Best Quick and Easy Blueberry Muffins Recipe

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This is our favorite quick and easy blueberry muffins recipe! They are soft, moist and loaded with a ton of fresh, juicy blueberries. Topped with a cinnamon turbinado sugar streusel to give it the iconic bakery style touch.

So easily prepared with just a couple mixing bowls (no hand mixer required!) and some staple kitchen ingredients, you are gonna love every bite of this recipe!

Muffins are just the best because they’re so easy to make and everyone in our family loves them! They’re perfect for a delicious breakfast, can be the prettiest addition to any brunch and also make for a fantastic snack for the boys!

They’re also the perfect baked good to share friends or even take to a special Mother’s Day brunch.

Don’t Skip This:We love our desserts in this house. So if you are a fan of blueberries, check out my Blueberry Lavender Naked Cake recipe as well!

This quick and easy Blueberry Muffin recipe takes just 15 minutes hands on time and just 20-25 to bake. So that means, you could be enjoying fresh, warm muffins in just a little over 30 minutes!

Why Do I Love Blueberry Muffins?

Growing up I didn’t eat a ton of muffins. But after I got married, Chris introduced me BIG TIME to the world of muffin recipes. He’s not a huge fan of cookies, cakes or pies. No the way to his heart is giving him a dozen muffins!

And he especially loves them with fruit. Blueberry is his first choice, but he loves raspberry too! So I started making a ton of muffins and the more I did, the more I got hooked and became a huge muffin lover myself! And the more I baked, the more I tweaked the recipes until, well – perfection happens.

So let me introduce you to the fluffiest, moistest blueberry muffins of your dreams, complete with a sweet big, muffin top sprinkled with crunchy turbinado sugar and cinnamon. You are going to love them!

Ingredients for Irresistible Blueberry Muffins

The great thing about this recipe is, besides the fresh blueberries, you probably already have everything you need in your kitchen!

To make these delicious blueberry muffins you will need:

All Purpose Flour
White Sugar
Baking Powder
Salt
Butter
One Egg
Whole Milk
Fresh Blueberries
Turbinado Sugar (or Brown Sugar)
Cinnamon

How To Make Blueberry Muffins with Streusel Topping

The complete (more detailed) instructions for making these sweet blueberry muffins are listed in the recipe card further down in the post below. These are just the basic steps to give you a quick overview of the process:

There really is no complicated steps, tricks or secret ingredients in this homemade blueberry muffins recipe. It’s so easy, that any beginner baker could make these perfect the first try!

Start by mixing the dry ingredients in a large bowl.
Mix the wet ingredients in a sperate medium bowl.
Then, add the wet mixture to the dry mixture, then fold in the fresh berries.
Make the streusel topping.
Pour the mixed batter into a prepared muffin tin or paper liners and sprinkle with the topping.
Bake in the preheated oven until golden brown, or inserted toothpick comes out clean.

Tips & Tricks For Making The Best Blueberry Muffin Recipe

Toss a little of the dry muffin flour mixture with the fresh blueberries. This will help the blueberries evenly distribute throughout the batter and prevent them from sinking to the bottom of the muffin during the baking process.
If you over fill your muffin cups and end up with a few empty muffin pan cup spaces, add 1 tablespoon of water to the empty cups when baking. Muffins tend to burn faster in a pan with empty cups.
Don’t over mix your batter or your muffins will become tough. To preserve that moist, tender crumb we are all looking for in a good blueberry muffin, fold the blueberry muffin batter together until just combined!
Style up your fluffy muffins with some fun tulip muffin liners. These cupcake liners are so much easier to unwrap and they’re great at catching all the crumbs!

FAQs About Blueberry Muffins Recipe

Sure – you can! Some prefer to make muffins with oil, but I love the buttery, goodness of butter. It is a tad more work to melt the butter than just using oil. But I feel it’s totally worth it for the best flavor. The melted butter will create a silky, tender crumb and keep your muffins perfectly moist.

I baked my muffins in a standard sized muffin tin, but you could use this recipe with a mini or jumbo pan as well. Be sure to fill about 3/4 of the way (regardless of what size you’re using!). This will fill them up enough that they dome into big beautiful muffin tops.

If you don’t eat your way through all these muffins in one sitting (like we did!), they’ll keep well at room temperature in a sealed airtight container for up to 2 days or in the refrigerator for a week!

Heck ya! But if you’re using frozen blueberries, rinse your berries, and then coating with a little flour from the dry muffin mixture to prevent any streaking or bleeding of the blueberries into the batter. And be sure to not thaw them out too much as this can also make them bleed.

Absolutely! Let the muffins cool completely before placing in a freezer safe, airtight plastic freezer bag or container. Freeze for up to 3 months!

More Sweet Baked Goods

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If you love to bake like me, be sure to check out these sweet recipes as well: (just click on the image or title to read the full post)

The Best Deviled Eggs Recipe (or Angel Eggs)

Easy Slow Cooker Taco Soup Recipe

How To Make Apple Roses with Puff Pastry

Easy Pumpkin Shaped No-Knead Dutch Oven Bread Recipe

Fall Simmering Stovetop Potpourri Recipe

Easy Apple Strudel Recipe (With Puff Pastry)

The Best Quick and Easy Blueberry Muffins Recipe

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

The best quick and easy blueberry muffins recipe! They are soft, moist and loaded with a ton of fresh, juicy blueberries. Topped with a cinnamon turbinado sugar streusel to give it the iconic bakery style touch.

Ingredients

Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, melted
1 egg
1/2 cup milk, or more as needed
1 1/2 cups fresh blueberries
Streusel:
1/2 cup turbinado sugar (can substitute white)
1/3 cup all-purpose flour
3 tablespoons butter, cubed
1 ½ teaspoons ground cinnamon

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
Combine egg and milk in a small bowl. Add melted butter; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
For the streusel topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Notes

Toss a little of the dry muffin mixture with the fresh blueberries to help coat them help them to even distribute throughout the batter. And it will keep them from sinking to the bottom of the muffin during the baking process.