These are light, fluffy and super moist blueberry muffins. Make a delicious streusel topping to turn these into the best blueberry crumble muffins.


When I set myself to baking these blueberry muffins, I questioned if I needed to add yet another blueberry muffin recipe to what’s already out there.

I’m sure we’re pretty spoilt for choice, ‘cos there’s tons of blueberry muffin recipes to try a different one every single day of the year!

Best homemade blueberry muffins

But that’s exactly what I truly love and appreciate about blogging. Because of folks who didn’t stop sharing after their millionth recipe, I now find myself on this amazing journey.

I love discovering and creating awesome recipes for my readers, and making desserts that are easy for everyone to create in their kitchens.

Why I love blueberry muffins

Back to these gorgeous blueberry muffins, with all sorts of berries back in season, it was the perfect time to do lots of baking with berries.

Best homemade blueberry muffins

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I see them at almost every turn around my neighbourhood. Which for me, is an irresistible temptation that I can’t shake off ‘cos they’re just there in full and glorious freshness!

I’d end up buying basket loads of every kind I can get my hands on. Of course, I have my favourites and blueberries are it.

They’re sweet, juicy, and stay intact especially well when used in muffin or cake batter.

Best homemade blueberry muffins

Blueberries don’t turn to mush or colour your batter, and even if they do, who doesn’t love those gorgeous bluish-purplish streaks?

About this blueberry muffin recipe

I’m sharing this recipe by Heather Walker, a recipe contributor on one of my favourite recipe sites, Allrecipes.com. I came across it years ago, and it’s still my go-to today.

This recipe makes such delicious muffins that my hubs frequently asks for this. This is one of those instances that really fits the proverb or idiom, ‘If it ain’t broken, don’t fix it.’

It’s a tried and tested, fabulous recipe for making soft and fluffy, super moist blueberry muffins.

Best homemade blueberry muffins

The cinnamon streusel topping really brings these muffins over the top, and it’s not to be missed.

My family prefers our blueberry muffins plain, which is why you don’t see it in the pictures, but take my word for it, the streusel is heavenly.

But for good measure, I like to sprinkle a couple of fresh blueberries on top of each muffin batter, just before it goes into the oven to bake.

Muffin cups filled with blueberry muffin batter, topped with extra fresh blueberries

You can really up the ‘wow’ factor of these blueberry muffins with your favourite frostings or toppings too.

Lemon cream cheese frosting or vanilla buttercream are excellent choices.

I highly recommend making the streusel or crumble topping, but something as simple as sprinkles of coarse, granulated sugar is delicious too!

I hope you’ll enjoy these blueberry muffins as much as I do! – ✨Celia

Here are more sweet bakes you may like:

Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

Favourite Blueberry Muffins with Streusel Topping

Blueberry muffins loaded with plump blueberries in a muffin tray
4.75 from 4 reviews
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 12 muffins
Light, fluffy and super moist blueberry muffins with a delicious streusel topping that's guaranteed to give you a boost to your day. Fresh or frozen blueberries can be used to make this a breakfast you can enjoy whatever the season.

Ingredients

  • 2 cups plain flour, plus ½ tbsp flour to coat blueberries
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened at room temperature
  • ¾ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest
  • ½ cup milk
  • 2 cups blueberries

For the Streusel Topping (Optional):

  • 2 tbsp plain flour
  • 5 tbsp caster sugar
  • ½ tsp ground cinnamon
  • 2 tbsp butter, diced

Instructions
 

  • Prep: Pre-heat oven to 190°C (375°F). Grease a 12-muffin tray or line the muffin moulds with paper liners.
  • Make the streusel topping: Mix flour, sugar, and cinnamon in a small bowl. Cut in cold butter with a fork or pastry blender until you get a sandy mixture with crumbs the size of small peas. Keep in the chiller until needed.

Make the muffin batter

  • Dry ingredients: In a mixing bowl, stir together two (2) cups plain flour, baking powder, and salt with a whisk until well mixed. In another mixing bowl, rub lemon zest into the sugar with your finger tips until the zest releases its aroma.
  • Blueberries: Separately, toss the blueberries with ½ tbsp flour until evenly coated. Set aside.
  • Wet ingredients: In a stand mixer fitted with a paddle or with handheld beaters, beat butter and zested sugar at medium speed until the mixture turns pale and fluffy, about 5 minutes. Scrape down the bowl once or twice to make sure you get all the butter off the sides of the bowl.
  • Add the eggs one at a time, beating well after each addition. Next, beat in the vanilla extract until well combined, about 15 seconds.
  • Reduce the mixer speed to low. Beat in the flour mixture and milk alternately in 2-3 additions, starting and ending with the flour. Do not over mix – just enough to get the batter smooth. The batter will be quite thick but should easily run off a spatula when scooped without being runny. If the batter is too stiff, mix in a tablespoon of milk.
  • Lastly, gently fold in the blueberries by hand until well distributed throughout the batter.
  • Chill the muffin batter (optional but recommended): Chill the muffin batter, covered tightly with plastic wrap, for at least an hour or overnight if you can spare the time. Chilling helps the flour absorb the moisture, thicken, and bake up with domed muffin tops.
  • Scoop the batter into the prepared muffin tray, using a heaped ¼-cup for each or a heaped ice cream scoop. Top with extra blueberries if desired, and sprinkle streusel topping over the tops.
  • Bake the muffins on the middle rack for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove from the oven, and take the muffins out of the muffin pan as soon as you can. Transfer to a wire rack to finish cooling. 

Notes

  • Sprinkling flour over the blueberries and tossing to coat them evenly will help prevent ‘purple’ batter.
  • When folding the blueberries into the batter, remember not to stir in the blueberries. Fold in lightly and gently, so that the blueberries stay intact as much as possible. Using gentle moves also help prevent its juices from colouring the batter.
  • These muffins freeze very well. When ready to eat or serve, these re-heat very well in a microwave oven. Keeps well for up to 3 days when stored in an air-tight container and kept in a dry, cool place. If keeping longer, store in an air-tight container and chill in the refrigerator or freeze.

Nutrition Information:

Serving: 1serving, Calories: 197kcal, Carbohydrates: 41g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.003g, Cholesterol: 30mg, Sodium: 199mg, Potassium: 91mg, Fiber: 1g, Sugar: 22g, Vitamin A: 93IU, Vitamin C: 3mg, Calcium: 79mg, Iron: 1mg
Cuisine: Western
Course: Cake Recipes
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!