Blueberry Muffin Recipe

This bakery-style Blueberry Muffin Recipe is a moist and fluffy breakfast favorite, which is made with juicy fresh blueberries and a buttery cinnamon streusel topping. It’s the perfect weekend breakfast, ready to bake in just 10 minutes.

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Blueberry Muffin Ingredients

The Muffin Base:

• 2 cups All-Purpose Flour: The structural base. Spoon and level to avoid dry muffins.
• 1 cup Granulated Sugar: Sweetens the batter and helps with browning.
• 2 tsp Baking Powder: The leavening agent that creates the signature high dome.
• 1/2 tsp Salt: Enhances the butter and berry flavors.
• 2 Eggs: Provides structure and richness.
• 1/2 cup Melted Butter (cooled slightly): Melted butter creates a dense, tender crumb compared to oil.
• 1/2 cup Milk: Whole milk adds the best richness, but 2% works too.
• 1 tsp Vanilla Extract: Aromatic background flavor.
• 2 cups Fresh Blueberries: Fresh berries hold their shape best, though frozen can be used if handled carefully.

The Streusel Topping:

• 1/4 cup All-Purpose Flour & 2 tbsp Cold Butter (cubed): These create the crumbly texture.
• 2 tbsp Brown Sugar & 2 tbsp Granulated Sugar: A mix of sugars gives crunch and caramel notes.
• 1/4 tsp Ground Cinnamon: Adds a warm spice that pairs beautifully with the fruit.
• 1/8 tsp Salt: Balances the sugar crust.

How To Make Blueberry Muffin

1. Preheat and Prep: Preheat your oven to 400°F (200°C). This high heat is crucial for getting the muffins to rise quickly. Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick spray.
2. Mix the Dry Ingredients: In a big mixing bowl, whisk together the 2 cups of flour, 1 cup granulated sugar, baking powder, and salt. Make sure there are no large lumps.
3. Whisk the Wet Ingredients: In a separate medium bowl, whisk the eggs until broken up. Add the slightly cooled melted butter, milk, and vanilla extract. Whisk until smooth and combined.
4. Combine and Fold: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until moistened. Do not overmix; a few streaks of flour are fine. Gently fold in the blueberries.
5. Make the Streusel: In a small bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold cubed butter with a fork or your fingers until the mixture resembles coarse wet sand with some pea-sized chunks.
6. Fill and Top: Scoop the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle the streusel generously over the top of each muffin.
7. Bake: Bake for 18 to 22 minutes. The muffins are done when the tops are golden brown and spring back when lightly pressed, or a toothpick comes out clean.

Recipe Tips

• Preventing Sinking Berries: To keep your blueberries from sinking to the bottom of the muffin, toss them in 1 tablespoon of flour before folding them into the batter. This gives the batter something to grip onto.
• Using Frozen Berries: If using frozen berries, do not thaw them first. Add them frozen at the very last second. This prevents the juice from bleeding and turning your entire batter gray or purple.
• The High Heat Trick: Baking at 400°F activates the baking powder quickly, causing the muffins to spring up rapidly and form that desirable “bakery-style” dome top.
• Don’t Overmix: Mixing the batter too much develops gluten, which leads to tough, rubbery muffins with tunnels inside. Use a gentle hand and stop mixing as soon as the flour disappears.

What To Serve With Blueberry Muffin

• Hot Coffee: The acidity of coffee cuts the sweetness of the streusel.
• Salted Butter: Slice warm and slather with butter.
• Greek Yogurt: Serve alongside for a protein boost.
• Bacon: The salty crunch of bacon pairs well with sweet muffins for brunch.

How To Store Blueberry Muffin

• Room Temperature: Line an airtight container with paper towels. Place the cooled muffins inside and top with another paper towel before sealing. The paper towels absorb excess moisture, preventing the streusel from getting soggy. Store for 2-3 days.
• Freezing: Wrap individual muffins in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20 seconds.

Blueberry Muffin Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 48g
• Fat: 12g
• Protein: 5g
• Sugar: 28g

Nutrition information is estimated per muffin with topping.

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