Homemade Blueberry Muffins

4.97 from 156 votes

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!

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 390kcal

Author: Amy Nash

Ingredients

Blueberry Muffins

2 cups all-purpose flour (250g)
2 teaspoons baking powder
½ teaspoon salt
¼ cup salted butter, melted (57g)
¼ cup vegetable or canola oil (57g)
¾ cup granulated sugar (150g)
2 large eggs
1 teaspoon vanilla extract
¾ cup milk
2 cups blueberries, fresh or frozen

Crumb Topping

⅔ cup all-purpose flour (83g)
⅓ cup granulated sugar (66g)
⅛ teaspoon salt
¼ cup salted butter, melted (57g)

Instructions

Heat oven to 375°F. Line muffin tins with baking cups or grease well with cooking spray.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.
Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost them before adding them to the batter.
Fill each baking cup ¾ full, then add a few extra blueberries on the top of each muffin, if desired. Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, 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