Blueberry muffins that are moist and tender inside with a crisp brown sugar-cinnamon streusel on top—these homemade treats taste like they came from a bakery. Fresh blueberries scattered throughout add bursts of juicy flavor, while the crunchy streusel elevates every bite. They’re simple to make and perfect for breakfast, brunch, dessert, or an afternoon pick-me-up.
Homemade Blueberry Muffins
This from-scratch blueberry muffin recipe yields tender, flavorful muffins topped with a brown sugar-cinnamon streusel. The recipe uses simple pantry ingredients—butter, sugars, flour, eggs, sour cream, and plenty of blueberries—and the result is a bakery-quality muffin you can make at home. Fresh berries are ideal, but frozen work well too (see notes). The streusel adds a sweet crunch that contrasts nicely with the soft crumb.
Can I Use Frozen Blueberries?
Yes. Frozen blueberries are a convenient option when fresh aren’t in season. Keep them frozen and fold them directly into the batter without thawing to prevent the berries from bleeding into the batter.
How To Make Blueberry Muffins
The Streusel:
- Whisk: In a large bowl, combine all-purpose flour, packed brown sugar, and cinnamon. Whisk to combine evenly.
- Add the butter and mix: Add softened butter and work it into the dry ingredients with your hands, a pastry blender, or a fork until crumbly streusel forms.
The Muffins:
- Prepare: Preheat the oven to 350°F (175°C). Line a standard muffin tin with liners or grease the cups well.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Cream butter and sugars: In another bowl (or the bowl of a stand mixer fitted with a paddle), beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
- Add eggs and flavor: Add the eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream.
- Mix batter: Gently fold the flour mixture into the wet ingredients with a spatula. Stir until combined but avoid overmixing to keep the muffins tender.
- Fold in berries: Fold half of the blueberries into the batter with a spatula.
- Portion and top: Divide the batter evenly among the muffin cups, filling each about three quarters full. Top with the remaining blueberries and sprinkle the streusel over each muffin.
- Bake: Bake for 23–30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the muffins to cool slightly before serving.
Storing Homemade Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, cool completely, wrap each muffin individually in plastic wrap, and freeze for up to 3 months. Thawed muffins only need about an hour at room temperature to soften.
Ingredient Notes
- Butter: Salted or unsalted butter works; use softened (not melted) butter for the best texture.
- Blueberries: You do not need to coat berries in flour—fold them into the batter and add a few on top so each muffin has a nice berry finish.
- Flour: To avoid packing too much flour into the measuring cup, spoon it into the cup and level off rather than scooping directly.
- Liners: If you don’t have paper liners, grease the muffin tin thoroughly with nonstick spray or butter.
Enjoy!
~Nichole
Blueberry Muffins
Ingredients
Streusel:
- 3/4 Cup All Purpose Flour
- 3/4 Cup Packed Brown Sugar
- 1/2 teaspoon Cinnamon
- 5 Tablespoons Salted Butter softened
Muffins:
- 2 1/4 Cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 Cup Salted Butter Softened
- 1/2 Cup Granulated Sugar
- 1/4 Cup Packed Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 Cup Sour Cream
- 1 1/2 Cups Fresh Blueberries
Instructions
Streusel:
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In a large bowl, whisk together the flour, brown sugar, and cinnamon. Add the softened butter and use your hands, a pastry blender, or a fork to mix until crumbly streusel forms.
Muffins:
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Preheat oven to 350°F (175°C). Line a standard muffin tin with liners or grease well.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a second large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars for about 2 minutes until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla and sour cream.
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Add the flour mixture to the wet mixture and gently combine with a spatula until just incorporated.
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Fold half of the blueberries into the batter using a spatula.
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Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top each with remaining blueberries and sprinkle the streusel on top.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool before serving.