canvas for future muffin adventures, and you can use fresh or frozen fruit. Great options include cherries, raspberries, blackberries, and mixed berries, and chopped strawberries, peaches, and apples. You need 2 cups of fruit for these muffins. Pro tip: Ensure all fruit pieces are about the same size as the blueberries to ensure the muffins cook properly.
- Lemon blueberry muffins. Lemons and blueberries have a natural affinity, so consider adding 1 to 2 teaspoons of fresh lemon zest the batter when you fold in the blueberries. For even more lemony goodness, eliminate the streusel topping and top the cooled muffins with lemon glaze (lemon glaze: 1 cup powdered sugar + 2-3 tablespoons fresh lemon juice).
How should you store your blueberry muffins?
Store muffins at room temperature for up to 4 days. When storing in an airtight container, line the container with paper towels; the paper towels will absorb excess moisture and prevent the muffins from getting soggy. To freeze these muffins, transfer them to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight at room temperature.
Blueberry Muffins
Ingredients
For the Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup 1 stick butter, melted and cooled slightly
- 1/2 cup milk, preferably whole milk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups 1 pint fresh blueberries washed, drained, and picked-over, or frozen and kept frozen until ready to use
For the Streusel Topping
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter, chilled and cut up
Instructions
- Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or line with paper liners.
- To prepare the batter, in a large bowl, whisk together the 2 cups of flour, 1 cup of sugar, baking powder, and 1/2 teaspoon salt. Set aside.
- In a separate bowl, lightly whisk the eggs. Whisk in the melted butter, milk, and vanilla extract until blended. Add the egg mixture to flour mixture and stir until just combined (the batter will be lumpy). Fold in the blueberries.
- To prepare the streusel topping, in a medium bowl combine the 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Add the butter and use a pastry cutter or fork to create a crumbly topping.
- Spoon the batter into the prepared pan, filling each cup (use an ice cream scoop or large cookie scoop to fill the cups with ease).
- Top with the streusel topping, about 1 heaping tablespoon of crumble per muffin (it may seem like a lot of streusel, but it spreads out as the muffins rise).
- Bake for 18 to 20 minutes, until a wooden pick comes out clean or with a few moist crumbs.
- Cool the muffins, in the pan, on a wire rack for 8 to 10 minutes before removing the muffins from the pan.