Homemade Blueberry Muffins
Homemade blueberry muffins are a delightful treat that combines sweet, juicy blueberries with a moist, tender crumb. Whether you’re enjoying them at a cozy brunch or packing them as an on-the-go breakfast, these muffins have a warm, inviting aroma that fills your kitchen and brings smiles to all who taste them. I still remember the first batch I baked—perfectly risen, a buttery streusel topping, and bursting with juicy blueberries. It’s a simple yet satisfying recipe that has quickly become a staple in my home.
Why You’ll Love This Dish
This homemade blueberry muffin recipe is a perfect blend of simplicity and deliciousness. With just a few pantry staples, you can whip up a batch that’s great for any occasion—be it a lazy Sunday morning, a holiday gathering, or a quick snack for busy weekdays. Not only are these muffins incredibly easy to make, but they are also budget-friendly. Plus, who can resist the allure of warm, freshly baked blueberry muffins?
"These muffins turned out perfectly! The burst of blueberries in every bite is heavenly, and the streusel topping adds just the right crunch. A new family favorite!" — Sarah M.
How This Recipe Comes Together
Creating these homemade blueberry muffins involves a straightforward step-by-step process that’s easy to follow, even for beginner bakers. You’ll start by preparing your wet and dry ingredients separately, then bringing them together with care to create a delicious batter. The addition of a buttery streusel topping elevates these muffins to a whole new level.
Here’s a quick overview of the process:
- Mix wet ingredients.
- Combine dry ingredients and fold into the wet mixture.
- Gently incorporate blueberries.
- Prepare the streusel topping.
- Bake until golden and fluffy.
What You’ll Need
To get started, here’s a list of ingredients you’ll need for these delicious muffins:
- ¾ cup (150g) granulated sugar
- ¼ cup (57g) salted butter, melted
- ¼ cup (57g) vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries (fresh or frozen)
- For the streusel:
- ¼ cup (57g) salted butter, melted
- ⅔ cup (83g) all-purpose flour
- ⅓ cup (66g) granulated sugar
- ⅛ teaspoon salt
If you’re looking for substitutions, you might replace the granulated sugar with coconut sugar for a less refined option or swap in almond milk for a dairy-free version.
Directions to Follow
- Preheat your oven to 375°F (190°C) and line muffin tins with baking cups or spray with cooking oil.
- In a large bowl, whisk together the sugar, melted butter, vegetable oil, eggs, and vanilla until smooth. Add the milk and whisk until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just moistened.
- Toss the blueberries with 2 teaspoons of flour to coat, then gently fold into the batter. Let the batter rest for 15 minutes.
- Fill muffin cups about ¾ full and top with extra blueberries and the streusel mixture.
- To prepare the streusel, mix melted butter, flour, sugar, and salt in a medium bowl. Sprinkle this mixture over the muffins.
- Bake for 22-25 minutes, or until golden and a toothpick comes out clean. Cool for 5-10 minutes before transferring to a wire rack.
Best Ways to Enjoy It
These blueberry muffins are fantastic on their own, but there are plenty of creative ways to enhance your enjoyment. Serve them warm with a pat of butter or a drizzle of honey for a little extra treat. Pair them with a side of Greek yogurt and fresh fruit for a balanced breakfast. If you’re feeling indulgent, a scoop of vanilla ice cream can turn these muffins into a delightful dessert.
Keeping Leftovers Fresh
If you somehow have leftovers (though I doubt it!), store your blueberry muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Helpful Cooking Tips
A few tips can elevate your muffin-making game:
- Ensure your ingredients are at room temperature for a smooth batter.
- Don’t overmix the batter; it should be just combined to keep the muffins tender.
- Experiment with different toppings for your streusel, like adding oats or chopped nuts for texture.
Creative Twists
Feel like spiraling your blueberry muffins into something new? Consider adding lemon zest for a refreshing citrus note or stir in some chopped nuts for added crunch. You could also swap the blueberries for blackberries or raspberries depending on what’s in season or your personal preference!
Your Questions Answered
Q: How long does it take to prepare this recipe?
A: The total time from prep to baking is about 40 minutes, plus 15 minutes of resting time for the batter.
Q: Can I substitute the eggs?
A: Yes! You can use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan option.
Q: Can I use frozen blueberries?
A: Absolutely! Just add them directly to the batter without thawing. Toss them with a bit of flour to prevent sinking.
Enjoy the process and the delicious outcome of these homemade blueberry muffins—you’ll be glad you did!
Blueberry Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line muffin tins with baking cups or spray with cooking oil.
- In a large bowl, whisk together the sugar, melted butter, vegetable oil, eggs, and vanilla until smooth. Add the milk and whisk until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just moistened.
- Toss the blueberries with 2 teaspoons of flour to coat, then gently fold into the batter. Let the batter rest for 15 minutes.
- Fill muffin cups about ¾ full and top with extra blueberries and the streusel mixture.
- To prepare the streusel, mix melted butter, flour, sugar, and salt in a medium bowl. Sprinkle this mixture over the muffins.
- Bake for 22-25 minutes, or until golden and a toothpick comes out clean. Cool for 5-10 minutes before transferring to a wire rack.
