These homemade blueberry muffins are soft, fluffy, and buttery inside, filled with juicy blueberries and finished with a golden, crunchy crumb topping—just like bakery-style muffins.
Ingredients
For the Muffins
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- 1 cup (150 g) fresh blueberries
- 1 tbsp all-purpose flour, for coating blueberries
For the Crumb Topping
- ⅓ cup (42 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- Pinch of salt
- 3 tbsp (42 g) unsalted butter, melted
Instructions & Step-by-Step Guide
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners. Lightly spray the liners with cooking spray if desired.
Step 2: Make the Crumb Topping
Add the following to a small bowl:
- ⅓ cup flour
- ¼ cup sugar
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- Pinch of salt
Mix well.
Pour in the melted butter and mix with a fork until the mixture forms small, coarse crumbs.
Set aside while you prepare the muffin batter.
Step 3: Prepare the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
Mix until evenly combined and set aside.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 2–3 minutes.
The mixture should become lighter, smooth, and fluffy.
Step 5: Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until combined.
Step 6: Combine the Batter
Add about half of the dry ingredients to the butter mixture.
Mix gently.
Add the milk and mix again.
Add the remaining dry ingredients and stir just until the flour disappears.
Do not overmix. A few small lumps are perfectly fine.
Step 7: Add the Blueberries
Place the blueberries in a small bowl and toss them gently with 1 tbsp flour.
This helps prevent the berries from sinking to the bottom.
Gently fold the blueberries into the muffin batter using a spatula.
If using frozen blueberries, add them straight from the freezer without thawing.
Step 8: Fill the Muffin Pan
Divide the batter evenly between the 12 muffin cups.
Fill each liner approximately ¾ to almost completely full for tall bakery-style muffins.
Step 9: Add the Crumb Topping
Generously sprinkle the prepared crumb mixture over each muffin.
Lightly press the crumbs into the batter so they stay on top while baking.
Step 10: Bake
Place the muffin pan in the preheated oven.
Bake at 375°F (190°C) for 20–25 minutes.
The muffins are ready when:
- The tops are golden brown.
- The muffins have risen nicely.
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 11: Cool
Remove the pan from the oven and let the muffins cool in the pan for 5–10 minutes.
Then transfer them to a wire rack and allow them to cool further.
Step 12: Serve
Serve the muffins slightly warm or at room temperature.
The result should be soft and fluffy blueberry muffins with juicy berries and a buttery, crunchy crumb topping. 🫐
Helpful Tips
- Don’t overmix: Overmixing can make muffins dense and tough.
- Room-temperature ingredients: Eggs, milk, and butter blend more easily when they’re not ice-cold.
- For extra-tall muffins: Fill the liners nearly to the top.
- For a stronger blueberry flavor: Add ½ tsp lemon zest to the batter.
- Frozen blueberries: They work well, but don’t thaw them before adding.
- Storage: Keep cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual muffins and freeze for up to 3 months. Thaw at room temperature and warm briefly before serving.
Yield: 12 muffins
Prep Time: 20 minutes
Bake Time: 20–25 minutes
Total Time: About 45 minutes
