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Homemade Blueberry Muffins
Homemade Blueberry Muffins are the perfect morning treat that fill your kitchen with the smell of warm, buttery goodness and the sweet-tart aroma of fresh blueberries. As you pull these muffins from the oven, golden brown tops glistening with a delicate streusel, you can almost hear them calling out for a cup of coffee or a sunny breakfast table. Those cozy moments spent savoring a muffin — maybe with a little butter melting into its fluffy interior — form the heart of serene mornings and sweet gatherings.
Why You’ll Fall in Love with This Recipe
What makes this recipe unforgettable is not just the burst of juicy blueberries in each bite but also the enticing texture created by the combination of butter and oil. This muffin is wonderfully tender, while the streusel topping adds a bit of crunch and sweetness, making every mouthful a delightful surprise. Many of our readers can’t resist letting out a satisfied sigh upon their first bite, like this one:
“These muffins are like sunshine on a plate — they brighten up my mornings!”
How to Prepare Homemade Blueberry Muffins
Making Homemade Blueberry Muffins is straightforward and enjoyable, turning your kitchen into a comforting haven. Start by preheating your oven, allowing it to reach the optimal temperature while you mix up your batter. The process only takes about 30 minutes from start to finish, making it easy enough to whip up before breakfast or as an after-school snack. You’ll know everything’s ready when the sweet smell wafts through your home, beckoning everyone to the kitchen.
Ingredient Breakdown
Gathering what you need is half the fun! Here’s what you’ll require to bring these muffins to life:
- 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)
- ¼ cup (57g) salted butter (melted) for streusel
- ⅔ cup (83g) all-purpose flour for streusel
- ⅓ cup (66g) granulated sugar for streusel
- ⅛ teaspoon salt for streusel
When you select your ingredients, opt for high-quality, fresh blueberries whenever possible — it really makes a difference in flavor!
Cooking Instructions
Heat your oven to 375°F and line muffin tins with baking cups or give them a good spray of cooking oil. In a large bowl, whisk together the sugar, melted butter, vegetable oil, eggs, and vanilla until the mixture is smooth and inviting. Pour in the milk and give it another good whisk until all is combined.
In another bowl, whisk together the flour, baking powder, and salt. Gently add these dry ingredients to the wet mixture, stirring just until everything is moistened — a few flour streaks are a sign of the perfect muffin batter.
For that classic blueberry flourish, toss your blueberries with 2 teaspoons of flour (this prevents them from sinking during baking) and fold them gently into the batter. If you’re working with frozen blueberries, leave them straight from the freezer; don’t thaw them. Letting the batter rest for 15 minutes allows it to thicken slightly.
Once rested, fill your muffin cups about ¾ full and top with a few extra blueberries for aesthetic appeal. For nice rounded domes, consider using two pans and alternating muffin cups; this added space results in muffins that rise beautifully.
Prepare the streusel by mixing together the melted butter, flour, sugar, and salt in a medium bowl. Sprinkle about a tablespoon of this lovely mixture over each muffin before baking. Bake for 22-25 minutes, until they’re golden and a toothpick comes out clean. Allow cooling for 5-10 minutes before transferring them to a wire rack to cool completely.
How to Serve and Enjoy
These muffins shine best when enjoyed warm, just as they are, but feel free to style them up for a presentation fit for your favorite café. A light dusting of powdered sugar can add that Instagram-worthy touch, while a side of fresh fruit complements their sweetness perfectly. They can also be served with a dollop of whipped cream or a smear of butter as an indulgent morning treat.
How to Store & Reheat
If you have any leftovers (though we doubt it!), keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. When you’re ready to enjoy them again, simply warm them in the microwave for a few seconds or let them thaw on the counter overnight.
Chef’s Helpful Tips
- Want extra moist muffins? Try incorporating a little Greek yogurt into the batter for added richness.
- If you like a hint of spice, add a sprinkle of cinnamon or nutmeg to the flour mixture.
- For easy cleanup, line your muffin tin with silicone liners — no sticking, easy removal!
- Make sure to fold the blueberries gently into the batter to maintain their shape — nobody wants mushy blueberries!
Fun Variations to Try
Make these muffins your own with some simple twists. Consider swapping half of the blueberries for chopped strawberries or even cherries for a seasonal twist. For a vegan version, substitute flax eggs and plant-based milk, and swap the butter with coconut oil. Add lemon zest to elevate the blueberry flavor to another level — it’s a refreshing addition that brightens every bite!
FAQ Section
- Can I use frozen blueberries? Yes, simply add them straight from the freezer to the batter without thawing.
- What if I want to use whole wheat flour? You can use half whole wheat flour and half all-purpose for added nutrition and a nutty flavor.
- How do I make these muffins gluten-free? Substitute regular flour with a gluten-free blend, which usually works well in muffin recipes!
Now that you’re ready to dive into the world of Homemade Blueberry Muffins, gather your ingredients, preheat the oven, and let the delicious aromas fill your kitchen! They’re not just a meal; they’re a heartfelt moment waiting to happen.
Homemade Blueberry Muffins
Delicious, easy-to-make blueberry muffins with a buttery streusel topping, perfect for a cozy morning treat.
Ingredients
Muffin Batter
- 3/4 cup ¾ cup (150g) granulated sugar
- 1/4 cup ¼ cup (57g) salted butter (melted)
- 1/4 cup ¼ cup (57g) vegetable or canola oil
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 3/4 cup ¾ cup milk
- 2 cups 2 cups (250g) all-purpose flour
- 2 teaspoons 2 teaspoons baking powder
- 1/2 teaspoon ½ teaspoon salt
- 2 cups 2 cups blueberries (fresh or frozen) Opt for high-quality, fresh blueberries when possible.
Streusel Topping
- 1/4 cup ¼ cup (57g) salted butter (melted)
- 2/3 cup ⅔ cup (83g) all-purpose flour
- 1/3 cup ⅓ cup (66g) granulated sugar
- 1/8 teaspoon ⅛ teaspoon salt
Instructions
Preparation
- Preheat your oven to 375°F and line muffin tins with baking cups or spray them with cooking oil.
- In a large bowl, whisk together the sugar, melted butter, vegetable oil, eggs, and vanilla until smooth.
- Pour in the milk and mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gently add dry ingredients to the wet mixture, stirring just until moistened.
- Toss blueberries with 2 teaspoons of flour and fold them into the batter.
- Let the batter rest for 15 minutes.
Baking
- Fill muffin cups about ¾ full and top with extra blueberries.
- Prepare the streusel by mixing melted butter, flour, sugar, and salt.
- Sprinkle streusel over each muffin before baking.
- Bake for 22-25 minutes, until golden and a toothpick comes out clean.
- Allow to cool for 5-10 minutes before transferring to a wire rack.
Notes
Enjoy them warm; dust with powdered sugar or serve with fresh fruit, whipped cream, or butter. For extra moist muffins, incorporate some Greek yogurt into the batter.
