Alright, folks! If you’re looking for an easy way to get some homemade blueberry muffins on your table, you’ve come to the right place. These are soft, studded with berries, and just generally a good idea for breakfast or a snack. Let’s make some!

What You’ll Need

2 cups or 240 grams of all-purpose flour
1 teaspoon of salt (or 3/4 teaspoon to 1/2 teaspoon for fine grained table salt; a little bit more for diamond crystal salt)
2 teaspoons of baking powder
1/2 cup of room temperature butter (optional: half butter, half vegetable oil, or all vegetable oil)
3/4 cup or 150 grams of granulated sugar
1 egg
1 whole lemon (for zest, optional)
8 ounces of blueberries
1 tablespoon of the dry mixture
2 teaspoons of vanilla
3/4 cup of milk (optional: 1/4 cup of milk, 1/4 cup of lemon juice, and 1/4 cup of sour cream; or buttermilk)
1/2 cup of flour (for streusel topping)
1/2 cup of sugar (for streusel topping)
1/4 cup of butter (for streusel topping)
Pinch of salt (for streusel topping)
Sugar (sanding sugar, granulated sugar, any kind, if desired for topping)
Water (for ramekin)

Let’s Get Cooking!

First things first, go ahead and set your oven to 400 degrees Fahrenheit. We want it nice and hot.
Now, grab a big bowl. We’re going to whisk together our dry ingredients. Start with two cups (or 240 grams) of all-purpose flour. Getting your flour measured right is super important for soft muffins. Too much, and they can get dense. Next, add 1 teaspoon of salt. If you’re using fine table salt, I usually cut back to 3/4 or even 1/2 teaspoon. For Diamond Crystal, you might add a tiny bit more. Also, throw in 2 teaspoons of baking powder. Grab your whisk and give everything a good mix until it’s all combined.
Set that bowl aside. Now, in another large bowl, we’ll start on the wet ingredients. I’m adding half a cup of room temperature butter. Quick tip: if your butter isn’t soft enough (mine was pretty chilly today, even after sitting out), just microwave it for about 10 seconds at half power. It should be soft enough to press your finger into it and leave a small indent. I’m using all butter today because I love the taste. But if you plan to keep these muffins for a few days, or if they’ll be in the fridge, using half butter and half vegetable oil (or even all oil) will keep them really, really soft.
Okay, time for the sugar. Add 3/4 cup (150 grams) of granulated sugar right into your butter mixture. Mix this up on medium speed for just a few seconds until it’s combined. Then we can add the egg. It’s usually easier to add the egg after the butter and sugar are somewhat mixed, especially if your butter isn’t perfectly soft. And one egg goes in!
Oh, almost forgot! You can add some lemon zest right now if you like. I’m going to zest one whole lemon directly into the bowl. The oils from the zest really brighten things up and just pair so well with blueberries. You can totally skip it if you’re not a lemon fan, though! Now, mix on medium speed for about two minutes. You want it to look light and fluffy, almost a pale yellow color. If you’re using a stand mixer, you’ll want to scrape down the sides of the bowl a few times. With a hand mixer, you can kind of do that as you go.
Alright, my blueberries are big and beautiful today. To keep them from all sinking to the bottom, I like to do a little trick. Grab a tablespoon of your dry flour mixture from earlier and sprinkle it over your 8 ounces of blueberries. Give them a gentle toss to coat. The flour coating helps them stay suspended throughout the muffins as they bake.
Next up, vanilla! Two teaspoons will add a nice depth to the flavor. Add that in and mix it up quickly. Now for the milk. We’re using 3/4 cup of milk. If you’re feeling adventurous, you could use a mixture of 1/4 cup milk, 1/4 cup lemon juice, and 1/4 cup sour cream for a really tangy muffin. Or even buttermilk would work! Today, I’m sticking with just milk, like the recipe calls for.
Time to combine wet and dry. I add the dry flour mixture in three parts, alternating with the milk. Mix on low speed just until combined after each addition. The key here is *not* to overmix your batter. You might notice it looks a little watery at first, but it comes together as you add the last bit of flour. Once you’ve added the last of the flour and milk, stop mixing even if you see a few streaks of flour. Scrape down the bowl and gently fold in any remaining dry bits.
Now for the blueberries! Carefully fold them into the batter. You want them spread out pretty evenly. Nobody wants a muffin with only one blueberry, right?
Perfect! My oven’s hot, the batter’s ready. Grab your muffin tin and paper liners. Pop those liners into your muffin wells.
Now, divide the batter among the 12 muffin cups. Don’t be shy; fill them up pretty full! This helps them get those nice domed tops. We’re baking them at 400 degrees to give them a good initial puff.
You have a few choices for topping. You can leave them plain, sprinkle with a bit of sugar, or add a streusel topping. I’m doing half and half today so you can see the difference. The streusel is super easy: just mix half a cup of flour, half a cup of sugar, a quarter cup of butter, and a pinch of salt. You can use cold butter cut into pieces and work it in with your fingers, or drizzle in melted butter. Either way works fine.
I always seem to overfill my muffin tins, and it happened again today! I’ve got 11 very full muffins instead of 12 perfectly even ones, but hey, no one ever complains about a bigger muffin! For the streusel, I just crumbled the butter, sugar, and flour mixture over some of the muffins. For the others, I’m sprinkling on some regular granulated sugar. Sometimes I’ll press an extra blueberry or two on top of the plain ones so you know what’s inside.
My muffins are all ready for the oven. They’ll go in at 400°F for about 20 minutes, until they’re puffed and golden. To keep them from drying out at that higher heat, I always put a ramekin with some water in it on the bottom rack. It creates a little steam and keeps them moist.

Time to Enjoy!

Look at these! Both versions turned out so good, it’s hard to pick a favorite. You can make them however you like best. I’m going to try a bite of this one right here. So good! The sugary outside gives a little crunch, but the inside is all soft and full of blueberries, with that little bright bit from the lemon. Seriously good stuff. I really hope you give this recipe a try. And if you liked this, go check out my muffin playlist for more ideas!

Gaby

Easy, Flavor-Packed Blueberry Muffins with Optional Streusel Topping

Learn how to make easy, flavor-packed blueberry muffins with this detailed recipe. These muffins are designed to be fluffy and tender, bursting with blueberries and an optional hint of lemon zest. Choose between a simple sugar topping or a delightful streusel for an extra crunch.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 muffins

Ingredients
Method
Notes

Ingredients

For the Muffins Array
For the Streusel Topping (Optional) Array
Optional Toppings & Equipment Array

Method

Preheat your oven to 400°F (200°C). Prepare a 12-cup muffin tin with paper liners. For extra moisture, place a ramekin half-filled with water on the bottom rack of your oven.
In a large bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon salt (adjusting quantity based on salt type), and 2 teaspoons of baking powder until well combined. Set aside.
In a separate large bowl, using a hand mixer or stand mixer, cream the 1/2 cup of room temperature butter on low speed for about 1 minute until smooth. (If butter is too firm, microwave on half power for 10 seconds until soft enough to indent with a finger).
Add the 3/4 cup (150 grams) granulated sugar to the creamed butter and mix on medium speed for a few seconds until combined.
Add the egg and mix until fully incorporated.
If desired, zest one whole lemon directly into the batter. Mix on medium speed for about 2 minutes until the mixture is light, fluffy, and a beautiful pale yellow color. Scrape down the bowl as needed.
In a small bowl, gently toss the 8 ounces of blueberries with 1 tablespoon of the reserved dry flour mixture. This coating helps prevent the blueberries from sinking during baking.
Add 2 teaspoons of vanilla extract to the wet batter and mix briefly until just combined.
Begin adding the dry flour mixture to the wet batter in three additions, alternating with the 3/4 cup of milk (or your chosen milk/lemon/sour cream/buttermilk mixture). Start and end with the dry ingredients. Mix on low speed just until combined after each addition, being careful not to overmix. Stop mixing when there are still a few streaks of flour visible.
Scrape down the bowl, then gently fold in the floured blueberries until they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups, filling them quite full to ensure large, domed tops.
**For the optional streusel topping:** In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter (cold and cut into pieces, or melted), and a pinch of salt. Work the butter into the dry ingredients with your fingers or a fork until a crumbly mixture forms.
For some muffins, generously sprinkle with the streusel topping. For others, sprinkle with sanding sugar or granulated sugar. You can also press a few extra blueberries onto the top of each muffin for a visual cue.
Bake in the preheated 400°F (200°C) oven for 20 minutes, or until the muffins are puffed, golden brown, and a wooden skewer inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

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