This easy blueberry muffin recipe makes the most tender, moist, buttery homemade blueberry muffins ever. These bakery-style blueberry muffins are made with butter, oil, and buttermilk, making them incredibly moist.
This blueberry muffin recipe is guaranteed to be your favorite! Every time I make it, I say this is the best blueberry muffin recipe! I promise you will love them.
After trying, testing, and alternating several recipes, I have a winner. It’s by far my favorite blueberry muffin recipe!
What makes this recipe so good is the moistness and tenderness. The perfect amount of juicy fresh blueberries and the buttery streusel topping is the “icing on the cake.”
They’re also easy to make using only two mixing bowls and a spatula; no electric mixer is required.
These fluffy blueberry muffins are perfect for brunch. The streusel topping and juicy fresh blueberries add the perfect sweetness.
If you love muffins, try more of my easy muffin recipes! I also love making monkey bread muffins and orange cranberry muffins.
If you like loaves, my banana bread loaf and coconut loaf are both fantastic and perfect for brunch.
Why This is the Best Blueberry Muffins Recipe
- Buttery, Moist, and Tender: These muffins are incredibly moist thanks to a combination of butter, oil, and buttermilk.
- Super Soft: Not dense at all, these muffins are light and fluffy.
- Easy to Make: No mixer is required! Just two bowls and a spatula.
- The Best Streusel Topping: The crumbly, buttery topping adds the perfect finishing touch.
Ingredients to Make Perfect Blueberry Muffins
These ingredients combined yield the best muffins. This is a blueberry muffin recipe without milk or yogurt. I use oil, buttermilk, and melted butter to keep them incredibly moist.
All-Purpose Flour: We 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.
Recipe Variations
Want to mix things up? Try these variations:
Gluten-Free: Substitute the flour for a gluten-free option. I recommend a measure to measure flour, such as King Arthur Gluten-Free Flour or Bob’s Red Mill Gluten-Free Flour.
Lemon Blueberry Muffins: Add lemon juice and zest for a refreshing twist.
Wild Blueberry Muffins: Use wild blueberries for a unique flavor.
Frozen Blueberries: If you only have frozen blueberries, let them thaw in the refrigerator and drain the excess water. Pat them dry, and then add them to the muffins.
Spices: For a fall flavor, add a little cardamom spice to the muffins. I add this to our apple cider donuts, and they’re truly the best!
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.
FAQ: Is using fresh or frozen blueberries for blueberry muffins better?
Fresh Blueberries are preferred for their firm texture and bright flavor. They hold their shape well during baking, resulting in muffins with distinct, juicy bursts of blueberry in every bite.
Frozen Blueberries: Frozen blueberries are convenient and can be used year-round, even when fresh blueberries aren’t in season. However, they tend to release more juice as they thaw, which can lead to the berries bleeding into the batter, creating a purple hue throughout the muffin. To minimize this, you can toss frozen blueberries in a bit of flour before folding them into the batter or add them while still frozen rather than thawing them first.
How to Store
These homemade muffins are best the day they are made. However, if you have leftovers, here’s how to store them:
Place them in an airtight container on the counter for two days. This helps them stay moist and fresh since bread will dry out if uncovered on the counter. The starch molecules in the bread take water molecules from the bread itself and the surrounding air and crystallize. As a result, the muffins became harder and dried out.
To freeze, let the muffins cool completely. Then, wrap it securely in freezer wrap and place it in a freezer-safe container. Label all packages with the name of the recipe and the date. Use within the recommended storage time for the best flavor and texture.
More Delicious Brunch Recipes
If you love these muffins, try some of these recipes:
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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.
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!
The Best Blueberry muffins ever! So fast and easy to make. They always turn out perfect, I have left off the streusel top and they are still amazing. Thank you for sharing this recipe!
I am so happy you loved them! I think they are the best too!
I love blueberry muffins so much! They are really the perfect breakfast or snack!
I know when I make these, that they will be gone just like that! My family loves these muffins! They are nice & soft & the blueberry flavor bursts in your mouth!
Delicious! The streusel topping is so good, don’t skimp out on it!
Can frozen blueberries be used?
You can try frozen. It might change the consistency a little but will still be delicious!
We absolutely loved this recipe. How long do they last when just left out, not frozen?
Thank you! We usually eat them within 3 days! I wouldn’t eat them left out past that.
Does it matter if I use salted or unsalted butter? These look so delicious!
unsalted butter is best!
These look so delicious and yummy! My daughter is going to love this recipe! I’m so excited to make these with her!
I make homemade muffins every week and these were incredible! I will definitely add this to my regular rotation!
These muffins are so amazing!! I had some visitors tried this and it was a huge hit!
So glad you liked them Toni!