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These bakery-style blueberry muffins are buttery, tender, and topped with a golden streusel that crackles when you bite in. I have been baking this recipe for over a decade, and it never fails. This is the only blueberry muffin recipe I ever make!
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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
I make these blueberry muffins so often that they’ve basically become our family standard. Every time I go over to my mother-in-law’s house, and she has a batch on the counter, I take one bite and say, “Oh my gosh, these are so good.” And she just smiles and says, “That’s your recipe from Sugar and Charm.” It makes me laugh every time because truly, this is the only blueberry muffin recipe I ever make!
If you love muffins as much as I do, try my blueberry banana, cranberry orange, and pistachio muffins!
Why These Blueberry Muffins Are So Good
- Butter + oil: Unlike recipes that use only butter (which can dry out) or only oil (which lacks flavor), this recipe combines both — so you get rich taste and bakery-style moisture that lasts for days.
- Buttermilk: Creates a soft, tender crumb.
- 425°F bake: Gives you tall, bakery-style domed tops.
- Golden streusel topping: Adds texture and just the right amount of sweetness.
- No mixer needed: Just two bowls and a spatula!
Blueberry Muffin Ingredients
All-purpose flour: I use King Arthur all-purpose flour for these muffins. It gives them a soft, tender crumb while still giving those big bakery-style tops enough structure.
Granulated sugar: Sweetens the muffins and helps create those golden edges.
Baking powder + salt: Baking powder gives the muffins their rise, while salt balances the sweetness.
Butter + oil: I use both in this recipe. Butter gives the muffins great flavor, while the oil helps keep them moist and tender.
Eggs: Use large eggs for this recipe.
Buttermilk: One of my favorite ingredients for really tender muffins. You can use store-bought or make my easy homemade buttermilk.
Vanilla extract + lemon zest: Vanilla adds flavor, while fresh lemon zest brightens up the blueberries without turning these into lemon muffins.
Fresh blueberries: Fresh blueberries are my first choice because they hold their shape beautifully and give you juicy berries throughout every muffin. Frozen blueberries work too; see my tips below.
Streusel topping: Don’t skip this! The buttery brown sugar streusel bakes into a golden, slightly crisp topping and is one of my favorite parts of these muffins.
Can I Use Frozen Blueberries?
Yes! Fresh blueberries are my first choice, but frozen blueberries work too. Don’t thaw them first. Add them straight from the freezer and fold them gently into the batter to minimize purple streaking.
How to Make Blueberry Muffins
1. Preheat the oven: Preheat the oven to 425°F and line two standard muffin tins with paper liners.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 cup granulated sugar.
3. Mix the wet ingredients: In a separate bowl, whisk together 2 large eggs, 1 1/2 teaspoons vanilla extract, 1 cup buttermilk, 1/4 cup canola oil, 4 tablespoons melted and cooled butter, and 1 tablespoon lemon zest until combined.
4. Make the batter: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. The batter should be thick and a little lumpy, so don’t overmix it.
5. Add the blueberries: Gently fold in 2 cups fresh blueberries, being careful not to crush the berries or overmix the batter.
6. Fill the muffin tins: Divide the batter between the prepared liners, filling each about 3/4 full.
7. Make the streusel: In a small bowl, combine 1/2 cup all-purpose flour, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, and 4 tablespoons melted butter. Mix until crumbly.
8. Add the streusel: Sprinkle 1–2 tablespoons of streusel over each muffin.
9. Bake: Bake at 425°F for 15–17 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
Eden’s Expert Tips
Don’t overmix: A few lumps are a good thing! Fold the wet and dry ingredients together just until no dry streaks remain. Overmixing can give you dense, tough muffins.
Fill the liners generously: Fill the muffin liners about 3/4 full to give the muffins plenty of batter for those beautiful bakery-style tops.
Add the blueberries last: Gently fold the blueberries in at the very end so they don’t break apart and turn the batter purple.
Paper towel storage trick: Store the cooled muffins in an airtight container with a paper towel underneath and another on top. It helps absorb excess moisture so that buttery streusel stays crisp.
The Streusel Topping (Do Not Skip This!)
The streusel is not optional in my house! Brown sugar, flour, sugar, and melted butter are mixed into crumbles, then sprinkled generously over each muffin before baking.
As the muffins bake, the streusel turns golden and slightly crisp over the soft, tender crumb underneath. It’s what takes these from a good homemade muffin to a bakery-style blueberry muffin. Sprinkle it on generously so every bite gets some!
Love a crumbly topping? My blueberry banana muffins and cranberry orange muffins both have delicious streusel toppings too.
How to Store and Freeze Blueberry Muffins
Reheat: Microwave for 15 seconds or warm in a 300°F oven for 5 minutes for that “just baked” taste.
Room Temp: Store in an airtight container for up to 3 days. Pro-Tip: Add a paper towel to the container to keep the streusel tops crunchy!
Freezing: Wrap individually and freeze in a baggy for up to 2 months.
Blueberry Muffin FAQs
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.
Yes, and the overnight rest actually makes them even better! Cover the batter tightly and refrigerate for up to 24 hours. The cold rest gives the flour time to fully hydrate, creating a thicker batter that rises higher and yields more dramatically domed tops. In the morning, let the batter sit at room temperature for 15 minutes while your oven preheats, fold in the blueberries if you haven’t already, and bake as usual. Fresh-from-the-oven muffins with zero morning effort!
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. Since they are bigger, they will need more baking time. Start checking at 20 minutes and bake until the tops are golden and a toothpick inserted in the center comes out clean.
More Muffin Recipes
If you love these blueberry muffins, try my blueberry banana muffins, cranberry orange muffins, or browse all of my easy muffin recipes.
You can also find more recipes for slow weekend mornings in my brunch recipes.
If you make these blueberry muffins, leave a star rating and comment below! I’ve been making this recipe for over a decade, and I love hearing when it becomes a favorite in your kitchen too.
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Blueberry Muffins
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
- Preheat the oven to 425°F. Line two standard muffin tins with paper liners (this recipe makes 24 muffins).
- Mix the dry ingredients. In a large bowl, whisk together 2 cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, and 1 cup granulated sugar until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk together 2 large eggs, 1 ½ teaspoons vanilla extract, 1 cup buttermilk, ¼ cup canola oil, 4 tablespoons melted (cooled) butter, and 1 tablespoon lemon zest until smooth.
- Combine. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined. The batter should be thick and slightly lumpy. Do not overmix.
- Add blueberries. Gently fold in 2 cups fresh blueberries until just distributed.
- Fill the muffin tins. Scoop about ¼ cup of batter into each liner, filling about ¾ full.
- Make the streusel. In a small bowl, mix together ½ cup flour, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, and 4 tablespoons melted butter until crumbly.
- Top the muffins. Sprinkle 1–2 tablespoons of streusel over each muffin, lightly pressing it into the batter.
- Bake at 425°F for 15 to 17 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. (Do not reduce the oven temperature.)
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
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!