These easy Blueberry Muffins are to die for! They are super moist and fluffy, and topped with a crumbly streusel topping that is made from scratch.
Table Of Contents
Blueberry Muffins Recipe Details
I love these Blueberry Muffins because they’re moist with pops of juicy blueberries throughout. And the cinnamon streusel topping is the best part!
- TASTE: These Blueberry Muffins are sweet and tart, with buttery streusel crumbles on top.
- TEXTURE: Moist and springy, these muffins have the perfect texture. Cinnamon sugar topping adds a fabulous little crunch to each bite.
- TIME: These muffins take about 35 minutes to cook, but you can also make them ahead to save time.
- EASE: Simple and straightforward, this is an easy recipe to follow for delicious results.
What You’ll Need
- Dry Ingredients: All-purpose flour, Baking powder, Baking soda, and Salt
- Wet Ingredients: Sugar, Eggs, Vanilla, Heavy cream, Lemon juice, and Butter
- Streusel topping: Butter, Brown sugar, Flour, Cinnamon, and Salt
How to Make Blueberry Muffins
This is a quick run-down with step-by-step photos. For the full detailed recipe and measurements, scroll down to the printable recipe card.
- Combine the dry ingredients. Start off by adding the all-purpose flour, baking powder, baking soda, and salt to a bowl, then whisking it all together.
- Prepare the blueberries. Reserve about 1 tbsp of the flour mixture and mix it with the blueberries. Then set them aside.
- Beat the eggs. Now whisk the eggs on high speed with an electric hand mixer in a separate bowl until they’re pale and fluffy.
- Add the sugar, vanilla, and lemon juice. Continue beating the eggs as you add in the granulated sugar. Keep beating for about 3 more minutes, then add the vanilla extract and lemon juice.
Pro Tip: Beat the eggs really well because this is what incorporates the air that makes these Blueberry Muffins so fluffy in the end.
- Add the heavy cream. Beat the eggs on high speed again and slowly add in the heavy cream.
- Sift in the dry ingredients. Begin sifting in your dry ingredients, but not all at once. Add about 1/3 of the dry ingredients at a time, mixing to incorporate them each time.
- Add the butter and blueberries. Once you’ve got all your dry ingredients well Incorporated, continue mixing as you add in the melted butter. Then add the berries to the blueberry muffin batter.
- Fold the batter and scoop it. Fold the blueberries into the batter using a spatula. Then line the muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop.
- Make the topping. Combine the cold cubed butter, all-purpose flour, salt, cinnamon, and brown sugar in a small bowl. Mix with a fork until all the ingredients are well combined and have a crumbly, dry texture to them.
- Bake. Top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
- Coat the blueberries in flour- Coating the blueberries in a little bit of the flour mixture helps prevent them from sinking to the bottom of the muffins.
- Beat the egg well. The key to super fluffy muffins is well-beaten eggs, so whisk them thoroughly and continue beating while adding in the wet ingredients.
- Add the dry to the wet in stages. When sifting in your dry ingredients, do a third at a time to allow them to be thoroughly incorporated. This avoids clumps and dry spots in the blueberry muffins.
- Use cold butter in the topping. Using cold cubed butter for the streusel topping allows the butter to stay solid through the baking process. Too warm and the butter would melt away.
Add-ins and Substitutions
- Substitute Greek yogurt or sour cream for heavy cream- Decrease the fat content and add protein to this recipe by using plain Greek yogurt or sour cream in place of the heavy cream.
- Reduce the refined sugar- For a healthier muffin, substitute honey for the sugar. This will also give them a nice little honey flavor.
- Add fruits and nuts- For extra flavor, you can add diced banana, mango, or chopped hazelnuts. Just make sure to decrease your blueberries so that the muffin is not overwhelmed.
- Make them gluten-free- Substituting gluten-free flour for the all-purpose flour will make these muffins allergen-friendly.
Yes, most definitely! Frozen blueberries work just as well as fresh when making these muffins. You may want to thaw them first though to decrease excess moisture in the batter.
Most bakery muffins can have up to 480 calories. These homemade muffins, on the other hand, have roughly 280 calories per muffin (without recipe variations). Making homemade muffins is a much healthier option!
These Blueberry Muffins are a sweet addition to your breakfast table. Here are some delicious serving ideas:
- Proteins: Plate your muffins with a side Crispy Air Fryer Bacon, sausage, or ham.
- Pancakes: For a full breakfast brunch, offer these muffins alongside Dutch Baby Pancake, Crepes (VIDEO), or Cheese Blintz.
- Eggs: Blueberry Muffins taste delicious with a Bacon Mushroom Omelette, Easy Poached Eggs with Caramelized Onions, and Eggs Benedict.
- Condiments: For something simple, enjoy these muffins with butter, Strawberry Jam, or Blueberry Pie Filling.
Make These Blueberry Muffins in Advance
Make ahead: You can make these Blueberry Muffins ahead of time and let them cool before storing. They keep well in the fridge or freezer and can be warmed in the oven before serving.
Storing: These Blueberry Muffins can stay at room temperature for about 2 days. They will also last about 1 week if stored in the refrigerator in an airtight container or ziplock bag.
Freeze: Allow the muffins to cool completely prior to freezing. They can be frozen for up to 3 months in a freezer-safe container or ziplock bag. Reheat in the oven or microwave until warmed through.
More Tasty Blueberry Dishes!
- Blueberry Bread
- Oatmeal Blueberry Bars
- Blueberry Pie
- Crepes with Blueberry Filling and Whipped Cream
- Blueberry Ricotta Pancakes
- Blueberry Smoothie Bowl
Watch VIDEO recipe here
Full Recipe Instructions
For the Muffins
- Start off by combining all of your dry ingredients in a bowl. Add 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt, then whisk it together.
- Reserve about 1 tbsp of the flour mixture and mix it with 1 1/2 cups of blueberries. Then set it aside.
- Now add 3 eggs into a large bowl and whisk them on high speed with an electric hand mixer. You want to whisk them for a few minutes until the eggs become pale and fluffy.
- Then continue beating the eggs as you add in 1 cup of granulated sugar. Keep beating for about 3 more minutes. The key to super fluffy muffins is well-beaten eggs.
- Now add 1 tsp vanilla extract and 1 tbsp lemon juice.
- Beat the eggs on high speed again and this time slowly add in 3/4 cup heavy cream.
- Now you can begin sifting in your dry ingredients. But don’t add it in all at once. You’ll want to add about 1/3 of the dry ingredients at a time with mixing in between.
- Once you’ve got all your dry ingredients well Incorporated continue mixing as you add in 4 tbsp of unsalted melted butter.
- Now add the blueberries to the blueberry muffin batter.
- Make the streusel topping by combing 1 tbsp unsalted cold cubed butter, 2 tbsp all-purpose flour, Pinch of salt, 1 tsp cinnamon, and 3 tbsp brown sugar in a small bowl.
- Mash it all together using a fork until all the ingredients are well combined and have a crumbly dry texture to them.
- Now top the blueberry muffins with the streusel topping and bake them in the oven at 350 degrees Fahrenheit for about 35 minutes.
- Can I replace the heavy cream?
- Can I use frozen blueberries?
- How to make these muffins ahead of time?