What You’ll Love About This Recipe
These blueberry muffins are a delight for anyone who loves a sweet and simple treat.
Perfect for breakfast or a snack, they’re easy to make and even easier to enjoy.
Moist and fluffy texture that melts in your mouth.
Bursting with juicy blueberries in every bite.
Quick to prepare, even on busy mornings.
Recipe
Blueberry muffins are a beloved classic, perfect for breakfast, brunch, or a sweet snack. This recipe yields soft, moist muffins bursting with juicy blueberries and topped with a delightful crumbly streusel.
Simple to make and endlessly adaptable, these muffins are sure to become a family favorite.
Ingredients:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix.
- Fold in the blueberries, being careful not to crush them.
- For the streusel topping, mix flour, sugar, cinnamon, and cubed butter in a small bowl until crumbly.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes:
- If using frozen blueberries, don’t thaw them before adding to the batter to prevent discoloration.
- For extra flavor, add a teaspoon of lemon zest to the batter.
Time:
Prep Time: 15 minutes
Cooking Time: 25 minutes
Serving: 12 muffins
Nutrition
This blueberry muffin recipe is not only delicious but also packed with nutrients. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 8g |
| Fiber | 2g |
| Sugar | 15g |
What To Serve With It
When I make these blueberry muffins, I love pairing them with something that complements their sweet, tangy flavor. A hot cup of coffee or tea balances the richness, while a cold glass of milk makes them feel like a cozy treat.
For breakfast, I’ll add yogurt and fresh fruit—it’s light but satisfying. If I’m serving them as dessert, a scoop of vanilla ice cream turns them into something special.
Sometimes, I’ll even crumble them over oatmeal for extra texture. No matter how you enjoy them, these muffins shine with simple, tasty pairings that let their flavor stand out.
