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4.55 from 24 votes

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! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 24 Muffins
Calories: 159kcal
Author: Eden

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.
    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.

Notes

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. 

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