Blueberry Muffin Recipe
What You’ll Love About This Recipe
This blueberry muffin recipe is a total crowd-pleaser, with its tender crumb and bursts of juicy berries in every bite. You’ll love how easy it is to whip up, even if you’re not a baking pro.
- Perfectly moist and fluffy—no dry muffins here, thanks to a simple trick with buttermilk or yogurt.
- Packed with fresh blueberries, giving you that sweet-tart flavor in every mouthful.
- Ready in under 30 minutes, making it ideal for lazy weekends or last-minute breakfast cravings.
Recipe
Nothing beats the aroma of freshly baked blueberry muffins filling your kitchen. These tender, moist muffins are bursting with juicy blueberries and topped with a delightful crumbly streusel for an extra touch of sweetness. Perfect for breakfast, brunch, or a quick snack, this recipe is simple to make and guaranteed to be a crowd-pleaser.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Streusel Topping (optional):
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 tbsp cold butter, cubed
- 1/2 tsp cinnamon
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, egg, milk, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined—do not overmix.
- Toss blueberries with 1 tbsp flour (to prevent sinking) and fold them into the batter.
- For the streusel, combine flour, brown sugar, butter, and cinnamon with a fork until crumbly.
- Fill muffin cups 3/4 full and sprinkle streusel on top (if using).
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool slightly before serving.
Notes:
- If using frozen blueberries, do not thaw them before adding to the batter.
- For extra flavor, add a teaspoon of lemon zest to the batter.
Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Servings: 12 muffins
Nutrition
Blueberry muffins are a delicious treat that can also provide some nutritional benefits. Here’s a breakdown of the key nutrients per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32 g |
| Protein | 3 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 15 g |
What To Serve With It
I love pairing my blueberry muffins with a hot cup of coffee—it’s the perfect match for their sweet, tangy flavor. If you’re looking for something lighter, fresh fruit like strawberries or sliced bananas adds a nice contrast. Trust me, these combos make breakfast or snack time even better!
Coffee Pairings
Pairing coffee with blueberry muffins can really take your breakfast or snack time to the next level. I love how the rich, fruity notes of the muffins complement the bold flavors of espresso blends. A medium roast with caramel undertones enhances the sweetness, while a dark roast adds a smoky contrast that’s surprisingly satisfying. Exploring different flavor profiles is part of the fun—try a nutty or chocolatey blend for a cozy twist. Personally, I find a smooth, balanced cup brings out the best in the blueberries. It’s a simple combo, but it feels indulgent every time.
Fruit Accompaniments
When it comes to serving blueberry muffins, adding fresh fruit on the side can make the experience even more delightful. I love pairing them with slices of juicy oranges or tangy strawberries for an invigorating contrast. Blueberry pairings with other fruits, like raspberries or kiwi, bring a burst of color and flavor that complements the muffins perfectly. If I’m feeling fancy, I’ll drizzle a bit of fruit preserves—like apricot or peach—over the muffins for extra sweetness. It’s a simple trick that turns a morning snack into something special, and I promise it’s worth trying!
