Homemade Blueberry Muffin Recipe
Blueberry muffins are a breakfast staple and this recipe for bakery-style, ultra moist, streusel-topped muffins is extraordinary.
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Homemade Blueberry Muffins
This blueberry muffin recipe blows the bagged mix out of the water and is super simple to mix up! With a dual-sugar streusel topping and a bakery-style dome, these feel ultra fancy without all of the work. With quadruple the flavor and at least double the satisfaction, homemade blueberry muffins put Krusteaz mix muffins to shame. Made with common pantry items and blueberries from the freezer, these bad boys can be whipped up for Sunday morning brunch along side a loaded veggie omelet or whenever the mood strikes.
Blueberry Muffin Ingredients
- Canola oil – Oil instead of butter here to help the muffins be extra light, fluffy and moist.
- Granulated sugar
- Eggs
- Vanilla extract
- Butter extract – Okay, this sounds weird but just TRUST ME ON IT.
- All-purpose flour
- Baking powder – The baking powder will give your muffins the perfect giant bakery dome.
- Salt
- Buttermilk – This will help your muffins be super moist with the perfect crumb.
- Water
- Frozen wild blueberries (do not thaw) – You can use fresh blueberries, but I actually prefer these frozen ones because they are smaller & more flavorful!
Streusel topping
- Margarine (or butter)– I usually use margarine here because it helps the streusel get nice and crispy and stay that way while butter can sometimes soften.
- All-purpose flour
- Granulated sugar
- Brown sugar
Can you make Blueberry Muffins with frozen blueberries?
Yes! That’s actually what this recipe calls for. I like using frozen wild blueberries because they are smaller, have a better flavor, are cheaper and you don’t have to worry about using them all up before they go bad! Just use them straight from the freezer – do not thaw first.
How to make Blueberry Muffins
- In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
- Add the dry ingredients to the bowl and slowly begin to combine.
- As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
- Cover and allow the batter to rest for 15 minutes.
- Preheat your oven to 425° F.
- Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
- Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
- Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
- Scoop the batter out and divide among the 12 muffin liners. (Note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
- Top each muffin with the streusel.
- Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes. (If making smaller muffins, only bake for an additional 10 minutes after adjusting the temperature.)
- Allow the muffins to rest for 15 minutes before enjoying!
- Store in an airtight container for up to 3 days.
Best Blueberry Muffin Recipe Variations
You can use this recipe as a base for other fruit muffins like raspberry, if desired. I love the streusel topping but it is, I guess, optional if you’d like to cut it out.
What to serve with Blueberry Muffins for breakfast
I have been known to serve these by themselves, but you can also serve them with scrambled eggs & bacon to balance things out. Or, if you’re feeling extra fancy, serve it in a brunch buffet with an assortment of fruits and other muffins or dessert breads!
How to store Blueberry Muffins
Store your muffins in an airtight container on the counter for up to 3 days! This will ensure your muffins stay soft and fresh until they are consumed.
Can you freeze Blueberry Muffins?
Yes, you can! Make sure your muffins have cooled entirely and then place them in a resealable freezer bag. Label your bag and freeze for up to 3 months!
How long do Blueberry Muffins last?
Fresh your muffins will last up to 3 days. If you decide to freeze your muffins, they will last for 3 months!
What to do with leftover Blueberry Muffins
I love to pop these in the microwave for breakfast the next day, but you can also freeze them for later! If you’re feeling really adventurous you could try using them in a french toast bake!
Other Breakfast Favorites
Best Blueberry Muffins
Ingredients
- 2/3 cup canola oil
- 1 3/4 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 tsp butter extract
- 3 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup water
- 2 cups frozen wild blueberries (do not thaw)
Streusel Topping
- 2 tbsp margarine (or butter)
- 1/3 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
Instructions
- In the bowl of a stand mixer or with an electric hand mixer, combine the oil, granulated sugar, eggs and extract until smooth.
- Add the dry ingredients to the bowl and slowly begin to combine.
- As the dry ingredients are combining, add in the buttermilk and water. Mix until a thick batter forms.
- Cover and allow the batter to rest for 15 minutes.
- Preheat your oven to 425° F.
- Line every other muffin tin with a liner (this will give room for our beautiful domed tops) until you have 12 muffin tins lined.
- Make the streusel topping by cutting the butter, flour granulated sugar and brown sugar together until the mixture is dry but feels like wet sand. Set aside.
- Once the batter has been resting for 15 minutes, add the frozen wild blueberries to the batter and fold quickly to distribute.
- Scoop the batter out and divide among the 12 muffin liners. (note: if you’d like smaller muffins, you can use 24 liners and divide the batter among the 24 liners)
- Top each muffin with the streusel.Bake at 425° F for 7 minutes and then lower the temperature in the oven to 350° F without removing the muffins for an additional 20-25 minutes (For an additional 10 minutes, if making smaller muffins)
- Allow the muffins to rest for 15 minutes before enjoying!
- Store in an air tight container for up to 3 days.
this looks amazing! is the butter extract absolutely necessary? I have everything except that and would love to bake these today!
thank you!
You can make them without, they just won’t be as flavorful! I personally LOVE the extra mmm that the extract adds, but it technically isn’t necessary.
These turned out great! I am just wondering if they could have turned out even better (I’m aiming for a local bakery level that are literally just out of this world) so I’m wondering if using silicone liners was the problem or using avocado oil instead of canola was the problem. Paper liners are so annoying, and I kind of just refuse to buy canola because it is horrible for you, so I used avocado which I always have in hand. I was looking for more of that “crumb” so wondering is those things contribute to it or not!