4.6 from 261 votes
Best Blueberry Muffins
Easy homemade Blueberry Muffins that are light, tender, packed with juicy blueberries and finished with a sweet streusel topping. This is the BEST Blueberry Muffin Recipe!
Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 12
Calories: 272 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 2 1/2 tablespoons cold unsalted butter cut into small pieces
For the blueberry muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs at room temperature
- 3/4 cup buttermilk at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups blueberries divided (plus 1 tablespoon flour for coating berries)
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
- To make the streusel: Combine the flour, brown sugar, and butter pieces in a small bowl. Mix in the butter with your fingers or a pastry cutter until you have a crumb mixture. Place the streusel in the refrigerator until ready to use.
- To make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the brown sugar and whisk again until there are no brown sugar clumps.
- In a small bowl, combine the melted butter, eggs, buttermilk, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
- Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don't over mix the batter, stir just until flour disappears. In a small bowl, combine 1 cup of the blueberries with 1 tablespoon of flour and toss until blueberries are coated. Gently fold in 1 cup of the blueberries, being careful not to over mix.
- Divide the muffin batter evenly among the muffin cups. Top each muffin with remaining 1/4 cup blueberries, pressing them gently into the tops. Remove the streusel from the refrigerator and sprinkle evenly over each muffin. Gently press the crumbs into the batter.
- Bake the muffins for 18 to 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Cup of Yum
Nutrition Information
Serving
12g
Calories
272kcal
(14%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
55mg
(18%)
Sodium
149mg
(6%)
Potassium
177mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
380IU
(8%)
Vitamin C
1.5mg
(2%)
Calcium
79mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272
% Daily Value*
| Serving | 12g | |
| Calories | 272kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 149mg | 6% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.