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These are hands-down my favorite blueberry muffins – super moist, buttery, and so easy to make. Every time I bake them, I’m reminded why I call this the best blueberry muffin recipe!
If you like muffins try my Pistachio Muffins, Blackberry Muffins and Blueberry Banana Muffins!
Pin this now to find it later
Pin ItAfter 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.
The Only Blueberry Muffin Recipe I Ever Use
- 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.
Blueberry Muffin Ingredients
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
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.
Fresh vs. Frozen Blueberries
I love using fresh blueberries for their bright flavor and juicy pops—they hold their shape and give you that classic muffin look.
Frozen blueberries work too (and are great when berries aren’t in season), but they can tint the batter purple. To help with this, I either toss them in a little flour before folding them in or add them straight from the freezer without thawing.
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.
Notes
Recipe Tips
Please don’t over-mix the batter. You can use a spatula to fold the ingredients. A few lumps in the batter are okay. Always use whole ingredients like butter, organic eggs, and natural vanilla extract. Do not over bake; take them out when they reach a nice golden brown. Toss the blueberries with 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. 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 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!