Whipping up a fresh batch of blueberry muffins is one of the best ways to utilize fruit in baked goods. And at the same time, it’s one of the best ways to make your house smell delicious with that freshly baked muffin scent wafting through.
Blueberry muffins are a total classic, and they’re easy to make at home. Certainly, a giant blueberry bakery-style muffin has its appeal, but there’s nothing better than making your own batch at home from scratch.
These blueberry muffins are soft, tender, and simply bursting with juicy berry flavor. They’re paired with a streusel topping to add the ideal texture on top and to really up the ante. And the best part? You can make these blueberry muffins without a stand mixer, and they’ll be ready in just 35 minutes. Whether you’re prepping a batch to grab for breakfast throughout the week or simply enjoying them with coffee on a lazy Sunday morning, this just might become your new favorite go-to recipe to make again and again.
Gather the ingredients for this blueberry muffins recipe
The first step to making this easy blueberry muffins recipe is to gather your ingredients. It’s always important to make sure you have everything on hand for a recipe before diving in. The last thing you want is to be mid-mixing and realize you’re out of one crucial ingredient to pull it all off.
For this blueberry muffins recipe, you’ll need a cup of white sugar, half a cup of brown sugar, 1-½ cups flour, 1-1/2 teaspoons baking soda, ¾ teaspoon baking powder, half a teaspoon of salt, a cup of milk, two eggs, half a cup oil, and 1-½ cups fresh blueberries. If you don’t have fresh blueberries on hand to add to the batter, frozen blueberries will work as an even swap.
For the crumbly streusel topping for these blueberry muffins, you’ll also need another ¾ cup flour, half cup brown sugar, and four tablespoons unsalted butter that’s been melted in the microwave or on the stovetop.
Mix the dry ingredients for this blueberry muffins recipe
Once your ingredients are gathered, it’s time to prep the batter for your blueberry muffins. Before you do that, start by preheating the oven to 350 degrees Fahrenheit so it’s hot and ready for baking once your batter is prepped. You’ll also want to prepare a 12-slot muffin tin with paper liners. If you don’t have paper liners, generously spray the tin with cooking spray to keep the muffins from sticking while baking.
To start the batter for this recipe, you’ll need a large mixing bowl. You can certainly make this recipe in the bowl of a stand mixer with the paddle attachment, or you can opt for a simpler route by utilizing a mixing bowl and spoon.
Coat blueberries in flour for this blueberry muffins recipe
Blueberry muffins are certainly easy to pull off, especially with this quick and simple recipe. But there is one very important trick to keep in mind while making these muffins.
Sometimes, part of the trouble of making blueberry muffins is the way the blueberries sink in the muffin batter. Because the blueberries are so much heavier than the light, liquid batter, they tend to fall or sink to the bottom of the muffin wells while baking. But this trick will alleviate that problem altogether.
Put the 1-1/2 cups fresh blueberries in a small bowl, and add two tablespoons of flour. Mix the blueberries and flour together well to coat the blueberries. If you’re using frozen blueberries, do the same thing. The flour essentially acts as a catch or a barrier to keep the blueberries suspended in the batter while baking, rather than sinking and creating a gooey, unwanted mess.
Add the wet ingredients for your blueberry muffins
Once the dry ingredients mixture is prepped and well combined, it’s time to add the wet ingredients to complete the batter.
In a small bowl, mix together the milk, two eggs, and oil. Stir or whisk until well combined. You’ll want to do this separately to avoid any unnecessary additional mixing in the batter. Once the wet ingredients are all mixed together, pour the mixture into the bowl with the dry mixture and stir gently.
You’ll want to stir the mixture until just moistened and combined. Over-mixing the muffin batter will result in blueberry muffins with a tougher texture. The longer you stir, the more the gluten from the flour develops in the batter. Stirring enough to just combine the mixture will result in muffins with a nice, fluffy texture. Once the batter is ready, stir in the coated blueberries until just combined.
Make the streusel topping for these blueberry muffins
If you’re a fan of a nice crumb topping on muffins, this is definitely the recipe for you. Adding a streusel crumb topping to these blueberry muffins brings such great texture and flavor to the finished muffin. If you’re not a fan of streusel, it can certainly be omitted, and the blueberry muffins can be baked without the topping.
To make a streusel topping for these blueberry muffins, start by melting four tablespoons of butter in the microwave. Allow your butter to cool after you melt it. In a small bowl, mix together ¾ cup flour with half a cup brown of sugar. Stir until well combined.
Gradually pour the melted butter into the mixture and stir with a large fork or spoon until soft clumps begin to form. Continue stirring until crumbly. If the mixture seems too wet and isn’t crumbly, add a bit more flour to reach the ideal consistency.
Top and bake your blueberry muffins
Once your blueberry muffin batter is mixed, it’s time to prep the muffins for baking. Use a measuring cup or spoon to scoop the prepared blueberry muffin batter into each of the muffin tin wells. You’ll want to fill each well just half-way full to avoid the muffins from rising over the top while baking. Once each of the 12 wells are filled, sprinkle the prepared streusel topping on top of each muffin.
With each of the wells filled with batter, put the muffin tin in the oven and bake for 25 minutes until the tops are lightly golden brown. You’ll know the muffins are done once they have a bit of color and the middles are no longer gooey. Once the muffins are fully baked and ready, remove the pan from the oven and allow it to cool on top of the oven for a few minutes. Transfer the muffins to a cooling rack to finish cooling.
- 1 cup white sugar
- ½ cup brown sugar (plus ½ cup for streusel topping)
- 1-½ cups flour (plus ¾ cup for streusel topping)
- 1-½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- ½ cup oil
- 1-½ cups fresh blueberries
- 4 tablespoons butter, melted (for streusel topping)
- In a large bowl, mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt.
- In a small bowl, mix together the milk, oil, and two eggs.
- Gradually add the wet mixture to the dry ingredient mixture while stirring. Mix until just combined. Be sure not to over-mix.
- Toss the blueberries in flour to prevent sinking. Stir the blueberries into the batter.
- To make the streusel topping, melt the butter in the microwave and let cool. Mix together ¾ cup flour and ½ cup brown sugar in a small bowl. Pour in the melted butter and mix with a large fork until clumps form. Continue stirring until a crumbly mixture forms.
- Fill a muffin tin prepared with paper liners with the batter. Fill each well half-way full. Sprinkle the streusel topping over each muffin well.
- Bake muffins for 25 minutes until lightly golden brown. Remove from the oven and let cool on top of the oven for a few minutes before transferring to a cooling rack to finish cooling.