Simply Perfect Blueberry Muffins
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This Blueberry Muffin Recipe is the one you've been searching for. Light and moist, studded throughout with sweet berries, and topped with a buttery, lemony streusel crumb topping. If you're looking for a big bakery-style muffin, you are in the right spot!
I tested, tasted, and retested this recipe so many times I lost count, force-feeding blueberry muffins to my family and neighbors for weeks. It was worth it. These muffins are tender, buttery-tasting, and packed with berries in every bite, with a crumbly streusel topping that makes them feel like you stood in a ridiculous line at the hottest bakery in town, but instead these come straight out of your own oven.
Want to make the mom in your life feel special? 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 mom 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 😉
You can use fresh berries in this recipe and it'll be delicious, but 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.
Here's Why You'll Love This Recipe
- They really are light and moist, not dense or dry like some bakery muffins.
- The streusel topping is the perfect finishing touch. Buttery, lemony, crumbly, and so simple to make!
- You can use fresh or frozen blueberries, and both work well. I share my favorite option below.
- They're quick to make and only need about 15 minutes of prep before baking.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Streusel Crumb Topping:
- Unsalted butter: If you only have salted butter, omit the Kosher salt from the recipe.
- All-purpose flour: Bread flour also works if that's all you have in the pantry!
- Granulated sugar: Makes it sweet, but not TOO sweet.
- Kosher salt: It doesn't make it salty; it just enhances the other flavors.
- Lemon zest: Adds bright, citrusy flavor to the topping.
For the Blueberry Muffins:
- All-purpose flour: Again, bread flour will work in a pinch, but AP flour is best.
- Granulated sugar: Only have brown sugar? That can be subbed in. You'll get some light molasses notes. I prefer white sugar, though.
- Baking powder: Helps the muffins rise, since this is a quick bread, not a yeasted one. Make sure it is fresh!
- Kosher salt: If you use salted butter, omit this additional salt.
- Unsalted butter: Melted, for richness. You can use salted butter if you skip the kosher salt.
- Sour cream: Adds moisture and a slight tang. You can substitute Greek yogurt or buttermilk if that's what's in your fridge.
- Milk: Adds moisture to the batter.
- Eggs: Add structure and richness.
- Vanilla extract: I use vanilla paste these days, but vanilla extract works too!
- Blueberries: Fresh or frozen wild blueberries both work, but wild blueberries are especially good. Check the tip below to see why.
In Photos: How To Make Blueberry Muffins
Step 1: Preheat Oven & Make Streusel
Preheat your oven to 425°F and lightly spray a muffin pan with nonstick spray.
Use a fork to combine the melted butter, flour, sugar, salt, and lemon zest until the mixture is crumbly.
Step 2: Make Batter
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a large measuring cup, whisk together the melted butter, sour cream, milk, eggs, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. It's fine if you still see a few streaks of flour.
Step 3: Fold In Berries
Gently fold in the blueberries. Try not to overmix, as this can make the berries bleed and the muffins tough.
Step 4: Add To Muffin Tin & Bake
Divide the batter evenly among the muffin cups and sprinkle the streusel on top.
Bake for 5 minutes at 425°F. Then, without opening the oven, lower the temperature to 350°F and bake for 15 more minutes, or until a toothpick in the center comes out clean.
Helpful Tips and Tricks
- Don't overmix the batter. Leaving a few streaks of flour when you add the blueberries is perfect. Mixing too much can make the muffins tough.
- Frozen wild blueberries are a great choice. They're smaller and have a stronger flavor than regular blueberries, so you get lots of berry flavor in every bite. Add them frozen so they don't color the batter too much. You can also use a mix of wild and regular blueberries.
- Once the batter is mixed, work quickly. The leavening starts right away, so getting the muffins into the oven fast helps them rise with domed tops.
- If you don't have buttermilk, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Let it sit for 5 minutes until it thickens a bit, and use as a substitute.
- Storage: Keep muffins loosely covered at room temperature for a day or two. They'll last up to a week in the fridge or several weeks in the freezer. To thaw, microwave frozen muffins for 30-45 seconds.
Recipe FAQ
Yes, you can. Some people have tried strawberries, peaches, or even diced apples with cinnamon for a new twist on the recipe.
No, you don't need to thaw them. Add the blueberries while they're still frozen to help keep the color from spreading into the batter.
This usually means the muffins need another minute or two in the oven. Muffins are soft by nature, but if the center feels wet, bake them a little longer next time.
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Simply Perfect Blueberry Muffins
Ingredients
For the streusel crumb topping
- ½ cup (113.5 g) unsalted butter,, melted
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¼ teaspoon (1.5 g) kosher salt
- 1 tablespoon (6 g) lemon zest
For the blueberry muffins
- 2 ½ cups (312.5 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- ¼ teaspoon (1.5 g) kosher salt
- ½ cup (113.5 g) unsalted butter, , melted
- 1 cup (230 g) sour cream, (Greek yogurt or buttermilk* can be substituted)
- ¼ cup (61 g) milk
- 2 (100 g) large eggs
- 1 ½ teaspoons (6 g) vanilla extract
- 2 cups (296 g) fresh blueberries, (or 1 ½ cups frozen wild blueberries)
Instructions
To make the streusel crumb topping:
- Toss the melted butter, flour, sugar, salt, and lemon zest together with a fork, until crumbly.
To make the blueberry muffins:
- Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
- Place the flour, sugar, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
- Whisk the melted butter, Greek yogurt, milk, eggs, and vanilla together in a large liquid measure until well incorporated.
- 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).
- Add the berries, and fold carefully. (Overmixing will cause the berries to bleed and the muffins to be tough.)
- Divide the batter equally between each well of the muffin tin, and top with the reserved streusel.
- 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.
Notes
Author
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Have a question about this recipe? Ask AI:
These look amazing! I love that crumb topping 🙂
Thanks, Chloe! I know right? The crumb topping really took them over the top 😀
Oh my gosh the amount of crumble to muffin ratio on these is so good! They look amazing! Blueberries are the best 🙂
How 'bout it??? When I think of muffins, I think blueberries 😉 Thanks Lilli! <3
These muffins look amazing, Allie! You're right…they are pretty and puffy. 🙂 I've found wild frozen blueberries at Trader Joe's and I love the small size of them. Your muffins are just studded with them, and since it's all about blueberries for me lately, I'm loving these!
Thank you so much, Marcie! I really think those frozen wild blueberries make all the difference!
Could you double check your topping?
6 tablespoons of butter, and flour, and a tiny bit of sugar, just made a paste......
Thank you so much, Lisa! That was totally goofed up; I don't know how that happened. All fixed now! If you still have your paste, you should be able to add the extra sugar and flour to that. My apologies! I hope you enjoy the muffins 😉
Glad we caught the oops! I did enjoy the texture of the muffins! I've been trying to find a "go to" muffin recipe. I think this is it.
Yes! Thank you so much for pointing it out to me. Disaster averted! I'm so glad it all worked out for you though. And so happy you enjoyed! 😀 😀 😀
No seriously, just look all those blueberries! And that crumb! I think you just out did yourself here, Ally, I have never seen such perfect blueberry muffins. And I agree, frozen is the way to go! They are so much moister ... and we all know a bowl of fresh blueberries won't last 10 minutes 🙂
Thanks, Mary Frances! I read that bit about the frozen wild blueberries in the original recipe, so I figured what the heck. When I tasted and saw the difference they made, I was sold! I'm so glad you agree 😉
WOW!!!!!!! Just WOW!!!!!! I don't even know what else to say!!!!!!! These look AMAZINGGGGGGGGGGGG Allie!!!! I mean that crumb topping!!!!!!!! It is just PERFECTION!!!!!!! Just looking at it makes me want to bite into it RIGHT AWAY!!!!!!!!! Plus that photo with all the blueberries inside the muffin! That photo was the last straw holding it all together! Now I need to make a batch of these ASAP!!!!!!!!!!!!!!!!!! <3 <3 *-*
Thank you so much Samina! I hope you enjoy 😀 😀 😀
Blueberry is my favorite type of muffin! And streusel topping makes everything better. 🙂
I couldn't agree more, Heather! With both of those statements! Thanks so much for reading and commenting 😀
Beautiful as always, Allie. Love the crunchy topping!
Thanks, Matt! The crunchy topping was my son's favorite part 😉
Allie, your beautiful pictures always make me want to come join you for tea! And enjoy one of these perfect muffins!
Thank you, Ashley! I feel the same way about your pictures 😉
Such incredibly beautiful muffins!!!
Thanks Jocelyn! I felt like a proud mama when they finally came out the way I'd envisioned 😉
Your simply perfect series never ceases to amaze me! These look wonderful!
Thanks so much Meriem! xoxo
great giveaway and love the blueberry muffins!!
Thanks Alice! See you soon (eep!) 😀
Hi. Your recipe card calls for 1/2 cup melted butter in the muffin recipe but I noticed that you didn't use melted butter in your video.
Um, Allie, I would LOVE it if you would force feed me blueberry muffins for weeks--that sounds like a dream come true. And it looks like you totally nailed it with these gorgeous things! I have had blueberry muffins on the brain and need to whip up a batch of these 🙂
I had them on my brain too but now I think it's out of my system, lol! But good to know that I have a go-to recipe now. Thanks so much for the sweet comment, Amy, and I hope you enjoy! xoxo
Two words: Beyond perfect!!
Thank you sweetie! <3
Hi Allie, Wow these blueberry muffins look spectacular. Perfect indeed. I've got to try these now that blueberries are finally in season! 😀
Thank you for hosting such an awesome giveaway too!
Toodles,
Tammy<3
My pleasure, Tammy! And thank you for reading and commenting! Hope you're having a fun week 😉
I'm so excited about this recipe because I have bags of blueberries in the deep freeze from summer.
And streusel topping just makes me happy in a ladylike way.
I'm still trying to figure out how you made those blueberries look so perfect in the cut in half muffin.
Perfect! Frozen blueberries are great for this recipe, especially the little bitty ones. That way they disperse evenly throughout the batter. 😉 Thanks so much for commenting, Laura!