Blueberry Muffin Recipe

4.55 from 24 votes

Moist, tender and buttery homemade blueberry muffins that are topped with a delicious streusel. They're easy to make and absolutely delicious!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Servings: Muffins

Author: Eden

Cost: $10

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.

Video

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