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Baked blueberry muffins in a pan. Fresh blueberries are scattered around the pan.

Easy Blueberry Muffins

Easy recipe for the best blueberry muffins. They’re lightly sweet, tender, and packed with blueberries. To prevent the berries from sinking to the bottom of the muffin, spoon about a tablespoon of batter into the pan. Then add the berries to the remaining batter. Fill muffin cups and bake until brown.
Course Breakfast
Cuisine American
Keyword blueberry muffins, muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 236 kcal

Ingredients

  • 2 cups all-purpose flour (9 ounces; 255 grams)
  • ¾ cup granulated sugar (5 ¼ ounces; 148 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk (8 ounces; 226 grams)
  • 6 Tablespoons butter, melted (3 ounces; 85 grams)
  • 2 large large eggs (3 ½ ounces; 100 grams)
  • 1 teaspoon vanilla or almond extract
  • 1½ cups fresh or frozen blueberries, washed and dried (about 9 ounces; 255 grams)

Streusel Topping

  • ⅓ cup flour (1 ½ ounces; 42 grams)
  • ⅓ cup oatmeal (1 ounce; 28 grams)
  • ¼ cup brown sugar (1 ¾ ounces; 50 grams)
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, melted (2 ounces; 56 grams)

Instructions

  1. Heat oven to 375°F. Line a 12-cup muffin pan with paper liners. Spray the pan with nonstick cooking spray to keep the batter from sticking.

  2. Whisk together flour, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together milk, butter, eggs, and vanilla extract. Add the butter-mixture to the flour. Stir until a batter forms. The batter will look lumpy.
    Wet ingredients added to flour mixture for blueberry muffins.
  3. Drop a tablespoon of batter into the bottom of each muffin cup. Stir the blueberries into the remaining batter. Fill the muffin cups. Sprinkle the muffin tops with sugar or struesel topping.
    One tablespoon of batter, with no blueberries, in the bottom of muffin cups.
  4. Bake until golden brown,about 25 minutes. Cool muffins in the pan for 5 minutes and then transfer to a wire rack.
  5. Store at room temperature for up to four days. Or freeze the cooled muffins in a freezer container for up to three months.
  6. Streusel Topping

  7. Stir together the brown sugar, flour, oats, cinnamon, and salt. Add the melted butter. Stir to combine. Use as directed above.