Homemade Blueberry Muffins
This is the BEST Blueberry Muffin recipe I have made, and you will love it too! Bursting with juicy blueberries and topped with sweet streusel, these really are so delicious!
Servings: 12 muffins
Equipment
Ingredients
- ¾ cup (150g) granulated sugar
- ¼ cup (57g) salted butter melted
- ¼ cup (57g) vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries fresh or frozen
Crumb Topping
- ¼ cup (57g) salted butter melted
- ⅔ cup (83g) all-purpose flour
- ⅓ cup (66g) granulated sugar
- ⅛ teaspoon salt
Instructions
- Heat oven to 375°F. Line muffin tins with baking cups or grease well with cooking spray.
- In a large bowl, whisk together the sugar, butter, oil, eggs, and vanilla until smooth. Add the milk and whisk again until combined.¼ cup (57g) salted butter, ¼ cup (57g) vegetable or canola oil, ¾ cup (150g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup milk
- In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, then stir by hand with a spatula or wooden spoon just until evenly moistened. It's okay for a few streaks of flour to remain.2 cups (250g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Toss the blueberries with 2 teaspoons of additional flour to help prevent them from sinking, then gently fold them into the muffin batter. If using frozen blueberries, do not defrost them before adding them to the batter. Let the batter rest for 15 minutes.2 cups blueberries
- Fill each baking cup about ¾ full, then sprinkle a few extra blueberries on the top of each muffin, if desired. For more rounded domes, use two muffin pans, alternating muffin cups to provide more space around each muffin while baking to help them rise better.⅔ cup (83g) all-purpose flour, ⅓ cup (66g) granulated sugar, ⅛ teaspoon salt, ¼ cup (57g) salted butter
- Make the streusel by mixing the butter, flour, sugar, and salt in a medium bowl, then divide evenly among the muffins, and sprinkle about 1 tablespoon on the top of the muffin batter before baking.
- Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.
Video
Notes
- Storage: Store these muffins in an airtight container or muffin tin at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Freezing: This is a great recipe to make ahead as muffins freeze very well for up to 3 months. Simply bake as normal, allowing them to completely cool before storing the muffins in a freezer-safe container or in freezer bags. Allow the muffins to defrost before eating, or microwave them to defrost.
Nutrition
Calories: 390kcal | Carbohydrates: 61g | Protein: 7g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 206mg | Fiber: 2g | Sugar: 21g
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