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These bakery-style blueberry muffins are buttery, tender, and topped with a golden streusel. They bake up perfectly soft and incredibly moist every time. I’ve been baking them for over a decade, and they always turn out amazing!
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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 These Blueberry Muffins Are So Good
No mixer needed: I use just two bowls, which keeps the batter light and tender (and makes cleanup easy).
Butter + oil + buttermilk: This combo gives the muffins rich flavor and that ultra-moist bakery crumb I love.
High-heat bake (425°F): My go-to trick for tall, bakery-style muffin tops every time.
Streusel topping: Golden, crumbly, and my favorite part. It adds texture and locks in moisture.
Easy to customize: I switch these up with lemon, cranberry, or banana blueberry muffins depending on the season.
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: A few lumps are a good thing. Overmixing can make muffins dense instead of soft and fluffy.
Fill liners ¾ full: This is my trick for tall, bakery-style muffin tops, especially with the streusel.
Use room-temperature ingredients: Let your eggs and buttermilk sit out for a few minutes so everything blends smoothly.
Add blueberries at the end: Gently fold them in last to keep the batter from turning purple.
Frozen blueberries work: Toss them in a little flour before adding to prevent streaking.
Cranberry twist: My mother-in-law loves swapping in cranberries for a fun, festive variation (similar to my cranberry orange muffins).
Add banana: For extra moisture and natural sweetness, fold in a mashed banana like I do in my blueberry banana muffins.
Gluten-free option: A 1:1 gluten-free flour blend (King Arthur or Bob’s Red Mill) works beautifully.
Add spices: A pinch of cardamom adds cozy flavor, similar to what I use in my apple cider donuts.
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.
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.
This usually happens if the batter is over-mixed or baked too long. Remember, a few lumps in the batter are a good thing! Bake until just golden brown and springy on top.
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!
Yes! This recipe works beautifully for jumbo muffins. Line a jumbo muffin pan and fill each cup almost full. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 18–22 minutes, until the tops are golden and a toothpick comes out clean.
A good muffin pan makes a big difference. I like a sturdy, light-colored metal muffin pan because it bakes evenly and helps create tall, golden muffin tops without overbrowning. I also love my Goldtouch pans from Williams Sonoma. They’re a great option for consistent results.
More Muffin Recipes
These muffins are perfect for weekend baking or serving as part of a simple brunch spread. You can find more easy ideas in my brunch recipes!
When you make this 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!