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Blueberry Muffins on white platter
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5 from 15 votes

Blueberry Muffins Recipe

This easy one-bowl Blueberry Muffin recipe, with an optional crumb topping, makes the BEST bakery-style blueberry muffins every time. They're so tasty!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: Robyn Stone

Ingredients

  • 1/2 cup (113 g) butter room temperature, plus more for pan
  • 2 cups (240 g) all-purpose flour plus more for pan
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/2 teaspoon (1 g) kosher salt
  • 2 cups (296 g) fresh blueberries
  • 1 1/2 cups (297 g) sugar plus more for topping
  • 2 large (100 g) eggs
  • 2 teaspoons (9 g) vanilla extract
  • 1/2 cup (113.5 g) milk
  • 2 tablespoons (12 g) grated orange rind optional

Instructions

  • Preheat oven to 375º F. Prepare muffin pan by buttering and lightly dusting with flour or by coating the cup of the muffin pan with a baking spray.
  • Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Toss blueberries gently in 1 - 1 1/2 teaspoons flour. Set aside.
  • Cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Add in vanilla extract. 
  • Mix in the flour, mixing just until well-combined. Add the milk, mixing until just combined. Be careful not to overmix.
  • Fold in the blueberries and orange zest. Divide batter evenly among the prepared muffin cups.
  • Sprinkle tops of muffins with additional sugar for topping.
  • Bake until lightly golden brown and cake tester comes out clean when inserted in the middle, about 25 minutes. Allow to cool for just a few minutes in the muffin tin, then turn the muffins out onto a cooling rack and cool for about 10 minutes before serving.

Notes

Crumb Topping - Optional:
Occasionally, I like adding a bakery-style crumb topping to my muffins. Here's how I do that.
    • 1/3 cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • 1 tablespoon butter
You can add a pinch of ground cinnamon, too, if you wish. 
In a small bowl, add the brown sugar, flour, and cinnamon, if using. Cut in the butter with a fork or pastry blender until well combined. Divide the crumb topping among the muffins and bake according to the original recipe instructions.
Tips for Using Frozen Blueberries in Baking:
Rinse your frozen blueberries in a colander with cold water until the water runs noticeably clearer. It will just take a few moments but will make an appetizing and attractive difference in the appearance of your final baked goods. This should prevent the juices from bleeding from frozen berries into your batter, potentially causing the batter to have a blue-green color. There is no need to thaw the frozen blueberries before rinsing them as described. 

Storage Tips:

To make ahead. Once your muffins have cooled completely, they should be stored at room temperature for up to 3 - 4 days.
To store. Place your cooled muffins in a container lined with paper towels on the bottom.
To freeze. You can also freeze your muffins by placing the cooled muffins into freezer-safe containers and then freezing them for up to 3 months. To serve, simply remove from the freezer and allow to thaw completely before serving.

Nutrition

Serving: 1muffin | Calories: 276kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 183mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 315IU | Vitamin C: 2.4mg | Calcium: 45mg | Iron: 1.2mg

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