Best Blueberry Muffins that are light, flavorful and full of sweet, juicy blueberries! Family favorite recipe that’s been perfected over the years. Everyone loves the buttery streusel topping!
Our family loves blueberry muffins and for a while now, I’ve been on the hunt for a really great recipe. I’ve tried the highest rated recipes on all sorts of different websites and they turned out okay…but not fantastic, you know? I’m not one to settle for mediocre recipes, so I keep searching!
This Blueberry Muffin recipe is lightly adapted from an old cookbook of mine. The first time I saw it I thought, “Hmmm, that’s different, I’ll have to try that one!” So I did. Numerous times. As a matter of fact, I’ve made them every few weeks for the past several months- we love them.
This is a very classic recipe that yields light, fluffy and very tasty muffins. Be sure to try the streusel topping too; it’s delicious!
How to make Blueberry Muffins
Preheat oven to 375 degrees F. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.
Place blueberries in colander. Rinse well and tap gently to remove excess water. Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
Add milk and mix lightly. Do not beat.
Carefully fold in blueberries. Let batter sit for 10 minutes. (This is when I make the streusel topping.)
To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.
Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.
Ingredients for Best Blueberry Muffins
Here’s what you’ll need to make this best ever Blueberry Muffin recipe:
–1 1/2 cups blueberries
–1/4 cup flour
–1/2 cup butter, softened
–1 cup sugar
–2 large eggs
–2 tsp vanilla
–2 cups flour
–2 tsp baking powder
–1/2 tsp salt
–1/4 tsp cinnamon
–1/2 cup milk
To make the Streusel Topping, you’ll need:
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 cup quick cook oats
- 5 TBSP butter, cold
Step-by-Step Instructions on how to make Blueberry Muffin Recipe
To make Blueberry Muffins, you’ll first need to preheat oven to 375 degrees F. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.
Place blueberries in colander. Rinse well and tap gently to remove excess water. Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside. You coat the berries with flour so that they don’t sink to the bottom of the muffin cups.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter. By letting the batter sit, you’ll get muffins with better texture. (This is when I make the streusel topping.)
To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.
Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.
Best Blueberry Muffins
Best Blueberry Muffins that are light, flavorful and full of sweet, juicy blueberries! Family favorite recipe that’s been perfected over the years. Everyone loves the buttery streusel topping!
Course: Breakfast, Muffins, Quick Bread
Cuisine: American
Keyword: best blueberry muffins
Servings: 17
Calories: 244 kcal
Ingredients
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup flour
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup milk
Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 cup quick cook oats
- 5 TBSP butter cold
Instructions
-
Preheat oven to 375 degrees. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.
-
Place blueberries in colander. Rinse well and tap gently to remove excess water. Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside.
-
In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
-
Add milk and mix lightly. Do not beat.
-
Carefully fold in blueberries. Let batter sit for 10 minutes. (This is when I make the streusel topping.)
-
To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
-
Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.
-
Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.
Nutrition Facts
Best Blueberry Muffins
Amount Per Serving
Calories 244 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 159mg 7%
Potassium 118mg 3%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 19g
Protein 3g 6%
Vitamin A 6.4%
Vitamin C 1.5%
Calcium 4.9%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.
