5 from 4,980 votes
Blueberry Muffins
These Blueberry Muffins combine tender, sweet muffin batter with juicy blueberries and a crisp streusel topping. The muffin’s soft, moist crumb is enhanced by the fresh or frozen blueberries folded in before baking, while the cinnamon-flavored streusel adds a contrasting crunch. They make a practical choice for breakfast, snacks, or a light dessert, and their straightforward preparation suits home bakers looking for a classic baked good with a seasonal fruit touch.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
12
muffins
Calories:
290 kcal
Course:
Breakfast, Bread
Cuisine:
American
Ingredients
For the blueberry muffins:
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) blueberries washed, drained, and picked-over, or frozen (see note 1, fresh
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
Instructions
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
- To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Cup of Yum
Notes
- Choose fresh blueberries and remove any damaged or large berries for even baking.
- These muffins yield about 12 regular-sized muffins.
- Store leftovers covered at room temperature for up to four days.
- You can freeze muffins in an airtight container for up to three months; thaw overnight and reheat at 300°F for 3-5 minutes.
Nutrition Information
Serving
1muffin
Calories
290kcal
(15%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
292mg
(12%)
Potassium
86mg
(2%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
372IU
(7%)
Vitamin C
4mg
(4%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 290
% Daily Value*
| Serving | 1muffin | |
| Calories | 290kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 292mg | 12% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.