Simply Perfect Blueberry Muffins

Square image of a bakery-style blueberry muffin with streusel crumb topping on a dark wood background with fresh blueberries scattered around.

4.48 stars (42 ratings)

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: Breakfast

Keyword: blueberry muffin, blueberry muffin recipe, blueberry muffins, blueberry muffins recipe, how to make blueberry muffins

Servings: muffins

Calories: 452kcal

Ingredients

For the streusel crumb topping

1/2 cup 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

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)

US Customary - Metric

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.

Video

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