Simply Perfect Blueberry Muffins
The most perfect blueberry muffin recipe ever! These muffins are light and moist, studded throughout with sweet berries, and sprinkled with a crunchy, buttery streusel crumb topping. They’re quick and easy to make, so whip up a batch for breakfast or brunch!
*This post originally published on May 7, 2014. I thought it was about time the pics were updated. So, many of the photos you see here now are new and improved. I’ve also added more answers to some frequently asked questions, but most everything else is exactly the same as it ever was! Hopefully you’ll enjoy these blueberry muffins as much as my family and I do.*
Wow. All I can say is, I really hope you guys like blueberry muffins, because an awful lotta love has gone into this post.
I think my family wants to kill me. I have been force-feeding them blueberry muffins for weeks. And my neighbors too.
This recipe has been tested, tasted, tweaked, and re-tested so many times I’ve completely lost count. But the good news is, I really, really, REALLY think I’ve nailed it.
These are the blueberry muffins of your dreams. They are tender. They are buttery-tasting. They are studded throughout with sweet berries. They are light-as-air, thoroughly encrusted with crumbly streusel, and, well- just look at them!
I hate to toot my own horn, but I mean, come on! Are those not the most gorgeous blueberry muffins? How about the shape on those beauties? Is that not exactly what you’re imagining when that blueberry muffin craving hits?
HOW TO MAKE BLUEBERRY MUFFINS
Blueberry muffins fall into that baking category known as “quick breads.” They are a bread that doesn’t have yeast. Instead, they get their “lift” from baking powder.
Quick breads are easy to make, and they always follow the same simple formula:
- Mix the dry ingredients together.
- Mix the liquid ingredients together.
- Stir the liquid into the dry.
- And bake!
One of the most important things to remember (with all quick breads) is not to overmix the batter. This can develop the glutens in the flour and cause toughness.
It’s ok (it’s actually best!) if there are still a few streaks or lumps of flour in the batter when the blueberry muffins go into the oven. Don’t worry, they will bake out! And you’ll be happy, because your muffins will be as tender as can be.
Muffins, certain breads, pancakes, waffles, scones, shortcakes, biscuits, and baked donuts all fall into the quick bread category. So, many of them are sort of interchangeable. In other words, you can bake a muffin recipe in a donut pan or a loaf pan, or put a pancake batter in a waffle maker.
As always, if you choose to do this, it can affect the yield and bake time, so just keep an eye on them as they bake. You’ll know your quick breads are done when they feel springy and light, and a toothpick inserted in the thickest part comes out clean.
Here are a few of my favorite quick bread recipes, just to get you inspired:
- Chocolate Chip Muffins
- Coconut Bread
- Pumpkin Muffins
- Cheddar Chive Biscuits
- Baked Strawberry Donuts
- Raspberry Cream Scones with Rosewater Glaze
- Double Chocolate Scones
- Baked Apple Cider Donuts
- Southern-Style Buttermilk Biscuits
- Baked Chocolate Crumb Donuts
- Chocolate Peanut Butter Cheesecake Stuffed Banana Bread
- Double Chocolate Zucchini Muffins
- Strawberry Shortcake
- Iced Lemon Loaf
- Whole Wheat Greek Yogurt Freezer Waffles
- Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup
- Coconut Lime Glazed Muffins
SHOULD I USE FRESH OR FROZEN BERRIES?
I have made this blueberry muffin recipe with both fresh and frozen blueberries, and either way, you won’t be disappointed!
Since we are on the cusp of blueberry season right now, I used fresh blueberries for the muffins you see in these photos. The fruit becomes soft and jammy as the muffins bake, there are pockets of juicy blueberry in every delicious bite.
But I have to say, I really prefer frozen berries in my blueberry muffins!
And not just any frozen berries; frozen WILD blueberries! They are in a class by themselves. They’re small and they pack such an intense blueberry flavor punch. Because they’re so tiny, you get tons of them running all throughout your muffins.
They’re easy to find in most US grocery stores, right in the frozen foods section. I highly recommend keeping a bag in your freezer at all times, for whenever that blueberry muffin craving strikes!
Just fold them into the muffin batter while they’re still frozen solid. That way they won’t bleed quite so much juice.
HOW LONG DO BLUEBERRY MUFFINS KEEP?
You can keep these blueberry muffins at room temperature for a day or two. Normally, I would say to put anything freshly baked in an airtight container, but quick breads are different somehow. They tend to get soggy, so I prefer to just *lightly* cover them with plastic wrap or foil. Enough so they don’t dry out, but with a little air flow so they don’t become wet either.
In the fridge, they’ll last up to a week.
But my favorite way to store them is in the freezer. Just pop them into a zip-top bag, and at breakfast time, thaw them in the microwave for about 30 to 45 seconds. They come out perfect! Just like the day they were baked.
They should stay good in the freezer for several weeks.
With Mother’s Day coming up, I think this would make a lovely breakfast-in-bed. A cup of coffee, a little fresh fruit, juice, maybe some soft butter and/or lemon curd to spread on the muffins…
I know I’d be a happy mommy if these appeared on my bedside table on Sunday morning!
And since they only take about 15 minutes of prep, they’re easy enough to whip up in a hurry, so she can enjoy them freshly baked and warm as toast 😉
More great breakfast recipes on my “Breakfast & Brunch Recipes” Pinterest board!
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The most Perfect Blueberry Muffin Recipe ever! These Muffins are Light and Moist, studded throughout with sweet Berries, and sprinkled with a Crunchy, Buttery Streusel Crumb Topping. They're Quick and Simple to make, so whip up a batch for Breakfast or Brunch!
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon zest
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1 cup sour cream (Greek yogurt or buttermilk* can be substituted)
- 1/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups fresh blueberries (or 1 1/2 cups frozen wild blueberries)
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Toss the melted butter, flour, sugar, salt, and lemon zest together with a fork, until crumbly.
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Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
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Place the flour, sugar, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
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Whisk the melted butter, Greek yogurt, milk, eggs, and vanilla together in a large liquid measure until well incorporated.
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Pour the liquid ingredients into the dry, and stir together with a silicone spatula or wooden spoon, just until ALMOST combined (you should still see streaks of flour).
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Add the berries, and fold carefully. (Overmixing will cause the berries to bleed and the muffins to be tough.)
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Divide the batter equally between each well of the muffin tin, and top with the reserved streusel.
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Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (without opening the oven door), and bake for an additional 15 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean.
Recipe Video
*If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
