The Best Homemade Blueberry Muffins

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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 muffins are 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.

Fresh blueberry muffin recipe with a streusel topping.

We have a winner after trying, testing, and alternating several recipes. It’s by far my favorite easy blueberry muffin recipe ever. 

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.” The crumb topping is so good!

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. 

Easy homemade blueberry muffins with juicy blueberries and a tender, buttery texture.

Why I Love These Easy Blueberry Muffins

  • Buttery, Moist, and Tender
  • Super Soft
  • Not Dense
  • The Best Streusel Topping
  • Easy to Make
Butter, eggs, oil, King Arthur flour, buttermilk, vanilla and sugar.

Shopping List and Ingredient Notes 

These ingredients combined yield the best muffins. This is a blueberry muffin recipe without milk or yogurt. We use oil, buttermilk, and melted butter to keep them incredibly moist. The full recipe is in the recipe card below.

All-Purpose Flour—We use King Arthur flour for this recipe. It 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, such as brown sugar or coconut sugar, if necessary. However, the texture of the muffins will change.

Baking Powder and salt help the muffins rise, and the salt brings out the flavor. 

Melted butter (let it cool): Butter adds flavor and moisture. Use whole, organic butter when possible.

Eggs – Creates a very moist muffin. Use large, organic eggs.

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 – Adds extra flavor.

Lemon Zest – Tartness and freshness.

Fresh Blueberries – Using fresh, juicy blueberries creates a juicy pop throughout the muffins. Frozen blueberries will work if you do not have fresh blueberries.

Muffin batter with fresh blueberries.

Recipe Variations

If you want to make gluten-free blueberry muffins, you can substitute the flour for gluten-free flour. We recommend a measure to measure flour, such as King Arthur Gluten-Free Flour or Bob’s Red Mill Gluten-Free Flour.

If you only have frozen blueberries on hand, let them thaw in the refrigerator and drain the excess water. Pat them dry, and then add them to the muffins.

Add a little cardamom spice to the muffins for a fall flavor. We add this to our apple cider donuts, and it’s truly the best!

Use wild blueberries instead of fresh ones. Wild blueberries are much smaller and vary in color from different shades of blue to almost black. Their flavor can vary from sweet to tart.

Add 1/4 tsp almond or 1/4 tsp lemon extract to the batter for a different flavor.

Lemon and blueberries go very well together. To make lemon blueberry muffins, add 1 tablespoon of lemon juice to the batter and 1 tablespoon of lemon zest. This will give the muffins a delicious lemon flavor. 

You can also add some lemon zest to the streusel topping too. 

Bakery-style blueberry muffins with streusel topping.

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 Properly Mix Muffin Batter

This is actually a crucial part of making muffins, so I wanted to write more about it. There is a technique for mixing blueberry muffin batter. The more you mix the batter, the more gluten develops, causing the muffins to have a tough texture, which you don’t want. Follow these steps to mix the muffins properly. 

  • Using a spatula, add the wet ingredients to the dry and gently fold them together just until the dry is moistened. 
  • Lumps are perfectly fine and needed. The batter should not be smooth and thoroughly mixed. It should be thicker with lumps.
  • Add in the blueberries and lightly mix until they are coated with batter.
  • Muffins should have a soft and tender texture, so there is no overmixing. 
Easy blueberry muffins with juicy blueberries, butter, oil to create a tender, buttery texture.

Muffin Sizes 

This recipe can be used to make muffins of different sizes. The cooking times will vary depending on the size.

Jumbo Blueberry Muffins: Use a 6-cup muffin tin to make jumbo muffins. These will take a little longer to bake.

Mini Blueberry Muffins: Use a 24-cup muffin pan to make mini muffins. These will bake a lot quicker than jumbo muffins.

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.

Homemade, moist blueberry muffins recipe.

More Delicious Brunch Recipes 

If you love these muffins, try some of these recipes: 

Let me know if you make the best blueberry muffins recipe by leaving a comment and review below! We’d love to know your thoughts! 

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!

The Best Blueberry Muffin Recipe

Moist, tender and buttery homemade blueberry muffins that are topped with a delicious streusel. They're easy to make and absolutely delicious! 
4.55 from 24 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 Muffins
Calories: 159kcal
Author: Eden


  • 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


  • Add the flour, salt, sugar, and baking powder in a mixing bowl and whisk with a fork.
    butter, eggs, oil, King Arthur flour, buttermilk, vanilla and sugar to make blueberry muffins
  • 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.
    blueberry muffin batter in muffin tin
  • In a small bowl combine the streusel ingredients and then crumble 1 -2 tbsp over the top of each cupcake.
    easy blueberry muffins with streusel
  • Bake in a preheated 425-degree oven for 15 minutes until golden brown.


Here are some tips for making the perfect muffin:
Do not overmix the batter. Use a spatula to fold the ingredients. A few lumps in the batter are okay.
Always use whole ingredients like whole butter, organic eggs, and real vanilla extract. 
Do not overbake; take them out when they reach a nice golden brown.
Toss the blueberries with a bit of flour. The light coating of flour will absorb some of the fruit’s liquid, making it less likely to sink. Thicker batters are better at cradling the fruit and keeping it suspended.
Cooking times always vary depending on many factors: true oven temperature, elevation, indoor temperature, etc. So use your best judgment on when the muffins are done. They will be golden brown on the outside.
I use King Arthur flour to make these blueberry muffins.
Add lemon zest to make lemon blueberry muffins. 


Calories: 159kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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Bakery-style blueberry muffins recipe.

24 thoughts on “The Best Homemade Blueberry Muffins”

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    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!


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