Blueberry Muffins Recipe
This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. It’s extraordinary!
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Best Blueberry Muffin Recipe
I’m going to tell it to you straight – this blueberry muffin will blow the bagged muffin mix out of the water. And truly, it is super simple to mix up!
Here are its best features:
- It is made with common pantry items and blueberries from the freezer, meaning these bad boys are pretty much always on deck. We use 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!
- It rises beautifully. Like, bakery-window, tall dome, beautifully. Which is a direct result of the baking powder and buttermilk we use. If you do not have buttermilk, you can easily make your own with milk and lemon juice or white vinegar. I lay out all the steps in this post for buttermilk substitutes.
- It is topped with a crispy, sugary, buttery streusel that you will want to eat on everything from here on out.
Blueberry Muffin Ingredients
Here’s a preview of the ingredients you will need to make homemade blueberry muffins. Exact quantities and directions can be found in the printable recipe card below.
- 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. My extra-strength butter flavoring gives this recipe for blueberry muffins a depth of flavor that is so.good.
- All-purpose flour– if you are in need of a GF muffin recipe, try out these Gluten-Free Blueberry Muffins.
- 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
How to Make Easy 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.
Blueberry Muffin Swaps
You can use this recipe as a base for other fruit muffins like raspberry or mixed berry and it is SO YUMMY. And while I love the streusel topping, I guess it is technically 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 you’re ready to eat them.
If you’re wondering, “can you freeze blueberry muffins?”, the answer is absolutely yes! 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.
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Best Blueberry Muffins
This bakery-style Blueberry Muffin Recipe is ultra moist and topped with a tender, dual-sugar streusel. They're extraordinary!
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Servings: 12 large muffins
Calories: 403kcal
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.
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Nutrition
Calories: 403kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 275mg | Potassium: 71mg | Fiber: 1g | Sugar: 34g | Vitamin A: 56IU | Calcium: 83mg | Iron: 2mg
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!
I plan on baking these this week using avocado instead of canola oil. Did you ever find out if that was the issue?! Or silicone vs paper vs no liner?! 😊
I’m wondering where would I find butter extract ?? Maybe where the vanilla extract area is ??
Can’t wait to try these out, especially for a bake sale coming up in September.
Hi Deb! You can find butter extract on the baking aisle by the vanilla. I also have a premium Butter Extract that I developed available for sale on my site: https://shopcookingwithkarli.com/products/butter-flavor-cooking-with-karli-1-oz-bottle
Absolutely the best blueberry muffins ever!! these were a huge hit with everyone. everyone was so amazed at how moist they were. hands down this is one of the favorites! I live near an elderly community so my judges have many years of baking under their belts! your recipes are amazing!