Blueberry Muffin – Easy McDonald’s Copycat

These blueberry muffins are a cozy homemade version of the McDonald’s bakery classic — soft, fluffy, and packed with real berries and a buttery crumb topping. They’re easy to make, budget-friendly, and way fresher than anything from a drive-thru. Great for lazy weekends, breakfast on-the-go, or just… muffin cravings.

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Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: soft, buttery, slightly sweet
Great for: breakfast, meal prep, cozy mornings

Why I Like This Recipe

I was just trying to avoid leaving the house. No pants, no grocery store. Somehow ended up baking, and these turned out weirdly amazing. Super fluffy, sweet without being too much, and honestly better than the muffins I used to grab from McDonald’s on the way to class.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 eggs
• ½ cup melted butter (cooled slightly)
• ½ cup milk
• 1 tsp vanilla extract
• 2 cups fresh blueberries (or frozen if that’s all you’ve got)

For the Streusel Topping:

• ¼ cup all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• ¼ tsp ground cinnamon
• ⅛ tsp salt
• 2 tbsp cold butter (cubed)

How To Make Blueberry Muffin 

1. Preheat and prep: Oven to 400°F. Line a muffin tin or grease it. Your choice.
2. Mix the dry ingredients: In a big bowl, combine flour, sugar, baking powder, and salt. Give it a stir or sift if you’re feeling fancy.
3. Whisk the wet ingredients: In a separate bowl, whisk the eggs. Add melted (but not hot) butter, milk, and vanilla. Mix until smooth.
4. Combine and fold: Pour wet into dry. Stir gently until just combined — don’t overmix. Fold in blueberries, careful not to smash them.
5. Make the streusel: In a small bowl, mix flour, sugars, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until crumbly.
6. Fill and top: Scoop batter into muffin cups (about ¾ full). Sprinkle streusel on top — be generous.
7. Bake: 18–22 minutes. Done when the tops are golden and spring back when lightly pressed.

Tips for Success

• Don’t overmix the batter — lumps are fine.
• Cold butter = better crumble. Warm butter turns it into paste.
• If using frozen blueberries, toss them in a spoonful of flour first — helps prevent bleeding.
• Let muffins cool at least 10 mins before digging in — they finish setting up as they sit.

Storage and Reheating

• Room Temp: Store in a sealed container for 3–4 days.
• Freezer: Wrap individually and freeze for up to 3 months. Reheat at 300°F for 5 minutes to bring them back to life.
• Microwave (quick fix): 15–20 seconds if you’re in a rush. Won’t be crisp, but still good.

Frequently Asked Questions

• Can I use frozen blueberries?
  Yeah, totally. Don’t thaw them — just toss ‘em in frozen.
• Do I need liners?
  Nope. You can grease the pan instead. Just be sure to let them cool before removing or they might stick.
• Can I make mini muffins?
  Yep! Just lower the bake time — start checking around 10–12 mins.
• What’s the best milk to use?
  Any. I used 2%, but almond or oat milk works too.
• Can I skip the streusel topping?
  Sure, but… don’t. That buttery crunch is part of the magic.

Common Mistakes and How to Dodge Them

• Overmixing the batter: This makes muffins tough and dense. Just stir until things look combined — lumps are fine.
• Adding hot butter to eggs: Scrambled eggs in muffin batter = not the vibe. Let butter cool a bit first.
• Squishing the blueberries: Fold gently or you’ll end up with purple-gray batter and weird texture.
• Skipping the crumb topping: You can, but it’s the part that makes it coffee shop–level good. Worth the two extra minutes.
• Checking the oven too much: Let them bake undisturbed for at least 15 mins before opening the door. Otherwise, they might fall flat.

Nutrition Facts (Per Muffin)

• Calories: 290 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 190mg
• Potassium: 75mg
• Total Carbohydrate: 41g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 4g

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