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