These bakery-style blueberry muffins have tall domed tops, a soft tender crumb, and bursts of juicy blueberries in every bite.
They're perfect for breakfast, brunch, lunchboxes, or afternoon coffee breaks.
Why You'll Love This Recipe
Bakery-style muffin tops
Moist and fluffy texture
Loaded with blueberries
Freezer-friendly
Perfect breakfast treat
Easy to make
Ingredients
Muffins
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
1 cup whole milk
½ cup melted butter
1 teaspoon vanilla extract
1½ cups fresh blueberries
Streusel Topping
¼ cup brown sugar
¼ cup flour
2 tablespoons butter
½ teaspoon cinnamon
How To Make Blueberry Muffins
Step 1
Preheat oven to 425°F.
Line a muffin pan with paper liners.
Step 2
Whisk together:
Flour
Baking powder
Salt
Step 3
In another bowl whisk:
Sugar
Eggs
Milk
Melted butter
Vanilla
Step 4
Combine wet and dry ingredients.
Mix until just combined.
Fold in blueberries.
Step 5
Mix streusel ingredients until crumbly.
Step 6
Fill muffin cups almost to the top.
Sprinkle with streusel.
Step 7
Bake at 425°F for 5 minutes.
Reduce temperature to 350°F.
Bake another 15-18 minutes.
Step 8
Cool before serving.
How Do You Keep Blueberries From Sinking?
Toss blueberries with 1 tablespoon of flour before folding them into the batter. This helps keep them evenly distributed throughout the muffins.
Can Blueberry Muffins Be Frozen?
Yes.
Store in a freezer-safe container for up to 3 months.
What To Serve With Blueberry Muffins
Coffee
Hot Chocolate
Fresh Fruit
Yogurt
Scrambled Eggs