The most perfect blueberry muffins! These are fluffy and soft muffins. They are studded with beautiful fresh blueberries throughout and sprinkled with a buttery sugar streusel!
With spring just around the corner, I can't help but dive into baking with fruits!
Think about everything you love about muffins...this one has it, and more. They are soft, fluffy, and pillowy muffins that come together in one bowl.
The muffins have a buttery sugar streusel sprinkled on top before baking. I like to be extra generous with the amount of streusel I sprinkle on my muffins. As they bake, some of it melts and crisps up.
For more muffin recipes, try Classic Chocolate Chip Muffins, Banana Chocolate Chip Muffins, and Strawberry Chocolate Muffins.
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Why this recipe works
- Breakfast – Easy breakfast or snack idea on the go.
- Easy to make – Very simple recipe that comes together in under 20 minutes.
- Blueberries- These muffins are studded with juicy blueberries.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Butter – Unsalted butter works best for baking. This is going to be melted for the batter and cold for the streusel.
- Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of vinegar. Allow to sit on your counter for at least 10 minutes before using.
- Blueberries - Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
- Cornstarch – Helps to create that tender crumb.
- Oil – I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these Classic Blueberry Muffins. You will need a 12 muffin liner, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, egg, egg yolk, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.
Step 4 – Add in dry ingredients. Toss in flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 5 - Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 6 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
FAQ
Do I have to add blueberries?
No! Feel free to leave them out or add something else in (like some walnuts or chocolate chips!)
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
Can I use normal milk instead of buttermilk?
No, but you can make homemade buttermilk! Use any milk and mix 1 cup of milk with 1 tbsp of vinegar to create homemade buttermilk. Allow this to sit on your counter for 10 minutes to activate and create buttermilk. Then proceed as normal with the recipe!
Check out these recipes
- Strawberry Rhubarb Sour Cream Streusel Muffins
- Easy Carrot Muffins
- Strawberry Rhubarb Breakfast Cake
- Brown Butter Toffee Chocolate Chip Cookie Cups
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Muffins
Ingredients
For the streusel
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 7 tbsp butter cold
For the muffins
- 1/2 cup butter melted and cooled
- 2 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh blueberries* washed and almost completely dried
Instructions
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.1 cup all-purpose flour, 1/3 cup white sugar, 7 tbsp butter
For the muffins
- Preheat the oven to 425℉/218℃. Line your muffin tin with 12 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.1/2 cup butter
- In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.1/2 cup butter, 2 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries*
- Add the blueberries and mix in a few times.
- Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Yenziwe Zotha Dube says
These are the best blueberry muffins I have ever made! So fluffy, so creamy! Thank you
Ania says
Hi Yenziwe! Thanks for sharing! So soo glad you're enjoying these blueberry muffins 🙂 Have a lovely day!