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Easy Blueberry Muffins

Jessica T. Brown
Fluffy, tender blueberry muffins topped with a buttery brown sugar streusel, ready in just 35 minutes, offering a wholesome breakfast or snack packed with fiber, antioxidants, and indulgent flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American

Equipment

  • 1 muffin pan
  • 2 Mixing Bowls (medium and large)
  • 1 Whisk
  • 1 pastry cutter
  • 1 Cooling rack

Ingredients
  

For the Blueberry Muffins:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup unsalted butter melted
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries or frozen, thawed

For the Streusel Topping:

  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar packed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons cold unsalted butter

Instructions
 

  • Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) to ensure even baking.
    Line a 12-cup muffin pan with cupcake liners or lightly grease it with butter or nonstick spray, making sure each cup is evenly coated to prevent sticking and guarantee perfectly shaped muffins.
  • Combine Dry Ingredients: In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
    Whisk the mixture thoroughly to ensure the leavening agent and sugar are evenly distributed, creating a uniform base for tender muffins.
  • Mix Wet Ingredients: In a separate medium bowl, whisk 2 large eggs until smooth.
    Add ½ cup melted butter, ½ cup milk, and 1 teaspoon vanilla extract, whisking continuously until fully incorporated and slightly frothy, which helps create a light and airy texture in the muffins.
  • Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined.
    The batter should remain slightly lumpy—overmixing can make muffins dense—so fold carefully to preserve a tender crumb.
  • Add Blueberries: Gently fold in 2 cups of fresh or thawed blueberries, ensuring they are evenly distributed without crushing.
    Coating frozen blueberries lightly in flour beforehand can prevent them from sinking to the bottom during baking.
  • Prepare Streusel Topping: In a small bowl, combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, ¼ teaspoon cinnamon, and ⅛ teaspoon salt.
    Using a pastry cutter, cut in 2 tablespoons cold butter until the mixture forms coarse crumbs resembling small pebbles.
  • Fill Muffin Cups: Spoon the batter into prepared muffin cups, filling each about three-quarters full for perfect rising.
    Sprinkle approximately 1 tablespoon of streusel over the top of each muffin, pressing lightly to help it adhere without sinking.
  • Bake Muffins: Place the muffin pan in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
    Avoid opening the oven early to maintain consistent heat for even rising.
  • Cool Muffins: Remove the pan from the oven and allow muffins to rest for 5–10 minutes.
    Transfer them carefully to a cooling rack to prevent condensation, which could make the bottoms soggy, and allow them to cool completely before storing or serving.

Notes

  • Blueberry Prep: Use fresh blueberries when possible; if using frozen, thaw and drain well, and toss in a little flour to prevent sinking.
  • Streusel Tips: Keep butter cold for a crumbly topping; cutting it with a pastry cutter ensures the perfect texture.
  • Mixing: Avoid overmixing batter to maintain light, tender muffins. A few lumps are normal.
  • Pan Prep: Line muffin cups with paper liners or grease well for easy removal.
  • Serving Temperature: Muffins are best served slightly warm for optimal flavor and texture.