4 from 1 vote
Square image of a bakery-style blueberry muffin with streusel crumb topping on a dark wood background with fresh blueberries scattered around.
Simply Perfect Blueberry Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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!


Course: Breakfast
Cuisine: Breakfast
Keyword: blueberry muffins
Servings: 12 muffins
Calories: 438 kcal
Ingredients
For the streusel crumb topping
  • 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
For the blueberry muffins
  • 3 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 Greek yogurt (sour cream 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)
Instructions
To make the streusel crumb topping:
  1. Toss the melted butter, flour, sugar, salt, and lemon zest together with a fork, until crumbly.
To make the blueberry muffins:
  1. Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
  2. Place the flour, sugar, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.
  3. Whisk the melted butter, Greek yogurt, milk, eggs, and vanilla together in a large liquid measure until well incorporated.
  4. 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).
  5. Add the berries, and fold carefully. (Overmixing will cause the berries to bleed and the muffins to be tough.)
  6. Divide the batter equally between each well of the muffin tin, and top with the reserved streusel.
  7. 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

Recipe Notes

*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.

Nutrition Facts
Simply Perfect Blueberry Muffins
Amount Per Serving
Calories 438 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 70mg 23%
Sodium 198mg 8%
Total Carbohydrates 66g 22%
Dietary Fiber 2g 8%
Sugars 26g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.