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These bakery-style, tender blueberry muffins are hands down the best! They’re buttery, soft, topped with a sweet streusel, perfectly golden brown and incredibly moist. I make them almost every week because they’re just that good!
If you like muffins, try my Pistachio Muffins, Blackberry Muffins and Blueberry Banana Muffins! Or, explore all my favorite one bowl muffin recipes.
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“I swear blueberry muffins will just never get old and this recipe may just be the most perfect one I’ve found! They turned out amazingly moist and so full of flavor!”
— Jennifer
Why You’ll Love This Blueberry Muffin Recipe
No mixer required: Just two bowls and a spatula.
Bakery-style muffin tops: They have a buttery streusel topping that’s golden and crumbly. I use this for my blackberry muffins and cranberry orange muffins.
Perfectly moist: Thanks to a mix of butter, oil, and buttermilk!
Endless variations: Try lemon blueberry, cranberry blueberry, or even banana blueberry muffins.
Blueberry Muffins Ingredients
All-Purpose Flour: I use King Arthur flour for this recipe, which stabilizes the muffins. You can also use whole wheat flour or a combination of both.
Granulated Sugar: Sweetens the muffins. You can swap for other sugars, like brown sugar.
Baking Powder & Salt: Helps the muffins rise and enhances the flavor.
Melted Butter: Adds flavor and moisture. Use whole, organic butter when possible.
Eggs: Creates a very moist muffin.
Buttermilk: The acid helps to tenderize the muffins.
Canola Oil (or Vegetable Oil): Creates a very moist muffin. You can also try coconut oil, which will change the texture of the muffins.
Vanilla Extract & Lemon Zest: Add extra flavor and freshness.
Fresh Blueberries: Provide a juicy pop in every bite.
How to Make The Best Blueberry Muffins
- Mix the dry ingredients – In a bowl, whisk together the flour, salt, sugar, and baking powder.
- Combine the wet ingredients – In another bowl, mix the eggs, vanilla, melted butter, buttermilk, oil, lemon zest, and sugar until smooth.
- Bring it together – Gently fold the wet mixture into the flour mixture with a spatula. Don’t over mix — the batter should be a little lumpy.
- Add the blueberries – Fold in the blueberries lightly, just until they’re coated in batter.
- Fill the muffin tin – Line a muffin tin or cupcake tin with muffin cups and fill each one with about ¼ cup of batter.
- Top with streusel – Mix the streusel topping in a small bowl until crumbs form and then sprinkle 1–2 tablespoons over each muffin.
- Bake – Bake at 425°F for 15 minutes, until the tops are golden brown and set.
Eden’s Recipe Tips
Don’t overmix the batter – Muffin batter should have a few lumps! Overmixing makes them dense instead of soft and fluffy.
Fill each liner ¾ full – This gives you nice, tall bakery-style muffin tops (especially with the streusel!).
Cranberry twist – My mother-in-law makes these muffins all the time and loves mixing in cranberries with the blueberries. It’s such a fun and festive twist! Similar to my cranberry orange muffins!
Add banana – For extra moisture and sweetness, fold in a mashed banana, just like in my blueberry banana muffins.
Gluten-free option – Substitute the flour with a 1:1 gluten-free blend, like King Arthur or Bob’s Red Mill. Works beautifully.
Frozen blueberries – No fresh berries? No problem. Just pat them dry after thawing, or toss them in flour to prevent purple batter.
Add spices – A pinch of cardamom (like I use in my apple cider donuts) gives these muffins cozy fall vibes
Streusel Topping
It’s all about the muffin tops! This extra step is worth noting and makes a world of difference. Adding a streusel topping to the muffin batter before cooking makes gorgeous muffins!
This recipe uses brown sugar, granulated or turbinado sugar, melted butter, and a little flour. The ingredients are crumbled in a mixing bowl and sprinkled over the muffin batter.
This makes for the most unique, crumbly muffin tops.
How to Store
These muffins are best fresh but will stay moist in an airtight container on the counter for up to 2 days.
To freeze, let them cool completely, wrap tightly, and store in a freezer-safe bag or container. Label and use within 2 months for best flavor.
Blueberry Muffin Recipe FAQs
Yes! Frozen blueberries work great. I recommend adding them straight from the freezer or tossing them lightly in flour before folding them into the batter. Just avoid thawing first, or they may tint your batter purple.
Toss them in a little flour before adding to the batter — it helps keep them evenly distributed in every muffin. I also like folding them in very gently at the end.
Definitely! I make them ahead of time often. They stay fresh in an airtight container at room temperature for 2–3 days. You can also freeze them for up to 2 months! Just thaw at room temp or warm them in the oven before serving.
Yes! Swap the all-purpose flour with a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). The texture is slightly different, but still delicious.
Bake at a higher temperature — 425°F is the sweet spot. The blast of heat helps the muffins rise tall and gives you that golden, domed top. Don’t forget the streusel topping for that irresistible crunch!
This usually happens if the batter is overmixed or baked too long. Remember, a few lumps in the batter are a good thing! Bake until just golden brown and springy on top.
More Muffin Recipes
If you try my blueberry muffin recipe, tag me @sugarandcharm so I can see and share!
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Blueberry Muffin Recipe
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk
- 1/4 cup canola oil, vegetable oil works too
- 4 tbsp unsalted butter, melted then cooled
- 1 tbsp lemon zest
- 2 cups fresh blueberries
Streusel Topping
- 1/2 cup all-purpose flour
- 3 tbsp sugar
- 3 tbsp brown sugar
- 4 tbsp melted butter
Instructions
- Add the flour, salt, sugar, and baking powder in a mixing bowl and whisk with a fork.
- Combine the wet ingredients, eggs, vanilla extract, butter, buttermilk, oil, lemon zest, and sugar in a bowl and mix until combined.
- Gently fold in the wet ingredients into the dry ingredients using a spatula.
- Mix just until the dry ingredients are moistened, not fully mixed until smooth. The batter should have lumps in it.
- Add in the blueberries and just barely mix until coated in batter.
- Prepare a cupcake tin with paper liners and fill 1/4 cup of batter in each.
- In a small bowl combine the streusel ingredients and then crumble 1 -2 tbsp over the top of each cupcake.
- Bake in a preheated 425-degree oven for 15 minutes until golden brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These blueberry muffins are the best! Hands down my favorite muffin recipe.
Gave these a try for breakfast this morning and it was the best way to start my day! Looking forward to enjoying these again tomorrow; delish!
That streusel topping is everything! Goes so well with the blueberries!
I swear blueberry muffins will just never get old and this recipe may just be the most perfect one I’ve found! They turned out amazingly moist and so full of flavor!
I just made these muffins for my kiddos and they smell so good! I love the streusel topping. Yum!
That streusel topping takes the muffins to another level. Double yum!!
The streusel takes these to a new level!! Blueberry is my kids favorite muffin!!
These are so incredibly delicious and they freeze really well too! Thank you!
Absolutely delightful! I love the perfect streusel topping. The muffins came out so delicious. Love the fresh blueberries! I’ve made many a muffin with frozen blueberries, and while I love them and don’t mind the blue-ish green hue unrinsed frozen blueberries give, the fresh ones really pop so nicely in these delicious muffins!