Blueberry Muffin Recipe
The best bakery-style blueberry muffins with a golden streusel topping! Made with butter, oil, and buttermilk for a perfectly moist, tender crumb and tall domed tops. No mixer needed, ready in 25 minutes, and made with fresh or frozen blueberries. I have been baking this recipe for over 10 years, and it never, ever fails.
Servings: 24 Muffins
Cost: $15
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 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
Temperature: Bake at 425 degrees F throughout for tall, domed, bakery-style tops. The consistent high heat is what gives you that beautiful rise and golden crust.
Overfill the liners: Fill each liner almost completely full. The thick batter holds its shape and gives you big, beautiful tops. For the most dramatic domes, bake 6 at a time in alternating muffin wells.
Rest the batter (optional): Cover and refrigerate overnight or up to 24 hours for an even thicker batter and taller domed tops. Let it sit at room temperature for 15 minutes before baking.
Fresh vs frozen blueberries: Fresh is best! If using frozen, add straight from the freezer and toss in 1 tablespoon of flour first to prevent purple streaking.
Storage: Keep in an airtight container at room temperature, with a paper towel on top and underneath, for up to 3 days. The paper towel keeps the streusel crunchy!
Freeze: Wrap individually and freeze for up to 2 months. Microwave for 20 to 30 seconds, or warm in a 300°F oven for 5 minutes.
Nutrition
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
